Verdant Tea

Yang Ji Tian Yuan 2005 Qiaomu Gao Shan Shu Pu'er

Yang Ji Tian Yuan 2005 Qiaomu Gao Shan Shu Pu'er

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Aged high-elevation Shu Pu’er
Over fifteen years of careful aging bring incredible depth to this buddy pu’er cake with notes of cedar, mint, caramel flan, currant fruit, and rose.
2005 ♦ Blended Province, Yunnan
Aged high-elevation Shu Pu’er
Over fifteen years of careful aging bring incredible depth to this buddy pu’er cake with notes of cedar, mint, caramel flan, currant fruit, and rose.
2005 ♦ Blended Province, Yunnan
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Crafted by Yang Ji Tian Yuan Workshop

Small farmers and micro-workshops across Yunnan are often denied the chance to show off their incredible work, overshadowed by big labels. Wang Yanxin believes in small producers, helping them reach a wide audience without big brand labels.
 
The result is pristine, hand-finished tea, aged offerings and regional collaborations that inspire new styles. Wang Yanxin has devoted her career and formidable palate to these collaborations, searching far and wide for the very best.
    • DATE OF PICKING2005
    • Blended ProvinceYunnan Province
    • ELEVATIONmixed elevation
    • Da Ye ZhongTea Varietal

    Yang Ji Tian Yuan Workshop has selected wild arbor high elevation tea from old-growth trees for this deeply complex and generously-aged offering. Sweet cinnamon, cooling tingling mint and floral aromatic rose and vanilla come together for a classic juicy tingling Shu Pu'er packed with nuance and textural depth.

  • true
    90
    cinnamon, cedar, mint
    true
    40
    currants
    true
    40
    caramel flan
    true
    65
    rose, vanilla
    true
    juicy, cooling, tingling

    Tasting Profile

    • spice - cinnamon, cedar, mint
    • fruit - currants
    • savory - caramel flan
    • floral - rose, vanilla
    • texture - juicy, cooling, tingling


Wang Yanxin also recommends:

  1. Ba Jiao Ting 2008 Qiao Mu Shu Pu'er
    Ba Jiao Ting 2008 Qiao Mu Shu Pu'er

    This organic-certified pu'er cake from Li Ming Chen Workshop carries their Ba Jiao Ting mark, a designation of their finest pressings. The old tree leaf material combined with over a decade of aging makes this a deeply complex, richly-spiced tea, packed with minerality and depth.

  2. Bada Mountain 2015 Zhi Chun Feng Workshop Shu Pu'er
    Bada Mountain 2015 Zhi Chun Feng Workshop Shu Pu'er

    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.

  3. 2018 Yiwu Hongjun Workshop Yuanshengtai Shu Pu'er
    2018 Yiwu Hongjun Workshop Yuanshengtai Shu Pu'er

    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.

  4. Yang Ji Tian Yuan 2006 Big Leaf Sheng
    Yang Ji Tian Yuan 2006 Big Leaf Sheng

    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.

  5. 2010 Menghai Gong Ting Shu
    2010 Menghai Gong Ting Shu

    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 incredibly 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.

  • 'Most pu’er does become more complex over time. Astringency mellows out, darker and richer flavors come through. Textural complexities become more pronounced. Starting with an intriguing young pu’er of high quality with lots of textures and flavors at play will increase your chances of graceful aging.'

  • 4
    8
    212
    60 seconds
    30-40
    4
    5
    212
    20 seconds
    10-15
    4
    12
    room temp
    8 hours

    Steeping Instructions

    Western

    4 g.8
    oz.
    use 212° watersteep 60 secondsresteep many times
    add 30-40 sec. each infusion

    Gongfu

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

    Iced/Cold

    4 g.12
    oz.
    use room temp. waterrefrigerate overnight
    8 hours
    add ice & enjoy