Product Overview
Wu Liang Shan translates to “limitless, endless mountain.” It is one of the two major mountains in the northern Yun Nan tea region and the location of this black tea. The Wu Liang Shan region is known for producing pleasant, easy-to-drink tea. We love this tea for its daily drinking abilities, a mellow, pleasant, easy-to-drink go-to.
This batch comes from leaves meticulously hand-harvested from ancient tea trees deep in the woods. Grown at a very high altitude of around 2,000m. Large-leaf Assamica Da Ye Zhong cultivar leaves are traditionally used for making Puerh. A bud and two leaves are harvested in the early Spring. Dry leaves are brown in color with golden tips. It has a very distinctive and mesmerizing floral and fruity aroma with wild forest flavors and a strong Qi.
The taste is sweet and complex with a faint and pleasant astringency and a cooling citrus aftertaste that lingers for a long time in your mouth. The fermentation aspect adds an intriguing and appealing dimension to this tea that is quite unique among black teas from Yunnan. The taste is robust, similar to Darjeeling thanks to its muscat quality. It has an exquisite earthy taste with notes of aged oakwood, nutmeg, longan fruit, dates and dark muscovado sugar. It is a sweet and lively tea with notes of honey and licorice enjoyed as either a hot or iced tea.
Brewing Guide: Use a round tablespoon or about 3-4 grams for 8-12 ounces of water at a temperature right up to boiling. Boiling water will bring the leaves flavors out quickly. To heighten first steep flavors, rinse the leaves briefly with boiling water, pour off, let the leaves steam for a few minutes and re-infuse. We suggest a steep of 3 minutes to experience the variety of flavors offered. Longer steeps of 3 + minutes will give more body to the cup. Leaves will steep multiple times.
cold brew: 2 heaped teaspoons per cup added to a cold brew pot or flask. Pour over cold water and allow to steep for at least 60 minutes in the refrigerator.