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“Had to make sure I was in the right frame of mind, not sick, using the right tea tools, and etc before tasting this one. Raw Pu er likes to punch me in the stomach sometimes. This one has marine...” Read full tasting note
“A 25g sample from Yunnan sourcing. Lingering flavour of hay or grass and a light bitterness that softens in later steepings. I can still taste this five minutes after a cup. This tea is very...” Read full tasting note
This tea is made entirely from high altitude Wu Liang mountain tea. The Wu Liang mountains peak out at about 3300 meters, making them the highest mountains in Simao prefecture. The Wu Liang mountain range is in the county of Jingdong which borders both Lincang and Dali prefectures. This tea is grown in the area of Wu Liang known as Zhong Cang village (中仓村) at an altitude of 2300 meters making this some of the highest altitude pu-erh in existence. The trees are healthy 200 year old trees growing naturally on steep hillsides and ridges. These tea gardens are arguably some of the most remote tea gardens in all of Yunnan. Lack of roads and access has kept the environment of this area in good condition, mao cha prices are significantly lower than comparable Banna teas, making this an affordable yet.
The tea itself is aromatic with hints of orchid aroma (兰香), and a strong mouth-feel. Even when young this tea is full in the mouth giving the drinker a persistent warmth and lubricated mouth feel. It brews evenly across 10 to 15 infusions never too harsh and neither dropping off suddenly, thus revealing the healthy characteristics of the trees and environment from which it came. This tea will develop gracefully through years building its character and providing the drinker with ever more complex textures.
This tea was compressed in a small tea factory near Kunming where stone presses were used. Low temperature drying (about 35C) was used to dry these cakes after the compression process thus preserving their integrity!
In total just 150 kilograms of this tea has been produced
Net Weight: 250 grams per cake (7 cakes per bamboo leaf tong)
Compression date: May, 2010
Harvest time: Late March 2010
Harvest Area: Zhong Cang village of Wu Liang mountains, Jingdong county of Simao
Total Production amount: 600 cakes
https://yunnansourcing.com/products/2010-yunnan-sourcing-wu-liang-shan-raw-pu-erh-tea-cake
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Yunnan SourcingHad to make sure I was in the right frame of mind, not sick, using the right tea tools, and etc before tasting this one. Raw Pu er likes to punch me in the stomach sometimes. This one has marine and slight woody characteristics in the dry aroma. The inside of the package is covered with tea fuzz. Sparkly anime eyes The infusing leaf has the aroma of an old 1800s house. The flavor…. complex. My brain is jumping back and forth from woody to marine notes in rapid succession. Ooooowwwweee! Keep a gong dao bei with you for infusing this one. Longer steeps will result in a ferocity of green wood notes which is actually rather interesting because now I am tasting charcoal notes. Like a lapsang. What the world. Plumeria?! What is going on in my mouth? Oh, snap. That was in there way too long. Astringent and drying. Bitter and bitter. But once you get back to the preferred way of brewing it is quite a trip. There are many interesting notes to be found in this pu er.
A 25g sample from Yunnan sourcing. Lingering flavour of hay or grass and a light bitterness that softens in later steepings. I can still taste this five minutes after a cup. This tea is very thick and coats your mouth and throat.
