2018 Lao Wu Shan Gu Shu Cha

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Creamy, Grass, Green Beans, Sweet, Vegetal, Apricot, Barnyard, Bitter, Butter, Dry Grass, Drying, Flowers, Fruit Punch, Honey, Mineral, Mint, Raisins, Smooth, Tart, Wet Wood, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
205 °F / 96 °C 0 min, 30 sec 6 g 3 oz / 98 ml

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  • “A sample from derk again and thank you (again). As a novice in pu-erh drinking, I never much cared about the origin of those teas. I just was thinking — I like it, or I don’t like it. So, I don’t...” Read full tasting note
    86
  • “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...” Read full tasting note

From Yunnan Craft

Spring harvest from around 200 years old arbor trees , which by locals is already called “gu shu”. Very soft pressed cake with sweet and fruity , “sheng jing” lingers at the bottom of the tongue and back of the throat “hui gan” comes around eventually along with green apple skin notes. Can steep many times and longer infusions boost the sweetness without any astringency

Details
Tea Cake 357g
Origin Lao Wu Shan
Tea Material Arbor tree ( Qiao Mu )
Year 2018
Season Spring

About Yunnan Craft View company

Company description not available.

2 Tasting Notes

86
1125 tasting notes

A sample from derk again and thank you (again).

As a novice in pu-erh drinking, I never much cared about the origin of those teas. I just was thinking — I like it, or I don’t like it. So, I don’t have any idea how different are teas from Lao Wu Shan and Jinggu for example. Or This and from Jingmai. Storage is another big difference and I just can’t tell you what is different. I should start making notes somewhere down about pu-erh, as it is like wine… different regions have different tastes. And yest that’s something I notice, but that’s all and I can’t remember it myself.

But to the tea, I have used 5 grams of loose I had in the pouch from California. I had add a little from the chunk, but 4 grams seemed too little for my 85 gaiwan.

I did quick rinse, but as a morning tea I haven’t wrote this tasting note while drinking, so no single steep notes.

It is nice, smooth tea, with just little astringency, mostly coming with bitterness in last steeps. Overall taste is grassy, bit vegetal, green beans, but as well sweet and little creamy (the smooth factor). The steeps were nice and there wasn’t single steep which told me it’s bad in some way.

The brew was light green with yellow notes, if clear or not I am not able to recognize as I don’t own glass tea cup for pu-erh brewing or at least I need to get cha hai.

Flavors: Creamy, Grass, Green Beans, Sweet, Vegetal

Preparation
195 °F / 90 °C 0 min, 30 sec 5 g 3 OZ / 85 ML

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1007 tasting notes

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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