Chunjian Shaigan

Tasting Notes: Floral, Sharp, Paper, Celery. 

Grown in Yunnan and stored in Lanzhou, this is a form of tea that now has a very limited market in China. It is also an unusual ORT product in that it is coming from the site of consumption rather than where it is produced. Gansu is the most inland tea-producing area, and the tea culture there is a variant of the tea jar culture that exists throughout some parts of inland China. Typically, this tea, locally called Chunjian (Spring Tips), is stored in open air piles fearless of the moisture that simply does not exist in the area's brutally arid climate. It is most commonly roasted and then boiled in tea jars alongside flowers, dried fruit, and rock sugar, but is sometimes enjoyed straight. 

We recommend first experiencing this tea straight, jar-roasted and boiled or simply grandpa style. In flavor profile, it is closest to Chongqing Tuocha. It has a mild, neutral fragrance, a strong and lasting taste, a sharp but light mouthfeel, and a very refreshing finish. There is not a lot of complexity to be discovered through multiple infusions. This is a green tea for Puer drinkers and a curious but agreeable treat for green tea drinkers.