Zao Xiang Fangzhuan (Jujube)
Shu Puer Cake 200g 2000
A stellar example of the fruity dried jujube date fragrance that develops over time in large leaf shu puer. Stored at carefully controlled high temperature and humidity for two decades, this tea has developed a rich sweet flavor.
21 in stock
- Tea Origin
- Tengchong and Jinggu Counties in Baoshan City and Yongde County in Lincang City, Yunnan Province, China
- Tea Bush
- Yunnan Daye Quntizhong (Yunnan Large Leaf Heirloom Tea Tree)
- Tea Master
- Gong Liping and Ran Yijun
- Harvest Time
- Picking Standard
- One bud, four leaves
A stellar example of the fruity dried jujube date fragrance that develops over time in high quality large leaf shu puer. Stored at carefully controlled high temperature and humidity for two decades, this tea has developed a rich sweetness and the distinct jujube aroma only found in naturally aged shu puer. The translucent burgundy infusion is incredibly smooth, developing a soothing cool and silky feel with age. Its deep yet mellow flavors are complemented by pleasant subtle earthen layers reminiscent of old wood, dry grass, and rain on stone.
Because shu puer is usually processed in very large batches of over 10 tons of mao cha at a time, leaves from three different sources in Yunnan were combined in this tea. Leaves from Tengchong, Jinggu, and Yongde Counties all contribute to this its rich and balanced flavor.
These bricks were purposely stored to mellow their flavor. Now, after having been stored for so long, they have shed all of the earthy and oceanic flavors that one would associate with wet processed shu puer, leaving a very sweet and smooth brew. Although this tea was produced with the artificial fermentation of the shu puer ripening process, it is evident that natural fermentation has continued in the bricks, yielding a tea that is quite different from young shu puer. Older puers are also considered more medicinally potent and beneficial in Chinese herbalism.
The fragrance of this tea is especially strong when it is leaves are slowly “cooked” in water at a simmer, producing notes of wild flower and sweet preserved fruit. While this tea brews excellently with conventional brewing methods, we do suggest trying it this way, too. You will be surprised by how much sweetness comes out.
No chemical fertilizer, pesticide, or herbicide was used in the production of this tea. Click here to read more about our promise to fair trade and the environment.
Zao Xiang Fangzhuan (Jujube) 2000 brewing guidelines
Weight per piece: 200 grams
How to store: Store in a dark, well ventilated area with less than 70% humidity. Less than 25°C (77°F). Store in the paper wrapper or fabric, not plastic. Keep away from odors and fragrances.
How to infuse: Any cup, pot, or gaiwan made of porcelain, glass, yixing clay, cast iron, or other material will work. Loosen and gently break off about 4-5 grams of tea from the cake. Brew in approx. 12 oz boiling water at 212°F (100°C) .
Steeping guidelines: 1st infusion – 2 minutes. 2nd infusion – 2 minutes. 3rd infusion – 3-5 minutes. 4th to 7th (or more) infusions – 5 minutes. Makes 7 or more infusions.
Learn more about Puer Tea.