{"id":18783,"date":"2024-08-06T10:00:02","date_gmt":"2024-08-06T02:00:02","guid":{"rendered":"https:\/\/www.cnteaspirit.com\/?post_type=product&p=18783"},"modified":"2026-10-06T11:12:40","modified_gmt":"2026-10-06T03:12:40","slug":"an-cha-wang-sheng-ping-qimen-an-cha","status":"publish","type":"product","link":"https:\/\/www.cnteaspirit.com\/de\/product\/an-cha-wang-sheng-ping-qimen-an-cha\/","title":{"rendered":"An Cha \u2013 Wang Sheng Ping Qimen An Cha Liu An Cha"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"

An Tea – An Almost Lost Tea<\/strong><\/p>\n

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<\/p>\n

However, the story of Ancha took a dramatic turn during the Second Sino-Japanese War, when traditional trade routes were disrupted, causing the tea to vanish from the market. For over fifty years, Ancha was lost to history, its production halted and its rich heritage almost forgotten.<\/p>\n

\"\"<\/p>\n

\n
\n
\n
\n
\n
\n

The Revival of An Cha<\/strong><\/p>\n

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.<\/p>\n

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.<\/p>\n

The process of bringing Ancha back to life was anything but straightforward.\u00a0Wang 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.<\/p>\n

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.<\/p>\n

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.<\/p>\n

In 1992, Wang Shengping established the Jiangnan Chun Tea Factory, ensuring the continuation of traditional Qimen Ancha production methods.<\/p>\n

\"\"<\/p>\n

An Cha Grades<\/strong><\/p>\n

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.<\/p>\n

The tea is categorized into several grades based on the quality of the leaves and the specific blend of buds and stems:<\/p>\n