“I wonder about the reasons for a tea being left as mao cha for 13 years, but at least we get to see an example of uncompressed transformation here. One thing is for sure, there are a lot of stems...” Read full tasting note
Wu Liang Mountain First Flush of Spring 2007 tea leaves were picked and processed into mao cha (loose leaf raw pu-erh tea) and then aged for 13 years in Jinggu county of Simao. The storage condition in Jinggu was clean with a moderate amount of humidity (wetter than Kunming, but not as wet as Guangdong) giving the nice a rounded aged taste!
The tea itself is burly and largish attesting to it’s originating from mature tea trees (not plantation tea). It can be brewed many times and imparts a balanced cha qi.
357 grams per cake (7 cakes per bamboo leaf tong)
First Flush of Spring 2007 Harvested Tea from Wu Liang Mountain in Simao
100 kilograms in total produced (280 cakes)
March 20th 2020 Pressing Date
Wrapper Illustration by Alan Behul
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