Verdant Tea

2022 Spring Anxi Ruan Zhi

2022 Spring Anxi Ruan Zhi

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Taiwan’s famous varietal
traditionally finished
Ruan Zhi, also known as Qing Xin, is given a partly roasted and oxidized traditional finish for deep notes of pastry, star anise, vanilla and pineapple cake.
Spring 2022 ♦ Traditional Finish
Taiwan’s famous varietal
traditionally finished
Ruan Zhi, also known as Qing Xin, is given a partly roasted and oxidized traditional finish for deep notes of pastry, star anise, vanilla and pineapple cake.
Spring 2022 ♦ Traditional Finish
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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 PICKINGSpring 2022
    • Daping VillageAnxi, Fujian
    • ELEVATION1000 meters
    • Ruan ZhiTea Varietal

    Ruan Zhi or "Soft Stem" is sometimes better known as "Qing Xin" varietal, used in Taiwan to produce Dong Ding and Baozhong and in Thailand for Doi Mai Salong. The traditional processing truly emphasizes the connection between Anxi and Taiwan tea craft. Any Taiwanese tea afficionado will be impressed by the intense bready sweet notes and deep florals this Anxi Ruan Zhi offers.

  • true
    85
    ginger, star anise
    true
    65
    pineapple cake, dried orange
    true
    50
    flaky pastry
    true
    40
    vanilla
    true
    juicy

    Tasting Profile

    • spice - ginger, star anise
    • fruit - pineapple cake, dried orange
    • savory - flaky pastry
    • floral - vanilla
    • texture - juicy


Master Zhang also recommends:

  1. 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.

  2. 2005 Aged Wulong Revival
    2005 Aged Wulong Revival
    The “Dragonfly” style was the most traditional oolong finishing technique in Anxi before the rolled ball became popular. Master Zhang has been experimenting with this style for years as part of his work as a teacher and community leader for other farmers in Daping. Every year Master Zhang sets aside any interesting standouts for long term aging, which requires re-roasting every year to keep the moisture level as low as possible. The slow process of change brings out deep complexity and dark sweet undertones over many years. Master Zhang is sharing a portion of his personal reserve from early experiments for his revival project, giving us the chance to taste the first truly aged Revival Style Anxi oolong from Daping.
  3. 2022 Autumn Mao Xie
    2022 Autumn Mao Xie

    Mao Xie, or Hairy Crab, is a native varietal to Daping. The village is extremely proud to be a birthplace of Maoxie varietal, and Master Zhang is excited to share this tea. Grown without pesticides and nourished with natural canola flowers for fertilizer, this tea is uniquely savory and creamy in a way that Tieguanyin cannot be. By growing Mao Xie alongside Tieguanyin, Qilan, Rou Gui and other varietals, Master Zhang can achieve a more biodiverse tea garden yielding healthier plants and more complex flavor. Master Zhang finishes this Mao Xie with a meticulous fifteen hour turning and fluffing process which brings out the buttery flavors of the varietal with very light, "modern" green finish.

  • 'In his own words, Master Zhang describes the differences between different Anxi oolong tea varietals growing in his fields above Daping, Anxi. From Mao Xie and Tieguanyin to Mei Zhan, Qilan and Ben Shan, a wide variety of cultivars grow side-by-side'

  • 5
    6-8
    208
    30 seconds
    10
    5
    4-5
    208
    10 seconds
    2
    5
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    5 g.6-8
    oz.
    use 208° watersteep 30 secondsresteep many times
    add 10 sec. each infusion

    Gongfu

    5 g.4-5 ozuse 208° 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

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