Basic Introduction to Ancha of Qimen
Ancha is a compressed Tea that undergoes post-Fermentation, falling somewhere between black and green teas. It is a historically renowned tea belonging to the category of dark teas. Its creation dates back to the late Ming and early Qing dynasties, produced primarily in the southwestern regions of Luxi and Rongkou in Qimen County; production ceased during World War II but was revived in the 1980s. The finished product has a dark color, a rich and slightly red Infusion, and an aroma with a hint of astringency. It is sold domestically in Guangdong and Hong Kong, and exported to Southeast Asian countries, earning it the title of “Holy Tea.”
The county of Qimen is located in a mountainous, rainy region of southern Anhui, characterized by a subtropical monsoon climate of the northern subtropics. Its main features include a mild climate, limited sunshine, abundant rainfall, and distinct seasons. Low mountains cover 700,200 acres, or 21.3% of the total land area. These low mountains are mainly distributed on the outskirts of mid-mountain areas, spanning all towns across the county. The slopes are relatively gentle, typically ranging from 20° to 35°. There are secondary forests and plantations scattered throughout, and soil erosion is severe. The local soil, red soil, predominantly occupies this area, providing suitable conditions for tea growth. As of 2016, the Ancha plantation area spans 150,000 acres, with an annual output of 200 tons and a value of 15 million yuan.
Geographical Protection Area
The production area of Ancha encompasses 15 towns within Qimen County, Anhui Province: Luxi Township, Rongkou Township, Pingli Town, Qihong Township, Tafang Township, Qishan Town, Jizipei Town, Datan Township, Xiaoluokou Town, Zhukou Township, Likou Town, Guxi Township, Shanli Town, Xin'an Township, and Ruokeng Township, covering their current administrative regions.
Product Characteristics
Ancha, also known as soft branch tea, is a semi-fermented Compressed tea that falls between black and green teas. The beauty of Ancha lies in its “aging” process – it ages without becoming moldy or rotten, and the older it gets, the purer its flavor becomes.
History and Folklore
Ancha has over two hundred years of production and sales history. During World War II, due to the turmoil caused by the war, the market for Ancha shrank, leading to a halt in production. In 1984, efforts were made to revive its production. With the support of the government, there has been a focus on restoring the tea industry and promoting Ancha, allowing this historical tea to thrive once again. Ancha companies have contributed to the welfare of the people. Ancha holds investment and collection value, and the older it gets, the higher its medicinal value becomes. It is highly sought after in the Southeast Asian collector's market. Ancha is produced in the town of Luxi in southern Anhui, where two rivers converge and three mountains embrace. Many of the tea gardens are located on fertile and deep alluvial lands, surrounded by lush bamboo and woods, with rippling waters and misty clouds, creating a unique ecological environment ideal for Ancha production.
Awards and Honors
In December 2011, the craftsmanship of making Ancha was listed in the third batch of the municipal intangible cultural heritage list;
In 2014, the craftsmanship of making Ancha was included in the fourth batch of the provincial intangible cultural heritage list of Anhui Province.
In January 2014, Wucheng Rice Wine successfully obtained the title of a protected geographical indication product at the national level.
In 2014, it won the gold medal in the dark tea category at the National Tea Expo.