2012 Yunnan Sourcing "Wu Liang Mountain" Wild Arbor Raw Pu-erh Tea cake

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 tperez
Average preparation
205 °F / 96 °C 0 min, 15 sec

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3 Tasting Notes View all

  • “I got a really cool new yixing in the mail today that I'll be using for sheng :) Currently pre-seasoning it with this tea. I gave it a boil for about 45 minutes, took it out and brushed it, and...” Read full tasting note
    88
    tperez 106 tasting notes
  • “I rate everything at 88 for good luck: I got trapped smelling the dry leaves of this puer tea for a full minute. The smell was quite deep and fragrant, a mix of tobacco and apricots. The fresh...” Read full tasting note
    88
    TwoDog2 9 tasting notes

From Yunnan Sourcing

This tea is made entirely from first flush of spring 2012 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. Due to the high altitude most of the tea trees in this area are a naturally occurring hybrid of large and small leaf (sinensis and var. assamica). 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.

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.

Our 2012 is unique from previous productions. Not quite as tippy as 2011, but fairly tippy and with a heavier pungent taste. Nice and prolonged mouthfeel couple with noticeable but not overpowering cha qi. Very infusable!

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! The cakes are wrapped in Dai Minority hand-made paper and then bundled into bamboo leaf “tongs” with seven cakes per tong.

In total just 140 kilograms of this tea has been produced

Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: Late March 2012
Harvest Area: Zhong Cang village of Wu Liang mountains, Jingdong county of Simao

About Yunnan Sourcing View company

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3 Tasting Notes

88
106 tasting notes

I got a really cool new yixing in the mail today that I’ll be using for sheng :)

Currently pre-seasoning it with this tea. I gave it a boil for about 45 minutes, took it out and brushed it, and then made extra strong tea with it, which I poured into a pyrex bowl to “steep” the pot in.

I have a new roommate this summer, and I WAS trying to explain my tea obsession without coming off sounding too crazy, but that’s a hard act to keep up when you’re in the kitchen making teapot soup. I’m a fairly awkward person is it is, but so far my roommate seems like a pretty nice guy.

Preparation
Boiling
mrmopar

At least there are no body parts or steam from the dry ice effect to shake him up yet!

tperez

Hah, not that he knows about at least ;)

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88
9 tasting notes

I rate everything at 88 for good luck:

I got trapped smelling the dry leaves of this puer tea for a full minute. The smell was quite deep and fragrant, a mix of tobacco and apricots. The fresh tobacco smell is common in raw puer tea, but to have a smell of apricots was a treat. The leaves appeared quite small… read more at http://www.twodogteablog.com/2012/08/12/wu-liang-shan-puer-tea-ys-201/

Preparation
Boiling 0 min, 15 sec

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