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Canton Single Mountain Puerh: Wu Jia Zhai 2012
Canton Single Mountain Puerh: Wu Jia Zhai 2012
This production of the Wild Arbor raw puerh tea cake is made entirely of the 2012 first flush leaves from 60 to 80 year old wild tea trees growing at an altitude of 1800 meters above sea level. The leaves are picked from mixed large and small leaf original native varietals that have been growing at high altitudes in Yong De for hundresd of years. Wu Jia Zhai is a small village in the mountains of Yong De county in Lincang and is a neighbour to the better known Mang Fei mountain.The liquor has a bright, fresh aroma that will age gracefully into a cake with sweet orchid notes within just a few years. The taste is brisk with the lightest astringency that will mellow and develop into an excellent and refined puerh tea.
| 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. |
