The Qianjiazhai Dongsa Cooperative was established to be a steward to the oldest tea forest in the world, wild-foraging and hand-finishing every leaf using traditional craft.
roasted barley, pumpkin, cream
cinnamon, ginger, licorice root
passion fruit, persimmon
savory - roasted barley, pumpkin, cream
spice - cinnamon, ginger, licorice root
fruit - passion fruit, persimmon
Qianjiazhai Mt. Ailao
The Dongsa cooperative wild-forages the leaves for their hand-fired black tea from trees well over one hundred years old, growing on the cool high elevation slopes of the Ailao National Forest Preserve. The biodiversity and well established root stock makes for deeply nuanced and complex tea, normally reserve for pressing and aging as sheng pu’er. This experimental offering is a new project by the cooperative to hand fire over low heat in a wok for a more classic Dian Hong style. The application of heat makes this more closely related to other Yunnan Black, and indeed it shares a rich sweet potato thickness similar to our Yunnan Golden Fleece, but with Qianjiazhai’s signature tulsi complexity and touches of citrus, and florals. The loose Maocha is lightly steamed and then meticulously rolled and shaped one pearl at a time by Master Zhou without the use of molds or machinery to preserve the delicate complexity of the tea.
'While Mr. Zhou is a recognized teacher of tea craft (and 4th grade cursive) in Qianjiazhai, we had the privilige to actually meet one of his own teachers, a kind but formidable woman in her mid-nineties who has mastered two distinct techniques for making Qianjiazhai’s uniquely complex and nuanced black tea'
5 g.6-8 oz.use
208° watersteep 40 secondsresteep many times add 10 sec. each infusion
5 g.6 ozuse 208° watersteep 6 seconds add 3 sec. per steepingenjoy many steepings