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Yang Pin Hao 2016 Gu Shu Sheng

Yang Pin Hao 2016 Gu Shu Sheng

CURRENTLY OUT OF STOCK
(357g / 12.59oz)
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Balanced Old-School Sheng
Picked in 2016 and pressed from old tree leaf, this sheng pu’er exhibits beautiful complexity and notes of goji, redwood, walnut, and chrysanthemum.
April 16th 2016 ♦ Blended Province, Yunnan
Balanced Old-School Sheng
Picked in 2016 and pressed from old tree leaf, this sheng pu’er exhibits beautiful complexity and notes of goji, redwood, walnut, and chrysanthemum.
April 16th 2016 ♦ Blended Province, Yunnan
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Crafted by the Jing Hong 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 PICKING4/16/16
    • Blended ProvinceYunnan Province
    • ELEVATIONmixed elevations
    • Da Ye ZhongTea Varietal

    This workshop blend of old tree material is inspired by the old 1910’s Yang Pin Hao brand, a mix of silvery buds, with young leaves and just enough stem for sweetness. The balanced flavor, texture and aroma are packed with minerality, and mouth-watering texture, accented by florals in the aftertaste for a tea already drinking beyond its years, and ready for further long-term aging.

  • true
    50
    juniper, goji
    true
    80
    mineral, redwood, white pepper
    true
    60
    grape leaf
    true
    40
    toasted walnut
    true
    35
    violet, chrysanthemum

    Tasting Profile

    • fruit - juniper, goji
    • spice - mineral, redwood, white pepper
    • spice - grape leaf
    • savory - toasted walnut
    • floral - violet, chrysanthemum

Wang Yanxin also recommends:

  1. 2006 Fu Shou Xiang Bulang Sheng
    2006 Fu Shou Xiang Bulang Sheng

    This special Fu Shou Xiang series from Tiandiren Workshop highlights the unique single-origin flavor profile of Bulangshan. While Bulangshan is always texturally nuanced, this standout has a unique orange and clove profile that is reminiscent of simmering cider, along with brown sugar cake and deep vanilla florals.
  2. Shi Yi Bulang Lao Shu 2006 Sheng
    Shi Yi Bulang Lao Shu 2006 Sheng
    Bulangshan is famous for its cooling, camphor-forward sheng pu’er. This cake is blended exclusively with old tree Bulang leaf material, and is as cooling as they come, like walking through a wet pine forest. These cooling notes grow over time into intriguing textural sensations, the yun of pu’er. Notes of star anise and deep sweet slightly salty minerality accent the cooling qualities of this cake.
  3. Nannuoshan 2006 Sheng
    Nannuoshan 2006 Sheng
    Nannuoshan sheng pu’er is famous for its trademark sticky rice sweet aromatics. This well-aged cake from Wang Yanxin has a “storied” background. It was originally sold to another Qingdao tea vendor who wanted to sell the cake under his own brand and repackaged the tea. When he got out of the business, Wang Yanxin bought the tea back at the original fresh tea asking price. She is sharing this with us because of how outstanding the aging is on this elegant cake. The original packaging and nei fei was from the Yunnan Agricultural Research Institute, and cakes in mint condition sell for over $100 in China, but we’re passing on Wang Yanxin’s discount as a “scratch and dent” cake since it is missing the original nei fei. Nevertheless, the flavor and aroma are beautifully balanced and full of deep rich complexity.

  • '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

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