Wu Liang Shan
Mellow sweet with notes of juicy raisin
Pu Er is the ancient name of a large administration area of five major cities. This area is in Yunnan Province which is a central hub for tea trading. There are two distinct types of Pu Er tea, Sheng Pu (raw Pu Er) and Shou Pu (cooked Pu Er).
Wu Liang Shan is a Sheng Pu and officially a green tea which is made in a classic green tea method (Shai Qing – sun dried). It is pan-fried at a lower temperature to allow some enzymes to continue to ‘live’ in the loose leaf tea leaves and continue the fermentation process later.
Shou Pu (cooked Pu Er) is made by fermenting the already made Sheng Pu with added heat and moisture to facilitate ‘compost’ of the leaves with the assistance of beneficial microbes, making it black tea.
Both types of Pu Er can be aged. However, a common misconception is that Shou Pu is an ‘artificially aged’ Sheng Pu, which is incorrect. They are different teas and Sheng Pu aging does not result in Shou Pu. For more information, please enquire.
Pu Er teas are named after the location where they are grown. Wu Liang Shan (“Limitless, endless mountain”) is the name of one of the two major mountains in the northern Yu Nan tea region and the location of this Sheng Pu. Wu Liang Shan is known for producing pleasant, easy to drink Sheng Pu. This selection is harvested from 200-600 year old tea trees. The picking grade is a bud and 2-3 leaves. This tea is also known as Wuliang Mountain Sheng Pu tea.
Health Benefits: Includes Catechins and Epicatechins which are antioxidants. These compounds belong to a group of plant chemicals called Flavonoids. Polyphenols are present which are also packed with antioxidants. Contains small amounts of natural statin which in medical form is used for lowering cholesterol. Also contains polysaccharides which may decrease blood sugar. The amino acid L-Theanine is present. The caffeine content is less than other types of tea.
Porcelain or clay tea ware (gaiwan/teapot) is recommended. Heat the water to 100°C/212°F. First, warm the teacup and gaiwan/teapot. The tea cake (“tie bing”) is individually wrapped and compressed. Insert a knife into the edge of the cake and gently work the knife lightly up and down to remove a piece. Rinse the tea quickly in the tea vessel with hot water and pour out prior to the first steep.
Gaiwan: Use 8g for 100 ml. 1st to 5th steep 3 seconds. 6th to 9th steep 7 seconds.
Clay Teapot (preferred): Use approximately 4g for 150 ml. Steep 25 seconds. Add 10 secs. each additional steep.