This limited, stone-pressed batch of pu'er from Yiwu has an incredibly nuanced lychee orange profile, with aftertaste of eucalyptus and sandalwood along with a unique sparkling texture. . . .
Just in: Late 2004 Batch from Wang Yanxin Private Reserve
Aroma: Incredibly complex. The closest description is that of smoldering eucalyptus wood after light rain in an ancient cedar forest, punctuated by notes of wild berries.
Taste: Unexpectedly sweet like a crisp apple salad with jicama root. The texture is reminiscent of flaky pastry, and the dark sweetness of the aftertaste evokes lychee. As the tea begins to open in later steepings, a strong cooling eucalyptus sensation plays on the tongue with candied orange rind and green papaya. There are vegetal notes of delicate watercress.
In late steepings an incredibly heady sandalwood incense flavor rises on the palate like vapor, combining with the creamy sweetness of jasmine. A sparkling texture builds up on the sides of the tongue along with a cooling cedar flavor in the chest. The sparkling continues to grow and mix with the cooling sensations until it is vaporous like fine gin with heavy juniper berry notes.
Date of Picking:Late 2004
Location of Picking:Longyuanhao Workshop, Yiwu Mountains, Xishuangbanna
What Was Picked:Wild-picked large leaves and silvery buds.
Quantity Acquired:Twelve Bricks
Sourcing Agent(s):Wang Yanxin
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.
Use 2tsp of tea per 8oz or water. Rinse leaves once with 208 degree water. Steep for 30 seconds to one minute. Enjoy at least 5 infusions. Use filtered water and give the leaves enough room to expand. Try to limit your infusions to 6-8 ounces at a time for best results
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