2021 Zun Sheng Dragon Pearls
2021 Zun Sheng Dragon Pearls
Crafted by the Dongsa Cooperative
- DATE OF PICKINGApril 2021
- QianjiazhaiMt. Ailao, Yunnan
- ELEVATION1800 m
- Qianjiazhai AssamicaTea Varietal
Zun, or ‘revered’ is the name the Li Family of the Zhenyuan Dongsa Cooperative gives to the tea picked from their tea trees aged between 300 and 800 years old. This name is a reminder to them of the value of these old trees and of the respect that humans should pay to a living thing that has persisted for so long. Their sustainable foraging lets the trees continue to grow for future genertations to enjoy. The Dragon Pearl pressing of their 2021 Zun sheng pu’er is full of spice and cooling camphor, and steeps out consistently as the ball unfurls over time.
- truefloral80peonytruespice80coriander, galangal, sandalwoodtruefruit100muscat grape, aloe, apricottruevegetal50arugula, sugar snap peas, tulsitruesavory50oat, ryetruecrisp, minerality, tingling
- floral - peony
- spice - coriander, galangal, sandalwood
- fruit - muscat grape, aloe, apricot
- vegetal - arugula, sugar snap peas, tulsi
- savory - oat, rye
- texture - crisp, minerality, tingling
the Dongsa Cooperative also recommends:
- Gong Ting Shu Dragon Pearls
The Cooperative's first-ever shu pu’er dragon pearl pressing, this tea is made with beautiful little 2014 buds, allowed to ferment slowly under natural moisture conditions for a sweet and clean flavor profile that shows off the herbaceous side of Qianjaizhai. The loosely pressed. dragon pearls are compact enough for long-term aging and small enough to allow for single brew sessions without having to break apart a bigger cake of tea. The loose hand-twisted compression allows for better and more even aging than anything a machine could achieve.
- 2022 Crassicolumna Yabao Black Tea
The Li Family and other members of the Dongsa Cooperative sustainably forage from towering crassicolumna trees to harvest the early spring woody buds that make this brand new black tea. Camellia Crassicolumna (厚轴茶) is a wild near-relative of tea native to Qianjiazhai; because this plant currently a protected species. one of the cooperative's responsibilities is to protect these trees from poaching. The incredibly-sweet. flavor-packed buds are traditionally piled and allowed to oxidize fully in the Mt. Ailao sun without heat treatment, locking in the natural flavor and aroma of the region. Crassicolumna is naturally caffeine-free and rich in antioxidants.
- 2022 Wild Crassicolumna Black Tea
This unique black tea is picked from the early spring leaves and tender buds of the Camellia Crassicolumna tree, a close relative of the tea plant native to Qianjiazhai. Crassicolumna is naturally caffeine-free and high in antioxidants. Since Crassicolumna is native to the Qianjiazhai region, there are many examples of staggeringly old Crassicolumna trees. Mr. Li of the cooperative is actually employed by the local government as an environmental protection officer to make sure these ancient trees are protected from poaching, where outsiders would sneak in in the cover of darkness to cut the tall trees and quickly harvest their precious leaves. Mr. Li has found that the best way to protect the trees is to allow sustainable wild foraging by the people living in the protected region in exchange for their help watching over remote Crassicolumna groves. This extremely rare and labor-intensive to harvest offering is allowed to slowly sun-roast to oxidize and finished as a unique black tea with a rich fruity but wild flavor, all without the caffeine you’d see in camellia sinensis.
'A single eight hundred year old tree can yield up to three kilograms of finished dry leaf. The Dongsa Cooperative picks each of these trees and keeps their leaf material separate. The finished sheng pu’er maocha can either be sold as a single tree lot, blended with other 800 year trees for a single age statement pressing, or blended with 300-500 year leaves for Zun pressings.'
- 46-820530 seconds15-304620510 seconds10-30412room temp8 hours
oz.use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion
Gongfu4 g.6 ozuse 205° watersteep 10 seconds
add 10-30 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy