Stone Pressed Dao Sheng Gen '06 Sheng
Stone Pressed Dao Sheng Gen '06 Sheng
Tian DI Ren Sheng
Sourced by Wang Yanxin
- DATE OF PICKING2006
- Blended ProvinceYunnan Province
- ELEVATIONMixed Elevations
- Da Ye ZhongTea Varietal
TIan Di Ren has become a widely known and well respected smaller workshop over the years, weathering decades of changes in the industry and forging deep relationships with small tea farmers. We are particularly excited to be able to share a 2006 pressing - one of our favorite years for sheng pu’er in the last two decades. Tian Di Ren’s Dao Sheng Gen label was a special project for high end stone-pressed cakes like this one. Nearly 20 years of age brings out notes of elderberry, bosc pear, cinnamon, eucalyptus, bay leaf, vanilla and sponge cake with the kind of deep cooling complex texture that you only see in the highest quality pressings.
- DATE OF PICKING2006
Tasting Profile
- fruit - elderberry, Bosc pear
- spice - cinnamon, eucalyptus
- vegetal - bay leaf
- floral - vanilla
- savory - sponge cake
- texture - cooling, complex
Wang Yanxin also recommends:
'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.'
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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