We don't know when or if this item will be available.
“Another day, another sucessful tea experiment. I put a generous ammount of leaf in my teaball, but I only let it steep for about 10 seconds. The result was pretty muhc perfect, with not even a hint...” Read full tasting note
“This was included with my last order as a sample. I know I have tried it a few times before but after watching Davids video I am confident that I will finally brew the mysterious Sheng correctly. ...” Read full tasting note
“Thanks so much Azzrian for sending a bit of this along! I was in the mood for a pu-erh and this is the first tea I was able to try in my new Bodum YoYo infuser and mug! I have no idea why it is...” Read full tasting note
“I can’t believe that Wang Yanxin was able to convince the Banzhang Ancient Forest Workshop to part with seven more bricks of this beauty. It is everything I love about sheng pu’er, thick and nutty...” Read full tasting note
Workshop: Banzhang Ancient Forest Workshop
Year: 2006
Region: Banzhang Mountain, Xishuangbanna
This tea is immediately rich and buttery, with a refined walnut flavor that lingers in the aftertaste. The next steepings build upon that with the thick texture of melon that grows and unfolds like one might expect a Tieguanyin to steep out. Later, an orange citrus sparkle engages the top of the palate, supported by a woodsy juniper flavor. This is honestly a very difficult tea to fully capture in description. In all of our tasting sessions, we have come to realize that if you think of a flavor profile while sipping this, you will find it in the tea, no matter what you are looking for. It combines the thick and luscious quality of our first generation Artisan Revival with the nutty and savory qualities of the Farmer’s Cooperative, and the cedar sparkling qualities of the Star of Bulang.
As our first generation Artisan Revival dwindled, we wondered how we could follow it up with a worthy successor. This brick, like most of our sheng pu’er can be credited to pu’er master Wang Yanxin. David trained under Master Wang to understand pu’er. We told her that her Artisan Revival from Hekai was becoming one of the most respected pu’ers out there, and begged for more. She only told us then that she had given us the entire remaining stock of it, but promised as a matter of honor to find something even better. This is what she came up with. The aging potential is of course unimaginable. We recommend purchasing one of the seven 357g bricks we were able to acquire before they are gone.
Company description not available.
Artisan Revival Banzhang '06 Sheng Pu'er
Verdant Tea2006 Artisan Revival Stone-Pressed Sheng
Verdant TeaLongyuanhao '06 Stone-Pressed Yiwu Sheng
Verdant TeaHaixintang Banzhang Mountain 2007 Stone Pressed Sheng
Verdant Tea (Special)The Research Alliance Special Commission '06 Stone Pressed Sheng
Verdant TeaHaixintang 2006 Stone-Pressed Sheng
Verdant Tea (Special)I am a sadkitty :( This is the 1st tea that I’ve tried from Verdant that I have not liked. I mean it’s a drinkable cup, but not terribly inspiring. I just tried a 2nd steep and it came out tasteless. I am sure that I’ve prepared this wrong, though. Pu’er is still a tea that is a very complex topic, and it maybe years if ever that I get it.
I suspect the reason why I generally prefer flavored teas is that I have trouble tasting subtleties in stuff, not just tea but in meats like steak. Generally speaking I could not tell you one type of steak from another without a label. Now with steak…that doesn’t bother me. When I eventually move into my own place, I doubt I’ll ever really eat steak unless I am visiting my Dad and step Mom or my Mom, because all of them love steak.
But with tea, I want to be able to enjoy subtle flavors, though not to the extent where I don’t like drinking flavored. It is possible that over time my palate will develop which would make it possible to fully enjoy this tea and others.
Not going to score this because I don’t think it would be fair just because I am inexperienced in Pu’er tea.
