A basket-aged style of pu'er from Wu Liang Mountain in Yunnan Province, China. This high altitude sheng (raw) pu'er from 2008 has a smooth and slightly sweet flavor starting to show its age.
Wild pu'er means that the trees weren't planted, the leaves were foraged from naturally occurring tea trees in the forest; unkempt and unaltered by human hands. The trees grow in the wild and are undisturbed except for the couple of times per year when tea harvesters climb up their branches to pluck the leaves. Wild pu'er is increasingly rare as more land is developed, but its taste is worth the search to seek it out.
Tasting notes: hops, chestnut, maple, peat moss.
Brewing Guidelines: Gaiwan/Yixing: fill vessel 1/3 full of dry tea leaf. Use 190° spring water. 1st and 2nd infusions: 20 seconds. Add 15 seconds to each additional infusion.
Teapot/mug: use 1 tablespoon of leaf per 8oz of 190° water. Steep for 2 minutes. Add 1 minute to each additional infusion.
