2026 Q4 (October–December) Tea Club open · Join before November 16
← All Club teas
2021 Qian Liang Cha (2020 Spring)

2021 Qian Liang Cha (2020 Spring)

MyTeaPal Club

Type
Dark Tea
Origin
Qujiang, Anhua County, Hunan Province, China
Cultivar
Anhua Qun Ti Zhong
Elevation
900-1100 m
Steeping instructions
Water Temperature: 100˚C / 212˚F. Rinse: Rinse for 30 seconds before the first infusion. Steeping: 1g : 20ml. Steep for 1 minute for the first three infusions, then changing to 45 seconds and adjusting the steeping time each round based on desired intensity.
Description
Qian Liang Cha (千两茶) belongs to the Huajuan Cha (花卷茶) category, one of Anhua’s most distinctive and technically demanding dark teas. Developed during the Qing Dynasty, it was designed for long-distance trade, with its unique log-shaped compression allowing for long-term preservation and gradual transformation over time. Qian Liang (1000 Liang) is a weight unit, and each tea log (36.25 kg) requires a highly specialized production process that takes months to complete, involving the coordination of seven skilled artisans working together to ensure the tea is properly shaped and compressed. Unlike other compressed teas shaped using molds, Qian Liang Cha is hand-packed, manually compressed, and bound with bamboo strips, ensuring a dense structure that fosters slow fermentation and aging. This 2021 Qian Liang Cha, crafted in Qujiang, Anhua County, was made from wild-growing Anhua Qun Ti Zhong tea bushes at elevations of 900–1100 meters. The leaves, with a picking standard of one bud with three to four leaves, were harvested in late April to early May 2020, between the Guyu and Lixia solar terms. The fresh leaves were first processed into Maocha (loose leaf semi-processed tea) and stored for one year in a dry warehouse before the final compression in 2021. The production of Qian Liang Cha begins with withering, fixation, rolling, wet piling, and sun drying to prepare the Maocha. Once the tea is ready for compression, it is steamed to soften and then hand-packed into a long cloth cylinder, where it is carefully shaped. The cylinder is placed under a massive wooden lever and compressed with repeated force, a process that requires at least five to seven people working in coordination to achieve the necessary density. The sheer force required means that compression is done in multiple stages, ensuring that the tea log remains structurally sound while allowing air pockets to release gradually. After compression, the tea is wrapped in multiple layers of bamboo husks, which regulate airflow and humidity, promoting a natural, slow fermentation that continues for years after production. The final step involves standing the logs upright, allowing heat and moisture to dissipate evenly, preventing spoilage and enhancing aging potential. The result is a tea that brews into a deep, complex infusion. Its texture is smooth yet full-bodied, leaving a long-lasting sweetness that lingers on the palate. Over time, Qian Liang Cha continues to evolve, developing an even richer and more refined character. Regarded as the King of Teas, it represents the pinnacle of patience, precision, and traditional craftsmanship, making it an exceptional choice for both immediate enjoyment and long-term aging.

Shipped in February 2025

Member posts