2020 Yunnan Sourcing "Wu Liang Mountain" Wild Arbor Raw Pu-erh Tea Cake

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Pu-erh Tea
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  • “The rinsed leaves and first steeps have a spicy/flowery aroma, somewhat reminiscent of Taiwanese high mountain oolongs. The steeps quickly move into something grassy and a quite astringent. Of...” Read full tasting note
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From Yunnan Sourcing

This tea is made entirely from first flush of Spring 2020 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 and incredible bargain!

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 140 kilograms of this tea has been produced
Net Weight: 357 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: April 2020
Harvest Area: Zhong Cang village of Wu Liang mountains, Jingdong county of Simao

Wrapper Illustration by Em Stamey

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1 Tasting Note

75
52 tasting notes

The rinsed leaves and first steeps have a spicy/flowery aroma, somewhat reminiscent of Taiwanese high mountain oolongs. The steeps quickly move into something grassy and a quite astringent. Of course this tea is very young.

[edit] this tea is pretty green for a sheng. The leaves and brew feel almost like a green tea to me.

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