Despite the fact that this tea is called after the name of the area in which it is produced, it was first produced in the county of Shimen. This tea is appreciated in its aged form: the older it is – the more similar to a noble Shu Puer it is. On occasion, at auctions in Hong Kong, Liu An Hei Cha can meet a price comparable to old Puers.
Liu An Hei Cha stands alone among other dark teas, as the process of "wo dui" goes in a very peculiar way: twisted and dried tea leaves are packed in small bamboo baskets and left for the night. Inside the baskets dew forms, which starts the processes necessary for fermentation. After that, the tea is dried and sent for further storage, which takes at least two-three years. Another feature is the raw material – young tender leaves, as for red teas, are collected for Liu An Hei Cha.