Wu Liang remains a value champion. Incredibly smooth, buttery tea with almost perfect processing. Wu Liang terroir still is incredibly indistinguishable from Menghai terroir for me… Its dense, and all apricots, tobacco, and kuwei. This seems like a terrific bargain for either drinking now or aging…
Flavors: Apricot, Malt, Tobacco
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I’ve got a cake of this arriving in a few hours (if tracking info is correct). Looking forward to trying it after airing some out.
Have you been of Scott’s older Wuliang productions? I’d be curious to hear how they’ve come along.
I finished off a cake of 12 earlier this year. Was more pipe tobacco and dark straw. Definitely see these aging well…
If you’re referring to base quality though I’d say (from this sample) that it seems higher. There was some wok charring on the 12 cake and I didn’t notice any on the 15. This appears to me to be true of most of his cakes…
That’s interesting. I actually sessioned the 2015 Wuliang maybe 3 months ago against the 2012 and noted the same thing. Since I never had the 2012 before this year I wasn’t 100% sure what to make of it, but it was noticeably lower with a bit more earth notes.
While I yet to try more than a few Wu Liang teas. I find Menghai generally has more variety within its sub-regions. Mengsong, Hekai, Bu Lang, and Ba Da seem quite different from one another. However, I hear Xishuangbanna tea trees are suffering from over harvesting which has many implications for overall tea quality. It’s got me rethinking future tea purchases.
I’ve got a cake of this arriving in a few hours (if tracking info is correct). Looking forward to trying it after airing some out.
Have you been of Scott’s older Wuliang productions? I’d be curious to hear how they’ve come along.
I finished off a cake of 12 earlier this year. Was more pipe tobacco and dark straw. Definitely see these aging well…
If you’re referring to base quality though I’d say (from this sample) that it seems higher. There was some wok charring on the 12 cake and I didn’t notice any on the 15. This appears to me to be true of most of his cakes…
That’s interesting. I actually sessioned the 2015 Wuliang maybe 3 months ago against the 2012 and noted the same thing. Since I never had the 2012 before this year I wasn’t 100% sure what to make of it, but it was noticeably lower with a bit more earth notes.
While I yet to try more than a few Wu Liang teas. I find Menghai generally has more variety within its sub-regions. Mengsong, Hekai, Bu Lang, and Ba Da seem quite different from one another. However, I hear Xishuangbanna tea trees are suffering from over harvesting which has many implications for overall tea quality. It’s got me rethinking future tea purchases.