2006 Zhang Xiang Gong Ting Shu
2006 Zhang Xiang Gong Ting Shu
Crafted by the Banzhang Shan Workshop
- DATE OF PICKINGSpring 2006
- BanzhangYunnan Province
- ELEVATIONmixed elevation
- Da Ye ZhongTea Varietal
Zhang Xiang literally means camphor fragrance, and is used to describe those special pu’ers with deep cooling notes that transport us to pine forests after a long rain. This cake is all about its cooling sensation. Surprisingly, while zhang xiang cakes are usually incense and spice forward, this cake brings out nuanced tropical fruit and jasmine florals to accent the first notes.
- truesavory95sweet claytruespice100camphor, mint, redwoodtruefruit60lychee, longyantruefloral40jasminetruedeep forest cooling
- savory - sweet clay
- spice - camphor, mint, redwood
- fruit - lychee, longyan
- floral - jasmine
- texture - deep forest cooling
Wang Yanxin also recommends:
- 2005 Tiandiren Reserve Mengzhe Shu
Tiandiren Workshop blends beautiful shu pu’er. They are known for their deep fruity spiced profile and the sweet clean balanced aftertaste they bring to every cake. This offering is as smooth as any of Tiandiren’s best work, but goes off in an incredible unique direction with notes of basil, ginger and rose along with classic cooling qualities and sweet vanilla.
- 2006 Hong Fu #6676 Shu Pu'er
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.
- 2007 Rose Shu Tuocha
Rose petals have become a highly traditional pairing with shu pu’er, and Longyuanhao workshop’s pressing is a wonderful example of how these two flavors can work together in harmony. The florals of rose are already deep and textural. When they combine with a clean high quality shu pu’er, over time they bring out vaporous spice and texture in the tea. Longyuanhao's slow clean fermentation means this tea is not weighed down, but rather unfolds delightfully on the pallet, bolstered by nearly two decades of aging.
- 2010 Menghai Gong Ting Shu
Gong Ting shu pu’er is pressed from delicate downy buds for a uniquely sweet profile. This Menghai pressing is unique among gong ting style for its incredibly clean light and floral qualities. Often buddy material means a certain heaviness on the palate, but not here. This is a beautiful fruity cake with spice and vanilla aftertaste that stays light on its feet.
- 2011 Nuomi Xiang Shu TuochaWang Yanxin has just released this rich and incredibly clean shu pu’er after a generous eight years of aging to deepen its complexity. When brewed, this tea has a striking aroma of sweet sticky rice. This aroma comes from the unique blend of Nuomixiang or Semnostachya menglaensis leaf with Wan Yuan workshop’s high grade shu pu’er. As the yunnan native Nuomixiang leaf ages with the pu’er they come together in a uniquely clean mineral-forward tea.
- 2013 Ji Jia Pu'er Tuocha
This pu'er exemplifies all the reasons we like to set our favorite cakes aside and let them age for years. The 10+ years in Wang Yanxin's climate-controlled aging cellar give this tuocha that iconic foresty, cooling almost sparkling quality that makes pu'er so interesting. The cooling texture is accented by notes of rose, juicy papaya and rich black sesame.
'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.'
- 4821260 seconds30-404521220 seconds10-15412room temp8 hours
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusion
Gongfu4 g.5 ozuse 212° watersteep 20 seconds
add 10-15 sec. per steepingenjoy many steepings
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy