Crassicolumna Yabao Cake
Pu'er Tea
Dongsa Cooperative – Qianjiazhai
Sourced By the Dongsa Cooperative
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truespice100juniper, coriander, cedartruevegetal80tulsi, lemongrasstruefruit65orange rindtruesavory25rosemary
Tasting Profile
- spice - juniper, coriander, cedar
- vegetal - tulsi, lemongrass
- fruit - orange rind
- savory - rosemary
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- DATE OF
PICKINGSpring 2016
- Qianjiazhai Mt. Ailao
- ELEVATION2000-2250m
- Camellia CrassicolumnaTea
Varietal
This tea is picked from the early spring buds of the Camellia Crassicolumna (厚轴茶) tree, a close relative of tea native to Qianjiazhai. Crassicolumna is naturally caffeine-free and rich in antioxidants. Yabao buds are extremely sweet and packed with flavor since they are the early shoots of the plant that would otherwise become new branches. Master Zhou pressed half of the year's harvest of yabao into 100g cakes for aging to show off yabao's unique potential to get richer and sweeter over time.
- DATE OF
PICKINGSpring 2016
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'The first steepings of Crassicolumna Yabao were full of the flavor we have come to know and love in Qianjiazhai- tulsi, juniper and cedar. Yet the complexity and aromatics didn’t stop there. We got candied citrus peel, lemongrass and rosemary. While other yabao is light and crisp, this yabao is thick and hefty, almost creamy or brothy in texture'
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56-820520 seconds10562058 seconds45122058 hours
Steeping Instructions
Western
5 g.6-8
oz.use 205° watersteep 20 secondsresteep many times
add 10 sec. each infusionGongfu
5 g.6 ozuse 205° watersteep 8 seconds
add 4 sec. per steepingenjoy many steepingsIced/Cold
5 g.12
oz. use 205.° water refrigerate overnight
8 hours hours add ice & enjoy
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