Unique seasonal black tea from one of the best artisan crafters in Yunnan with floral notes, crisp vegetal aftertaste and bright body. . . .
Pictured Above: Master Han picking leaves in the canopy of a tea tree, Qianjiazhai region
Every batch of tea from Master Han is very different from the harvests before. This is because, instead of trying to reproduce results through identical processing, Master Han tastes, smells and carefully evaluates each harvest he picks to determine what will bring out the most in the natural leaf.
This unique black tea is lighter than Master Han’s last harvest, closer to a sheng pu’er in its perfumed florals, crisp vegetal aftertaste and bright body. Yet, it is definitively a black tea in its caramel, malt and chocolate notes. A tea like this challenges the hold fast lines between categories and in doing so, challenges our palates with new pairings. To find so much bright citrus in a chocolatey black tea is something that many strive for through blending.
The creamy sweet body, nutty aftertaste and herbaceous undertones evoke that certain olive oil taste that all of Master Han’s Qianjiazhai teas seem to have.
Gift Tin Packaging example below
Date of Picking:Spring 2013
Location of Picking:Qianjiazhai forest region near Mengsong Village, Xishuangbanna. Altitude 2100 meters.
What Was Picked:Large silvery buds and leaves from old tea trees
Quantity Acquired:Our initial purchase was 18 pounds.
Sourcing Agent(s):David and Lily Duckler at Master Han's first tea conference. Master Han is a member of the Zhenyuan Dongsa Farmers' Cooperative
Brewing Golden Fleece, a similarly wild-picked Yunnan Black
Gongfu Brewing: Use 4g of leaves for a 5-6oz gaiwan or yixing pot. Heat the gaiwan or pot with boiling water and pour out. Add leaves, rinse leaves with boiling water for less than a second. Use this steeping to heat cups and pour over yixing. Steep each round for 2-3 seconds, increasing time by 3 seconds each steeping after the third steeping. Enjoy at least 15 infusions.
Western Brewing: Use two heaping teaspoons of leaves per cup of water. Steep in a brew basket or loose in a pot to give the leaves plenty of room to expand. If possible avoid tea balls or paper filter bags. Steep for one minute with filtered boiling water and remove leaves or pour off water. Save the leaves. Enjoy at least 4 infusions, increasing steep time with each infusion.
Iced Tea (Cold Brewing)
Use about 4 grams of tea for every 12oz of water. Combine with room temperature water in a covered vessel and refrigerate for 8-12 hours. Enjoy!
Iced Tea (Flash Chilled)
Use 1TB (5 grams) of tea in a 6-8oz vessel. Steep for 1 minute with filtered boiled water. Fill a martini shaker (or equivalent) with ice, then add brewed tea and shake until well-chilled (usually 10-30 seconds). Pour out through martini-shaker top over fresh ice in a new glass and serve.