Zao Xiang Fangzhuan (Jujube)

Shu Puer Brick 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.

$97.00

23 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
March-April

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 aged shu puer. Stored at carefully controlled high temperature and humidity for two decades, this tea has developed a rich sweetness and the distinct jujube (Chinese date) 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.

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.

Making and aging shu puer tea cakes

A very large pile of ripening shu puer teaves, partly covered with cloth.
Ripening shu puer tea in very large piles to create heat and moisture. Thermometers with long probes measure the temperature deep within the pile.

Shu puer is usually processed in very large batches of over 10 tons of mao cha at a time. To make this particular tea, leaves from three different sources in Yunnan Province were combined. Leaves from tea trees in Tengchong, Jinggu, and Yongde Counties all contribute to its rich and balanced flavor.

These puer bricks were purposely stored to mellow their flavor. 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 as part of the aging process. The resulting tea is quite different from young shu puer. Older puers are considered more medicinal and beneficial in Chinese herbalism.

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

Break off a small piece from cake (learn how)

5 grams tea

12 oz 100°C (212ºF) water

4 min. first infusion

At least 5 infusions: 4, 4, 5, 8, 10 minutes