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“Man this guy gets some amazing gushu! The Rareness is remarkable with its jasmine and almond notes with stellar qi and was the best young sheng I’ve had until I tried this Rareness 3. I could spend...” Read full tasting note
Name: GǔShù Rareness3 (KōngShānYánYùn)
Year: 2016 first spring plucking
Weight: 250 grams
Country of origin: Yunnan, China
Details:
Strong aromatic dry leaves, very sweet from the start, sweetness with wild (typical Yiwu characteristic) taste, strong but calming energy, can produce sweating (typical for such teas), sweetness coming up with many later steeps, i’s enough to use 3 grams of leaves for 60 ml of water, very long runner.
KōngShānYánYùn is a pu-erh tea from Yiwu, Wangong ‘to bent a bow’ and was made by Yao people. This tea was discovered in 2014 by accident during an illegal hunting trip. Once these people sitting under trees realized that there were wild tea trees around. They picked some of them and made them into tea, tried it and realized that it was good. So that was the 2015 spring pu-erh tea made. The tea went to some friends of Liou friend. All said that it was full wildness and that has a strong Qi and returning sweetness is very strong. There was 50 kg made and sent to friends of Liou in mainland China and all liked it. There was also made an autumn tea. This 2016 spring is a second harvest of this forgotten gem.
Why these teas are expensive, what is the difference in them (meaning the price)?
All 3 teas come from a primeval forest and are indeed rare.
1. The walking distance to each of them is different, the picking is tougher, in these case even dangerous. These tea trees are tall, not pruned for many years, really hard to climb.
2. The demand, the more people ask for a specific the price go up. One of the most famous tea gardens of Yiwu Wangong (Bohe tang) maocha price is about 10000 RMB (1400euro) for a kilogram. This tea is very often forged so that its price went up. The offered Rareness teas are not famous still so that their price is still relatively accessible.
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Man this guy gets some amazing gushu! The Rareness is remarkable with its jasmine and almond notes with stellar qi and was the best young sheng I’ve had until I tried this Rareness 3. I could spend an hour listing all the herbal, wild floral , evergreen camphor and citrus peel notes I get. I could talk about how there is a lingering sweetness that clings to the throat for hours reminiscent of mango sticky rice. I could wax poetic about how this stuff made my whole kitchen smell like the Olympic rain forest in Washington. I could explain that during the 4th steep my face went entirely numb and I was grinning like Jimmy Carter and by the 10th steep I was so tea drunk I could have listened to Fleetwood Mac without my eyes bugging out my hair standing on end and breaking out into a rash which is usually the case. Yes, I could go on about this tea for hours but no words could do it justice. Best to try for yourself. One thing though. It is touchy. Brew to light and it’s thin and you miss a lot. Pushed too hard it gets bitter quickly. Brewed slightly hot for a little longer than micro steeps seemed to work best for me…
