Ba Jiao Ting 2008 Qiao Mu Shu Pu'er
Pu'er Tea
Wang Yanxin – Qingdao
from Li Ming Chen Workshop
Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique aged pu’ers from growing regions and workshops across Yunnan.
Tasting Profile
- savory - cedar, moss
- spice - ginseng, ginger
- fruit - orange zest
- savory - burdock, brown sugar, cacao
- texture - deep, rich, granite
- DATE OF PICKING2008
- Pu'erYunnan Province
- ELEVATIONmixed elevations
- Da Ye ZhongTea Varietal
This organic-certified pu'er cake from Li Ming Chen Workshop carries their Ba Jiao Ting mark, a designation of their finest pressings. The old tree leaf material combined with over a decade of aging makes this a deeply complex, richly-spiced tea, packed with minerality and depth.
- DATE OF PICKING2008
'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.'
Steeping Instructions
Western
4 g.8
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusionGongfu
4 g.5 ozuse 212° watersteep 20 seconds
add 10-15 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz.use room temp. waterrefrigerate overnight
8 hoursadd ice & enjoy
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