New baskets arrived!

This is something special. Dark tea from Liu An, Anhui aged in natural Taiwanese environment for 16 years. Sun Yi Shun is the most famous brand of Liu An because of its superior production´s quality and more than one hundred years history. The tea is from a small leaf variety of Camellia Sinensis. This kind of hei cha is produced by baking leaves over a small fire and then compressed into a small bamboo basket. The process and storage is similar to Pu-erh because slow fermentation is possible during proper aging. The taste is very simple and original. Full of woody notes, frankincense-like scent and nutty-buttery feeling with surprising vanilla flavour. The most beautiful thing in that tea is its energy: warming and calming, deeply relaxing. If you are lucky, you wil find in your bag a bamboo leaf from the basket- you can brew the tea with the leaf also – it’s a common thing the tea drinkers in China do because they believe in health benefits of infused bamboo.



Origin: Sun Yi Shun Factory, Liu An, Anhui, China 
Harvest: 2002
Tea cultivar local small-leaf varietal

Temperature of water and amount of leaves: 100 C 7-8g/100ml.

Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 20s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


460-490g basket, 10 g, 50 g, 100 g


There are no reviews yet.

Leave Comment
Be the first to review “2002 Sun Yi Shun Liu An Hei Cha”