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 eight 25g pu'er samples, from larger cakes normally unavailable in smaller sizes for 200g total (40 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: 

Yiwu Mahei 2021 Sheng Pu'er (25g sample)

Even within a region as famous as Yiwu, there are certain slopes and peaks whose mineral make-up, sun exposure, and even the way they catch clouds and mist rolling across the mountains in the early morning all come together to make something even more special. Ma Hei is one of those peaks, locally famous for the rich, ridiculously honeyed tea that comes from this tiny region. This cake is as single origin as they get - focusing on such a small grove of tea trees. Jin Tai workshop has outdone themselves. Notes of camphor, whipped cream, nectarine, and sweet mint with a deep honeyed aftertaste.

Learn more about this tea >>

Special Grade Bingdao 2012 Sheng Pu'er (25g sample)

Wang Yanxin almost never features pu’er from one of the big workshops like this Mengku pressing, but finding decade plus aged true Bingdao sheng pu’er is rare since Bingdao only recently became so wildly famous, and the 2009-2014 era was a “depression” in the pu’er industry where less new cakes were being pressed. She was able to get her hands on this reserve offering in a low market and hold onto it for a decade to offer now. The wild arbor leaf material and high bud ratio gives this tea a wonderfully rocky mineral-laden texture and Bingdao’s iconic cooling aftertaste.

Learn more about this tea >>

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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Kai Gu 2006 Stone Pressed Sheng Pu'er (25g sample)

This huge 500g pressing from the small Kai Gu Workshop is an under-the-radar treasure - stone pressed for light compression and even, well-rounded aging. Blended from wild arbor tea tree foraged leaves and buds, this cake was made with respect for the environment. Nearly twenty years of aging show off the way Kai Gu Workshop’s thoughtful agriculture and craft yields stunning flavor and texture. Notes of fennel, rye bread, cardamom, lingonberry, apricot and jasmine with an expansive juicy aftertaste. 

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Gu Yun 2014 Old Tree Shu Pu'er (25g sample)

This special buds-only blend from the small Gu Yun Workshop is already over a decade old, showing off deep complexity from slow careful aging. Picked exclusively from the giant buds of old tea trees, this pu’er has notes of nutmeg, vanilla, birthday cake and blood orange with a sweet, smooth juicy texture and aftertaste.

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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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Wan Yuan "Lan Xiang" 2018 Shu Pu'er (25g sample)

“Deep Green mountains and crystal clear water bears forth sweet mountain herbs, a tea unlike any other.”  This line is the inspiration for Wan Yuan Workshop’s premium Ma Dui Zhang label’s 2018 "Lan Xiang" blend - a mix of buds and delicate leaves that come together for a deep, toasty, rich and complex cake.  Notes of baked apple, toasted oats, cedar, and vanilla with a rich honeyed aftertaste.

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Ju Ming Workshop Bulangshan 2020 Shu Pu'er (25g sample)

Bulangshan is known for rich, cooling teas packed with zhang xiang or “camphor aromatics.” Ju Ming 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. Several years of age give this shu pu’er that Bulangshan cooling sensation, along with notes of brown sugar milk tea, allspice, cedar, caramel apple, and vanilla.

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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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