V43467-sample=31 V43467= V43467-large= V43467-s250=44 V43467-tin100= V43467-tin200= V43467-cake100=117 V43467-cake250= V43467-cake357= in-stock inv-level=1 sum=192
Gift Guide Sale! 18% off our top picks.
THROUGH 12/31

Produced By Dongsa Cooperative

The Qianjiazhai Dongsa Cooperative was established to be a steward to the oldest tea forest in the world, finishing every leaf using hand processing and stone-pressing techniques.

Tasting Profile

  • VERY SPICY – yun, aloeswood, anise
  • FRUITY – mango, pear
  • FLORAL – rosewood
  • A LITTLE SAVORY – brown sugar
  • A LITTLE VEGETAL – grape leaf, tulsi
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DATE OF PICKINGSpring 2018
ELEVATION2003 M
Qianjiazhai AssamicaTea Varietal

Qianjiazhai is home to some of the oldest tea trees in the world. We are extremely lucky this year to be able to offer a single-tree harvest from the oldest tree on the Li Family’s high elevation plot, estimated to 1300 years based on its trunk diameter. Located at 24°16'13.6"N and 101°12'19.6"E, this single tree needs to be carefully climbed to sustainably harvest about ten kilograms of leaf per year. Growing out of a rocky mountainside, and surrounded by a biodiverse wild growth of evergreens, tulsi plants and flowers, this tree benefits from cool misty air, and mineral-rich soil. It takes three people with linked arms to circle the trunk! The deep roots and thousand plus years of fighting for survival give this tea an incredible complexity full of yun cooling sensation and aloeswood incense undertones. The Li Family works with Master Zhou to dry this tea in bamboo baskets in the sun, and hand finish the maocha for traditional stone pressing. Even within a microclimate like Qianjiazhai, each mountaintop and valley has its own unique qualities, and the cooperative selected this tree as worthwhile to finish separate from their blended cakes to show off the stunning terroir and the complexity that is possible with ancient tree stock. Set aside a few cakes for aging and the yun cooling and tingling qualities continue to develop over the years. We’ve been following this tree for five years now and have been blown away with the development we are seeing in cellaring.

available this year in both 100g and 250g pressings

Steeping Instructions

Western

4 g.6-8
oz.
use 205° watersteep 30 secondsresteep many times
add 15-30 sec. each infusion

Gongfu

4 g.6  oz.use 205° watersteep 10 seconds
add 10-30 sec. per steeping
enjoy many steepings

Iced/Cold

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

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