Pu'er Tea
Wang Yanxin – Qingdao
Crafted By Hongfu Workshop
Tasting Profile
- savory - whole wheat bread, sticky rice
- spice - cinnamon, allspice
- fruit - grape leaf
- floral - marigold
- texture - thick, rich
Note: over years of aging, these cakes from Hong Workshop have been re-wrapped in generic wrapping due to damaged original wrappers. The internal "nei fei" noting the workshop / provenance is intact, and the cakes are in perfect condition, but a discount has been applied to reflect the missing original wrap.
- DATE OF PICKING2006
- Pu'erYunnan Province
- ELEVATIONmixed elevations
- Da Ye ZhongTea Varietal
The #6676 blend shu pu'er from Hongfu Workshop is about sweetness and balance, with notes of grains and sugars supported by vanilla and a hint of cedar and nutmeg. Over ten years of age have mellowed this classic tasting profile for beautiful sipping now. The decade of careful storage in relatively dry northern China lifts the sweetness with spiced depth, and adds a thick rich texture that can only continue to age into even more complexity over time.
- DATE OF PICKING2006
'Most pu’er does become more complex over time. Astringency mellows out, darker and richer flavors come through. Textural complexities become more pronounced. Starting with an intriguing young pu’er of high quality with lots of textures and flavors at play will increase your chances of graceful aging.'
Steeping Instructions
Western
4 g.8
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusionGongfu
4 g.5 ozuse 212° watersteep 20 seconds
add 10-15 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy
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