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Produced By Haixintang 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

  • FLORAL – osmanthus honey
  • FRUITY – grape leaf, tangerine, pear
  • VERY SAVORY – brown sugar cake
  • SPICY – pine, coriander
DATE OF PICKINGspring 2007
Blended ProvenanceYunnan, China
ELEVATIONmixed elevations
Da Ye ZhongTea Varietal

Haixintang is a smaller workshop focused on high quality, and deeply textural pu’ers. This blended cake has over a decade of age on it, enough time to bring out deep lingering sweetness, and cooling spice. It is unusual to encounter a shu pu’er that highlights floral undertones alongside classic brown sugar and spice, but this pressing balances these notes perfectly.

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

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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