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Wuliang Arbor Cake (2010)

Wuliang Arbor Cake (2010)

MyTeaPal Club

Type
Shou Pu'er
Origin
Wuliangshan, Lincang, Yunnan Province, China
Cultivar
Da Ye Zhong (lit. Big Leaf Varietal)
Elevation
Above 2000m
Steeping instructions
100˚C/212˚F. Rinse once for 5-10s. Gongfu style, 1g : 25ml, 30s+10s. Western style: 1g : 80ml, 2min+1min. Also suitable for being boiled or kept in thermos at 1g : 200ml ratio.
Description
Wuliangshan is a mountain located mostly in Nanjian county of Yunnan, while this tea’s leaves come from the southern part of Wulianshan belonging to the northern part of Lincang city near the Lancang river. The leaves are from arbor trees, taller and more robust than small trees but younger than gushu (ancient trees). Among the 5 Shou puerh teas from this month, this is the only one from Lincang, one of the 3 major puerh production areas besides Menghai and Pu’er. However, back in 2010, this tea was fermented in Menghai (where shou puerh was invented) like the other 4 teas from this month, because Menghai has mature fermentation techniques and the water there is suitable for producing good flavors during the Wo Dui process. Pressed on December 26, 2010.

Shipped in October 2022

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