Verdant Tea

This bundle includes five 25g bags of aged oolong tea for 125g total (25 sessions). Master Zhang Rongde has been making oolongs for over fifty years. Over the course of his career he has championed sustainable farming, taught finishing techniques to all of Daping Village, and researched ancient and nearly lost fishing techniques. He has also set aside some of his favorite harvests over the years for long term aging- taking out these precious Tieguanyin reserves and re-roasting them yearly to meticulously control for moisture.

This tasting kit is a chance to truly taste Zhang Rongde’s life work- Tieguanyin aged from the mid 80’s all the way through the early 2000’s. His oldest teas have picked up deep complex cooling herbaceous complexity and deep sweet aftertaste. Taste them back to back to see how extra years transform Tieguanyin- and to see how Master Zhang has preserved their deep aromatic floral core through over 30 years. Thanks to a long friendship and partnership with Master Zhang Rongde, he continues to open his precious reserves to us so that he can share true Tieguanyin with the world.

Expect deep, complex, evocative oolongs that are profoundly settling, with long aftertastes and powerful aromas.

This bundle includes four 25g bags of oolong tea for 100g total (20 sessions). This special tea sampler highlights Master Zhang’s work to bring back an ancient oolong finishing technique- the Revival Style. This technique comes from years of research, travel and cultural exchange with other oolong communities, and extensive interviews tapping into the oral tradition to uncover the way that oolong was finished long before the modern rolled style that Tieguanyin is famous for. In this kit, you’ll get to explore light roast, dark roast, aged, and varietal comparisons to see how the Revival Style bring oolong to life with deeper aromatics and more powerful texture and aftertaste, all while connecting with a rich tradition of craft that nearly died out over the last few hundred years. The Revival Style takes more than twice as long to make as classic Tieguanyin thanks to the extended yaoqing process of turning and fluffing the leaves and the fact that so much has to be done entirely by hand, but the results are stunning- a half-twisted half-rolled style that Master Zhang describes as a Dragonfly shape.

Full of complexity and electric, powerful yun - the latest harvest of this special grade tea is here!

Master Zhang’s reserve designation is an almost impossible standard, requiring the perfect combination of high elevation rocky soil, cool stand-out weather during the growing season and on the picking and finishing days. Some years Master Zhang doesn’t designate a reserve or special grade for certain teas. It all depends on the final tea, which needs to satisfy a certain level of sweetness, a long lingering aftertaste, and thick balanced texture and evocative aroma. This reserve designation Rou Gui was hand finished using a very old, traditional technique that Master Zhang has been researching that involves three times the usual turning and fluffing and a difficult half-rolled half-twisted shape. The result is a textural sensation with a deep intensity.

This bundle includes five 25g bags of oolong tea for 125g total (25 sessions). Zhang Rongde has devoted his life to creating a sustainable biodiverse future for Daping Village, travelling the world to study with master of every tea region and returning to Daping with a vision to bring Tieguanyin and other local varietals to a new level. His tea fields benefit from sweet mountain spring water, ample natural forest cover, rich wildlife and perpetual high mountain mist protecting delicate leaves from the sun.

This collection has been put together as the ultimate introduction to Master Zhang’s craft and the natural beauty of tea from the Daping microclimate. You’ll be able to taste Master Zhang’s award-winning and standard-setting Tieguanyin, as well as unusual cultivars and experimental new finishing styles like Original Wulong Revival, researched from ancient techniques. While Master Zhang brings out different aromatics in every tiny hand-finished batch, this collection will give you a full sense of the regions deep sweet minerality, thick intense backbone, and lingering sweetness.

This bundle includes five 25g bags of Anxi oolong tea for 125g total (25 sessions). With one of the highest elevation, most pristine perfectly-situated plots for Tieguanyin in the world, it would make perfect sense for Master Zhang to devote every inch of land to this famous and in-demand varietal. Yet, Master Zhang does the opposite. Over the last decade, he has reclaimed the majority of his Daping mountainside for bamboo, evergreens and wildflowers. The precious rocky terraces he has left, carved into steep hills, he devotes not just to the famous Tieguanyin, but to dozens of rare, unknown varietals.

Master Zhang fosters these tiny groves of rare tea to preserve biodiversity and have a local “seed bank” of sorts, allowing hearty individual tea bushes to grow and thrive in Daping so that other farmers and colleagues could grow new plants from cuttings, and study the way their famous terroir changes with each varietal.

The benefit for all of us is getting to dive deep and experience rare out there flavors, textures and aromas- all unique expressions of Master Zhang’s craft and terroir. Every tea in this kit expresses the "core" sweet minerality of Daping, but from unique and incredible perspectives not often tasted in a region so dedicated to Tieguanyin.

True Tieguanyin varietal stands out for its deep lingering aftertaste, big texture, and the ability to steep out over many infusions. Master Zhang has honed his Tieguanyin cultivation techniques and finishing process over forty years of experimentation, earning the respect of the entire Daping area as a teacher and community leader. He utilizes organic farming techniques, encourages biodiversity, and advocates against wasteful irrigation to encourage healthy and deeply complex and nuanced tea. This modern green style Tieguanyin requires an intense turning and fluffing process in finishing that needs to be adapted on the spot depending on the weather and the aroma, requiring deep experience.

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.

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.

Full of complexity and electric, powerful yun - the latest harvest of this special grade tea is here!

Master Zhang’s reserve designation is an almost impossible standard, requiring the perfect combination of high elevation rocky soil, cool stand-out weather during the growing season and on the picking and finishing days. Some years Master Zhang doesn’t designate a reserve or special grade for certain teas. It all depends on the final tea, which needs to satisfy a certain level of sweetness, a long lingering aftertaste, and thick balanced texture and evocative aroma. This reserve designation Rou Gui was hand finished using a very old, traditional technique that Master Zhang has been researching that involves three times the usual turning and fluffing and a difficult half-rolled half-twisted shape. The result is a textural sensation with a deep intensity.

Yun is a complex concept. While it can be literally translated as “charm," the yun of a tea is more than simple appeal – yun is what makes the tea powerful and lingering beyond the common concept of aftertaste. Only the finest teas have a perceptible quality that would be described by professional Chinese tasters as yun. While there is no complete agreement on how to put "yun" into words, we notice a light cooling sensation and a tingling almost electrical texture on teas that have yun. This feeling builds up with every sip, making subsequent steepings more and more commanding. Master Zhang creates this through careful charcoal roasting over several long sessions and many days, relying on his experience and senses to get the finish perfectly right.

Master Zhang is proud to be sharing true Tieguanyin varietal oolong, fed by mountain spring water and grown without pesticides or fertilizers under the high mountain mist. Most Tieguanyin sold is actually Benshan or other similar varietals which lack the long drawn out aftertaste of Tieguanyin. The biodiversity of Daping lends complexity and depth of flavor to this tea, with a compelling combination of fresh aroma, clean flavor and compelling aftertaste.

Master Zhang excels at finishing his traditional Tieguanyin. He works to bring out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. The mist shaded mountain air and sweet spring water make this true Tieguanyin varietal tea even more nuanced.

Mao Xie, or Hairy Crab, is the native cultivar 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 better flavor quality. 

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.

Master Zhang's work has won awards at conferences in Fujian and Guangdong for his incredible craft in traditional Tieguanyin finishing. This spring, we are excited to once again offer his reserve 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 for which Master Zhang strives.

Daping is the birthplace of the Maoxie (Hairy Crab) varietal, and the village is proud of its heritage. Master Zhang is one of Daping's foremost craftsman of traditional Anxi oolong processing, and as it is his favorite way to finish his oolong teas, it only makes sense to show off the subtle and more savory finish of traditional roasting on this varietal. The darker traditional finish brings out unique sweetness that are hidden in a greener finish.

Master Zhang’s reserve designation is an almost impossible standard, requiring the perfect combination of high elevation rocky soil, cool stand-out weather during the growing season and on the picking and finishing days. Some years, Master Zhang doesn’t designate a reserve or special grade for certain teas. It all depends on the final tea, which needs to satisfy a certain level of sweetness, a long lingering aftertaste, and thick balanced texture and evocative aroma. This extremely limited special grade Tieguanyin was hand-picked and hand finished over an exhaustive day and a half fluffing and turning process to bring out deep intense florals and creamy texture. The true flavor of the Tieguanyin varietal is preserved with Master Zhang’s expert green finish.

This is Master Zhang's absolute highest designation competition-level Tieguanyin, a rare allocation that we are pleased to offer for the first time ever. Most years Master Zhang is unable to set aside a traditional-finish Special Grade, as it requires a perfect alignment of weather, deep-rooted old-growth tea bushes, and perfect craft. Any special Grade designation from Master Zhang must meet his serious standards in terms of having the longest aftertaste, tingling, electrical after-sensation, juicy, mouth-watering sweetness and enveloping aromatics. When a picking is a candidate for meeting these standards it is set aside for full traditional hand-finishing, and even when completed, is only called Special Grade if the result warrants this rare label.

Mi Xiang is literally honey fragrance, and a few sips give credence to the name. In other finishing styles, honey usually takes a backseat to more powerful florals and fruit flavors in Tieguanyin, but Master Zhang here has brought out the subtle, thick and rich honeyed quality of Tieguanyin through his precise traditional roast. We have so much respect for Master Zhang’s values in roasting tea. So many workshops will roast to impart heavy handed roast flavor, and in doing so, burn their tea and compromise its original integrity. Master Zhang roasts slowly and with perfect precision so that the tea tastes only of itself and not of roasted flavor.

"Ming Hua Xiang" literally describes tea flower aroma – the scent of camellia sinensis in bloom! The tea flowers blossoming around Daping village are an incredible and potent aroma, perfuming the fields in early autumn. Tieguanyin varietal has a unique marigold and honey aroma, and a dark floral quality. Master Zhang’s careful processing brings out a soothing savory sweetness, accented with rich lingering spice and warm florals.

"Ming Hua Xiang" literally describes tea flower aroma – the scent of camellia sinensis in bloom! The tea flowers blossoming around Daping village are an incredible and potent aroma, perfuming the fields in early autumn. Tieguanyin varietal has a unique marigold and honey aroma, and a dark floral quality. Master Zhang’s careful processing brings out a soothing savory sweetness, accented with rich lingering spice and warm florals.

Yun is a complex concept. While it can be literally translated as “charm," the yun of a tea is more than simple appeal – yun is what makes the tea powerful and lingering beyond the common concept of aftertaste. Only the finest teas have a perceptible quality that would be described by professional Chinese tasters as yun. While there is no complete agreement on how to put "yun" into words, we notice a light cooling sensation and a tingling almost electrical texture on teas that have yun. This feeling builds up with every sip, making subsequent steepings more and more commanding. Master Zhang creates this through careful charcoal roasting over several long sessions and many days, relying on his experience and senses to get the finish perfectly right.

Master Zhang excels at finishing his traditional Tieguanyin. He works to bring out the florals and strengthen them, allowing the green quality of the tea to shine through while providing a sweet and nuanced counterbalance through delicate roasting. This is the tea that Master Zhang grew up with and his greatest passion. The mist shaded mountain air and sweet spring water make this true Tieguanyin varietal tea even more nuanced.

Daping is the birthplace of the Maoxie (Hairy Crab) varietal, and the village is proud of its heritage. Master Zhang is one of Daping's foremost craftsman of traditional Anxi oolong processing, and as it is his favorite way to finish his oolong teas, it only makes sense to show off the subtle and more savory finish of traditional roasting on this varietal. The darker traditional finish brings out unique sweetness that are hidden in a greener finish.

Master Zhang is proud to be sharing true Tieguanyin varietal oolong, fed by mountain spring water and grown without pesticides or fertilizers under the high mountain mist. Most Tieguanyin sold is actually Benshan or other similar varietals which lack the long drawn out aftertaste of Tieguanyin. The biodiversity of Daping lends complexity and depth of flavor to this tea, with a compelling combination of fresh aroma, clean flavor and compelling aftertaste.

Mao Xie, or Hairy Crab, is the native cultivar 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 better flavor quality. 

This is Master Zhang's absolute highest designation competition-level Tieguanyin, a rare allocation that we are pleased to offer for the first time ever. Most years Master Zhang is unable to set aside a traditional-finish Special Grade, as it requires a perfect alignment of weather, deep-rooted old-growth tea bushes, and perfect craft. Any special Grade designation from Master Zhang must meet his serious standards in terms of having the longest aftertaste, tingling, electrical after-sensation, juicy, mouth-watering sweetness and enveloping aromatics. When a picking is a candidate for meeting these standards it is set aside for full traditional hand-finishing, and even when completed, is only called Special Grade if the result warrants this rare label.

Master Zhang’s reserve designation is an almost impossible standard, requiring the perfect combination of high elevation rocky soil, cool stand-out weather during the growing season and on the picking and finishing days. Some years, Master Zhang doesn’t designate a reserve or special grade for certain teas. It all depends on the final tea, which needs to satisfy a certain level of sweetness, a long lingering aftertaste, and thick balanced texture and evocative aroma. This extremely limited special grade Tieguanyin was hand-picked and hand finished over an exhaustive day and a half fluffing and turning process to bring out deep intense florals and creamy texture. The true flavor of the Tieguanyin varietal is preserved with Master Zhang’s expert green finish.