Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique pu’ers from growing regions and workshops across Yunnan.
Wang Yanxin has just released this rich and incredibly clean shu pu’er after a generous eight years of aging to deepen its complexity. When brewed, this tea has a striking aroma of sweet sticky rice. This aroma comes from the unique blend of Nuomixiang or Semnostachya menglaensis leaf with Wan Yuan workshop’s high grade shu pu’er. As the yunnan native Nuomixiang leaf ages with the pu’er they come together in a uniquely clean mineral-forward tea.
Wang Yanxin is releasing this 2006 offering from her private reserve as part of her limited time “pop-up” guest curation through Verdant. She selected this [...]
low stockTiandiren Workshop dos a huge variety of blended sheng and shu pu’er, drawing on their experience with pressing and aging for the last several decades [...]
low stock“Yun Cha” is a collaboration between the Yunnan Agricultural Science Tea Research Institute and the Xishuangbanna Pu’er Tea Institute. Wang Yanxin has built a relationship [...]
in stock