The Qianjiazhai Dongsa Cooperative was established to be a steward to the oldest tea forest in the world, wild-foraging and hand-finishing every leaf using traditional craft.
In early autumn when Gu Hua tea is being harvested, Qianjiazhai blooms with fragrant golden tea flowers. Master Zhou and Master Deng have recently started picking the flowers for their own steeping and enjoyment. Master Zhou agreed to set aside some of his precious tea flowers to blend with early spring sheng pu’er for a unique flavor. This year's tea flower cake is pressed with Gu Hua sheng pu'er and about 15% tea flowers. This small batch of cakes is an beautiful opportunity to taste taste the effect of tea flowers in autumn-only material Qianjiazhai cakes and see how they affect aging over time.