Wuliangshan 2007 sheng

Wuliangshan • Sheng Pu-er (Spring 2007)

Naturally aged Sheng Pu-erh made from spring raw materials picked in the Wuliang Mountains in the north-central mountain ranges of Yunnan. The aroma is of honey, mountain flowers and dried peach; the taste is of pure minerality, with notes of pine resin, cedar and delicate tobacco. The sip starts silky, then elegantly tight astringency and camphorous coolness give way to a long, sweet aftertaste.

Origin & character

Origin: Wuliangshan, Yunnan (China). Teas from this region often have a lighter, floral-fruity profile than those from the mountains further south; this 2007 batch exemplifies this: clean, orderly aromatics, well-structured body, and a long finish.

Processing & ripening

Classic sheng process: wilting, wok-gentle heat treatment, rolling, sun drying – then natural post-ripening. Over the years, it has become rounder, the greenish edge has mostly cleared up, and the aroma and aftertaste have deepened.

Flavor profile

• Aroma: honey, mountain flowers, dried apricots, cedar, fine tobacco.
• Taste: peachy-grassy opening, clean minerality, resinous-woody layers, slight caramel sweetness.
• Texture: silky and full, lively, “dry” mountain feel.
• Finish: lingering camphoraceous coolness, sweet “hui gan”.
• Mood: focused, clean, meditative – shows most of its face with many short pours.

Preparation suggestions

Asian (gongfu): 5–6 g / 100 ml, 95–98 °C. Short rinse, then many short pours (6–10+) starting at 8–12 seconds. In later rounds, gently extend (every 2–3 seconds), the temperature can remain high. A thick-walled gaiwan or smaller (120–150 ml) earthenware/porcelain pot is recommended.

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

Water & tool

It opens most clearly with soft, low-mineral water. Wuliang Mountain sheng sounds beautiful in thick-walled porcelain or neutral, lightly roasted yixing pottery.

Tip

If the astringency is more pronounced in the early infusions, reduce the water temperature to 92–94 °C or shorten the steeping time. The depth of aroma and flavor is most fully developed in infusions 3–6.

50 gram bag