Canton Raw: Wu Jia Zhai 2012

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Buffalo Grass, Corn Husk, Grapes, Green Apple, Sour, White Wine
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by SWApilot
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 6 oz / 165 ml

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3 Tasting Notes View all

  • “Just got this in the mail, a beautiful mini Bing, pretty tight compression and lots of silver hairs evident mixed in with the leaves. 6g/200ml 15/s: The liquor is a beautiful amber color, darker...” Read full tasting note
    81
  • “This is a frustrating Sheng for me to review. Is it an excellent tea, in my opinion no. Is it a really good tea, yes. Am I glad I bought it, yes. The soup is a beautiful golden color. The...” Read full tasting note
    85

From Canton Tea Co

Produced by the Wu Jia Zhai village tea collective and harvested in Wu Jia Zhai village, Yong De county of Lincang prefecture.

About Canton Tea Co View company

Canton Tea Co is a London-based tea company trading in high grade, whole leaf Chinese tea. We have exclusive access to some of the best jasmine, white, green, oolong, black and authentic puerh teas available. In our first year, we scooped Six Golds at the 2009 Guild of Fine Food Great Taste Awards. Our Jasmine Pearls won the top three star gold award, endorsing it as the best available in the UK.

3 Tasting Notes

81
18 tasting notes

Just got this in the mail, a beautiful mini Bing, pretty tight compression and lots of silver hairs evident mixed in with the leaves.

6g/200ml

15/s: The liquor is a beautiful amber color, darker than I expected. Scents of sweetgrass, sour melon, under-ripe plums, vanilla, a hint of smokeyness, pipe tobacco. Hits the whole palate which is nice, flavors coating the whole tongue. It has a sourness on the sides in the back of the palate. which, as your mouth drys slightly, spreads. I would call it astringency but it is more of a pungent sour sensation that builds. In this period I taste apricots, underripe plums, citric acid even. The sweeter aspects of the tea fade and the sourness of a young sheng takes over. You don’t get a strong ‘returning sweetness’ but it isn’t as astringent as some Sheng can be. Pleasant for those who like a sour bite with their young Sheng.
20/s Aroma is still young Sheng with a pleasant tartness.
30/s This is the money steep. Sweet, just a delicate licorice-root sweet sensation on the back of the tongue matched with an underripe fruit sourness on the nose. Aromatic wood, vanilla, caramel even coming out slightly.
45/s Unripe plum, apricots, melon, licorice root, Maca, Indian Sassafass with a light sourness at the end. It does that ‘makes you salivate’ thing which is always odd.

Flavors: Apricot, Buffalo Grass, Corn Husk, Grapes, Green Apple, Sour, White Wine

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 7 OZ / 200 ML

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85
104 tasting notes

This is a frustrating Sheng for me to review. Is it an excellent tea, in my opinion no. Is it a really good tea, yes. Am I glad I bought it, yes. The soup is a beautiful golden color. The problem for me is the taste, way too muted yet at the same time it is very pleasing to drink. There is a very muted earthy/smokey flavor to it with a hint of astringency at the end and as far as I can tell no kuwei at all. I really like this tea, I just wish the flavors were a bolder since that is how I like my Shengs.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 tsp 5 OZ / 147 ML

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