2013 Yunnan Sourcing "Wu Liang Mountain"

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Not available
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
Not available

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

3 Own it Own it

1 Tasting Note View all

  • “Sheng/Shou TTB Maybe it’s all the other shengs I’ve had recently, but I’m not a huge fan of this. For a young sheng, there’s very little bitterness or astringency. The problem is that there’s not...” Read full tasting note

From Yunnan Sourcing

This tea is made entirely from first flush of autumn 2013 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.

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.

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

199 tasting notes

Sheng/Shou TTB
Maybe it’s all the other shengs I’ve had recently, but I’m not a huge fan of this. For a young sheng, there’s very little bitterness or astringency. The problem is that there’s not really a pronounced flavor to this tea. It’s kind of watery and boring. Maybe it’ll grow with age, but I wouldn’t recommend having this cake for another few years.

Login or sign up to leave a comment.