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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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Always on the lookout for teas from countries and regions not commonly known for tea production or those that are not well represented in the western market. I seek these teas to gain an understanding, however vague, of how this plant performs in different climates.

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Sonoma County, CA

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