Ancient Oolong Craft: Tasting Revival Style with Master Zhang
Ancient Oolong Craft: Tasting Revival Style with Master Zhang
Regular Price $56.00 $50.40
Tasting Kits
Oolong Tea
This bundle includes three 25g bags of oolong tea for 75g total (15 sessions).
This special tea sampler highlights Master Zhang’s work to bring back an ancient oolong finishing technique - the Revival Style. This technique comes from years of research, travel and cultural exchange with other oolong communities, and extensive interviews tapping into the oral tradition to uncover the way that oolong was finished long before the modern rolled style that Tieguanyin is famous for.
In this kit, you’ll get to explore light roast, dark roast, and, aged comparisons to see how the Revival Style brings oolong to life with deeper aromatics and more powerful texture and aftertaste, all while connecting with a rich tradition of craft that nearly died out over the last few hundred years.
The Revival Style takes more than twice as long to make as classic Tieguanyin thanks to the extended yaoqing process of turning and fluffing the leaves and the fact that so much has to be done entirely by hand, but the results are stunning - a half-twisted half-rolled style that Master Zhang describes as a Dragonfly shape.
This bundle includes five 25g bags of oolong tea for 125g total (25 sessions).
This special tea sampler highlights Master Zhang’s work to bring back an ancient oolong finishing technique - the Revival Style. This technique comes from years of research, travel and cultural exchange with other oolong communities, and extensive interviews tapping into the oral tradition to uncover the way that oolong was finished long before the modern rolled style that Tieguanyin is famous for.
In this kit, you’ll get to explore light roast, dark roast, aged, and varietal comparisons to see how the Revival Style brings oolong to life with deeper aromatics and more powerful texture and aftertaste, all while connecting with a rich tradition of craft that nearly died out over the last few hundred years.
The Revival Style takes more than twice as long to make as classic Tieguanyin thanks to the extended yaoqing process of turning and fluffing the leaves and the fact that so much has to be done entirely by hand, but the results are stunning - a half-twisted half-rolled style that Master Zhang describes as a Dragonfly shape.
This bundle includes four 25g bags of oolong tea for 100g total (20 sessions).
This special tea sampler highlights Master Zhang’s work to bring back an ancient oolong finishing technique - the Revival Style. This technique comes from years of research, travel and cultural exchange with other oolong communities, and extensive interviews tapping into the oral tradition to uncover the way that oolong was finished long before the modern rolled style that Tieguanyin is famous for.
In this kit, you’ll get to explore light roast, dark roast, and aged comparisons to see how the Revival Style brings oolong to life with deeper aromatics and more powerful texture and aftertaste, all while connecting with a rich tradition of craft that nearly died out over the last few hundred years.
The Revival Style takes more than twice as long to make as classic Tieguanyin thanks to the extended yaoqing process of turning and fluffing the leaves and the fact that so much has to be done entirely by hand, but the results are stunning - a half-twisted half-rolled style that Master Zhang describes as a Dragonfly shape.
Explore Anxi Revival Style Oolong teas:
"All tea tells a story, if we listen to what it is saying.
It is my responsibility to listen and not tell. I cannot force a tea into a certain flavor or aroma with craft. This is because true craft starts in the field, not the workshop. Good agricultural craft requires biodiversity, preserving the wildlife and natural forest cover, respecting the natural mountain springs, and keeping chemicals off of my tea and off of my neighbors’ teas.
If craft in the field is done right, craft in the workshop is about listening. It is about helping a tea become what it wants to be.
I have spent my life helping my village of Daping bring honesty and integrity to tea farming and oolong craft. We stand together against the factory farming that weighs so heavily on the Anxi lowlands ecosystems.
We are making Tieguanyin and countless other cultivars the way that they want to be made, in the environment where they want to grow. I invite you to taste our work for yourself and see."
- Zhang Rongde 张荣德
Our Home: Daping Village
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uniquely-balanced terroir of rock and sand for perfect mineral driven texture
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high elevationmist and clouds protect tea from sun and insects
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fully organic zero-impactfarming techniques for clean and nuanced tea
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terraced fields absorb sweet mountain spring water
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isolatedand remote high elevation plot is protected from lowland industrial tea farms’ impact
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nn the process of certification for the intensive “Original Ecological Preserve” designation for true net-zero impact farming in harmony with nature
Our Family
Zhang Rongde was one of the first in Daping village to go to university.
He returned with an advanced degree in agricultural science and helped his community establish responsible chemical-free farming during the commune era. He comes from a long line of tea farmers, picking today plants established by his parents and grandparents.
After the communes were disbanded, Master Zhang was awarded the highest elevation plots in the region for his leadership role in pioneering sustainable, biodiversity-focused agriculture. He has won countless awards for his family’s teas, and still spends every day not only finishing his own teas but helping his neighbors improve their craft by visiting their workshops.
He is most proud not of his awards for quality, but his award for integrity, bestowed by his peers in recognition of his community leadership in transparency and for his work to tie pricing to a set of agreed upon standards of flavor, texture, aroma and aftertaste.
As a pioneer and community leader, Master Zhang is often travelling to far off regions to study other traditions. He has spent time studying and researching in Yiwu, Yunnan learning about old tree management and sun drying techniques, travelling to Japan and Taiwan, and studying in Fenghuang with Master Huang Ruiguang - exchanging Anxi oolong and Fenghuang oolong techniques and continuing to develop his ability to taste and evaluate.
