Verdant Tea

Pasha Mountain Big Tree 2019 Xingyi Workshop Sheng Pu'er

Pasha Mountain Big Tree 2019 Xingyi Workshop Sheng Pu'er

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Staggeringly complex, herbaceous young sheng pu’er
A beautiful mix of silver buds and leaves, this Pasha Mountain cake is packed with notes of basil, mint, chervil, rose, and brown sugar with a cooling aftertaste.
2019 ♦ Pu'er, Yunnan Province
Staggeringly complex, herbaceous young sheng pu’er
A beautiful mix of silver buds and leaves, this Pasha Mountain cake is packed with notes of basil, mint, chervil, rose, and brown sugar with a cooling aftertaste.
2019 ♦ Pu'er, Yunnan Province
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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 PICKING2019
    • Pu'erYunnan Province
    • ELEVATIONmixed elevation
    • Da Ye ZhongTea Varietal

    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.

  • true
    70
    nutmeg, basil, mint
    true
    70
    chervil
    true
    55
    rose
    true
    65
    brown sugar
    false
    80
    licorice, allspice
    true
    juicy, mouthwatering, cooling

    Tasting Profile

    • spice - nutmeg, basil, mint
    • vegetal - chervil
    • floral - rose
    • savory - brown sugar
    • texture - juicy, mouthwatering, cooling


Wang Yanxin recommends:

  1. 2011 Najiao Cooperative Yiwu Sheng
    2011 Najiao Cooperative Yiwu Sheng
    Wang Yanxin has been working with farmers in Yiwu for over fifteen years. She has recently partnered with the Najiao Farmer’s Cooperative to offer this extraordinary example of Yiwu’s trademark zhang xiang, the camphor-like cooling flavor that the tea picks up from such a high elevation biodiverse environment. The loose compression was expertly handled by Tian Long Tea Co, giving the tea enough circulation for even aging and easy breaking when it comes time to drink. Wang Yanxin has been able to age this tea out seven years to bring out rich sandalwood spice and forest flavors.
  2. 2013 Bingdao Gu Cha Yuan Sheng
    2013 Bingdao Gu Cha Yuan Sheng
    Bingdao has become one of the most famous pu’er growing regions in Yunnan for its unique microclimate that tends to yield cooling lingering aftertaste. This beautiful cake is mainly silver buds and small leaf, loosely compressed for ideal aging. Already cellared for five years, this tea is full of big cooling tingling yun, big minerality and foresty complexity. This is an excellent opportunity to invest in the Bingdao region and see the reward as this continues to deepen with greater complexity over the coming years. It is becoming harder and harder to actually acquire true Bingdao sheng as it is becoming wildly popular (and expensive) in China. Luckily, Wang Yanxin was able to acquire these cakes before the market for Bingdao shot up, and she is passing them on without ‘adjusting’ for market pricing.
  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.

  • '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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