V44306-sample= V44306=19 V44306-large= V44306-s250= V44306-tin100= V44306-tin200= V44306-cake100= V44306-cake250= V44306-cake357= in-stock inv-level=1 sum=19
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Produced By Fo Xiang Workshop

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

Tasting Profile

  • VERY SPICY – camphor
  • VERY SAVORY – sticky rice, corn
  • VERY SAVORY – red velvet cake
  • FRUITY – fig
DATE OF PICKING2006
Blended ProvenanceYunnan, China
ELEVATIONmixed elevations
Da Ye ZhongTea Varietal

This lovely shu pu’er cake is predominantly golden bud material, blended with young, tender leaf for a rich, thick texture and commanding flavor. Pressed over a decade ago, this tea has had ample time to develop lingering cooling sensation in the aftertaste and a unique sticky rice profile. While most shu pu’er either moves towards foresty menthol flavors or deep brown sugar fruits, this cake provides a “nuo mi xiang” sticky rice aromatic profile that sets it apart.

Steeping Instructions

Western

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

Gongfu

4 g.5  oz.use 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 to 12 hours)
add ice & enjoy

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