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2009 Gao Jia Shan "Qian Liang Cha" Hunan Hei Cha Tea | Yunnan Sourcing Tea Shop

2009 Gao Jia Shan "Qian Liang Cha" Hunan Hei Cha Tea

by Gao Jia Shan
$8.50 - $100.00
$8.50
$8.50 - $100.00
$8.50

 

Gao Jia Shan production made from 2009 Spring tea leaves. Pressed into a huge 36 kilogram column called "Qian Liang Cha" (aka 1000 catty tea) and then aged for 7 years before we purchased a whole column and then cut into slices and re-packaged into white wrapper 680-780 grams cake. (If you want to get a whole "cake" choose the 800 grams option and you'll get a whole cake + some pieces to get the overall weight up to 800 grams (example: you might get a 710 gram "cake" and a few chunks totaling 90 grams)).

We are also offering small cubes of this tea for sampling. They are roughly 10 grams each but can vary by weight and size, and as such are sold by weight.

Qian Liang tea is compressed in a long column (typically 36kg) through a laborious process that involves steaming the leaves and funneling them into a three layered cylinder of woven bamboo. Then a team of 5 to 8 people will simultaneously compress the tea using leverage and then tighten each section with thick bamboo stripling. Once firmly compressed the Qian Liang "logs" are dried in the sun and then finally cured for months in an indoor warehouse. In this form they can be aged for decades or even centuries without molding, only improving in taste, aroma and complexity with each passing year!

You can watch this video here to see just how amazing Qian Liang processing really is!

 

Another video shows how the Qian Liang log is opened and prepped for the cutting stage when it's moved to the consumption stage. 

The taste is spicy, sweet, thick, with hints of brewer's yeast and mushrooms. Really kind of difficult to describe, so we would encourage you to purchase the lesser amount first to see if you like it.

 

 

Gao Jia Shan is both a place and the name of the tea factory brand that produced this lovely tea.  Gao Jia Shan as a producer doesn't have as long of a history as Yi Yang and Bai Sha Xi tea factories but nonetheless produces very high quality Fu Brick tea processed in the traditional manner.

  

Spring 2009 harvest tea leaves, stored as a 36.25 kilogram column in An Hua County of Hunan until March 2022 when it was cut up into "cakes" and moved to Kunming.

 

 

ALLERGEN ALERT!!!   ** Because there is a possibility the golden flowers were inoculated using wheat flour we cannot guarantee this tea is safe for those with Celiac Disease or those that have severe gluten induced allergies **

Overall rating: 5.0 / 5 from 7 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["taste","aroma","tea","character","soup","coffee"].

Review highlights

Reviews

long-lasting cocoa comfort

"Brewing: 7g/100ml, 100°C, flash rinse, 15s, +5s. Warmed-up dry leaves smell of cocoa. When wet, they get woody. The liquor tastes of dark chocolate, smoothly blended with stone fruit and spices. Not very complex, but clear and comforting. Surprisingly enough, it's good for 20 steeps."

— Ștefan T. (5/5)

Very nice aged tea for the price

"These teas are interesting. I might describe them as a combination of a shu puer and a black (as in hongcha) tea; you've got that mellow ripe fruit aroma and mouth-coating sensation of shupu, but also some of the pleasant, palate-cleansing astringency of a good hongcha. What sticks out to me about this tea is the huigan: that lingering sweetness that remains in the mouth and throat long after you've swallowed. There is some aged taste, but very clean and completely without any mustiness. Neither the flavor or aroma will bowl you over with complexity, but it is very pleasant. This is definitely one to try if you like heichas!"

— Nico D. (5/5)

Great!

"Great tasting tea with earthy notes. Good for you too, I will definitely buy again"

— Linda P. (5/5)

Strong flavor

"This is my 4th kilo slab/chunks of Qiang liang I've bought from YS ... right off the bat if you havnt tryed this type of tea before then you are missing out on a adventure ... the chi engery is very pleasant ,grounding ,meditative and medicinal . Personally I think that is what this tea is about , one of the medicine teas , if you want to feel better then alright? Then this is a tea too look into .... that being said this particular one is strong flavor wise with malt / molasses flavor brown sugar , hay , raw metal, raisins , woody like a red bark , red velvet cake , caramel , fire crackers powder hahahah the list goes on and on and really tastes enjoyable . The mouthfeel if tingling and metallic, also Grassy and sweet (kinda like a ball roasted oolong ... This is a great strong version of a very nifty and rustic tea type."

— Herb 3. (5/5)

Interesting Tea

"Super compressed but when it opens up its a really interesting taste, sort of like the FU but also like im drinking a white russian.... it has that creamy chocolatey coffee like taste and somehow also an alchohol taste."

— Cull (5/5)

The tea is characterized by

"The tea is characterized by a slight earthiness, which, however, decreases after a few infusions. Instead, the sweetness increases, reminding me of brown sugar and caramel. The mouthfeel is very smooth with a slight astringency, the finish is long-lasting."

— David R. (5/5)

Another Gem from Hunan

"I love Fu Zhuan and Tian Jian, so I had been curious about Qian Liang for a while. Based on my understanding of the processing and the description here on YS, I expected Qian Liang to have a pronounced earthy, musty and grimey character. Upon drinking it, I immediately learned that my pre-judgement was wrong. I used 9 grams in a 135 ml Nixing clay pot with boiling water. The tea is very clean, smooth and mellow with what I've come to identify as classic "Hunan Hei Cha flavor profile". There's subtle sweetness and balanced light earthiness in the background with a milky-like creamy character. As the tea opens up, flavor of molasses, maple syrup and brown sugar emerge with a pleasant very light astringency in the aftertaste. The tea soup is oily and soothing and the color goes from beige to a bright dark red. The overall taste and character reminds me of my favorite Tian Jian, Gong Jian and Fu Zhuan, but it's a bit different. Obviously for a tea that requires a chainsaw to slice a cake slab off the column, the compression is incredibly tight and very challenging to pick apart. But the taste and feeling make up for that. I like this tea!"

— Ryan P. (5/5)

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