2009 Wuliang Wild Puerh Sheng

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Flowers, Honey
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sammerz314
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 105 ml

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4 Tasting Notes View all

  • “Impeccable. That is the single word I would use to describe this tea. Easily among the best young puerhs I’ve had, if not the best. The prominent feature of this material is a wonderful lone note...” Read full tasting note
    88
  • “The raw material in this cake is from ancient, wild trees (800-1000 years old) on Wuliang mountain and the possibilities drew me to the tea. I was not disappointed. The leaves brew a lovely clear...” Read full tasting note
  • “Dry – Sweet floral with bittersweet/tart notes that resemble fruits. Wet – Honey, very apparent apricot, floral notes, ‘wild’ oomph, plum, orchid, vanilla?, cream?, spices. Liquor – Golden to a Red...” Read full tasting note
    90

From The Essence of Tea

This is an aged maocha, from ancient, wild trees in Wuliang Shan (not planted by humans). The trees average around 800-1000 years old. The leaves naturally taste very thick and smooth, with honey notes and with a deceptively strong qi. I think this tea will challenge some people’s perceptions of what a good tea should be. It’s not punchy like some young sheng puerhs, but there’s definitely plenty of strength and beauty. We pressed this tea in April 2013.

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4 Tasting Notes

88
43 tasting notes

Impeccable. That is the single word I would use to describe this tea. Easily among the best young puerhs I’ve had, if not the best. The prominent feature of this material is a wonderful lone note of honey, a note which the wet leaves grace the drinker with. I enjoyed this aroma for a good two minutes or so. The leaves brew a graceful, surprisingly clear, dark amber – a colour suggesting more age to it than there actually is – colour. Beautiful. The soup is smooth with just enough body to coat the mouth with a fine Hui Gan sensation – all this while the notes of honey tickle your taste buds.
I will definitely be steeping this tea for the rest of the day.

Side Notes : I believe the darker soup is due to the fact that this tea was stored as loose maocha for four years, hence, able to age much quicker. Also, despite how much I am enjoying this tea, I feel I would be remiss to not mention, what I feel to be this teas single downfall, the price! This bing sells at a whopping 85 british pounds! If it weren’t for this, I’d definitely own a tong.

Parameters : 6 grams to 120 mL of water. 5-15 second steeps.

Flavors: Honey

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
oOLuckyStarOo

Tastefully written! :)

JC

I love Wuliang Wild Arbor. Great note!

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301 tasting notes

The raw material in this cake is from ancient, wild trees (800-1000 years old) on Wuliang mountain and the possibilities drew me to the tea. I was not disappointed. The leaves brew a lovely clear liquor and the wet leaves smell powerfully sweet, fruity and complex. The first brew is reasonably thick with a very interesting fruity sweetness – no bitterness or astringency detected. Some Wuliangs I have had before revealed smoke in the flavor profile but fortunately I did not find that in this tea. The strong sweetness is the main feature here – sweetness mixed with spice and citrus suggesting the healthy characteristics of the trees and environment from which it comes. Rather full in the mouth with nice, gentle, but long activity on the tongue promoting a lubricated mouth feel with a persistent warmth. An interesting “wild” tea – sweet, soft, lovely in its gentle aroma. The stamina of the tea is quite good but later steepings became a little thin in taste for me so I did not push the tea past 9 steeps. The tea’s primary taste is rounded and smooth – some people might say that it is too smooth but I found a strength of character which provides the tea drinker with interesting and complex textures. I am definitely a fan!

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 4 OZ / 110 ML
tea123

I’m preparing my first order to essence of tea. I read good things.

DigniTea

tea123 – I hope this one is on your list of things to sample. I also like their Bangwei.

jschergen

I like this one too. It’s not face-smashing pu’erh, but a really nice, elegant tea.

JC

I second Dignitea, get this one for sure, if you are into ripes try their Wuliang ripe. ChangYuHao YIWUs are also very good, Long Lan Xu is very good and on the cheaper end of their options.

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90
187 tasting notes

Dry – Sweet floral with bittersweet/tart notes that resemble fruits.
Wet – Honey, very apparent apricot, floral notes, ‘wild’ oomph, plum, orchid, vanilla?, cream?, spices.

Liquor – Golden to a Red Gold hue.

Gong Fu Style in thick porcelain Gaiwan 6-7gm 5oz *

1st 2secs – Honey, apricot, floral-fruity notes with a thick body up front. As it washes down, it has a thicker texture/fuller body with apparent tart-fruity notes and very faint but pleasant bitterness that lingers through the very nice Huigan.

2nd 3secs – Tart-Fruity notes that resemble passion fruit, apricot and other floral fruits up front. As it goes does down, it develops a very apparent thickness and active mouth feel (wild oomph?), that lingers through the sweeter and bittersweet playful notes that precede the fast and pleasant Huigan.

3rd 4secs – Tart fruity notes with very apparent floral, bittersweet apricot and passion fruit notes up front. As it goes down, it becomes thicker and has a very energetic mouth-feel that lingers through the bittersweet and tart fruity notes and through the honey notes that become very apparent in the Huigan. At this point it started developing very pleasant and complex notes that resembled spices.

4th 6secs – Honey sweetness that quickly turns bittersweet/tart with floral-fruity notes that resemble passion fruit and apricot. The broth becomes thicker once again as it goes down and covers the tongue with very pleasant and complex tart/bittersweet notes which in turn become very sweet and lingering in the Huigan.

5th 7secs – Honey sweetness with a gentler take over by the the tart/bittersweet floral notes that once again resemble floral fruits like apricot, plum and passion fruit. As it washes down it still wears a thick and active mouth-feel that accentuates the tart/bittersweet notes and wild character of the tea. A very fast huigan and gentle ku. Very pleasant and playful finish with notes that resemble spices.

Final Notes
This one was VERY pleasant. Honestly, my best experience with Wild Puerh by far. To me it started as a very aromatic experience that needs to be acknowledged as soon as you start pouring water and even when you are pouring out the rinse. This is the type of tea that will temp you to drink that rinse. As I started to drink the first notes I noted were the tart/bittersweet notes that resembled several fruits and later I noticed the thicker Honey notes that balances the broth very well.

As I kept drinking, I started to note the hints of spices in the tongue and later on it became more apparent (cumulative sensation). I stopped taking notes after steep #5 because I just wanted to enjoy it. Thanks Sammerz314 for the opportunity to try this beauty.

If you have time visit my blog
http://thetinmycup.blogspot.com/

Flavors: Apricot, Flowers, Honey

Preparation
Boiling
Sammerz314

One of my favourites =)

JC

With all the reasons to be!

tanluwils

Too bad it’s long gone.

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