When you think of hei cha (dark tea), what comes to mind? Probably the famous Anhua Hei Cha, often considered the “ancestor of Chinese dark tea.” Or maybe Pu’er Shu tea, which is often debated in tea community. You might also think of Liubao tea, known for its rich and mellow character. But have you heard of Qimen An Cha?

Qimen An Cha is a lesser-known tea in the world of hei cha. However It has a history of over 200 years, dating back to the late Ming and early Qing dynasties. Locals also call it “Liu An Cha,” and it has some pretty unique characteristics that make it stand out. There’s even a saying that it helps balance the body’s “six energies,” earning it the reputation of a “holy tea” and a “mysterious tea.” At its peak, An Cha was exported widely to Southeast Asia, Europe, and the Americas. Today, while it’s still somewhat obscure, it remains one of the most intriguing dark teas out there. Let’s take a closer look at what makes it so special!

Unique Raw Material: “River Tea” Over Mountain Tea

Most Hei Cha lovers might expect high-altitude mountain-grown tea to be the best. Think about Pu’er tea, for example, where the quality is often determined by which famous mountain the leaves come from. But Qimen An Cha defies this expectation. The best raw material for An Cha is “river tea,” which grows near rivers rather than in high-altitude regions.

An Cha plantations are usually found along riverbanks at altitudes below 800 meters. The rivers bring abundant moisture and mist, while the nearby bamboo forests and trees provide natural shade. This combination of factors creates a perfect environment for tea leaves to grow plump and healthy. As a result, the river tea used for An Cha is often fuller in size and has a richer quality than mountain or wild teas.

Unique Craftsmanship: The “Night Dew” Process

Making Qimen An Cha is no easy task. The process involves twelve meticulous steps, from fire drying to rolling, sun drying, steaming, and even the unique “night dew 夜露” process. Interestingly, An Cha skips the typical fermentation step called “wet-piling 渥堆,” which is common in most hei cha.

Instead, An Cha undergoes a special “night dew 夜露” process. This step involves exposing the half-finished tea to the night air during the “Bailu 白露” solar term in autumn. The tea absorbs moisture from the dew, which helps eliminate the bitterness from the fire-drying process and gives the tea a smoother taste. According to historical records, this step is very specific—tea must be placed outside on bamboo mats, turned over regularly, and brought back indoors only after sunrise. This unique method is a key factor in giving An Cha its distinct flavor.

Unique Packaging: Bamboo and Reed Leaf Wraps

One of the special part of An Cha is its packaging. The tea is steamed and packed into bamboo baskets lined with reed leaves. This packaging isn’t just for aesthetics—it actually plays an important role in the tea’s aging process.

Reed leaves help protect the tea from moisture, dust, and strange odors, while the breathable bamboo baskets allow the tea to continue aging naturally. Over time, the tea absorbs the fragrance of the reed leaves and bamboo, creating a distinct scent known as “reed leaf incense.” The longer the tea is stored, the more this delicate fragrance develops, adding a unique layer to the tea’s aroma.

Unique Quality: Aged but Not Moldy

Many dark teas are known for their ability to improve with age. However, they often develop a “warehouse” or “wet storage” smell if they’re not stored properly. Liubao, for example, is often associated with this characteristic. But Qimen An Cha stands out because, even though it can be aged for years, it rarely develops this musty warehouse smell.

Because An Cha skips the “wet-piling” step, it doesn’t absorb the strong, earthy odors that some other dark teas do. Instead, it develops a clean and pleasant “reed leaf incense” as it ages, making it a perfect candidate for long-term storage. This makes it unique among dark teas, as it becomes more fragrant over time without picking up any unpleasant odors.

In conclusion, Qimen An Cha is a “mysterious” tea. Its unique raw materials, special night dew process, eco-friendly packaging, and clean aging characteristics set it apart from other dark teas. The tea’s amber color, rich body, and long-lasting fragrance make it a rare treat for tea lovers. If you’re looking to explore something new and fascinating, Qimen An Cha is definitely worth trying!

An Cha – Wang Sheng Ping Qimen An Cha Liu An Cha

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An Tea – An Almost Lost Tea Ancha, also known as Liu An, a distinguished tea with roots tracing back to the Ming Dynasty, is a true gem of Chinese tea culture. By the late Ming period, Ancha had already become well-known, celebrated for its unique health benefits, including its ability to remove dampness and aid digestion. This made it a highly sought-after tea, especially in regions like Hong Kong, Macau, Taiwan, and across Southeast Asia, where its popularity peaked. The Republican era marked a golden age for Ancha. In Qimen alone, an impressive 47 tea factory emerged However, the…

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Category: Fine Tea

Tags: Huang Shan Teas