2011 Xiu Lin Wu Hao Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Organic
Edit tea info Last updated by Milo
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “very densely compressed cake, reminds me of xiaguan iron cakes multiple sessions in a gaiwan, jian shui, hongni…nothing affected this tea. Dried leaves had the classic aroma of young sheng, but not...” Read full tasting note

From Hojo Tea

This tea is grown at the mountain that is located about 10 hour’s driving-distance from Ling Cang city. The dry leaf has darker colour and covered by downy hairs. That’s why in Chinese language, it is called Wu Hao, means black downy hairs. However, when the tea is brewed, you will be surprised that the colour of leaf turns yellow. The tea is full-bodied, with strong aftertaste and long-lasting flavour.

In my tea line-ups, this tea has the best aftertaste; its ranking is second after the Da Xue Shan wild tea.

This tea is very rich in both minerals and polyphenols. Usually, pu-erh tea with high poly phenols content will be matured faster and better. Despite this tea is being kept for just one year, we can already feel a slight hint of honey flavour; it shows that tea started maturing in a good direction. If we keep this tea for another two to three years, the flavour of tea should be sweet and intense like honey flavour. In about five to seven years, this tea will exude a strong fruity flavour like apricot. In seven to ten years, this tea produces dry-fruity flavour like Chinese dates.

Xian Su Shan Raw Pu-erh has very marginal extent of effect from the firing process. It is a well-made tea from the extraordinarily good material. It gives full body, long-lasting taste and very smooth texture, with a lingering sweetish taste. In fact, you can enjoy this tea for now, and do not have to wait until the tea is matured.

About Hojo Tea View company

Company description not available.

1 Tasting Note

57 tasting notes

very densely compressed cake, reminds me of xiaguan iron cakes

multiple sessions in a gaiwan, jian shui, hongni…nothing affected this tea.

Dried leaves had the classic aroma of young sheng, but not necessarily fresh…but its a 2011. strong clean ripe apricot smell.

Liquor was fairly lighter than I expected a 2011 tea to be. It was also fairly cloudy, but mostly from the tiny hairs. I got goosebumps from the first taste, but then this tea kind of faded on me. Liquor is smokey, almost cigarette-like. The ashy/umami smoke was prominent at the beginning, then faded into background mid-session (or was overpowered by the bitter and huigans), then smokiness became present again at end of session. cooling huigan was nice, but no sweetness really, just ash and bitterness.

Mild bitterness, pleasant, not dominating. This tea is not 1-dimensional, its just not complex in a way I enjoy. I’m really confused if this will ever develop sweetness, the smokiness and bitterness overwhelm the flavors and chi seems to be very weak if even existent. I think this sample needs some time, like decades. But given the lack of ‘activity’, even though its cheap ($35/200g), I don’t think I want to sit on it for half my life.

Login or sign up to leave a comment.