Verdant Tea

2007 Song Yu Hao Special Grade Sheng

2007 Song Yu Hao Special Grade Sheng

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Rare old school sheng
Special grade, small workshop blend from the golden era of pu’er, aged nearly 20 years for complex notes of clove, cedar, white pepper, goji, sticky rice, and marigold and a cooling powerful texture.
2007 ♦ Sheng Pu'er
Rare old school sheng
Special grade, small workshop blend from the golden era of pu’er, aged nearly 20 years for complex notes of clove, cedar, white pepper, goji, sticky rice, and marigold and a cooling powerful texture.
2007 ♦ Sheng Pu'er
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Sourced by Wang Yanxin

Small farmers and micro-workshops across Yunnan are often denied the chance to show off their incredible work, overshadowed by big labels. Wang Yanxin believes in small producers, helping them reach a wide audience without big brand labels.
 
The result is pristine, hand-finished tea, aged offerings and regional collaborations that inspire new styles. Wang Yanxin has devoted her career and formidable palate to these collaborations, searching far and wide for the very best.
    • DATE OF PICKING2007
    • Blended ProvinceYunnan Province
    • ELEVATIONMixed Elevations
    • Da Ye ZhongTea Varietal

    This cake was pressed at the very height of the pu’er boom by small workshop Song Yu Hao. The special grade leaf and bud blend embodies the optimism and unbridled creativity of the era. Wang Yanxin acquired a small cache of this tea right after the pu’er market collapsed and put them away in her climate-controlled storage for nearly 20 years before deciding that this was the moment to share these glorious cakes with the world. The stunning quality of the leaf material, the craftsmanship and the age of the cakes come together for deep, cooling textural complexity and notes of clove, cedar, white pepper, goji, sticky rice, and marigold - a perfectly balanced profile that embodies one of the classic ideals for old school sheng.

  • true
    75
    clove, cedar, white pepper
    true
    60
    goji
    true
    60
    sticky rice
    true
    70
    marigold
    false
    true
    cooling, sparkling, deep

    Tasting Profile

    • spice - clove, cedar, white pepper
    • fruit - goji
    • savory - sticky rice
    • floral - marigold
    • texture - cooling, sparkling, deep


Wang Yanxin also recommends:

  • '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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