Yongming 2006 Hui De Xuan Tiao Shu Pu’er
Pu'er Tea
Wang Yanxin – Qingdao
Sourced By the Yongming Workshop
Part of Wang Yanxin’s guest curator pu’er collection, an opportunity to try unique aged pu’ers from growing regions and workshops across Yunnan.
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truespice85sandalwood, cinnamon, sparkling mineralitytruesavory90cocoa, barleytruefruit45yuzu, elderberry
Tasting Profile
- spice - sandalwood, cinnamon, sparkling minerality
- savory - cocoa, barley
- fruit - yuzu, elderberry
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- DATE OF
PICKING2006
- Blended Provenance Yunnan
- ELEVATIONmixed elevations
- Da Ye ZhongTea
Varietal
This intriguing shu pu’er from Yongming Workshop stands out as singular. In our tastings, we were excited by the dynamic of both ‘old’ and ‘new’ flavor coming through at the same time. Usually as a pu’er takes on deeper more foresty undertones and sweet musty texture, it loses the tight focus of its youth. This is an example of a pu’er holding on to its bright fruity composition and sweet savories while still picking up deep aged aftertaste.
- DATE OF
PICKING2006
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'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.'
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4821260 seconds30-404521220 seconds10-15412room temp8 hours
Steeping Instructions
Western
4 g.8
oz.use 212° watersteep 60 secondsresteep many times
add 30-40 sec. each infusionGongfu
4 g.5 ozuse 212° watersteep 20 seconds
add 10-15 sec. per steepingenjoy many steepingsIced/Cold
4 g.12
oz. use room temp.° water refrigerate overnight
8 hours hours add ice & enjoy
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