Zheng Si Long 2015 Wa Long

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Floral, Flowers, Honey, Menthol, Mineral, Orange, Plum, Smooth, Spicy, Sweet, Winter Honey, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 105 ml

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2 Tasting Notes View all

  • “I received a bunch of Tea Encounter (And Zheng Si Long) samples from a freind of mine in a tea swap that I have been trying out over the last couple of weeks. Unfortunately, my most favourite one...” Read full tasting note
    87
  • “Tea Encounter is having a sale right now, 10% off most of their pu’er selection. It’s a pretty standard Yiwu-region/Manzhuan honeyed affair. It matches very well Tea Encounter’s description. Syrupy...” Read full tasting note

From Tea Encounter

Wa Long village lies in Man Zhuan, bordering the Yiwu region. It’s located in the six famous tea mountains to the east of Yiwu, with an area of about 300km² and an altitude of 1100m. Teas from this region are famous for being thick, smooth, having a strong fragrance, a long lasting sweet aftertaste and no bitterness.

This is a Spring tea made from ancient tea trees (Gushu). It’s Sirupy and spicy with some very pleasent astringency. Very aromatic and strong in the throat. Amazing aroma with some sweetness and a slight menthol aftertaste. We are very happy to offer this tea.

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2 Tasting Notes

87
819 tasting notes

I received a bunch of Tea Encounter (And Zheng Si Long) samples from a freind of mine in a tea swap that I have been trying out over the last couple of weeks. Unfortunately, my most favourite one of those (the 2018 Xiang Chun Lin) is sold out at the moment. However, I also really enjoyed this Wa Long.

It is quite nutty, mineral and bitter overall. The pungency translates to a strong huigan and an elevating, mind clearing cha qi as well. On top, I liked the syrupy mouthfeel that is so characteristic for teas from this area. The aromatics of the tea were fairly weak, but one doesn’t usually drink these teas for their aroma anyway.

In particular, the wet leaf scent reminds me of forest, spring water, musk, fir, star anise, as well as vomit on one occasion. In the empty cup, I can further detect a cinnamon aroma.

The taste is mineral with a strong woody bitterness from the get go. There is a nutty and cooling aftertaste to it too. Second infusion is spicy and a bit sour with a good astringency and bite.

Infusions 3 and 4 are really quite thick, full bodied and nutty with a lot of substance. Notes of roast beef, bread crust, tree bark emerge. Fifth steep has a decent honey sweetness that stays for the remainder of the session as well.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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1250 tasting notes

Tea Encounter is having a sale right now, 10% off most of their pu’er selection.

It’s a pretty standard Yiwu-region/Manzhuan honeyed affair. It matches very well Tea Encounter’s description. Syrupy and spicy, fairly thick and smooth.

Strong floral overtones in the aroma leave their presence in the taste and as a retronasal bitter-flowery finish. First steeps swallow pleasantly with plummy wood beneath and produce some mouth-watering. Sweet but not too sweet.

The bitterness is pretty well integrated and what doesn’t disappear quickly lingers on the top back of the palate, mixing well with a pure dark honey aftertaste. Moderate menthol cooling felt in chest arrives in hand with a mellow energy.

Nothing stands out but I’d say its smooth character is this tea’s anchor. Good – and solid – but not my preference. I think this would be a great step up for those newer to sheng and those looking for a strong floral presence.

Flavors: Apricot, Bitter, Floral, Flowers, Honey, Menthol, Mineral, Orange, Plum, Smooth, Spicy, Sweet, Winter Honey, Wood

Preparation
Boiling 7 g 4 OZ / 110 ML

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