Yongming Workshop has delivered another unfathomable sheng that we couldn't resist sharing, with the smooth texture and sweet floral notes of a fine Dancong, but the citrus spice of a Yunnan Black. . . . When opening up a brick of this pu’er, it is impossible to ignore the intensely sweet aroma, like bubble gum in all the best ways and none of the artificial ways. The first few steepings are almost scandalous- they seem closer to a Dancong oolong in their crisp, sweet, and slightly woody flavors. There is nothing of the astringency one might expect in a younger sheng like this one. The promising smoothness delivers and builds upon itself in later steepings, with the velvety spice that a Yunnan Golden Needle might have, complimented by an ever-stronger cedar wood flavor. The green citrus texture of lime starts to emerge as an excellent counter to the growing pine needle notes. In very late steepings, sweet alfalfa and apricot linger in the mouth. Yongming workshop has never disappointed us, seeking out some of the best wild-picked leaf stock in Yunnan for their pressings. When they name a tea “The Star of Bulang,” they aren’t kidding around.
Date of Picking:2006
Location of Picking:Yongming Workshop, Bulang Mountain, Xishuangbanna, Yunnan
What Was Picked:Wild-picked large leaves and buds.
Sourcing Agent(s):Wang Yanxin
Western Brewing
Use 1T of tea per 8oz or water. Rinse leaves once with 208 degree water. Steep for 2 minutes. Enjoy at least 5 infusions. Use filtered water and give the leaves enough room to expand.
Gongfu Style Brewing[ (Recommended)
Use 4g of tea for a 4-5oz gaiwan or yixing clay teapot. Pour boiling water into pot and immediately pour out into pitcher. Pour this rinse over the pot and cups used. Steep for 2-4 seconds each infusion, and enjoy at least 18 infusions. Increase time to taste with later steepings.
