Wuliangshan 2007 Raw Puer

Wuliangshan • Sheng Pu-er (Spring 2007)

Naturally aged sheng puer made from spring raw material harvested in the Wuliang Mountains, in the north-central mountain ranges of Yunnan.

Its aroma features honey, mountain flowers, and dried apricot; its taste offers clean minerality, pine resin, cedar, and subtle tobacco notes. The sip starts silky, then an elegantly firm astringency and camphor coolness open the way for a long-lasting, sweet aftertaste.

Origin & Character

Origin: Wuliangshan, Yunnan (China). Teas from this region often exhibit a lighter, more floral-fruity character than those from southern mountains; this 2007 lot beautifully exemplifies this: clean, well-ordered aromatics, a well-built body, and a long finish.

Processing & Aging

Classic sheng processing: withering, gentle wok-frying, rolling, sun-drying – followed by natural post-fermentation. Over the years, it has mellowed, most of the green edge has softened, and the aroma and aftertaste have deepened.

Flavor Profile

• Aroma: honey, mountain flowers, dried apricot, cedar, subtle tobacco.
• Taste: apricot-herbaceous opening, clean minerality, resinous-woody layers, mild caramel sweetness.
• Texture: silky and full, lively, "dry" mountain feel.
• Finish: long-lingering camphor coolness, sweet "hui gan".
• Mood: focused, clear, meditative – reveals most of its facets with many short infusions.

Brewing Suggestions

Asian (gongfu): 5–6 g / 100 ml, 95–98 °C. Short rinse, then starting from 8–12 seconds, many short infusions (6–10+). In later rounds, gradually increase steeping time (by 2–3 seconds), temperature can remain high. A thick-walled gaiwan or a smaller (120–150 ml) clay/porcelain teapot is recommended.

Western: 2.5–3 g / 250 ml, 95–96 °C, 2:30–3:00 minutes; second infusion 3:30–4:00 minutes. Clean, round, slightly astringent, long sweet aftertaste.

Water & Equipment

It reveals its purest character with soft, low-mineral water. Wuliang mountain sheng also performs beautifully in thick-walled porcelain or neutral, lightly fired Yixing clay.

Tip

If the astringency is sharper in the early infusions, reduce the water temperature to 92–94 °C or shorten the steeping time. The depth of aroma and flavor fully develops in the 3rd–6th infusions.