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2003 Wu Liang Mountain Wild Arbor Pu-erh | ||
| Genre: Loose Shu/Black/Cooked/Ripe | ||
| Factory: Fo Cha Ji | ||
| Vendor: Yunnan Sourcing | ||
| Reviewed by Mike Petro on 06/25/2006 | ||
| Background | A high end and rather expensive cooked puerh. Made by a Taiwanese collector who is known for being very particular about every step in the process. | |
| Dry Leaf Appearence: | Small brownish black leaf with gold highlights | |
| Water to Leaf Ratio: | 7 gr of Leaf in 175 ml of water | |
| Brewing Method: | Gungfu in 175ml Yixing pot. Short 15s rinse. Used Shenandoah Mountain spring water, the spring is about 20 miles from my home. | |
| Wet Leaf Appearence: | Very small high grade leaf. | |
| 1st Steep | 45s:strong deep rich wood, dry mouthfeel, molasses or caramelized brown sugar in the finish | |
| 2nd Steep | 30s: more balanced, wood, mushroom, prune, something charred although pleasantly so, and caramelized sugar in the finish. | |
| 3rd Steep | 45s: The tea is coming into its own now. Very well balanced, mulch, sweetness, and finish. | |
| 4th Steep | 60s: Even better, sweeter, extremely well balanced. | |
| Subsequent Steeps | Faded fast after 5 steeps. | |
| Conclusion | This was a really great cooked puerh. It was extremely well balanced with virtually no harsh notes at all. My only real complaint was that I didnt get 10 full powered steeps out of it. | |
| Sorry, no Photos | ||