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Gua Feng Zhai - Cha Wang Shu 2009 Spring

For you lovers of Gua Feng Zhai, we decided to share a few vintage cakes from our personal collection. This tea was made by our friends Shun Shi in the Spring of 2009 in the Cha Wang Shu "Tea King" grove of Gua Feng Zhai. True to it's namesake it's a big boisterous forest tea, you have to pay attention & play with the brewing parameters to get it under control. It's a unruly wild beast that needs to be tamed. The gaiwan lid offers an aroma of vege stew, wild herbs & pine needles, with the earthiness of forest floor and the dry smokiness of an old hearth, finishing on a high sweet note of cotton candy. The flavor is thick, bitter & astringent, mushroom predominates for the first few infusions, but settle it down, and some apricot character emerges. This tea is still a teenager, with characteristics of both young & old tea. The tea liquor is a dark orange amber, with a reddish hue that will deepen in coming years. The mouthfeel is thick, almost oily with a dry malty base that lingers at the back of tongue & throat like a fine tannin powder coating. The emptied cup carries a whiff of brown sugar. Notice the rising Chaqi that concentrates in your upper chest, warming & tightening. This tea is not for beginners but offers a fun challenge to afficionados who appreciate the wildness of GFZ, and a counterpoint to our more recent GFZ releases.

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can re-infused at least 10 times. Start with shorter infusions eg. 8s extending to 15s by the 6th infusion.

Gua Feng Zhai - Cha Wang Shu 2009 Spring

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