2026 Q4 (October–December) Tea Club open · Join before November 16
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Gardenia Tibetan Tea (2018 Spring)

Gardenia Tibetan Tea (2018 Spring)

MyTeaPal Club

Type
Dark Tea
Origin
Ya'an, Sichuan Province, China
Cultivar
Lao Chuan Cha
Elevation
800-1200m
Steeping instructions
100˚C / 212˚F Gongfu style: 1g : 30ml, 15s + 5s per infusion Western style: 1g : 80ml, 2min + 1min per infusion Bowl style: 1g : 80ml Boiling: 1g : 200ml, 2min + 1min each time
Description
If you participated in our February 2022 tea club, you won’t be unfamiliar with Tibetan teas produced in Ya’an. This tea’s base is a Tibetan tea made from the Lao Chuan Cha cultivar (Sichuan’s native cultivar) in early April 2018. After going through a complicated series of steps, it finished processing in September 2018. Its scenting process was done by our founder Vincent, who went to Ya’an in June to scent this tea 4 times, each time using a fresh batch of gardenia flowers. He only made a few kilos of this tea, so it’s a small batch product exclusively available for our tea club. During each scenting step, the tea and flowers are mixed together evenly and placed in an enclosed space for a day. Afterwards, the gardenia flowers were taken out and the tea was lightly baked before the next batch of flowers were added. The final step involves baking the tea dry (using a higher temperature than the previous few times), which balances the tea flavor and gardenia aroma and keeps the moisture content low for long-term storage.

Shipped in September 2022

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