Tea Trail 2004: Willow Grove Workshop

  • Tea Trail 2004: Willow Grove Workshop - click to enlarge
  • Tea Trail 2004: Willow Grove Workshop - click to enlarge
  • Tea Trail 2004: Willow Grove Workshop - click to enlarge
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    NOTES:Sparkling
    Juicy
    Pine
    Mint
    Apple
    Cinnamon
    No Longer Available

    This tea is no longer available and has been archived. There are no current plans to offer it again in the future.

    A uniquely clean shu pu'er with both warming and cooling qualities, a sophisticated musky profile, and a sparkling texture like fresh mint and basil leaf. . . .

    Our first generation Tea Trail brick from Yongming workshop became an instant favorite for its potent cooling notes and clean body.  This older tea embraces the same spirit as the first Tea Trail but builds on it with a complexity all its own.

    The aroma of the wet leaf is that of pine sap, wet forest moss, rosewood, and wafting incense. The flavor builds on the aroma with a first steep that is altogether refreshing.  it reminds us of water drawn from an untouched and perfectly clear stream, with mineral notes picked up from smooth stones lining the stream bed.  Then, after the refreshing cooling sensation a lush warmth begins to build.  Though obscure, the best way to describe the flavor is in its relation to the rich aroma of antique lacquered furniture that has absorbed decades of incense.  Trailing the lush warmth is a musty sensation that is almost vaporous.  It reminds us of the smell of fine, crisp parchment paper.

    As we continue with more infusions the clean cool sparkling begins to play on the wamth building in the chest, creating a thrilling taste experience.  The sweetness and flavors of fresh mint and basil leaves come through.  Later, the tea begins to take on a thicker body with a flavor similar to whole wheat bread, while at the same time maintaining an intense juiciness.  In late steepings, the warm spice and incense flavors remind us of cinnamon baked apple.

    Date of Picking:March 8th, 2004

    Location of Picking:Willow Grove Workshop, near Jinglong Village, Menghai, Yunnan

    What Was Picked:Large leaf from established tea trees, brick-fermented for eight years

    Quantity Acquired:Twenty five bricks, 250g each

    Sourcing Agent(s):Wang Yanxin


    Verdant Tea Founder, David Duckler, Brewing Tea Trail 2004 Shu Pu’er

    Western Brewing
    Use 2 tsp of tea per 8oz or water.  Rinse leaves once with 208 degree water.  Steep for 3 minutes.  Enjoy at least 4 infusions.  If possible, limit brewing vessel to eight ounces or less.

    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.  Repeat rinse a second time.  Steep for 5-8 seconds each infusion, and enjoy at least 15 infusions.

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