2019 Wuliang Bamboo Spring

Sheng Puerh from the Wuliang Mountain area in the central part of the Chinese province of Yunnan. A long gray-green leaves are pressed into 100g cakes with a pleasant cool, slightly woody and sweet hazelnut aroma. Light golden infusion of sharp, juicy and slightly oily taste with tones of roasted pumpkin seeds, light aroma of soy sauce and tanned skin and a long intense vibrating aftertaste.

Brewing recommendations: 4–5 g of tea per 100 ml of boiling water, steep for 20, 15, 10… seconds. This tea is ideally prepared in a miniature teapot, shiboridashi or zhong and cup(s) of the same volume so that the entire content could be strained at once.

Tea trees are not grown in a traditional tea garden, but rather in a free semi-wild way in a very clean environment on the edge of the forest without any agricultural intervention. They are not cut or pruned in any way. It is a mixture of very old (several hundred years) and approximately 100 years old trees. Picking and subsequent pressing took place in the spring of 2019.

More about Puerhs.