A special find from Wang Yanxin with the sweet vanilla of angel food cake. This pu'er feels like a satisfying dessert, smoother and cleaner than just about anything we have tasted. . . .
This tea defies everything we know about pu’er nuggets. Through a special and meticulous fermentation process, these nuggets yield the cleanest and smoothest taste we have found in pu’er. Indeed, we would recommend this to anyone, even those who are hesitant to venture into the world of pu’er.
In early steepings there is a slight maltiness, combined with buttery thickness and vanilla notes that can only be described as angel food cake. This pastry-like quality continues to grow, and gains an intriguing complexity when light notes of elderberry and cinnamon come through.
In later steepings, the cinnamon notes continue to grow, becoming the dominant sweetness. A slight pine quality comes through with hints of spearmint. Throughout every steeping, the texture is perfectly smooth, and the sweetness always well balanced, and never overwhelming. A pu’er like this is difficult to describe since much of its appeal comes from the mouth-feel. This is one of the most comforting and exquisite mouth-feel sensations that we have found in shu pu’er.
Date of Picking:2004
Location of Picking:Menghai County, Xishuangbanna, Yunnan
What Was Picked:These nuggets are formed from only the smallest most delicate buds, and slow-fermented to form nuggets
Quantity Acquired:This is a fifteen pound edition
Sourcing Agent(s):Wang Yanxin
Gongfu Style Brewing
Use 5g 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 2-4 seconds each infusion, and enjoy at least 18 infusions.
Use 1T of tea per 8oz or water. Rinse leaves twice with 208 degree water. Steep for 3 minutes. Enjoy at least 5 infusions.
Intro to Pu'er: An Investor's Guide to Shu
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