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Banzhang Xingyi Workshop 2021 Sheng Pu'er

Banzhang Xingyi Workshop 2021 Sheng Pu'er

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Fresh Banzhang Sheng
ready for aging or enjoying now
Sought-after true Banzhang tea is rare these days. This young cake is already incredibly complex. Notes of semolina, licorice, anise, and rose with ringing minerality
2021 ♦ Banzhang, Yunnan
Fresh Banzhang Sheng
ready for aging or enjoying now
Sought-after true Banzhang tea is rare these days. This young cake is already incredibly complex. Notes of semolina, licorice, anise, and rose with ringing minerality
2021 ♦ Banzhang, Yunnan
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Sourced by Wang Yanxin

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 PICKING2021
    • BanzhangYunnan Province
    • ELEVATIONmixed elevation
    • Da Ye ZhongTea Varietal

    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.

  • true
    80
    semolina butter pastry
    true
    90
    licorice, anise
    true
    40
    rose
    true
    45
    sweet plantain
    false
    80
    licorice, allspice
    true
    ringing, mineral-laden

    Tasting Profile

    • savory - semolina butter pastry
    • spice - licorice, anise
    • floral - rose
    • fruit - sweet plantain
    • texture - ringing, mineral-laden


Wang Yanxin also recommends:

  1. Pasha Mountain Big Tree 2019 Xingyi Workshop Sheng Pu'er
    Pasha Mountain Big Tree 2019 Xingyi Workshop Sheng Pu'er

    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.

  2. Banzhang Qiaomu 2012 Organic Certified Sheng Pu'er
    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.

  3. Zhou Family Workshop 2014 Spring Buds Menghai Sheng Pu'er
    Zhou Family Workshop 2014 Spring Buds Menghai Sheng Pu'er

    This small production pressing features tender young leaf material for a stunningly sweet brew packed with juicy apricot notes, nutmeg spice and a touch of floral aromatics. The nearly ten years of age give this cake a rich almost 'oaky' quality, thanks to Wang Yanxin's careful constant humidity cool temperature cellaring.

  4. Yang Ji Tian Yuan 2006 Big Leaf Sheng
    Yang Ji Tian Yuan 2006 Big Leaf Sheng

    This iconic big leaf sheng Pu'er has over 15 years of age for a deep, rich, incredibly complex flavor and texture. Big leaf Pu'er is going through a renaissance in Yunnan right now as more farmers recognize the crisp, sweet textural quality that big leaves can bring to a Pu'er cake. The large leaves were mostly shunned in the early 2000's in favor of "prettier" buds, so this cake is a rare find- part of Wang Yanxin's cellar collection. We first tried this cake in 2008, and the transformation is incredible. The tea is deeply spiced and cooling, with a tingling textural quality.

  • '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.'

  • 4
    8
    212
    60 seconds
    30-40
    4
    5
    212
    20 seconds
    10-15
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    4 g.8
    oz.
    use 212° watersteep 60 secondsresteep many times
    add 30-40 sec. each infusion

    Gongfu

    4 g.5 ozuse 212° watersteep 20 seconds
    add 10-15 sec. per steeping
    enjoy many steepings

    Iced/Cold

    4 g.12
    oz.
    use room temp. waterrefrigerate overnight
    8 hours
    add ice & enjoy

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