Verdant Tea

2021 Qianjiazhai Sun Dried Black Tea

2021 Qianjiazhai Sun Dried Black Tea

available loose leaf and in 250g pressed Xiao Jin Gua
banner
Loading...

Crafted by the Dongsa Cooperative

The Zhenyuan Dongsa Cooperative was established to be a steward to the oldest tea forest in the world, wild-foraging in Qianjiazhai in Mt. Ailao and hand-finishing every leaf using traditional craft.
  • true
    floral
    90
    marigold honey, jasmine
    true
    spice
    70
    redwood, star anise
    true
    fruit
    80
    pineapple, juniper, muscat
    true
    vegetal
    25
    bay leaf
    true
    savory
    65
    toasted wild rice
    true
    cooling, sparkling

    Tasting Profile

    • 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:

  1. 2021 Spring Original Wulong Revival
    2021 Spring Original Wulong Revival
    Master 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!
  2. 2021 Autumn Reserve Traditional Tieguanyin
    2021 Autumn Reserve Traditional Tieguanyin
    Master 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.
  3. 2021 Autumn Traditional Mao Xie
    2021 Autumn Traditional Mao Xie
    This 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.
  • 'However much moisture the tea wants to release, that is how much evaporates…. If you roast it at high temperatures, you are changing what it wants. The tea wants to hold on to a little moisture, but the [high] heat forces it out...'

  • 5
    6-8
    212
    20 seconds
    10
    5
    6
    212
    10 seconds
    2
    5
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.
    use 212° watersteep 20 secondsresteep many times
    add 10 sec. each infusion

    Gongfu

    5 g.6 ozuse 212° watersteep 10 seconds
    add 2 sec. per steeping
    enjoy many steepings

    Iced/Cold

    5 g.12
    oz.
    use room temp. waterrefrigerate overnight
    8 hours
    add ice & enjoy

Copyright © 2013-present Magento, Inc. All rights reserved.