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.
grape leaf, tangerine, pear
brown sugar cake
floral - osmanthus honey
fruit - grape leaf, tangerine, pear
savory - brown sugar cake
spice - pine, coriander
Blended Provenance Yunnan
Da Ye ZhongTea
Haixintang is a smaller workshop focused on high quality, and deeply textural pu’ers. This blended cake has over a decade of age on it, enough time to bring out deep lingering sweetness, and cooling spice. It is unusual to encounter a shu pu’er that highlights floral undertones alongside classic brown sugar and spice, but this pressing balances these notes perfectly.
'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