Wild tea

Xiangzhuqing 2020

To the Pu'er lover, these spindly, dark green leaves may seem to push the envelope of what can be classified as Sheng Pu'er: the tart liquor they produce resembles certain green teas and lightly-oxidized oolongs, a fresh flavor that almost takes the 'fermented' out of 'post-fermented'. Yet this surprising mao cha, plucked from wild-growing, old tea trees, has more in store, as the tropical tang of pineapple subdues into the softer fruitiness of papaya and the sweetness of acacia honey, while a pungent aroma of charcoal leaves a hint of smokiness in the aftertaste.

These 'wild teas', produced from an area which may contain the oldest cultivated tea tree in the world, represent a completely different and truly rewarding perspective on Pu'er compared to teas from larger factories. Longer storage may develop the leaves even further.

  • ORIGIN:  Xiangzhuqing, Fengqing, Lincang, Yunnan, China
  • HARVEST TIME:  2020
  • TASTE:  Papaya, acacia honey, charcoal
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Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.