after causal brewing the purple bud Pu Er tea, I decide to brew this good Wenshan tea seriously, to satisfy my mouth thirst. I guess it is one year’s old, so its floral aroma is not as strong as the new one, and it is aging slowly and slowly. Tea liquid is changed to yellow from yellow-greenish. Super soft as usual and thick. Long-lasting sweetness and smooth throat feeling.
2009 Jinggu Wenshan Village Big Tree Raw Pu Er Cake-spring
This tea is from Wenshan mountain in Jinggu county. We only collected the Maocha from the tea trees over 300 hundred years old to make the pure old tree Pu Er tea. Purple tea from Wenshan is super sweet and high aroma; many tea merchants use it to make as Yiwu tea to cheat the clients and make quick money, since its sweetness and aroma is extremely similiar to Yiwu big tree tea, but Maocha’s prices differ a lot. The biggest difference between Wenshan tea and Yiwu tea lies in its softness. Yiwu tea is renowned for its softness, sweetness, high floral aroma.
Tea tree: Pure big tree(arbor) Pu Er tea
Harvest time: 2009 spring
Fermentation: Raw
Picking standard: One bud with two leaves
Shape: Tight, fat, plump.
Dried tea color: dark yellowish green color
Aroma: high floral aroma, and honey fragrance
Tea soup color: light yellowish green color
Taste: flowery and honey taste, strong throat feeling, smooth tea soup
Brewing vessel: Recommended Gaiwan; glass cup (another option)
Brewing guidelines: i)Gaiwan: 5-7 grams per time (based on personal taste); the first several infusion is 90C degree or 190F for about 10 second; then the later is about 15-20 seconds. P.S, pour the water around the edge of Gaiwan to avoid burning the tender tea buds; don’t pour the hot water on the tea leaves straightly.
ii) glass cup: 2-3 grams per time. the first two infusion is 90C degree or 190F for about 2 minute; then the later is about 3-4 minutes.
Infusion time: i) Gaiwan: around 10-15 times
ii) Glass cup: 4-5 timesN.W: 250G
