Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique aged pu’ers from growing regions and workshops across Yunnan.
barley malt syrup, hazelnut
spice - cinnamon, nutmeg
savory - barley malt syrup, hazelnut
floral - rose
PICKINGSeptember 22nd, 2006
Blended Provenance Yunnan
Da Ye ZhongTea
This massive full kilogram brick from Yongming workshop is pressed from a big leaf mixture with ample stem for sweetness. Wang Yanxin has been working with Yongming for over a decade and is an advocate for their clean fermentation technique. Wang Yanxin acquired these bricks in 2007 and has cellared them for eleven years. She is offering them without markup for age as a celebration of her chance to guest-curate a selection of old pu’ers while they last. The aging on this brick has helped it develop deep cinnamon and nutmeg undertones and intense sweetness that makes this perfect for drinking all day every day.
'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.'
4 g.8 oz.use
212° watersteep 60 secondsresteep many times add 30-40 sec. each infusion
4 g.5 ozuse 212° watersteep 20 seconds add 10-15 sec. per steepingenjoy many steepings