WIld (probably not) Ancient Tree Raw (Sheng) Puer 2017

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Pu-erh Tea
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Edit tea info Last updated by derk
Average preparation
Boiling 6 g 3 oz / 100 ml

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  • “I had this a few nights ago. I wasn’t expecting much considering a Taiwanese oolong vendor sells this and he was most likely fibbed to about this tea’s origins as explained in the product...” Read full tasting note

From Mountain Stream Teas

New information about the source material of this tea has come to light and it looks like this is a great example of the dubious marketing of teas from China. This tea almost certainly does not come from ‘ancient trees’. Alas, we at Mountain Stream Teas bought into some dubious marketing ourselves. This tea is not that special, just a decent and affordable entry level example of some wild Ailao Mountain Sheng. The only good news is that it is priced right about where it should be for this type of tea. We took a chance with this source and it is the only tea source on the site that we haven’t personally been to. Looks like we messed the rhetoric up. Sorry about that and we will vet any new Chinese much harder before we bring any other puer teas to the the site!*

Original description:

One of the more special teas that we carry, the leaves from this tea are harvested from wild tea trees on the border of the Ailao Mountain National Forest Reserve, home to some of the oldest wild tea trees in the world. A deep and thick tea, the earthy floral notes are reminiscent of some Taiwanese oolongs. Grounding, calming and energizing it is a great tea to accompany you in the office.

Elevation: 1550-2000m

Status: Tested Chemical-Free

Cultivar: probably not ancient but probably still wild tea trees

Season: Spring 2017

Method: Raw(Sheng) Puer

Region: Ailao Mountain, Yunnan Province, China

Recommend Brewing Style: 3-5g per 100ml, ~100C water, 5-15 second flash steeps in gaiwan. Lasts 15-20 steeps.

Not recommended for western style brewing***

About Mountain Stream Teas View company

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1 Tasting Note

1155 tasting notes

I had this a few nights ago. I wasn’t expecting much considering a Taiwanese oolong vendor sells this and he was most likely fibbed to about this tea’s origins as explained in the product description. I wanted to try a 25g sample for educational purposes.

It’s a very simple, one-note sheng. Barbecue. But not overwhelmingly so. Very light-bodied and lacking any depth with only a hint of bitterness and sweetness and no astringency. Interestingly, for a young sheng, there is a bit of an aged floral aroma and taste and the leaf is kind of dark. I’m guessing low quality material that was fired longer to make up for it? Or it was processed in damp weather and needed more fire to dry out the material? Or? And I’m wondering if it was wet-stored for a short amount of time? I’m not armchair-experienced enough in puerh processing and storage effects to say, so for now I question. So much to learn.

I’m glad I have enough of this tea to play around with leaf amount and will leave a rating after I finish the sample. My initial gut rating is 50.

Addendum: bitterness definitely increases with more leaf and the liquor numbs the tip of my tongue which I’m not too keen about. There are also flecks and very small grains of some kind of shiny gold substance in the cake that settle to the bottom of the brewing vessel and cup. Because of that, I’m not going to finish my sample. Rating: even lower

Boiling 6 g 3 OZ / 100 ML

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