2007 Wu Liang "Lan Xiang Gu Yun" Wild Arbor Purple Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
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Flowers, Fruity, Grapes, Honey, Leather, Sweet, warm grass
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Edit tea info Last updated by So Keta
Average preparation
Boiling 8 g 5 oz / 140 ml

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  • “My friend’s father died yesterday and I invited her over for tea and some down time between making funeral arrangements. Pulled this pu-erh out and it seems to have done a good job calming the...” Read full tasting note

From Yunnan Sourcing

This tea is composed of wild arbor purple tea picked in April 2007 from high altitude (1900 meters) purple assamica varietal (大叶种紫茶) growing in the Wu Liang Mountains. The tea was aged in Nan Jian county for 8 years and then Kunming.

The tea’s name “Lan Xiang Gu Yun” means “Orchid Aroma, Ancient Verse”. There is a sweet and floral orchid-like character to the tea, but overall the character of the tea is about it’s thick viscous body and pungent fruity sweet taste.

With more than 20 years of Pu-erh drinking under my belt it takes something really unique to make me say “Wow.. I have never had anything like this, and I love it!” Enough said!

400 grams per cake

Pressed by the Nan Jian Phoenix Tea Factory

For more information on Purple tea read below:

Yunnan pu-erh tea grows in the superior environment of low latitude, high altitude South Asian tropics and achieves many qualities of superior tea. Among pu-erh tea, purplish red bud tea is particularly valued.

During the hot, humid summer and fall seasons a portion of tea tree buds are purplish red colored. The source of the color is anthocyanin, which changes color along with cell sap acidity. High levels of acidity lead to red color, while medium acidity is more purple, and high alkalinity tends toward indigo. Purplish red tea results from an inherited reaction to unfavorable hot and humid summer environmental conditions, providing the tea tree with a mechanism for fighting scorching ultraviolet rays.

Pu-erh tea growing areas tend to be between 1000 and 2000m elevation. According to surveys, higher altitude tea growing areas receive as much as 8 times the ultraviolet light of lower altitude growing areas. During the dry spring tea season, the atmosphere tends to be quite dusty which serves to reflect, scatter, and absorb most ultraviolet light. Entering into the rainy season, atmospheric dust is frequently washed away by rain. These clean, clear atmospheric conditions allow virtually all UV light reach the surface. In order to resist damage from this shortwave radiation, tea leaves produce anthocyanin, which can reflect away a portion of the UV light hitting the leaves. Although a southern Yunnan tea field during the high of the summer is a sea of green, most eye-catching are the specks of purplish-red scattered throughout. Purple bud tea trees occupy approximately 1-2% of all tea trees, and occur with varying intensities of purple.

Purplish red bud tea has throughout history been regarded as a standard for quality tea. Lu Yu in the “Cha Jing” evaluating the color of tea leaves, came to the early conclusion: “bright cliffs and gloomy forests, purple is the highest and green the second”. Purple tea features prominent fragrance and rich flavor. A small number of tea trees growing on the rocky slopes of Fujian’s Zhengyi mountain, because of their red color, are given the famous name Da Hong Pao. Another historically famous purple tea is Zhejiang province’s Guzhu Zisun.

Purple Bud Tea, grown in high mountain ancient tea fields, is hand-picked by growers who select only young tender buds from the purple tea trees. It is solely and painstakingly processed to produce a very small quantity of heavenly tea.

Purple bud tea anthocyanin can be bitter, so it is recommended that those who do not enjoy bitter flavors reduce the strength of their brew so as to enjoy the fine tea flavor.

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1 Tasting Note

47 tasting notes

My friend’s father died yesterday and I invited her over for tea and some down time between making funeral arrangements. Pulled this pu-erh out and it seems to have done a good job calming the nerves, or at least providing something else to focus on.

We used boiling water with 8 grams of tea in a 140ml teapot. 20 second wash was followed by short brews leading up to 1 minute long.

This tea is so lovely. The first thing we noticed was the aroma from the pot, very sweet and grape-like with deeper floral undertones. There’s a type of realistic gummy grape candy from Japan that actually tastes a lot like the aroma from this tea!

Even with the first pot or two the soup is a gorgeous dark caramel colour, you can just tell it will keep on giving with each brew. The mouth feel and smoothness in general is just awesome, viscous and creamy! Considering this was picked in 2007 I think it’s aged very nicely indeed. Mellow is the word. Hardly any astringency is present. I think it was stored very well as it seems to be incredibly clean. Didn’t notice much dust or sediment or weird tastes.

I think the flavour profile is quite rich and complex. Compared with the wet leaf aroma, you can taste the age of the tea significantly more. The grape mixes with notes of leather, honey, and sweet grass, and perhaps other fruit. It reminds me of drinking sangria actually. Strangely the floral notes seem to fade into the background which doesn’t bother me.

Overall I’m extremely impressed and pleased with this tea. My friend also loved it! I’ll have to buy a full cake as this was just a sample I purchased. I think it’s worth the price.

Flavors: Flowers, Fruity, Grapes, Honey, Leather, Sweet, warm grass

Boiling 8 g 5 OZ / 140 ML

And a good friend you are as well. Tea can be very comforting.

So Keta

Aw thank you! Tea is usually my go-to no matter how big or small the problem is.

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