Verdant Tea

the Ultimate Pu'er Sampler

the Ultimate Pu'er Sampler

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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 five 25g samples from larger cakes normally unavailable in smaller sizes for 125g total (25 brewing sessions)

Get to know both a viarety of 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 cakes normally unavailable in smaller sizes for 100g total (20 brewing sessions)

Get to know a variety of 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!

 

This special sampler includes twelve 25g pu'er samples, from larger cakes normally unavailable in smaller sizes for 300g total (60 brewing sessions)

Get to know a variety of 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!

 

This special sampler includes seven 25g pu'er samples, from larger cakes normally unavailable in smaller sizes for 175g total (35 brewing sessions)

Get to know a variety of 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!

 

  Included Teas in this Kit: 

Bulang 2018 Yuan Wang Sheng Pu'er (25g sample)

Yuan Wang Workshop is a small producer befriended by Wang Yanxin on her lifelong search to find under-represented labels doing more interesting work than the big brands. This single-origin cake highlights the unique, cooling, tingling texture and aftertaste of Bulangshan. Yuan Wang Workshop started with early spring buds from old trees cared for using organic practices. The six plus years of age have allowed this cake to really come into itself with notes of banana cream pie, saffron, tulsi, and white pepper.

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Yan Zi Tou 2009 Sheng Pu'er (25g sample)

This decade and a half aged pu’er cake from small workshop Yan Zi Tou was pressed as a reserve-level high-end cake made primarily of bud material from old tea trees. Traditional stone molds were used for old-school weighted pressing- meaning loose and even compression for better long term aging. All the attention to detail back in 2009 is paying off now with beautiful notes of green apple, almond, marigold, snap pea, and cedarwood with a silky sweet tingling and cooling texture.

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Stone Pressed Dao Sheng Gen 2006 Sheng Pu'er (25g sample)

TIan Di Ren has become a widely known and well respected smaller workshop over the years, weathering decades of changes in the industry and forging deep relationships with small tea farmers. We are particularly excited to be able to share a 2006 pressing - one of our favorite years for sheng pu’er in the last two decades. Tian Di Ren’s Dao Sheng Gen label was a special project for high end stone-pressed cakes like this one. Nearly 20 years of age brings out notes of elderberry, bosc pear, cinnamon, eucalyptus, bay leaf, vanilla and sponge cake with the kind of deep cooling complex texture that you only see in the highest quality pressings.

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2007 Song Yu Hao Special Grade Sheng Pu'er (25g sample)

This cake was pressed at the very height of the pu’er boom by small workshop Song Yu Hao. The special grade leaf and bud blend embodies the optimism and unbridled creativity of the era. Wang Yanxin acquired a small cache of this tea right after the pu’er market collapsed and put them away in her climate-controlled storage for nearly 20 years before deciding that this was the moment to share these glorious cakes with the world. The stunning quality of the leaf material, the craftsmanship and the age of the cakes come together for deep, cooling textural complexity and notes of clove, cedar, white pepper, goji, sticky rice, and marigold - a perfectly balanced profile that embodies one of the classic ideals for old school sheng.

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Rui Gong "Wild Arbor King" 2018 Sheng Pu'er (25g sample)

Rui Gong Workshop is a small producer befriended by Wang Yanxin on her lifelong search to find under-represented labels doing more interesting work than the big brands. They don’t shy away from truly unique blends, pushing a flavor and aroma profile outside of the predictable and classic. This cake uses wild arbor leaf material for a surprisingly earthy, deep, aged flavor. We recommend two rinses to really get this tea "reinvigorated" to show off its notes of wild mushroom, sichuan pepper, gentian root, lotus leaf and a vaporous “chen xiang” aftertaste.

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Wei Zhu Mountains Handmade 2017 Shu Pu'er (25g sample)

This single origin cake from Gu Yun Workshop highlights the unique flavor and texture of the Wei Zhu mountain range. Gu Yun spared no expense, pressing this cake from luxurious golden buds for a velvety gong ting shu with notes of custard cream, cinnamon, redwood, vanilla, and a perfectly smooth soft beautiful texture.

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Jing Ze Golden Buds 2016 Shu Pu'er (25g sample)

Gong Ting or “Palace” designation is a nod to the old tea tribute system and describes the tiny golden bud pressings once offered to the imperial palace as a form of tax payment. This grade of shu pu’er is famously silky, sweet and smooth. Jing Ze Workshop’s 2016 harvest gong ting cake is no exception. This is a stunning and iconic pressing with notes of ginger cookies, spice cake, pear, and vanilla with a clean sparkling texture.

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Shen Xin 2015 Shu Pu'er (25g sample)

Yuan Zhang Workshop is a small producer befriended by Wang Yanxin on her lifelong search to find under-represented labels doing more interesting work than the big brands. This pressing is called Shen Xin, which loosely translates to “profound spirit,” an inspiration for this elegant and well balanced flavor profile. Notes of cardamom, brown sugar, dried apple, and rye with a juicy aftertaste

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He Xie Run 2010 Shu Pu'er (25g sample)

This masterful blend from Shun Chang Hao workshop embodies their He Xie Run label. He Xie Run roughly translates to “harmonious bounty,” a fitting name for a cake that perfectly balances notes of ginger molasses cake, sticky rice, blackberry and chrysanthemum for a stunning and contemplative profile. Fifteen years of aging give this cake a sparkling, clean expansive texture and aftertaste.

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 CNNP 2015 Sheng Pu'er Cake (25g sample)

CNNP is China's biggest, oldest and most famous big pu'er brand. This clout gives them access to a huge range of pu'er from across Yunnan for blending. This sheng pu'er exemplifies their range, pulling in a balanced and complex flavor profile with floral jasmine notes, juicy citrus, and deep lingering redwood spice.

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Langhe 2018 Shu Pu'er (25g sample)

This aged pu'er cake from Langhe Workshop is an iconic example of one of our favorite shu pu'er flavor profiles - packed with notes of blackberry, red velvet cake and allspice. Such a clean and dessert-like profile takes skillful slow aging and a balance of fine buddy leaf material, growing even deeper and more spiced with age.

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2012 Menghai Yiwu Sheng (25g)

While Menghai workshop usually focuses on blended pu’ers, this unique pressing highlights the single-origin flavor of Yiwu. Yiwu is famous for its intense cooling foresty profile and this cake devivers with intense rich aromatics and pine forest cooling aftertaste. The silvery buds and long downy leaves already have nearly a decade of slow aging under cooler drier conditions to bring out the sweet florals and build deep nuance.

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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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Jing Yu Workshop 2012 Gu Shu Sheng (25g)

Wang Yanxin is pleased to release this special cake from small producer Jing Yu Workshop after over a decade of aging in her climate-controlled pu’er cellar. This cake is special because it is blended from old wild tree tea for incredible depth and complexity. The workshop carefully stone-pressed the leaves after gentle steaming for a cake that will only continue to get deeper over time. This tea has already built up tingling cooling textural complexity, and incense spice, while staying juicy and sweet at the same time.

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