Qianjiazhai Black Tea Cake
Black Tea
Dongsa Cooperative – Qianjiazhai
Sourced By the Dongsa Cooperative
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.
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truefloral80neroli, gardenia, rosetruefruit75grape, orange rindtruevegetal60tulsi, nettletruesavory45oak, biscuittruespice30eucalyptus
Tasting Profile
- floral - neroli, gardenia, rose
- fruit - grape, orange rind
- vegetal - tulsi, nettle
- savory - oak, biscuit
- spice - eucalyptus
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- DATE OF
PICKINGApril 2016
- Qianjiazhai Mt. Ailao
- ELEVATION2140 m
- Qianjiazhai AssamicaTea
Varietal
Unlike traditional Dian Hong, the Maocha for this cake is fully oxidized and sun-dried without heat applied to retain internal moisture. Essentially, this is closer to fully-oxidized sheng pu'er than a traditional black tea. This cake was stone-pressed by Master Zhou in a hand-carved mold, making it ideal to age over many years to bring out more sweetness and complexity. The maocha was wild-foraged from 300-800 year trees.
- DATE OF
PICKINGApril 2016
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46-820820 seconds10562086 seconds3412room temp8 hours
Steeping Instructions
Western
4 g.6-8
oz.use 208° watersteep 20 secondsresteep many times
add 10 sec. each infusionGongfu
5 g.6 ozuse 208° watersteep 6 seconds
add 3 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz. use room temp.° water refrigerate overnight
8 hours hours add ice & enjoy
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