Big Leaf Sheng Pu'er 2006 Yang Ji Tian Yuan

A Pu-erh Tea from

Rating

84 / 100

Calculated from 12 Ratings
Tea type
Pu-erh Tea
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Ingredients
Not available
Flavors
Apple, Leather, Pleasantly Sour, Smoke, Wood, Bitter, Citrus, Green Apple, Lemon, Oak wood, Pine, Sour, Wet Wood, Barnyard, Earth, Menthol, Sweet, Tobacco, Creamy, Camphor, Cream, Honey, Mint, Pear
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Caffeine
Not available
Certification
Not available
Typical Preparation
Use 6 oz / 178 ml of water
Set water temperature to Boiling
Use 5 g of tea
Steep for 0 min, 45 sec
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21 Tasting Notes View all

“There is a big pot of stew waiting for me, but after reading Bonnie’s Sheng post, I wanted some. This is a super ‘clean’ tasting sheng, very mellow, with a nice energy about it. I already did a...” Read full tasting note
“So I am opening this tea sample as I have been explaining chaqi to my friend and we want to see if this sheng will show us some! This is also my first sheng, so I am pretty excited to taste...” Read full tasting note
“I spent 4 days with this tea. It was 4 days of pure tea bliss where each steep was something new and something brilliant. I somewhat deliberately overleafed this time around. I think I used around...” Read full tasting note
“Dry, this smells amazing. I am thinking of the horse barn at the exhibition but in a GOOD WAY. Sweet clean hay, damp wood, hard working animals and minimal stink. This is contrasting with the cow...” Read full tasting note

Description

A complex savory-sweet big leaf sheng with notes of orange citrus and multigrain bread. . . .

This incredible find exemplifies the bold, wild forest character of sheng pu’er pressed from large leaves. Even the smell of the tea dry is rich, sweet and commanding. The aroma of the wet leaf is the raw thick smell of fresh cut wood wet from the rain- saturated but clean. As you breathe in the aroma there is a honey-sweetness that is so strong you can actually taste it in the back of the throat.

The first steepings are a textural experience, with notes of crisp apple, and a light but persistant numbing sensation on the top of the tongue that you would normally get from clove or anise. As the flavor builds, it is reminiscent of the savory sweet balance you find in fresh baked multigrain bread.

The later steepings become intensely citrusy like juicy satsuma oranges in their peak season. The orange blends with a taste of crushed allspice and leaves a long lingering sweetness in the mouth. Aged since 2006, this cake already balances its wild intensity of flavor with a mature depth and sweetness.

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