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.
kinako, brown sugar
fruit - blackberry
vegetal - shiso, spearmint
spice - pine, stone
savory - kinako, brown sugar
Blended Provenance Yunnan
Da Ye ZhongTea
This well-aged pressing from Yang Ji Tian Yuan is full of deep lingering minerality, foresty cooling complexity and an incredible herbaceousness, rounded out by toasted soybean flour and brown sugar sweetness. The larger leaf material in this pressing has picked up so much complexity with almost fifteen years of aging, and should continue to get sweeter and deeper for years to come.
'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 g.8 oz.use
212° watersteep 60 secondsresteep many times add 30-40 sec. each infusion
4 g.5 ozuse 212° watersteep 20 seconds add 10-15 sec. per steepingenjoy many steepings