Liu Shan Dao Jingmai 2008 Shu
Liu Shan Dao Jingmai 2008 Shu
CURRENTLY OUT OF STOCK
(357g / 12.59oz)
Pu'er Tea
Wang Yanxin – Qingdao
Crafted by Jia Pu 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.
- truesavory58caramel toffee, steamed buntruefruit70elderberrytruespice80cedar, cinnamontruefloral25vanilla
Tasting Profile
- savory - caramel toffee, steamed bun
- fruit - elderberry
- spice - cedar, cinnamon
- floral - vanilla
- DATE OF PICKINGspring 2008
- Pu'erYunnan Province
- ELEVATIONmixed elevations
- Da Ye ZhongTea Varietal
Jingmai has recently become one of the more famous and sought after regions for pu’er, thanks in part to massive marketing and awareness campaigns. This cake was pressed before Jingmai dominated the national consciousness, and its profile reflects an elegant, classic aesthetic, perfectly balanced between sweet caramel, salty steamed bun, dark elderberry, and tingling spice.
- DATE OF PICKINGspring 2008
'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.'
- 4821260 seconds30-404521220 seconds10-15412room temp8 hours
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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