2002 Sun Yi Shun Liu An Hei Cha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Ash, Autumn Leaf Pile, Bitter, Burnt Food, Butter, Dry Grass, Earth, Fireplace, Limestone, Mineral, Mushrooms, Nuts, Nutty, Root Beer, Smooth, Sugar, Sweet, Wood
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 30 sec 7 g 5 oz / 150 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “I haven’t had many Liu An teas thus far. This one is the oldest and it may be the most interesting among them too. Besides being almost 20 years old, its aged character is influenced by the...” Read full tasting note
    93

From TheTea

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

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.

About TheTea View company

Company description not available.

1 Tasting Note

93
819 tasting notes

I haven’t had many Liu An teas thus far. This one is the oldest and it may be the most interesting among them too. Besides being almost 20 years old, its aged character is influenced by the somewhat hot & humid Taiwanese environment it has been stored in. I would say the storage on this one is just right. It is really a well-balanced tea.

Dry leaves smell of dry earth, ant mounds, nuts, hazelnuts and, most prominently, poppy seeds. After the rinse, I can detect aromas of autumn leaf pile, fireplace/ash, limestone, and mushrooms.

First infusion is sweet and smooth with a woody bitterness and a lot of nutty notes. Second one is very mineral and has a very pronounced beetroot flavour. Later I also noted a flavour of fried/browned butter. The aftertaste is mostly marine and savoury. However, there is also a rock sugar (or sugar beet) sweetness. Additionally, I get a lasting menthol-like cooling sensation after drinking.

The tea is medium bodied with a creamy texture and somewhat numbing mouthfeel. I find it quite mouth-watering at first then drying after swallowing.

If you like beetroots and nutty, mineral profiles, this is one for you. Unfortunately, it is not available on TheTea.pl anymore.

Flavors: Ash, Autumn Leaf Pile, Bitter, Burnt Food, Butter, Dry Grass, Earth, Fireplace, Limestone, Mineral, Mushrooms, Nuts, Nutty, Root Beer, Smooth, Sugar, Sweet, Wood

Preparation
Boiling 0 min, 30 sec 7 g 5 OZ / 150 ML

Login or sign up to leave a comment.