Liu An is a post-fermented tea (as are Pu Er) produced in small quantity in the Chinese province of Anhui. Those leaves are compressed in a small bamboo basket before being left to rest for several years so that their natural fermentation takes place. They transform their flavors and aromas, from the most vegetal to woody and fruity flavors, and then on rather mineral notes after several decades. If this tea, presented here in our selection, is from the vintage of 2012 and is still very young, the fact remains that its infusion is delicious, its tannins are already flexible and its rich woody aromas cradling the finest palate. Its aromas of fresh hazelnut, grilled barley, raw potato, squash seed and apricot harmonize nicely, in a light and naturally sweet way. Digestive and soothing sweetness.
1 1/2 tsp/250ml 4-5 minutes 95°C Rinse