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2018 Yiwu Hongjun Workshop Yuanshengtai Shu Pu'er

2018 Yiwu Hongjun Workshop Yuanshengtai Shu Pu'er

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Cooling Yiwu profile in a shu cake
Single-origin harvests from Yiwu are usually pressed as sheng pu’er, so it's exciting to share a shu pu’er that shows off Yiwu’s cooling profile. Notes of cardamom, tulsi, brown sugar and juicy grape.
2018 ♦ Yiwu, Yunnan Province
Cooling Yiwu profile in a shu cake
Single-origin harvests from Yiwu are usually pressed as sheng pu’er, so it's exciting to share a shu pu’er that shows off Yiwu’s cooling profile. Notes of cardamom, tulsi, brown sugar and juicy grape.
2018 ♦ Yiwu, Yunnan Province
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Crafted by Hongjun Workshop

Small farmers and micro-workshops across Yunnan are often denied the chance to show off their incredible work, overshadowed by big labels. Wang Yanxin believes in small producers, helping them reach a wide audience without big brand labels.
 
The result is pristine, hand-finished tea, aged offerings and regional collaborations that inspire new styles. Wang Yanxin has devoted her career and formidable palate to these collaborations, searching far and wide for the very best.
    • DATE OF PICKING2018
    • YiwuYunnan Province
    • ELEVATIONmixed elevation
    • Da Ye ZhongTea Varietal

    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.

  • true
    80
    mint, white pepper, cardamom
    true
    40
    tulsi flower
    true
    40
    brown sugar, rye
    true
    45
    muscat grape
    true
    tingling, cooling, deep

    Tasting Profile

    • spice - mint, white pepper, cardamom
    • floral - tulsi flower
    • savory - brown sugar, rye
    • fruit - muscat grape
    • texture - tingling, cooling, deep


Wang Yanxin also recommends:

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  2. Ba Jiao Ting 2008 Qiao Mu Shu Pu'er
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  3. 2006 Hong Fu #6676 Shu Pu'er
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  4. 2011 Nuomi Xiang Shu Tuocha
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  5. Yang Ji Tian Yuan 2005 Qiaomu Gao Shan Shu Pu'er
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    Yang Ji Tian Yuan Workshop has selected wild arbor high elevation tea from old-growth trees for this deeply complex and generously-aged offering. Sweet cinnamon, cooling tingling mint and floral aromatic rose and vanilla come together for a classic juicy tingling Shu Pu'er packed with nuance and textural depth

  6. Yongming Workshop Bulangshan 2018 Shu Pu'er
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    Yongming Workshop makes elegant and supremely drinkable Pu'er. This Bulangshan offering is unusually floral with notes of violet and tropical jasmine balancing out the dark molasses and thick lingering texture. Expect a cooling aftertaste and complex spice profile that will get deeper with age.

  7. Bada Mountain 2015 Zhi Chun Feng Workshop Shu Pu'er
    Bada Mountain 2015 Zhi Chun Feng Workshop Shu Pu'er

    This refreshingly crisp Shu Pu'er from the smaller Zhi Chun Feng Workshop was picked in 2015 and pressed in 2019. The beautiful mix of golden downy buds and deep dark tender leaves makes for a perfect balance of deep fruity undertones, foresty sweet spice, and savory biscuit bread qualities. The aftertaste has a slightly cooling quality that is sure to get deeper with age.

  8. 2017 Liu Bao Hei Cha
    2017 Liu Bao Hei Cha

    Liu Bao Hei Cha is a unique relative to pu’er from Guangxi that gets a deep oxidation before classic fermentation technique is applied. The slow oxidation and clean relatively-dry shu pu’er style fermentation yields a deliciously rich, clean and smooth tea with sticky rice aromatics, and cooling woody foresty aftertaste.