This blended sheng pu’er from Wang Yanxin’s personal collection was chosen for its lilac florals and tropical pineapple juicy qualities, a uniquely sweet tinging sheng pu’er with deep brown sugar notes and a touch of spice already building up after only several years of aging.

This 2019 harvest was allowed to age loose for three years to kickstart deep complexity before being pressing into cakes for long term aging in 2022. Picked near Banpo Village in Nannuoshan, this single-origin cake from Yongming Workshop shows off Nannuoshan’s deep complexity with notes of chestnut, marshmallow and nutmeg, with a soft rich velvety texture. Notes from Yongming’s blender: Growing in a beautiful wild environment of Banpo Village, this is a special cake worthy of long term aging, with a deep nuanced brew and vibrant color, honeyed and aromatic on the first sip and a rich satisfying texture and pure classical aromatic profile

The smaller Wan Yuan Workshop released this sheng pu’er as part of their Ma Dui Zhang or caravan collection, commemorating the tea horse trail. This unique single origin sheng pu’er from Bingdao is incredibly packed with fruit-forward flavor. Thick wild raspberry and guava, with a touch of honey. Tulsi blossoms and licorice come through in the aftertaste, along with a ringing mineral-laden textural experience.