Life in a Vacuum 2024 De'an Suan Cha

This De'an Suan Cha was harvested and fermented in 2022 (by the same people who made the 2019 suan cha) and pressed for me in 2024. De'an Suan Cha is a unique fermented sheng puerh. Like regular sheng puerh the leaves are withered, heated via pan fry to kill the enzyme that interacts with oxygen and rolled. They then under go a unique fermentation stage.

The rolled tea leaves are rolled or squeezed into a bamboo tube or a big clay jar, layer by layer, and covered with banana leaves to create a relatively lower temperature and humid environment. The leaves are sealed with fresh banana leaves, then placed in a pit dug into the ground. Plantain leaves cover the bottom of the pit, the jars of tea are put on top of the plantain leaves, covered with more plantain leaves and finally soil. During fermentation, beneficial microorganisms, such as bacteria and fungi, interact with the tea leaves, resulting in the unique tangy and burnt suger taste. The fermenting time is around 9 months.

This is one of those teas that I enjoy and think everyone should try but might not be everyone's thing. That goes for any tea obviously but I have a penchant for these rarer kinds of tea and just want my customers to know that this is one of them Cheers!