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
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
2005 Yun Cha Tea Research Institute Shu Pu’er Cake
“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 [...]
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1999 Bai Nian Tong Qing Hao Stone-Pressed Yiwu Shu
This stone-pressed limited edition cake from Tong Qing Hao has an beautiful 20 years of age to bring out is deep rich complexity. Yiwu’s terroir [...]
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Steeping Instructions
Western
7 g.8oz.use 212° watersteep 1 minuteresteep many times
add 30-40 sec. each infusion
Gongfu
7 g.5 oz.use 212° watersteep 5 secondsadd 10-15 sec. per steepingenjoy many steepings
Iced/Cold
7 g.12oz.use room temp. waterrefrigerate overnight
(8 to 12 hours)add ice & enjoy
