“Is Yiwu known for producing sour shengs or something? This is my second of the day. I hated the one from Misty Peaks. I think this one is a bit easier to drink, but still a bit harsh for me. Steeps...” Read full tasting note
Creamy jasmine-like stone-pressed sheng pu’er with wild cedar notes in the aftertaste.
From the old Verdant (US) website:
NOTES: Cream, Orchid, Jasmine, Candied Apple, Camphor
The very first pu’er we ever offered was an exquisite stone-pressed cake from wild-picked leaves grown on an orchid-covered stretch of Hekai mountain with rich creamy florals that have grown over the years. We have been looking for something on the level of that tea for four years and have finally found something we are ecstatic to be sharing.
Pressed from wild leaves in Yiwu by Longyuanhao, this 2006 cake starts out quiet with juicy candied apple notes and hints of creamy custard. There is just a hint of cooling camphor that lingers in the back of the throat. As the tea steeps out, it explodes into a huge bodied jasmine and blue lotus floral experience. The tea is as thick and silky and our Yunnan White Jasmine, but with the complexity and depth of sheng pu’er.
Over the course of steeping, the quiet camphor notes grow into full bodied pine and cedar to balance and round out the big florals for a tea the is both juicy and silky at the same time. We expect phenomenal growth in complexity and depth of flavor over the years based on our experience with other floral sheng pu’er. Pick up a cake if you can.
Date of Picking: 2006
Location of Picking: Yiwu Mountain
What Was Picked: Silvery leaves and buds
Quantity Acquired: We acquired 20 pounds
Sourcing Agent(s): Longyuanhao Pu’er Company
Company description not available.