2018 Yunnan Sourcing "Wu Liang Mountain" Wild Arbor Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Black Pepper, Herbaceous, Mineral, Musty, Orchid, Spicy, Bitter, Broth, Butter, Earth, Floral, Grapes, Green Apple, Green Bell Peppers, Honey, Resin, Roasted Nuts, Sweet, Thyme, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 5 oz / 160 ml

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2 Tasting Notes View all

  • “- 5g in 230ml Yixing teapot - Dry leaf smells divine – sweet fruity with subtle floral tea scent like a white tea - Rinsed once. Wet leaves smell like clear crystal cavern of delights, fresh and...” Read full tasting note
    83
  • “YS’s Wu Liang sheng is a pleasant and tasty tea with no drawbacks and a bargain price. However, it is not super special that would make me want to buy a cake immediately. I has notes of gasoline,...” Read full tasting note
    87

From Yunnan Sourcing

This tea is made entirely from first flush of Spring 2018 high altitude Wu Liang mountain tea. The Wu Liang mountains peak out at about 3300 meters, making them the highest mountains in Simao prefecture. The Wu Liang mountain range is in the county of Jingdong which borders both Lincang and Dali prefectures. This tea is grown in the area of Wu Liang known as Zhong Cang village (中仓村) at an altitude of 2300 meters making this some of the highest altitude pu-erh in existance. Due to the high altitude most of the tea trees in this area are a naturally occurring hybrid of large and small leaf (sinensis and var. assamica). The trees are healthy 200 year old trees growing naturally on steep hillsides and ridges. These tea gardens are arguably some of the remotest tea gardens in all of Yunnan. Lack of roads and access has kept the environment of this area in good condition, mao cha prices are significantly lower than comparable Banna teas, making this an affordable yet.

The tea itself is aromatic with hints of orchid aroma (兰香), and a strong mouth-feel. Even when young this tea is full in the mouth giving the drinker a persistent warmth and lubricated mouth feel. It brews evenly across 10 to 15 infusions never too harsh and neither dropping off suddenly, thus revealing the healthy characteristics of the trees and environment from which it came. This tea will develop gracefully through years building its character and providing the drinker with ever more complex textures.

Nice and prolonged mouthfeel couple with noticeable but not overpowering cha qi. Very infusable!

This tea was compressed in a small tea factory near Kunming where stone presses were used. Low temperature drying (about 35C) was used to dry these cakes after the compression process thus preserving their integrity! The cakes are wrapped in Dai Minority hand-made paper and then bundled into bamboo leaf “tongs” with seven cakes per tong.

In total just 90 kilograms of this tea has been produced
Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: April 2018
Harvest Area: Zhong Cang village of Wu Liang mountains, Jingdong county of Simao

Wrapper Illustration by Patrik Benedičič

This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues.

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

83
218 tasting notes

- 5g in 230ml Yixing teapot
- Dry leaf smells divine – sweet fruity with subtle floral tea scent like a white tea
- Rinsed once. Wet leaves smell like clear crystal cavern of delights, fresh and sweet
- First infusion (95˚C, 20s).
- Wet leaf smells a little more spicy and peppery, not as sweet.
- Liquor smells faintly musty (like wet clothes left to dry indoors) and not particularly pleasant. Not much flavour or sweetness – I think I should have steeped for at least 30s.
- Second infusion (96˚C, 1:00)
- Wet leaf smells
- Liquor smells pleasant, sweet comforting herbal like grass jelly or something. Maybe this is the orchid scent??!!

- Cold Brew with the leaves (5 hours) Meh, too astringent.

Rating: 83

Flavors: Black Pepper, Herbaceous, Mineral, Musty, Orchid, Spicy

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 8 OZ / 230 ML

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87
709 tasting notes

YS’s Wu Liang sheng is a pleasant and tasty tea with no drawbacks and a bargain price. However, it is not super special that would make me want to buy a cake immediately. I has notes of gasoline, roasted nuts, and apricot pits in the wet leaf aroma, while the empty cup smells of sweet florals and blue grapes. The taste is bitter, grassy, and brothy, with flavours such as green apple, thyme, honey, and tobacco, developing into a cooling sweet aftertaste featuring notes of green bell pepper, resin, and butter. The liquor has a nice thick mouthfeel that is buttery, mouth-watering, and lubricating. In the 0.1$/g category, this is one of the best teas and I think it could hold up to long-term aging very well too.

Flavors: Bitter, Broth, Butter, Earth, Floral, Grapes, Green Apple, Green Bell Peppers, Honey, Resin, Roasted Nuts, Sweet, Thyme, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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