“- 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
“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
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.
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