2017 Yongming Yiwu Shu
2017 Yongming Yiwu Shu
Crafted by Yongming Workshop
- DATE OF PICKING2017
- YiwuYunnan Province
- ELEVATION1400 meters
- Da Ye ZhongTea Varietal
Yongming Workshop loves highlighting single origin pressings like this standout Yiwu Shu pu’er. In single-origin pressings Yongming gets to show off the work of their farmer-partners without having to blend flavor profiles. This Yiwu standout is packed with Yiwu’s signature cooling forest flavors, along with aromatic fruit and dark buckwheat honey notes.
- truespice90redwood forest, nutmegtruefruit70persimmon, grape leaftruefloral60lotustruesavory70buckwheat honeytruecooling, mouth-watering
- spice - redwood forest, nutmeg
- fruit - persimmon, grape leaf
- floral - lotus
- savory - buckwheat honey
- texture - cooling, mouth-watering
Wang Yanxin also recommends:
- 2018 Yiwu Hongjun Workshop Yuanshengtai Shu Pu'er
Yiwu is famous for its cooling foresty Pu'er, and this cake is no exception. Notes of fresh mint and cardamom show the best of classic Yiwu with extra nuance and complexity of tulsi, juicy muscat grape and a deep rye flavor. This depth comes from the "yuanshengtai" designation which means that the tea was harvested in a balanced ecosystem with forest cover and wild plants left intact.
- 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.
- 2005 Tiandiren Reserve Mengzhe Shu
Tiandiren Workshop blends beautiful shu pu’er. They are known for their deep fruity spiced profile and the sweet clean balanced aftertaste they bring to every cake. This offering is as smooth as any of Tiandiren’s best work, but goes off in an incredible unique direction with notes of basil, ginger and rose along with classic cooling qualities and sweet vanilla.
'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