2007 Rui Cao Xiang 'Wu Liang Wild Arbor' Sheng

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by teaddict
Average preparation
205 °F / 96 °C 2 min, 0 sec

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  • “This is a warm, wonderful puerh. Today I have abused it: took a good chunk of beeng, tossed it in a pot, added boiling water and ignored it for a few minutes, and then rinsed the leaves several...” Read full tasting note
    77
    teaddict 311 tasting notes

From Yunnan Sourcing

This tea cake was produced from early spring 2007 wild arbor material and pressed by our Korean counter-part “Rui Cao Xiang” (瑞草香). 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 existance. The trees are healthy 200 year old trees growing naturally on steep hillsides and ridges. These tea gardens are arguably some of the remotest 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 premium tea cake!

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.

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1 Tasting Note

77
311 tasting notes

This is a warm, wonderful puerh. Today I have abused it: took a good chunk of beeng, tossed it in a pot, added boiling water and ignored it for a few minutes, and then rinsed the leaves several times without further ‘steeps’, adding all to a thermos for drinking at work. And it is tolerating with with a warm, rich, mildly sweet flavor, some depth to it with caramel notes.

Will do a proper tasting later, but this is the 2nd brewing, neither under the best conditions, and it is a very forgiving tea.

Preparation
205 °F / 96 °C 2 min, 0 sec

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