2021 Qianjiazhai Sun Dried Black Tea
2021 Qianjiazhai Sun Dried Black Tea
Crafted by the Dongsa Cooperative
- truefloral90marigold honey, jasminetruespice70redwood, star anisetruefruit80pineapple, juniper, muscattruevegetal25bay leaftruesavory65toasted wild ricetruecooling, sparkling
- floral - marigold honey, jasmine
- spice - redwood, star anise
- fruit - pineapple, juniper, muscat
- vegetal - bay leaf
- savory - toasted wild rice
- texture - cooling, sparkling
- DATE OF PICKINGApril 2021
- QianjiazhaiMt. Ailao, Yunnan
- ELEVATION2140 m
- Qianjiazhai AssamicaTea Varietal
The new 2021 harvest of this tea is now available!
available loose leaf and in 250g Xiao Jin Gua pressing
This tea is wild-foraged by the Li Family of the Dongsa Cooperative within the Mt Ailao National Forest Preserve. The silvery buds and twisting golden leaves are picked from ancient tea trees between one hundred and eight hundred years old scattered between other evergreens, and wildflowers on the rocky mountainside. This labor-intensive tea to harvest is actually allowed to sun-roast and oxidize without applying heat in a wok. Because more moisture is retained in the leaf, this black tea is a fantastic candidate for aging like traditional sheng pu’er. Only a high-elevation remote place like Qianjiazhai can count on enough sunlight in the spring for this old but rare finishing technique. The result is a tea with the sweet malt of a black tea but the staggering complexity and herbaceous undertones of a sheng pu’er. A true standout!
Master Zhang also recommends:
- 2021 Spring Original Wulong RevivalMaster 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 older Ben Shan 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, with many of the leaves more strip-style than rolled. Master Zhang describes the shape as a dragonfly. This hand processing and shaping yields a different tea- a genre of its own outside of Wuyi style, Guangdong style or Anxi style. The light roast is rewarding and brings out a unique savory sweet complexity we don’t see in other teas from Master Zhangl over the years, this tea has grown to be one of our very favorites!
- 2021 Autumn Reserve Traditional TieguanyinMaster Zhang's work has won awards at conferences in Fujian and Guangdong for his incredible craft in traditional Tieguanyin finishing. This autumn, we are excited to once again offer his reserve designation harvest with a traditional finish, undoubtedly Master Zhang's favorite tea to make and share with friends. Master Zhang's award-winning technique brings out the deep fruit and dark florals that don't have a chance to shine in greener, more modern finishes. Instead of simply designating his higher elevation teas as "Reserve," Master Zhang holds back this title to only the very few pickings that meet his criteria of intense aroma, lingering pervasive aftertaste, rich deep florals, light cooling sensations, and creamy texture. The conditions while picking and processing only rarely come together to facilitate a tea that hits every thing that Master Zhang strives for. This limited harvest embraces his award-winning ideals for a stunning brew.
- 2021 Autumn Traditional Mao XieThis is arguably Daping Village’s most “classic” tea. Mao Xie varietal is native to the area and grew on the mountains above Daping long before Tieguanyin was planted. Master Zhang’s labor-intensive traditional finish hearkens back to the style before the modern green oolong trend became popular and all Anxi teas were finished with at least a light roast and oxidation. Mao Xie translates to “hairy crab,” a reference to the appearance of the leaves. A classic traditional finish on Mao Xie brings out the iconic savory notes in the varietal and makes it taste almost pastry-like.
- 56-821220 seconds105621210 seconds2512room temp8 hours
oz.use 212° watersteep 20 secondsresteep many times
add 10 sec. each infusion
Gongfu5 g.6 ozuse 212° watersteep 10 seconds
add 2 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy