2012 Menghai Yiwu Sheng
2012 Menghai Yiwu Sheng
Crafted by Menghai Workshop
- DATE OF PICKING2012
- YiwuYunnan Province
- ELEVATION1400 meters
- Da Ye ZhongTea Varietal
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.
- truespice70coriander, sandalwoodtruesavory60sesame brittletruefloral65rose petals, lotustruefruit50pomelotruevegetal40pine needletruecooling, lingering sweet aftertaste
- spice - coriander, sandalwood
- savory - sesame brittle
- floral - rose petals, lotus
- fruit - pomelo
- vegetal - pine needle
- texture - cooling, lingering sweet aftertaste
Wang Yanxin also recommends:
- Banzhang Xingyi Workshop 2021 Sheng Pu'er
Banzhang region is famous for its sweet, numbing spiced sheng pu'er with its iconic ringing aftertaste. Yet, it is rare to get to try a Banzhang tea so freshly-pressed. Old-school Banzhang was often too smoky to taste young, but Xingyi workshop relies on careful low-temperature finishing for a sweet, dessert-like sheng pu'er that is ready to drink less than a year after picking. A tea this good at this age is destined for even more complexity and nuance over the years to come.
- Banzhang Qiaomu 2012 Organic Certified Sheng Pu'er
This certified organic pu'er tea is unique in the collection for holding a specific certification from a China-based program working to incentivize more producers to transition to full organic production. Of course, in Banzhang chemical-free farming has long been embraced since the region's produces some of the more sought after (and costly) Pu'er tea out there, but the official certification is a good step in building that recognition. Expect classic Banzhang numbing licorice spice but with a big fruity Longan or dried lychee quality.
- 2010 Menghai Gong Ting Shu
Gong Ting shu pu’er is pressed from delicate downy buds for a uniquely sweet profile. This Menghai pressing is unique among gong ting style for its incredibly clean light and floral qualities. Often buddy material means a certain heaviness on the palate, but not here. This is a beautiful fruity cake with spice and vanilla aftertaste that stays light on its feet.
'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