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.
Zun, which roughly translates to “respected or venerated” is Master Zhou’s designation for a careful blend of Maocha harvested from Qianjiazhai’s ancient trees, with a mix of smaller 300 year trees for rich flavor and aroma, five to eight hundred year trees for texture and body, and a handful of thousand year tree pickings for deep lingering aftertaste. These wild trees are foraged by the Li Family of the cooperative on their high elevation plot in Qiajiazhai. Many of the trees actually need to be climbed for picking so the harvest is a labor-intensive process. Finishing is done entirely with sun-withering, slower than wok-firing but more true to the natural flavor of the region. The high elevation and extremely established rootstock of the wild trees has allowed for a spectacular harvest in Qianjiazhai despite winter rain and summer heat across lowland Yunnan in the past years, making Zun a perfect candidate for long-term aging.
Sheng pu'er and black tea dry side-by-side in the sun