Found yet another Jinggu county tea (or is it Jingdong? I’m finding conflicting info) in my stash — 2018 Lao Wu Shan Gu Shu Cha from Yunnan Craft. I’ve not seen Lao Wu Shan puerh available at any of the other vendor sites I’ve frequented.

Dry leaf aroma is floral-raisin-wood. Warmed leaf aroma has a sharp barnyard pungency with raisins and fruit punch? Rinsed leaf brings out mellow apricot, wet wood, more florals and savoriness. Medium-bodied, a lot of saponins in the pot and cup on first pour. Savory, alkaline, dry grass; light creamed honey sweetness and butter. Overall mellow and smooth with a bright mineral finish that later turns tart and drying with growing bitterness. Returning sweetness, cooling in the chest/throat and calming all from the first steep. I’m left feeling indifferent; it’s still young.

Lighter compression, the chunk separated with the rinse so I’ve been poking around the wet leaf. Single leaves, buds, 2-3 leaf and bud sets, some longer stems. Doubt it’s gushu but other than a few char spots, it looks healthy and well enough made. Cloudy brew for many steeps, though.

I wonder how other teas from this area compare.

Flavors: Apricot, Barnyard, Bitter, Butter, Dry Grass, Drying, Flowers, Fruit Punch, Honey, Mineral, Mint, Raisins, Smooth, Tart, Wet Wood, Wood

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 110 ML

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Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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