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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 SAVORY – roasted barley, pumpkin, cream
  • SPICY – cinnamon, ginger, licorice root
  • FRUITY – passion fruit, persimmon
QianjiazhaiMt. Ailao, Yunnan
Qianjiazhai AssamicaTea Varietal

The Dongsa cooperative wild-forages the leaves for their hand-fired black tea from trees well over one hundred years old, growing on the cool high elevation slopes of the Ailao National Forest Preserve. The biodiversity and well established root stock makes for deeply nuanced and complex tea, normally reserve for pressing and aging as sheng pu’er. This experimental offering is a new project by the cooperative to hand fire over low heat in a wok for a more classic Dian Hong style. The application of heat makes this more closely related to other Yunnan Black, and indeed it shares a rich sweet potato thickness similar to our Yunnan Golden Fleece, but with Qianjiazhai’s signature tulsi complexity and touches of citrus, and florals. The loose Maocha is lightly steamed and then meticulously rolled and shaped one pearl at a time by Master Zhou without the use of molds or machinery to preserve the delicate complexity of the tea.

The Qianjiazhai Dongsa Cooperative is a loose-knit association of farmer-foragers within the Mt. Ailao National Forest Preserve committed to protecting and sustaining the ancient tea trees, and inspiring more interest in the oldest tea forest in the world through their devoted craft. This tea is wild-picked from trees between 500-800 years old, many of which need to be climbed to forage successfully. All of this black tea is from the Li Family deep in the preserve, Mr. Li doubles as the conservation officer for the region and works with his to preserve the original forests for generations to come.

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

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