30978-sample= 30978= 30978-large= 30978-s250= 30978-tin100= 30978-tin200= 30978-cake100= 30978-cake250= 30978-cake357= out-of-stock inv-level=1 sum=0

Produced by masterzhang_farmerbadge  Master Zhang

Master Zhang’s family has tended one of the highest elevation plots above Daping Village in Anxi for generations. Master Zhang and his parents process their tea by hand and have invested their profits over many years to buy equipment for testing water, soil and tea throughout the village to make sure everyone in the area adheres to strict organic farming techniques and to protect the mountain springs for years to come.

In Master Zhang’s fields, biodiversity is king. Tieguanyin may be the most popular varietal for cultivation, but the family’s fields fields are full of many other tea varietals. New varietals are being experimented with all the time, while older varietals like Ruan Zhi look back to reviving older styles.  This sample pack is a chance to get to know the Zhang family’s values in tea crafting and taste classic varietals side-by-side.

 

four_teas_4
25_g_grams_twenty_five

Taste Master Zhang’s Classic Collection

This invitation to the peaks of Daping showcases a broad selection of what the Zhang family produces, including their Autumn Tieguanyin and Traditional Tieguanyin, the 30+ year aged 1985 Aged Tieguanyin and the experimental passion project Original Wulong Revival.

There is enough tea included to brew each selection five times, giving you a chance to explore different brewing methods and get to know the teas.

Four 25g bags of loose leaf tea are included for a total of 3.53 ounces (100g.) of tea or 20 brewing sessions.

 
Click to watch

autumn-tgy-circle-tea

TIEGUANYIN

Master Zhang is proud to be sharing true Tieguanyin varietal oolong, fed by mountain spring water and grown without pesticides or fertilizers under the high mountain mist. Most Tieguanyin sold is actually Benshan or other similar varietals which lack the long drawn out aftertaste of Tieguanyin. The biodiversity of Daping and the mountain soil lend intense complexity and depth of flavor to this tea. This autumn harvest is full of orchid, tangerine, watercress and sweet marzipan flavor.

 

traditional_tieguanyin-circle-tea

TRADITIONAL TIEGUANYIN

Master Zhang excels at finishing his Traditional Tieguanyin. He works in a way to brings out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. This 2016 autumn harvest full of fruity lychee and aloe, toasted barley, violet, and a hint of jicama.

 

original-wulong-revival-circle

ORIGINAL WULONG REVIVAL

Master Zhang is a true innovator. He doesn’t make tea to follow trends. He experiments and takes risks to make tea better for the generations to come. This Original Wulong Revival uses the old Ruan Zhi varietal leaf and undergoes three times more careful hand turning and fluffing than modern Anxi oolong. For finishing, it is loosely rolled in the oldest style of oolong making that is half strip style and half ball. Master Zhang describes the shape as a dragonfly. This hand processing and shaping yields a stunningly different tea. The light roast is intensely rewarding and brings out a unique nutty sweet complexity we don’t see in any other teas from Master Zhang.

 

circletea_15yragedtieguanyin

1985 AGED TIEGUANYIN

Master Zhang is making truly fine Tieguanyin. We are very lucky to share this limited release of Master Zhang’s personal reserve of his oldest tea- a thirty year aged Tieguanyin, picked back in 1985. Master Zhang carefully and precisely re-roasted this Tieguanyin over ten years before aging it for another two decades. The slow and subtle roasting and aging process adds deep lingering spice to the Tieguanyin florals.

 

Tasting Recommendations

 

Master Zhang brews his teas with a very simple gaiwan and tastes out of small jingdezhen porcelain cups. His set up is austere, but his brewing is careful. He respects every one of his teas equally no matter the price, and brews every tea with spring water.

He uses a smaller four ounce gaiwan and 5 grams of leaf for a more potent brew and 200° F water. He will do one rinse before steeping his tea for about eight seconds per infusion. He passes the gaiwan around for his guests to smell and look at the leaves expanding between each infusion, and drinks tea slowly and with a light heart.

 

five_5_g_circle     brew_in_gaiwan_circle       brew_at_200_degrees_F