Yuan Wang Workshop is a small producer befriended by Wang Yanxin on her lifelong search to find under-represented labels doing more interesting work than the big brands. This single-origin cake highlights the unique, cooling, tingling texture and aftertaste of Bulangshan. Yuan Wang Workshop started with early spring buds from old trees cared for using organic practices. The six plus years of age have allowed this cake to really come into itself with notes of banana cream pie, saffron, tulsi, and white pepper.

Wang Yanxin almost never features pu’er from one of the big workshops like this Mengku pressing, but finding decade plus aged true Bingdao sheng pu’er is rare since Bingdao only recently became so wildly famous, and the 2009-2014 era was a “depression” in the pu’er industry where less new cakes were being pressed. She was able to get her hands on this reserve offering in a low market and hold onto it for a decade to offer now. The wild arbor leaf material and high bud ratio gives this tea a wonderfully rocky mineral-laden texture and Bingdao’s iconic cooling aftertaste.

Yuan Wang Workshop is a small producer befriended by Wang Yanxin on her lifelong search to find under-represented labels doing more interesting work than the big brands. This single-origin cake highlights the unique, cooling, tingling texture and aftertaste of Bulangshan. Yuan Wang Workshop started with early spring buds from old trees cared for using organic practices. The six plus years of age have allowed this cake to really come into itself with notes of banana cream pie, saffron, tulsi, and white pepper.