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Canton Raw: Wu Jia Zhai 2012

A small puerh cake pressed for Canton in the remote mountains of Yunnan .
This raw puerh cake is made entirely of the 2012 first flush leaves from wild, high-growing tea trees that are up to 80 years old. The liquor has a bright, fresh aroma that, within a few years, will age gracefully into a cake with sweet orchid notes. The taste is brisk with the lightest astringency. It will mellow, maturing into an excellent and refined puerh tea.

Leaves picked from wild, native puerh trees that have been growing at high altitudes in Yong De for hundreds of years.

Buying Options

£10.00
£0.13 per serving

*Based on a 5g serving, infused 4 times

Canton Raw: Wu Jia Zhai 2012

Reviews (1)

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Nice balance of bitterness and astringency

Review by SoCam

2

/ 5

Nice balance of bitterness and astringency but quite smooth with a slight smokiness. Not my favorite out of the 5 Single mountains on Offer but still a nice Yong De tea.

(Posted on 1/11/13)

Learn More

Chinese Name 2012年春武家寨
Country China
Year of Production Spring 2012
Factory Wu Jia Zhai village tea collective
Harvesting Area Wu Jia Zhai village, Yong De county of Lincang prefecture
Puerh Type Beeng Cha (cake)
Varietal Camellia Sinensis var. Assamica
Leaf Appearance 1 leaf to 1 bud ratio. Stout with silver tips, small leaf size due to high altitude spring tea
Quick Brewing Instructions Use the gongfu style. A small teapot (or small amount of water) with 3-4 g of tea and hot water: 95°C (203°F) infused for just 20 secs. Reinfuse at least 6 times.

Read more about Puerh Tea in Canton Tea School.

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