Origin: Anhua county, Hunan province, China Elevation: 400-600 m Cultivar: Qun Ti Zhong Harvest time: Spring 2023 Source: Produced by Li Chenyin
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 name Tian 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.
