2013 Yunnan Sourcing "Wu Liang Mountain" Wild Arbor Raw Pu-erh Tea cake

Tea type
Pu-erh Tea
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Edit tea info Last updated by Terri HarpLady
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From Yunnan Sourcing

This tea is made entirely from first flush of spring 2013 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 2013
Harvest Area: Zhong Cang village of Wu Liang mountains, Jingdong county of Simao

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1 Tasting Note

2955 tasting notes

My new friend Scott sent me a sample of this with my order. I drank many many steepings all evening. Before I started I was pretty drowsy, but that changed nicely. The dry aroma was so soothing, the tea itself was so restorative. I used to prefer Shu over sheng, but now I love them both.

Thank you Scott!

Bonnie

Me too on preferring shu over sheng…but I must admit that I still am suspicious. Sheng can sneak up and pop your tastebuds with a shy dry smoke in an acrid assault. (Granted some less than stellar shu can be too sour or flat if I’m being fair and honest)

Terri HarpLady

I know what you mean Bonnie, & my early Sheng experiences were not particularly favorable, most likely because I used too much leaf and/or steeped it too long. When I get a new sheng now I smell it, & if the smell is very raw/sharp, I start with 2 G. This one had a lovely fresh aroma, so I went with 3G. I also started with very short steepings (after the rinse). The first round of 3 steeps was 4/6/8. The next round 10/12/14, etc.
I kept adding 2 sec until I got to 30.
Anyway, this was a very nice Sheng, especially considering how fresh it is! Hopefully next time I can be more descriptive, but the main thing that came to mind was ‘restorative’. And it was!

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