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Produced By Jing Hong 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

  • A LITTLE FLORAL – violet, chrysanthemum
  • FRUITY – juniper, goji
  • VERY SPICY – mineral, redwood, white pepper
  • VEGETAL – grape leaf
  • SAVORY – toasted walnut
Blended ProvenanceYunnan, China
ELEVATIONmixed elevations
Da Ye ZhongTea Varietal

This workshop blend of old tree material is inspired by the old 1910’s Yang Pin Hao brand, a mix of silvery buds, with young leaves and just enough stem for sweetness. The balanced flavor, texture and aroma are packed with minerality, and mouth-watering texture, accented by florals in the aftertaste for a tea already drinking beyond its years, and ready for further long-term aging.

Steeping Instructions


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


4 g.5  oz.use 212° watersteep 20 seconds
add 10-15 sec. per steeping
enjoy many steepings


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

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