1998 Liu An Heicha

This 1998 Aged Liu An Heicha (六安黑茶) comes from the misty mountains of Liu An County in Anhui Province, China—a region with a legacy of crafting dark teas that age like fine wine. And after more than 25 years, this tea has truly come into its own.

When brewing this tea, you're greeted with a grounding, earthy stone-like aroma. Once brewed, that stone-like depth transforms beautifully into notes of warm pinewood with a soft nuttiness in the background. The tea is a rich reddish-brown, silky in texture, with the right amount of thickness in mouthfeel and incredibly smooth. There’s a quiet sweetness that lingers like dried dates, and a warming sensation that settles gently in the chest. It's comforting and clean without any of the bitterness, astringency, or murkiness that can often be found in lower-quality heicha.

What makes Liu An Heicha special is its traditional fermentation process—steaming, piling, and slow drying, which invites beneficial microbes (like in yogurt) to work their magic. When done right with quality tea leaves, this results in a tea that continues to evolve over decades. The 1998 vintage is a perfect example: mature, balanced, and rich with complexity. 

Liu An Heicha was once a tribute tea during the Qing Dynasty and traveled far along ancient trade routes. Its reputation for aging well has made older vintages, like this 1998 batch, a prized find among collectors and seasoned tea drinkers alike.

People also love it for how it makes them feel. With age, the caffeine naturally fades while the L-theanine remains, creating a calming effect that soothes the body but sharpens the mind. It’s the kind of tea you reach for when you want to feel peaceful, grounded, and quietly focused—not drowsy. The resilience of the tea also allows for it to be brewed up to 18-20 times, making it a great tea to accompany study sessions, work, or leisurely reading. 

How to Brew (Gongfu Style):
Use 5g of tea in a 90ml gaiwan. Rinse once with 205°F (96°C) water to awaken the leaves. Steep the first infusion for 15 seconds, then add 2–3 seconds for each subsequent steeping. 

If you’re looking for a tea that’s quietly complex, grounding, and deeply soothing, the 1998 Liu An Heicha may be exactly what your collection is missing.

Origin: Anhui Province, China

Notes: Pinewood, Dried Dates, Subtle Nuttiness