2006 Yongming Shu Pu’er Kilo Brick
2006 Yongming Shu Pu’er Kilo Brick
Sourced By the Yongming Workshop
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truespice85cinnamon, nutmegtruesavory60barley malt syrup, hazelnuttruefloral55rose
Tasting Profile
- spice - cinnamon, nutmeg
- savory - barley malt syrup, hazelnut
- floral - rose
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- DATE OF
PICKINGSeptember 22nd, 2006
- Blended Provenance Yunnan
- ELEVATIONmixed elevations
- Da Ye ZhongTea
Varietal
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.
- DATE OF
PICKINGSeptember 22nd, 2006
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'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.'
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4821260 seconds30-404521220 seconds10-15412room temp8 hours
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.° water refrigerate overnight
8 hours hours add ice & enjoy
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