Aged Liu An Tea from the 1980s

Description

This 40-year-aged Liu An Heicha from the early 1980s offers an earthy, slightly smoky profile with a smooth and robust flavor.

Tea masters put the tea through an extensive oxidation and fermentation process before the slow aging begins. They shake the tea to bruise the leaves and hasten oxidation. It’s then baked over small fires to halt oxidation and dry the leaves. Tea masters then age the tea for at least a couple of years before release. However, the most sought-after varieties have been aging for decades.

This particular Aged Liu An Tea began the aging process back in the 1980s. In the years since, it has been steadily fermenting, with the harsher, astringent flavors transforming into a complex and earthy flavor profile.

It has notes of wood and camphor, as well as an underlying sweetness.

Limited quantities are available—perfect for tea connoisseurs seeking a rare, premium aged tea.