V16107C-sample= V16107C=0 V16107C-large= V16107C-s250= V16107C-tin100= V16107C-tin200= V16107C-cake100= V16107C-cake250= V16107C-cake357= in-stock inv-level=-1 sum=0

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

  • VERY FLORAL – neroli, gardenia, rose
  • VERY FRUITY – grape, orange rind
  • VEGETAL – tulsi, nettle
  • SAVORY – oak, biscuit
  • A LITTLE SPICY – eucalyptus
Click to watch
QianjiazhaiMt. Ailao, Yunnan
Qianjiazhai AssamicaTea Varietal

Unlike traditional Dian Hong, the Maocha for this cake is fully oxidized and sun-dried without heat applied to retain internal moisture. Essentially, this is closer to fully-oxidized sheng pu'er than a traditional black tea. This cake was stone-pressed by Master Zhou in a hand-carved mold, making it ideal to age over many years to bring out more sweetness and complexity. The maocha was wild-foraged from 300-800 year trees.

" However much moisture the tea wants to release, that is how much evaporates…. If you roast it at high temperatures, you are changing what it wants. The tea wants to hold on to a little moisture, but the [high] heat forces it out...... "

Steeping Instructions


4 g.6-8
use 208° watersteep 20 secondsresteep many times
add 10 sec. each infusion


5 g.6  oz.use 208° watersteep 6 seconds
add 3 sec. per steeping
enjoy many steepings


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

Product Photo Gallery