Stone-Pressed 2004 Yiwu Wild Picked Sheng

  • Stone-Pressed 2004 Yiwu Wild Picked Sheng - click to enlarge
  • Stone-Pressed 2004 Yiwu Wild Picked Sheng - click to enlarge
  • Stone-Pressed 2004 Yiwu Wild Picked Sheng - click to enlarge
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    This pu’er is now over a decade old and its deep, balanced maturity truly shows. The Yiwu ’04 is one of the first teas we ever fell in love with, and we have had the chance to try this tea from its early years right on. The Yiwu started out crisp, bright, woody and intense with powerful camphor notes. Over the years it has become deeper and deeper. Now, ten years after pressing, it is developing the sweet mustiness of age that sheng pu’er aspires to, complimented by herbaceous complexity.

    The years have brought out floral, vanilla notes that make for a smooth rich body. The early steepings have a dessert-like brown sugar aftertaste that compliments the emerging mustiness of the mature tea and pushes it in the woody, deep forest direction.

    As the tea begins to open up, the color of the brewed liquor turns deep red. The numbing herbaceous notes of holy basil stand as a foil to the deep and energetic camphor that almost seeps into the taste buds, growing into a full, bright spearmint flavor. The brown sugar sweetness of the creamy vanilla-like early steepings focuses into sugarcane sweetness to compliment the deep cedar and camphor forest notes.

    We are releasing the remaining Yiwu cakes in our personal reserve as a commemorative cake to mark Verdant’s 5th anniversary. Having watched this tea grow so beautifully, it is exciting to imagine what the next ten years of aging will do. Pick up a cake of your own for a chance to experience something truly unique.

    Date of Picking:2004

    Location of Picking:Longyuanhao Workshop, Yiwu Mountains, Xishuangbanna

    What Was Picked:Large leaves and silvery buds from established wild tea trees

    Quantity Acquired:We have 13 cakes left to release

    Sourcing Agent(s):Wang Yanxin

    Gongfu Style Brewing (Recommended)
    Use 4g of tea for a 4-5oz gaiwan or yixing clay teapot.  Use spring water when possible, or filtered water.  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.  In later steepings, increase brewing time to taste.

    Western Brewing
    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 ounces at a time for best results.

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    "The vast potential for enjoyment of tea that comes from treating the senses equally and distinguishing them from each other is only eclipsed by the pleasure of understanding how blurred the line is between taste, smell and touch...

    Wild Picked Tea
    Chemical Free
    Vegan
    Gluten Free