Wild tea

Xiangzhuqing 2017

This mao cha is remarkable from the very first moment: the tangled, pleated leaves are a deep, dark green, yet interspersed with pale flashes of red and yellow; the aroma is tangy, but the touch of hot water expresses an almost indefinable pungency, somewhere between mulched wood and an open barbecue. Its several years of ageing have not been for nothing, however, and its brazen face wears down over a few infusions to expose a gentler, wooden character, with a mild note of cedar and an emergent viscosity and sweetness like muscat grape juice.

Made from uncultivated, old tea trees by small scale farmers, this is a wild tea that needs no taming, only time. The same production from 2020 is available and offers a fresher, but no less bold, aspect.

  • ORIGIN:  Xiangzhuqing, Fengqing, Lincang, Yunnan, China
  • HARVEST TIME:  2017
  • TASTE:  Cedar, muscat grape, barbecue

Preparation

IN THE TEAPOT
  • Quantity: 6g / 500ml
  • Water temperature: 100°C
  • Infusion time: 5 min
GONGFU CHA METHOD
  • Quantity: 5g / 100ml
  • Water temperature: 100°C
  • Several short infusions

Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second.
For best results in gongfu cha, brew in a Yixing teapot.