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.
star anise, camphor, hot cedar
savory - clay
vegetal - moss
spice - star anise, camphor, hot cedar
DATE OF PICKINGSpring 2006
Da Ye ZhongTea Varietal
Bulangshan is famous for its cooling, camphor-forward sheng pu’er. This cake is blended exclusively with old tree Bulang leaf material, and is as cooling as they come, like walking through a wet pine forest. These cooling notes grow over time into intriguing textural sensations, the yun of pu’er. Notes of star anise and deep sweet slightly salty minerality accent the cooling qualities of this cake.
'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