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Sample Pu'er Cakes from Workshops Across Yunnan

Sample Pu'er Cakes from Workshops Across Yunnan

Regular Price $32.95 $26.36
in December
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This special sampler includes six 25g samples from larger 357g cakes normally unavailable in smaller sizes for 150g total (30 brewing sessions)

Get to know both classic and obscure sheng and shu pu'er from workshops all across Yunnan. Exploring the world of pu'er can be difficult if you need to invest in full 357g pressed cakes before getting to try them. This sampler is a chance to try both single origin and blended workshop cakes and get to know what you like most.

From cooling, tingling foresty sheng pu'er to cozy rich caramel-spice shu, you'll get to see how much variety there is in pu'er. The cakes sampled are all 'best of their class' examples, some with substantial aging, generally from smaller workshops dedicated to direct farmer partnerships. 

If you've been looking for a way to get a deep dive into pu'er, this is it!

 

This special sampler includes four 25g samples from larger 357g cakes normally unavailable in smaller sizes for 100g total (20 brewing sessions)

Get to know both classic and obscure sheng and shu pu'er from workshops all across Yunnan. Exploring the world of pu'er can be difficult if you need to invest in full 357g pressed cakes before getting to try them. This sampler is a chance to try both single origin and blended workshop cakes and get to know what you like most.

From cooling, tingling foresty sheng pu'er to cozy rich caramel-spice shu, you'll get to see how much variety there is in pu'er. The cakes sampled are all 'best of their class' examples, some with substantial aging, generally from smaller workshops dedicated to direct farmer partnerships. 

If you've been looking for a way to get a deep dive into pu'er, this is it!

 

This special sampler includes four 25g pu'er samples, including teas from larger 357g cakes normally unavailable in smaller sizes for 100g total (20 brewing sessions)

Get to know both classic and obscure sheng and shu pu'er from workshops all across Yunnan. It's hard to know where to begin with pu'er, but this kit offers a wide survey of workshops across Yunnan for a huge variety of taste, texture and aroma.

From cooling, tingling foresty sheng pu'er to cozy rich caramel-spice shu, you'll get to see how much variety there is in pu'er. The cakes sampled are all 'best of their class' examples, some with substantial aging, generally from smaller workshops dedicated to direct farmer partnerships. 

If you've been looking for a way to get a deep dive into pu'er, this is it!

 

  Explore samples of sheng and shu pu'er cakes: 

Zhou Family Workshop 2014 Spring Buds Menghai Sheng (25g)

This small production pressing features tender young leaf material for a stunningly sweet brew packed with juicy apricot notes, nutmeg spice and a touch of floral aromatics. The nearly ten years of age give this cake a rich almost 'oaky' quality, thanks to Wang Yanxin's careful constant humidity cool temperature cellaring.

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Banzhang Qiaomu 2012 Organic Certified Sheng (25g)

This certified organic pu'er tea is unique in the collection for holding a specific certification from a China-based program working to incentivize more producers to transition to full organic production. Of course, in Banzhang chemical-free farming has long been embraced since the region's produces some of the more sought after (and costly) Pu'er tea out there, but the official certification is a good step in building that recognition. Expect classic Banzhang numbing licorice spice but with a big fruity Longan or dried lychee quality.

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2022 Zun Sheng (25g)

Zun, a designation chosen by the cooperative, means ‘reverence’ of the ancient Qianjiazhai tea trees themselves, an awareness of the human collaboration with a living tree that has existed for generations before us and hopefully will continue to exist for generations after us. The Zun series cakes use the first early spring growth from only the old-growth (500-1000 year) wild trees above the Li Family’s home high in the mountains, and accessible only on foot. The wild nature of this tea’s provenance come through as a flavor texture and aroma experience that is both reverent of its source, and worthy of reverence for its commanding beauty, full of honey and dried apricot with a hint of wild mountain tulsi, and intense textural depth.

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2013 Bingdao Gu Cha Yuan Sheng (25g)

Bingdao has become one of the most famous pu’er growing regions in Yunnan for its unique microclimate that tends to yield cooling lingering aftertaste. This beautiful cake is mainly silver buds and small leaf, loosely compressed for ideal aging. Already cellared for five years, this tea is full of big cooling tingling yun, big minerality and foresty complexity. This is an excellent opportunity to invest in the Bingdao region and see the reward as this continues to deepen with greater complexity over the coming years. It is becoming harder and harder to actually acquire true Bingdao sheng as it is becoming wildly popular (and expensive) in China. Luckily, Wang Yanxin was able to acquire these cakes before the market for Bingdao shot up, and she is passing them on without ‘adjusting’ for market pricing.

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Bada Mountain 2015 Zhi Chun Feng Workshop Shu (25g)

This refreshingly crisp Shu Pu'er from the smaller Zhi Chun Feng Workshop was picked in 2015 and pressed in 2019. The beautiful mix of golden downy buds and deep dark tender leaves makes for a perfect balance of deep fruity undertones, foresty sweet spice, and savory biscuit bread qualities. The aftertaste has a slightly cooling quality that is sure to get deeper with age.

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2006 KT988 Shu Tuocha (25g)

This convenient tuocha is pressed in 3g quantities to reflect Xingyang’s preferred brew method of less leaf, cooler water and long steep times to bring out the rich texture in their tea. This tuocha uses Xingyang’s special Gong Ting leaf material and yields a rich osmanthus sticky rice flavor.

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2010 Menghai Gong Ting Shu (25g)

Gong Ting shu pu’er is pressed from delicate downy buds for a uniquely sweet profile. This Menghai pressing is unique among gong ting style for its clean, light and floral qualities. Often, buddy material means a certain heaviness on the palate, but not here. This is a beautiful fruity cake with spice and vanilla aftertaste that stays light on its feet.

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