Tea tasting with YANG-CHU

A MEMBERS ONLY EVENT

An tea tasting with Yang-chu Higgins at Soho House.

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MONDAY NOV 28th

YANG-CHU Higgins

Puerh junky, Yang-chu took us on a tea tasting journey, imparting the fascinating history of tea production in China.

The teas we tasted:

2014 Bulang Peacock, Zhong Cha (Chinatea) (raw)

Bulang is the Bordeaux of puerh. Bold bodied, often with bitter back ends. This precocious Peacock expresses a mellow harmony expected from a considerably older cake. Zhongcha represents one of the largest puerh factories in Yunnan.

2010’ Tiger, Lancang Gucha (Mekong Ancient Tea) tuo (raw)

Mekong River valley treasure marking the Lunar Tiger. Melange of crisp pineapple, volatile conifers and sweet floral resins. Durable and dynamic. Highly respected woman-owned boutique purveyor of Jingmai terroir, under Tiger Lancang.

2007 Merlot, Xing hai cake (ripe)

Fermented distillation of sun, earth, leaves, fog and rocks culminating in an enchanting sweet brew evocative of a fortified wine: red currents, cocoa, bark, and vanilla. Intoxicating qi. Heralded woman-owned factory, Zhang Jianli.

2002 James Brown, Yiwu County (raw)

Yiwu is the queen terroir renowned for excellence with age. James Brown expresses wicker, lacquer, spice and incense along dense sweet backdrop of fermented autumn leaves. Crafted by Yiwu master Zhang Yi.

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ABOUT YANG-CHU
Yang-chu Higgins is a mild-mannered doctor of Chinese medicine and a self proclaimed Puerh (tea) junky. Acquiring and caring for tea treasures until they find their happy homes, he has travelled extensively through Asia and also lived in Beijing where his fascination and knowledge for Puerh (tea) was found.

A self proclaimed tea junky, Yang-Chu is obsessive about the tea making process and he brings his unique knowledge and guidance to the ancient art of drinking tea.

Yang-chu is featured in the upcoming STORY issue.

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