2026 Spring Sichuan Qingchuan Sun-dried Black Tea (2026 Spring)
Zhuo Shuangjian
- Type
- Black Tea
- Origin
- Qingchuan County, Guangyuan, Sichuan Province, China
- Cultivar
- Lao Chuan Cha (Old Sichuan Tea)
- Elevation
- 1,000-1,200m
- Steeping instructions
- Water: 95-100°C / 203-212°F - Gongfu: 1 g : 25 ml, 10s + 10s per infusion - Western: 1 g : 100 ml, 2 min + 1 min per infusion - Bowl: 1 g : 100–120 ml - Cold brew: 1 g : 150 ml, 4 hours or longer
- Description
- Qingchuan County lies in the mountainous northern reaches of Sichuan Province, near the borders of Gansu and Shaanxi. Although the region has an established tea-growing industry, its teas remain relatively unfamiliar to international tea drinkers. This is our Club's first selection from Qingchuan, offering an opportunity to discover a lesser-known side of Sichuan's tea heritage. Grown at elevations of approximately 1,000–1,200 meters, this tea is made from Lao Chuan Cha, a local heirloom population of Sichuan tea trees. The leaves were harvested in early April 2026, using a plucking standard of one bud with one or two leaves. Unlike conventionally dried Sichuan black teas, this selection undergoes sun-drying after oxidation, a finishing method more commonly associated with Yunnan's Shai Hong teas. According to the producer, the gradual drying process helps preserve the tea's fresh aromatic qualities while developing a rich, layered taste and a bright liquor. Tasting it alongside our Pasha sun-dried black tea offers a chance to compare how growing region and tea tree material influence the results of a similar processing approach.
Shipped in November 2026
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