Verdant Tea

2022 Reserve Spring Tieguanyin

2022 Reserve Spring Tieguanyin

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Tieguanyin designated
for its long aftertaste
This tea earned ‘reserve’ status for its complexity, textural nuance and long aftertaste. Meticulously hand finished to bring out notes of coconut, nutmeg, saffron, sticky rice and tulsi.
Spring 2022 ♦ Greener Finish
Tieguanyin designated
for its long aftertaste
This tea earned ‘reserve’ status for its complexity, textural nuance and long aftertaste. Meticulously hand finished to bring out notes of coconut, nutmeg, saffron, sticky rice and tulsi.
Spring 2022 ♦ Greener Finish
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SPRING 2022 PRE-ORDER

This 2022 spring pre-order tea has been picked and finished by Master Zhang in Daping, Anxi and is already on its way here!

We expect to ship this tea to customers by the end of June (or sooner!). Orders containing this pre-order tea will ship once these teas have arrived in the US. 

Crafted By Master Zhang

Environmentalist and award-winning craftsman, Master Zhang is committed to pioneering low-impact tea farming that replenished natural forests on his high elevation Anxi mountain plot.
 
Master Zhang devotes his energy to introducing rare varietals of tea to increase biodiversity and researching ancient finishing techniques to make rich, aromatic oolong unlike anything else in the world.
    • DATE OF PICKINGMay 2022
    • Daping VillageAnxi, Fujian
    • ELEVATION1060 m
    • TieguanyinTea Varietal

    Master Zhang has worked for over four decades continuing his family's craft growing true Tieguanyin varietal tea high above Daping village in Anxi. He is working to bring back the original habitat of the region by clearing mountainsides and planting trees, bringing back wildlife and biodiversity, for better tea and a better future. He has won awards across China and has been recognized as one of the leading teachers and craftsman in Anxi for his unique approach to grading teas and processing for flavor. Instead of grading solely by elevation or tree age, Master Zhang holds the "Reserve" designation for the few teas that meet his strict criteria of lingering intensive aftertaste, pervasive sweetness, cooling sensation in the throat and thick creamy body. This means that only the leaves whose weather, position in the field and processing come together perfectly can be offered as Master Zhang's reserve.

  • true
    85
    mango, coconut
    true
    70
    cedar, nutmeg
    true
    60
    saffron
    true
    60
    sticky rice
    true
    40
    tulsi
    true
    tingling, cooling

    Tasting Profile

    • fruit - mango, coconut
    • spice - cedar, nutmeg
    • floral - saffron
    • savory - sticky rice
    • vegetal - tulsi
    • texture - tingling, cooling


Master Zhang also recommends

  1. 1990 Aged Tieguanyin
    1990 Aged Tieguanyin
    This limited 1990 harvest of aged Tieguanyin stands out as unique from the others because the leaves were hand-processed by Master Zhang using traditional Oolong Revival style, where one end of leaf is slightly curled and the other is extended. Master Zhang describes the shape as a ‘dragonfly’. These leaves were turned and fluffed three times the normal standard for modern Tieguanyin. The result of this unique processing and the 25 years of age creates a deep shu pu’er-like earthy flavor most similar to the clean fermentation of Xingyang shu pu’ers. We have never tasted anything like this in an oolong. It has the foresty richness of shu pu’er but the sweet caramel aftertaste of oolong.
  2. 2022 Original Wulong Revival
    2022 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 Zhang.

  3. 2005 Aged Tieguanyin
    2005 Aged Tieguanyin
    Master Zhang is making some of the finest Tieguanyin in the world. Based in Daping village at the very highest peaks of Gande, Anxi. His terraced fields are overgrown with wildflowers, and fed by naturally sweet and clear mountain spring water. Master Zhang's slow and subtle roasting and aging process adds deep lingering spice to the Tieguanyin florals. This ten year old harvest is already rich and full of spice.
  • 'Wild flowers grow freely among natural flora and established tea hedges. The constant flowering works double duty – attracting insects away from the growing tea leaves while infusing the growing plants with their complex aroma.'

  • 5
    6-8
    208
    20 seconds
    10
    5
    4-5
    208
    6 seconds
    3
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.
    use 208° watersteep 20 secondsresteep many times
    add 10 sec. each infusion

    Gongfu

    5 g.4-5 ozuse 208° watersteep 6 seconds
    add 3 sec. per steeping
    enjoy many steepings

    Iced/Cold

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