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Produced By Jia Pu 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

  • SAVORY – caramel toffee, steamed bun
  • FRUITY – elderberry
  • VERY SPICY – cedar, cinnamon
  • A LITTLE FLORAL – vanilla
DATE OF PICKINGspring 2008
Pu'erYunnan Province
ELEVATIONmixed elevations
Da Ye ZhongTea Varietal

Jingmai has recently become one of the more famous and sought after regions for pu’er, thanks in part to massive marketing and awareness campaigns. This cake was pressed before Jingmai dominated the national consciousness, and its profile reflects an elegant, classic aesthetic, perfectly balanced between sweet caramel, salty steamed bun, dark elderberry, and tingling spice.

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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