V50126C-cake100-sample= V50126C-cake100=38 V50126C-cake100-large= V50126C-cake100-s250= V50126C-cake100-tin100= V50126C-cake100-tin200= V50126C-cake100-cake100= V50126C-cake100-cake250= V50126C-cake100-cake357= in-stock inv-level=1 sum=38

Produced By Dongsa Cooperative

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.

Tasting Profile

  • SPICY – pine sap, coriander, allspice
  • FLORAL – osmanthus
  • SAVORY – angel food cake, brown sugar
  • FRUITY – apricot jam
DATE OF PICKINGAugust 2019
QianjiazhaiMt. Ailao, Yunnan
ELEVATION2140 m
qianjiazhai assamicaTea Varietal

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.

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