Verdant Tea

Stone Pressed Dao Sheng Gen '06 Sheng

Stone Pressed Dao Sheng Gen '06 Sheng

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Special Label
Tian DI Ren Sheng
The Dao Sheng Gen label was for special stone-pressed cakes, cellared for nearly 20 years to bring out notes of elderberry, cinnamon, eucalyptus, vanilla, and sponge cake with a cooling aftertaste.
2006 ♦ Sheng Pu'er
Special Label
Tian DI Ren Sheng
The Dao Sheng Gen label was for special stone-pressed cakes, cellared for nearly 20 years to bring out notes of elderberry, cinnamon, eucalyptus, vanilla, and sponge cake with a cooling aftertaste.
2006 ♦ Sheng Pu'er
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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 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.

  • true
    60
    elderberry, Bosc pear
    true
    70
    cinnamon, eucalyptus
    true
    30
    bay leaf
    true
    60
    vanilla
    true
    55
    sponge cake
    true
    cooling, complex

    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.'

  • 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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