Wild Sheng - 2020 - 100g cake

Description

Made from leaves hand-picked in the spring of 2020 from wild tea bushes on Mount Wuliang, this raw Pu Erh tea from Yunnan has delicately improved since harvesting. The first infusion reveals lovely floral notes (jasmine) and a light smokiness. The second infusion is more mineral, evoking the freshness of a waterfall in the rocks, with a slight acidity. This is a very fine, interesting tea, even if a little pushed and infused at high temperature. Excellent value for money for this team favorite!

Origin: China, Yunnan, Wu Liang Shan

History/tradition: Wu Liang Shan is the name of a mountain range that stretches from the north of Pu'er prefecture to the south of Dali prefecture, giving its name to the tea harvested there. The region produces mainly Maocha and Pu'er Sheng tea from wild tea bushes.

Altitude: 1800 m.

Type of tea bushes: wild (qiao mu)

Variety and cultivar: large-leaf Assamica, Da Ye Zhong wild tea bushes

Type: raw (sheng)

Harvest: spring 2020

Production method: Pu'er Sheng is made from Maocha (a type of raw, sun-dried green tea from large-leaf varieties grown in Yunnan), which is compressed into a 100g cake and continues to mature and evolve, naturally fermenting little by little. This tea is harvested from wild, untreated trees.

Weight and format: 100g compressed cake

Aromatic profile: a round, velvety tea, with a floral, jasmine and slightly smoky attack that evolves towards more gourmand notes of vanilla, almost cake-like, with a sweet aftertaste that lingers in the mouth. The second infusion is more spicy, peppery and mineral, and the fire of the wok comes through with lovely roasted vegetal notes and a sweet return.
- Texture: round, velvety
- Taste: sweet
- Notes: floral, jasmine, mineral, light smoke, leather, vanilla, spicy.

Western-style infusion:
- Hot tea: 10g/1L, 4 minutes at 85°C for a fresher, more floral, but more astringent profile, or 10g/1L, 2 minutes at 100°C for a rounder, more gourmand profile.
- Iced tea: 10g/1L, 30 minutes at room temperature.

Chinese-style infusion: with Gong Fu Cha, 4g/100ml, 90 to 100°C, 20 seconds for the first three infusions, then increase by 5 seconds with each new infusion.

More tips? simply break off a small part of the cake with a knife or Pu Erh pick to recover the leaves. Watch Arnaud Dhénin's video tutorials on Pu Erh tea on our YouTube channel and read all about this tea on his blog.