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“Method: 3.7 g, 3 oz, 205 degrees, rinse-2nd rinse-10-15-20-25 (blended in one mug), filigree gaiwan Aroma: My little apricots. You’re just everywhere, aren’t you? Flavor: Now this is...” Read full tasting note
Wa Long village is not far from Man Zhuan village in the Yi Wu mountain area. It’s a remote village and the tea we sourced from there is in the mountains about 1.5 hours by 4WD from Wa Long village. A remote natural tea garden on steep mountainside with just a few hundred trees but all more than 100 years old. Many as old as 400 years old. All large leaf varietal. The tea was picked and processed all in early April. Tea from Wa Long is distinctive, with strong thick taste, some bitterness and very long stout leaves and stems. Entire output of Wa Long village area teas for 1st flush is just 400 kilograms.
250 grams per cake (7 cakes per bamboo leaf tong)
Pressed with 30kg stone presses by traditional method!
17 kilograms in total (60+ cakes!)
Company description not available.
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Yunnan SourcingMethod: 3.7 g, 3 oz, 205 degrees, rinse-2nd rinse-10-15-20-25 (blended in one mug), filigree gaiwan
Aroma: My little apricots. You’re just everywhere, aren’t you?
Flavor: Now this is interesting. This sheng is much less sweet than others I have tried. It’s also less fruity and has a strong bite on the end chomp. It also has a slightly more brothy feel.
It leaves a little burn in the throat and I think my heart is beating a little faster. Must be love?
So cute :-)
Thanks! I added a pic, just because :p
I can never get enough of pics!
I’m really liking the Instagram. No idea why I started using Flickr instead. Instagram is way more fun!
Do you follow alecs1q on Instagram? Omg, his pics and his little pots…so beautiful!
I sure do, pookie pie. And yes, I love his pics!!!
I like the Instagram too
Filigree gaiwan? O{O
Yeah, it’s new. I love it!
I’m still scared of pu-ehrs….
Don’t be. You just gave to find the good ones.