The Revival of An Cha

The revival of Ancha is a story of passion and perseverance, spearheaded by tea enthusiast Guan Fen Fa from Hong Kong. Guan’s nostalgia for Ancha led him to send a rare sample back to Qimen, inspiring a mission to restore the traditional production methods.

Wang Shengping, who now serves as the president of the Qimen Ancha Association and the head of Qimen Jiangnan Chun Tea Factory, was one of the few experts chosen to restore this lost tea.

The process of bringing Ancha back to life was anything but straightforward. Wang Shengping and his team faced numerous challenges. They sought out elderly tea masters in Qimen, some of the last keepers of the traditional knowledge. These elders had only fragmented memories of the intricate production process. Despite this, Wang meticulously gathered every bit of information available, even consulting old tea notes that had survived the passage of time. The team experimented tirelessly, adjusting the drying and steaming techniques and refining the aging process.

Each year, Wang sent samples of the tea they produced back to Guan Fen Fa in Hong Kong for feedback. Initially, these samples did not capture the true essence of the original Ancha. However, Wang and his team did not give up. They continued their relentless pursuit, refining each step of the process. Wang’s dedication was unparalleled; he visited local tea masters repeatedly, extracting and verifying every detail to ensure authenticity.

After years of tireless effort, their hard work paid off. Wang Shengping and his team succeeded in perfectly recreating the traditional Ancha, with all its rich, mellow flavors and the distinctive floral honey aroma. This was not just a restoration of a product but a revival of a cultural heritage, a bridge connecting past and present.

In 1992, Wang Shengping established the Jiangnan Chun Tea Factory, ensuring the continuation of traditional Qimen Ancha production methods.

An Cha Grades

Ancha, the traditional semi-fermented tea that blends elements from various tea-making techniques, making it a unique category of its own. It involves a meticulous process known as “sun-dried and night-dewed,” where the tea leaves are exposed to dew and sunlight, then steamed, compressed into bamboo baskets, and aged naturally for three years. This complex process combines aspects of green tea, black tea, and oolong tea production, resulting in a rich, mellow flavor profile with floral honey aromas.

The tea is categorized into several grades based on the quality of the leaves and the specific blend of buds and stems:

• Special Tribute – 特贡: This top-tier grade consists of the finest buds and leaves, offering a deep and sweet flavor with a pronounced aftertaste known as Huigan, which lingers pleasantly on the palate.
• Tribute Bud – 贡尖: Made primarily from buds and some tiny stems, this grade is known for its mellow, smooth taste, balanced by a gentle sweetness.
• Mao Jian – 毛尖: A blend that includes both buds and small stems, providing a rich, full-bodied flavor that is both smooth and satisfying.

Recommedation

For a personal touch, we find Ancha to be the perfect tea for cozy, introspective moments, especially on a rainy day. Its warm and comforting nature provides a soothing experience that is ideal for quiet reflections.

One of the most remarkable aspects of Ancha is how its flavors evolve with each brew, offering a journey of discovery with every sip. The sweet aftertaste that emerges around the sixth infusion is a particularly delightful feature, providing a subtle sweetness that enhances the overall experience.

We highly recommend Ancha to anyone who appreciates a tea that is not only rich in flavor but also steeped in history and tradition. This tea’s unique qualities and evolving character make it a truly special choice for any tea enthusiast.

Origin: Qimen County, Huangshan City, Anhui Province

Tea Factory: Jiangnan Chun Tea Factory 江南春茶厂

Tea Master: Wang Shengping

Cultivar: Zhu Ye Zhong

Aroma: Mellow, earthy, with a hint of sweetness

Appearance: Dark brown, compact short and uniform leaves

Liquor: Bright amber color

Water Temperature: 100°C or 212°F

Number of Infusions: 10 times

Tea to water ratio: 1g/30ml

Infusion time: 1st immediate, 2rd-6th infusion 6s,7th-8th infusion 8s, 9th infusion 10-15s,10th infusion 30-60s.

Recommended brewing vessel: Zhuni, Zini Yixing teapot

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