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Produced By Wan Yuan Workshop

Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique pu’ers from growing regions and workshops across Yunnan.

Tasting Profile

  • VERY SPICY – cedarwood, minerality
  • VERY SAVORY – roasted corn, sticky rice
  • FRUITY – elderberry
  • A LITTLE VEGETAL – pine needle
DATE OF PICKING2011
Blended ProvenanceYunnan, China
ELEVATIONmixed elevations
Da Ye ZhongTea Varietal

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 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

7 g.8
oz.
use 212° watersteep 1 minuteresteep many times
add 30-40 sec. each infusion

Gongfu

7 g.5  oz.use 212° watersteep 5 seconds
add 10-15 sec. per steeping
enjoy many steepings

Iced/Cold

7 g.12
 oz.
use room temp. waterrefrigerate overnight
(8 to 12 hours)
add ice & enjoy

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