Bada Wolf Sheng

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Floral, Herbaceous, Herbs, Meat, Roasted Chicken, Spices, Sweet, Astringent, Green Bell Peppers, Honey
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “I finally have a glazed gaiwan of comparable size to my young sheng clay pot, so that I can do a side by side comparison. I used this particular tea for that purpose, as I haven’t tried it in a...” Read full tasting note
    84

From JalamTeas

Bada Wolf Sheng (Raw) Puerh
Region: Xiding Mountain Township, Yunnan
Type: Medium-High Altitude Puerh (1700 meters)
Harvest: Spring 2018
Harvesters: Hani minorities
Old tree Spring harvests are known for subtle and deep flavors along with great ‘qi’ or energy

Entering into the Year of the Pig with another animal with characteristics that befit our January offering, the wolf. “狼” or “wolf” is the name we are going with for this first tea of 2019 because it shares some characteristics with that great animal of endurance and relentlessness. Our Bada Wolf is from one of our great favourite tea Mountains in southwestern Yunnan Province, Bada Mountain.

It is a tea that, like our wonderful wolf (pronounced Láng in Mandarin) doesn’t relent in the mouth, or in the serving vessel. Known for its ability to continue to offer up soft strength in successive infusions, this Bada raw Sheng is a classic that runs and runs and runs.

This Bada Wolf offering continues a new tradition with JalamTeas to offer up old tree teas from zones that our procurer Jeff has identified as carrying classic traits. We don’t blend geographic zones, nor do we blend leaves from radically different aged bushes and trees. The leaves come from a superb space and environment at almost 1700 metres with high humidity and steep slopes for ideal drainage. We feel that the best way to offer up ‘terroir’ in a cup is to offer ‘one-zone, one-tea, teas’ rather than mixed harvests. Harvested from 100-200 year old tea trees from the Bada region in Spring of 2018, by Hani cultivators and tea makers, we feel it is a great way to begin a new western New Year.

About JalamTeas View company

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2 Tasting Notes

84
517 tasting notes

I finally have a glazed gaiwan of comparable size to my young sheng clay pot, so that I can do a side by side comparison. I used this particular tea for that purpose, as I haven’t tried it in a while.

The tea itself hasn’t changed much. It is still very floral with a strong honey sweetness, a chalky mouthfeel and a green bell pepper flavour to it. The main characteristics are its incredible longetivity and huigan (given the price). In some sense, this is the perfect tea to explain what huigan is to people who are not into pu’er.

As far as the pot comparison is concerned, I found very little difference. The glazed gaiwan yielded a bit more astringency and bite initiallly, and a slightly more vegetal profile overall. On the other hand, the tea from the clay pot was less floral and a bit more brassy. All in all, the difference was negligible I would say.

Flavors: Astringent, Floral, Green Bell Peppers, Honey, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 3 OZ / 100 ML
Nattie

At first I thought it was called ‘Bad Wolf’ haha. Any Doctor Who fans in the house?? No? Just me then. :’)

Martin Bednář

My brother is :) Nattie. But I don’t like it that much honestly, maybe too much “sci-fi crazy” for me.

Nattie

Martin – haha, ‘sci-fi crazy’ accurately describes a large portion of my interests (:

Nattie

ashmanra – oh my gosh I am in love with your dog! And the matching Four scarves!! heart eyes

ashmanra

Nattie: Thank you! They were fun to make! Four was my first and favorite in my young years! My son is a scout trooper with the 501st and my godson is an imperial gunner, and Star Wars is a pretty big deal in our house, too. My godson also used to cosplay – excellently, I might add – the ninth doctor!

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