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.
fruit - pineapple
floral - clover honey
spice - cedar
vegetal - spearmint, tulsi
savory - burdock
Qianjiazhai Mt. Ailao
This tea is sustainably wild-foraged from ancient Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. This year's tea is available both loose and in 100g cake pressings. Crassicolumna is naturally caffeine-free and rich in antioxidants. The giant leaves and buds picked from this wild-growing tree stock are allowed to gently sun dry without any heat processing to keep the most natural flavor. Wild crassicolumna trees can be anywhere between several hundred and over a thousand years old, and are incredibly tall and difficult to climb to harvest these precious leaves, but the rich nuanced flavor and lingering aftertaste is worth the effort. Master Zhou pressed the leaf material from part of this years harvest into 100g cakes perfect for aging and long term storage.
'The first steepings of Crassicolumna Yabao were full of the flavor we have come to know and love in Qianjiazhai- tulsi, juniper and cedar. Yet the complexity and aromatics didn’t stop there. We got candied citrus peel, lemongrass and rosemary. While other yabao is light and crisp, this yabao is thick and hefty, almost creamy or brothy in texture'
5 g.6-8 oz.use
205° watersteep 20 secondsresteep many times add 10 sec. each infusion
5 g.6 ozuse 205° watersteep 8 seconds add 4 sec. per steepingenjoy many steepings