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2023 Anhua Tian Jian (2023 Spring)

2023 Anhua Tian Jian (2023 Spring)

MyTeaPal Club

Type
Dark Tea
Origin
Anhua County, Yiyang, Hunan Province, China
Cultivar
Qun Ti Zhong
Elevation
400-600m
Steeping instructions
90-100˚C / 194-212˚F. Rinse once. Gongfu style: 1g : 25ml, 15s, 20s, 25s, 30s, then increment by 15s. Western style: 1g : 80ml, 2min+1min. Also recommend for boiling at 1g : 200ml ratio.
Description
In the Qing Dynasty during the Qianlong period (18th century), Shanxi and Anhua tea merchants used relatively tender semi-processed dark tea as the raw material, employing traditional craftsmanship to produce lightly compressed basket-packaged tea locally. This type of tea product made of tips became popular, and during the reign of Emperor Daoguang in 1825, it was bestowed the nameTian Jian and designated as an imperial product. Later, it gave rise to seven varieties: "Yajian, Baimaojian, Tianjian, Gongjian, Xiangjian, Shengjian, Kunjian." After the formation of the PRC, through the tea market's natural selection, only Tianjian, Gongjian, and Shengjian teas were retained, collectively referred to as the "Three Jian (Tip) Teas," which are preserved to this day. For this product, the fresh leaves were harvested between April 12 and April 20 before the Guyu solar term. The Maocha (semi-processed tea) was made within 96 hours after the fresh leaves were picked following these steps: withering, fixation, rolling, wet piling, and drying. The drying step was completed on the traditional stove called QiXingZao, an intricate stove with multiple openings. While pine wood slowly burns inside the stove, the tea leaves evenly spread on the top are slowly dried for 24 hours at between 50-60 degrees Celcius. Since it only completed the last time baking in early August, the pine wood aroma is still very prominent. Usually, the fresh Maocha will be stored for a year for further transformation, and around September 2024 it will be loosely compressed into the final product.

Shipped in September 2023

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