kingslam wrote: ImmortaliTEA wrote:
I was of the opinion that SunyiShun produced both versions of the Liu An baskets and if I'm correct, in this article in Art of Tea Magazine they opened and tasted a 1940's version of SunYiShun Liu An. Why would they make such a big deal about it if it was the fermented variety as you say SunYiShun only produces? Here's the link:http://www.the-art-of-tea.com/publicati ... ation.html
I got my information off the Chinese websites, but it could be wrong.
I am by no means an expert on the subject, but I don't think the operation(s) producing Sunyishun since the 80s or 90s is the same outfit that existed before the gap in production. As I understand it, tea produced under that name now is just trading on a famous name from the past.
But the ticket style and name are definitely copied from a tea that was produced before 1943.
Unfortunately, there's no full version online, but some of the other articles in that issue of AoT are worth a read, especially this one:http://www.the-art-of-tea.com/publicati ... n-tea.html
Basically, according to the author of that article, because the gap in production was so long, even people in that area may not know exactly how the tea was produced -- in other words, a lot of knowledge was lost somewhere along the way, and also, while there is obviously a "right" answer, it may not be clearly agreed on.
I summarized a little bit of the information from that issue in these two threads, in case it's any help, though I don't have a clear answer on how the old liu'an is produced (I've always been under the impression it was essentially raw tea, but I don't have anything to back that up):viewtopic.php?p=215995#p215995http://teadrunk.org/topic/256/liuan-and ... roduction/