"You came at the right time to give you a good thing," Liu said proudly.
Then I took out three baskets of ancha from the cupboard behind me (Manager Wang, Liu Jingli and I each have one).
In fact, a few days ago, Kelly, the current director of Sun Yishun 'an Tea Factory, had already reported the matter.
20 1816 October, a generation of tea people, Mr. Wang Zhenxiang, the non-genetic inheritor of Qimen ancha, died of illness at the age of 68.
Kelly was loved by his grandfather since he was a child. After graduation from 20 13, grandpa suffered from gout for many years and was in poor health, making it difficult to manage the busy affairs of the tea factory. Grandpa wants to pass it on to him at the tea factory. After a few days of reflection, he was grateful for his upbringing, just to repay him, so he followed his grandfather without hesitation and devoted himself to making tea.
It was autumn, and it was the peak season of night dew basket production in ancha. Kelly specially made a cup of tea (1950-20 18) in memory of his grandfather. Starting from 20 18, every year in the tea season, we will select raw materials, bake them in person, expose them at night alone, bake them twice, and give you 68 baskets of 2 kg of commemorative tea. It is also a memory of grandpa.
Looking at this ancha with different meanings and studying it carefully is really unique. The weight of two kilograms is heavy and solid, and the whole is one circle larger than one kilogram. Two ears are tied on both sides of the bamboo basket, which is convenient to carry. The cover is covered with bamboo, and the label on the cover is marked. In addition to the tea label, it also adds important information such as number and year, which is concise and clear.
Looking back on our first meeting with ancha, I feel that eleven years have passed.
In the spring of 2007, ancha was not so hot at that time, and there were only one or two manufacturers in Luxi. Because we are engaged in the tea industry in Shanghai, we accidentally heard about Sun Yishun's unique technology and medicinal value in ancha, so we came to Sun Yishun 'an Tea Factory in Luxi to meet Mr. Wang Zhenxiang. We had a good exchange and learned more about ancha's production technology. Knowing that it was not easy to do, we decided to open ancha's pre-sales market in Shanghai and signed a distribution agreement.
According to historical records, "ancha" was produced in Luxi Township, Qimen County, Huangshan City, Anhui Province, with a history of more than 200 years. Known by the people as "soft branch tea", it is a kind of semi-fermented pressed tea. Between black tea and green tea, it belongs to black tea. Its color is dark brown and moist, its aroma is rich and elegant, and it secretes people's spleen. What is even more rare is that it is not only a first-class drink, but also a good medicine. Ancha has always been the introduction of Lingnan traditional Chinese medicine prescriptions, and Guangdong, Hong Kong and Macao and Southeast Asia respectfully call it "holy tea".
Because ancha needs to be stored for two or three years before it can be drunk, it is difficult for the factory to turn around. During the war, production naturally stopped. Until 1983, Guan Fen, an old man from Hong Kong Tea Development Foundation, sent a basket of old ancha from Hong Kong, saying that the fishermen at the seaside felt abdominal distension after drinking seawater, so they put the tea on the stove and drank a bowl of illness. I want to make such good tea again. The Qimen county government also attaches great importance to this matter.
Director Wang Zhenxiang was the main person in charge of copying ancha at that time. With his efforts, after several years of trial production, ancha's replication in 199 1 was finally recognized by relevant experts, and then mass production was carried out.
After several years, Qimen ancha has been tasted and recognized by tea drinkers all over the world, but with the increase of quantity, the quality is mixed.
Although director Kelly is young, he knows from his words and deeds that he learned to be a man and do things while learning to make tea with his grandfather. In strict accordance with the old ancha production process, hands-on, every step can not be sloppy, just to make a good ancha, worthy of the great trust of Grandpa in the underworld, but also worthy of the re-emergence of Qimen ancha.