Master Zhang’s family has tended the Tieguanyin of Daping Village for generations. His tea is fed by sweet mountain springs and grows on the cloud-enveloped peaks of Anxi.
The “Dragonfly” style was the most traditional oolong finishing technique in Anxi before the rolled ball became popular. Master Zhang has been experimenting with this style for years as part of his work as a teacher and community leader for other farmers in Daping. Every year Master Zhang sets aside any interesting standouts for long term aging, which requires re-roasting every year to keep the moisture level as low as possible. The slow process of change brings out deep complexity and dark sweet undertones over many years. This year, Master Zhang is sharing a portion of his personal reserve from early experiments for his revival project, giving us the chance to taste the first truly aged Revival Style Anxi oolong from Daping.
Master Zhang's tea fields on the peaks above Daping Village