Origin: Wa Shan, Cangyuan county, Yunnan province, China
Cultivar: Mengku Da Ye Broad Leaf & Fengqing Da Ye Broad Leaf
Elevation: 1600-1800
Harvest:
March - April 2022This Shu Pu’er tea is produced by the artisans at the Wa Shan Organic Ecological Tea Garden in Cangyuan County, on the border with Myanmar and Yunnan’s Lincang territory.
This tea is made from two prominent cultivars of the regions: Mengku Da Ye and Fengqing Da Ye. These strains of the ancient broad leaf Yunnan and are known for their rich content of catechins and aromatic compounds that lend to the superb fermentation performance of Pu’er and black teas.
Our Wa Shan Shu Pu’er is crafted from spring-harvested buds and processed by pile-fermenting for 75 - 80 days, which is a little longer than usual due to this tea being fermented in the high mountain where the transformation takes more time. The slower fermentation yields a smooth and complex flavor that evokes chocolate, dark barley malt and porcini mushroom.
Like a fine wine that is properly vintaged, this Pu'er tea has developed well. We kept this vintage in Guangzhou since 2018. It is ready to drink now and perhaps at its peak flavor.
Add 8g - 9g to a Gaiwan or Gongfu teapot (per 150ml-200ml).
Use 212°F boiling water.
Briefly rinse leaves for 5 seconds. Decant and discard this rinse infusion.
Proceed to infuse the tea using boiling water. Enjoy each infusion individually and savor the flavors of each round.
Decant 1st, 2nd, 3rd and 4th infusions after 45 seconds. The tea infuses fast and gives out its strength in the beginning of the session. Brew the tea several times until the taste weakens. Increase the infusion time to your taste preference after you become familiar with the tea.
