Verdant Tea

2006 Zhang Xiang Gong Ting Shu

2006 Zhang Xiang Gong Ting Shu

$78.00
(357g / 12.59oz)

Crafted by the Banzhang Shan Workshop

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.
  • true
    savory
    95
    sweet clay
    true
    spice
    100
    camphor, mint, redwood
    true
    fruit
    60
    lychee, longyan
    true
    floral
    40
    jasmine
    true
    deep forest cooling

    Tasting Profile

    • savory - sweet clay
    • spice - camphor, mint, redwood
    • fruit - lychee, longyan
    • floral - jasmine
    • texture - deep forest cooling
    • 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.


  • '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
    8
    212
    60 seconds
    30-40
    4
    5
    212
    20 seconds
    10-15
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    4 g.8
    oz.
    use 212° watersteep 60 secondsresteep many times
    add 30-40 sec. each infusion

    Gongfu

    4 g.5 ozuse 212° watersteep 20 seconds
    add 10-15 sec. per steeping
    enjoy many steepings

    Iced/Cold

    4 g.12
    oz.
    use room temp. waterrefrigerate overnight
    8 hours
    add ice & enjoy

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