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Sample Pu'er Cakes from Workshops Across Yunnan

Sample Pu'er Cakes from Workshops Across Yunnan

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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 inyo 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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Yang Ji Tian Yuan 2006 Big Leaf Sheng (25g)

This iconic big leaf sheng Pu'er has over 15 years of age for a deep, rich, incredibly complex flavor and texture. Big leaf Pu'er is going through a renaissance in Yunnan right now as more farmers recognize the crisp, sweet textural quality that big leaves can bring to a Pu'er cake. The large leaves were mostly shunned in the early 2000's in favor of "prettier" buds, so this cake is a rare find- part of Wang Yanxin's cellar collection. We first tried this cake in 2008, and the transformation is incredible. The tea is deeply spiced and cooling, with a tingling textural quality.

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2018 Yiwu Hongjun Workshop Yuanshengtai Shu (25g)

Yiwu is famous for its cooling foresty Pu'er, and this cake is no exception. Notes of fresh mint and cardamom show the best of classic Yiwu with extra nuance and complexity of tulsi, juicy muscat grape and a deep rye flavor. This depth comes from the "yuanshengtai" designation which means that the tea was harvested in a balanced ecosystem with forest cover and wild plants left intact.

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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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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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2018 Yiwu Hongjun Workshop Yuanshengtai Shu (25g)

Yiwu is famous for its cooling foresty Pu'er, and this cake is no exception. Notes of fresh mint and cardamom show the best of classic Yiwu with extra nuance and complexity of tulsi, juicy muscat grape and a deep rye flavor. This depth comes from the "yuanshengtai" designation which means that the tea was harvested in a balanced ecosystem with forest cover and wild plants left intact.

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Banzhang Xingyi Workshop 2021 Sheng (25g)

Banzhang region is famous for its sweet, numbing spiced sheng pu'er with its iconic ringing aftertaste. Yet, it is rare to get to try a Banzhang tea so freshly-pressed. Old-school Banzhang was often too smoky to taste young, but Xingyi workshop relies on careful low-temperature finishing for a sweet, dessert-like sheng pu'er that is ready to drink less than a year after picking. A tea this good at this age is destined for even more complexity and nuance over the years to come.

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Yongming Workshop Bulangshan 2018 Shu (25g)

Yongming Workshop makes elegant and supremely drinkable Pu'er. This Bulangshan offering is unusually floral with notes of violet and tropical jasmine balancing out the dark molasses and thick lingering texture. Expect a cooling aftertaste and complex spice profile that will get deeper with age.

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Pasha Mountain Big Tree 2019 Xingyi Workshop Sheng (25g)

This younger sheng from Xingyi workshop is packed with beautiful herbaceous spice and floral notes. With basil, mint, chervil and rose, the first sips are like a Mediterranean garden. As the tea opens up, it reveals a deep juicy cooling mouthwatering quality that hints at incredible complexity that will continue to develop for years to come.

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