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.

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.

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

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. 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.

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.