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.
caramel toffee, steamed bun
savory - caramel toffee, steamed bun
fruit - elderberry
spice - cedar, cinnamon
floral - vanilla
DATE OF PICKINGspring 2008
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.
'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