Jing Yu Workshop 2012 Gu Shu Sheng
Jing Yu Workshop 2012 Gu Shu Sheng
Sourced by Wang Yanxin
- DATE OF PICKING2012
- Blended ProvinceYunnan Province
- ELEVATION500-1400 meters
- Da Ye ZhongTea Varietal
Wang Yanxin is pleased to release this special cake from small producer Jing Yu Workshop after over a decade of aging in her climate-controlled pu’er cellar. This cake is special because it is blended from old wild tree tea for incredible depth and complexity. The workshop carefully stone-pressed the leaves after gentle steaming for a cake that will only continue to get deeper over time. This tea has already built up tingling cooling textural complexity, and incense spice, while staying juicy and sweet at the same time.
- truespice95star anise, sandalwood, cedartruefloral60elderflower, lotustruefruit70peach, mandarin zesttruevegetal45green beantruesavory60walnuttruetingling, sparkling, cooling
- spice - star anise, sandalwood, cedar
- floral - elderflower, lotus
- fruit - peach, mandarin zest
- vegetal - green bean
- savory - walnut
- texture - tingling, sparkling, cooling
Wang Yanxin also recommends:
- CNNP 2015 Sheng Pu'er Cake
CNNP is China's biggest, oldest and most famous big pu'er brand. This clout gives them access to a huge range of pu'er from across Yunnan for blending. This sheng pu'er exemplifies their range, pulling in a balanced and complex flavor profile with floral jasmine notes, juicy citrus, and deep lingering redwood spice.
- Banpo Laozhai 2019 Sheng
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
- Ma Dui Zhang Bing Dao 2018 Sheng
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.
- Da Xue Shan Yongming 2019 Sheng
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. The Da Xue Shan Lincang provenance gives this a unique honey, basil and dried apple flavor with a very classic, sweet balanced aftertaste. Notes from Yongming’s blender: Da Xue Shan pu’er is known for its smooth rich body and wild mountain aromatics, drawn from the deep forest where the leaves are painstakingly hand-picked. Small production. Golden vibrant color, sweet and fragrant on the first sip with a strong intense, mouth-watering aftertaste.
- Yiwu Bingdao Da Shu 2018 Sheng
This fully hand-made, stone-pressed sheng cake is a careful blend of Yiwu and Bingdao leaf material to achieve that cedar forest aftertaste of Yiwu with the juicy cooling tingling quality of Bingdao. The silvery buds and leaves yield rich apricot and peach notes with a touch of cinnamon and maple in the aftertaste.
- Liu Da Shan 2019 Gu Shu Sheng
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.
- 2012 Menghai Yiwu Sheng
While Menghai workshop usually focuses on blended pu’ers, this unique pressing highlights the single-origin flavor of Yiwu. Yiwu is famous for its intense cooling foresty profile and this cake devivers with intense rich aromatics and pine forest cooling aftertaste. The silvery buds and long downy leaves already have nearly a decade of slow aging under cooler drier conditions to bring out the sweet florals and build deep nuance.
- Pasha Mountain Big Tree 2019 Xingyi Workshop Sheng Pu'er
This younger sheng from Xingyi workshop is packed with beautiful herbaceous spice and floral notes. With basil, mint, chervil and rose, the first sips are like a Mediterranean garden. As the tea opens up, it reveals a deep juicy cooling mouthwatering quality that hints at incredible complexity that will continue to develop for years to come.
- Zhou Family Workshop 2014 Spring Buds Menghai Sheng Pu'er
This small production pressing features tender young leaf material for a stunningly sweet brew packed with juicy apricot notes, nutmeg spice and a touch of floral aromatics. The nearly ten years of age give this cake a rich almost 'oaky' quality, thanks to Wang Yanxin's careful constant humidity cool temperature cellaring.
'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