High-Altitude Headwaters & Mountain Terroir
Tucked deep in Nanjing County, more than 40 kilometres along winding mountain roads from the county town, lies Jinzhu Village. Situated near Jian Mountain and Xiao Jian Zi, where peaks rise to 1,179 metres above sea level, Jiu Yuan Cha Ye farms some of the highest tea terrain in the region.
The farm sits directly at the headwaters of the Jiulong River's West Creek, ensuring pristine, unpolluted water for the soil. At an elevation of roughly 1,000 metres, the bushes endure cold mountain conditions, significant day-night temperature swings averaging 16°C to 29°C, and winter frosts that can persist for over 40 days. Moisture pushed up the mountain slopes creates frequent fog and cloud cover. This cool, wreathed environment slows leaf growth, allowing the tea plants to build up dense stores of flavor compounds and amino acids.
Four Generations on Jian Mountain
Established between the 1950s and 1980s, Jiu Yuan Cha Ye has been managed by the same family for four generations. Today, the estate is led by Mr. Wang, who brings 35 years of hands-on tea-making experience to every harvest.
Crafting high-mountain oolong requires real-time intuition. With unpredictable weather shifting rapidly between clear skies and rain across the mountain peaks, Mr. Wang relies on decades of experience rather than fixed timers. During the outdoor sun-withering and four separate rounds of indoor tossing (摇青), he reads the bruising along the leaf edges and tracks the transformation of raw scents into floral notes to decide the exact moment to halt each step.
The Spring Pick: Grain Rain to Start of Summer
Harvested between 20 April and 5 May, this batch was picked right during the traditional solar terms of Grain Rain (谷雨) and the Start of Summer (立夏).
Having rested through the cold winter months, the tea trees draw up nutrient reserves from their roots into the first flush of spring leaves. Because the cooler spring temperatures keep insect pressure low and leaf growth slow, the harvested leaves emerge thick and packed with L-theanine. This precise harvest window gives the finished cup its signature profile: clear orchid florals complemented by subtle notes of sweet corn, sweet potato, and peach.
The Craft: Seven-Day Artisanal Roasting (Shú Chá)
While traditional Baiya Qilan (白芽奇兰, White Bud Rare Orchid) is often finished as a lighter oolong, Mr. Wang subjects his Jiuyuan edition to a specialized, seven-day slow roast:
-
Hand-Calibrated Heat: Over seven consecutive days, Mr. Wang personally regulates the slow, low-temperature bake each day.
-
Aroma Stabilization & Caramelisation: The extended, gentle heat concentrates and stabilizes the delicate orchid fragrance so it stays vibrant across multiple steeps. At the same time, the heat slowly caramelises natural sugars in the leaf, lowering astringency and developing a rounder, smoother mouthfeel.
-
A Thermally Matured "Shú Chá": Known locally as shú chá (熟茶), this thorough thermal maturation lowers residual moisture for long-term stability and makes the tea remarkably gentle on the stomach, ideal for tea lovers sensitive to raw or unfermented teas.
"Whether you are a seasoned tea connoisseur or just beginning your journey, we hope you experience the purity and elegance of nature in this tea like no other"
— Master Wang, Jiu Yuan Cha Ye
