About 2016 Wuliang Mountain Ripe Pu-erh Tea Cake 357g

This 2016 Wuliang Mountain ripe Pu-erh tea cake is currently in its mid-stage of maturation. The leaves are sourced from mountain tea gardens in the Wuliang Mountain range, where older trees and high internal vitality support a light to medium fermentation style. After nearly ten years of natural ageing, the early fermentation aromas of young ripe tea have fully dissipated, resulting in a stable and well-integrated profile.
Wuliang Mountain tea leaves are naturally rich in tea polyphenols, amino acids, and organic compounds. As a result, the liquor displays gentle notes of ripe fruit and plum layered over the classic earthy and aged character of ripe Pu-erh. The mouthfeel is smooth, rounded, and well-structured.

Appearance & Taste

2016 Wuliang Mountain Ripe Pu-erh Tea Cake 357g

The tea cake is well-shaped with even compression. The dry leaves range from deep brown to chestnut in colour, with clear structure and good leaf integrity, reflecting natural mid-aged maturation. When brewed, the liquor is deep red and bright. On the palate, it is mellow and smooth, with a full, refined body. Subtle ripe fruit and plum notes sit above the earthy, aged base, while sweetness becomes more pronounced in later infusions, leaving a lingering and clean finish.

Taste: Chen, Earthy, Fruity, Woody

Brewing Guide

Tea Cup

2 teaspoon(s)

100°C (125ml)

3-4 mins

Enjoy!

Glass

4 tsp

100°C (250ml)

3-4 mins

Enjoy!

Teapot

8 tsp

100°C (500ml)

3-4 mins

Enjoy!

Kongfu Style

Warm the Gaiwan/tiny teapot with hot water; discard the water afterward
Add 1g Pu’er tea for every 50ml of water (recommend 7g-10g tea leaves, adjust by personal taste)
Pour hot water (100 °C) into the clay teapot / Gaiwan, tilt it, slowly rotate it two times and quickly discard the water (this step is for waking up tea leaves and stimulating the special aroma of the Pu’er tea)
Refill clay teapot/Gaiwan with hot water
Infuse tea for around 10s – 20s for the first brew, extending an extra 20s infusion time for the following brew.
Pour the steeped tea into a serving cup and divided into small teacups and serve
Repeat 8-15 times depending on personal taste.

Origin

Wuliang Mountain is located in southwestern Yunnan, with varied elevations, frequent cloud cover, a warm and humid climate, and soils rich in organic matter. Tea trees here are typically older and grown in mountainous environments, allowing the tea to retain depth and complexity through fermentation and ageing, and giving Wuliang Mountain ripe Pu-erh its distinctive mountain character and ageing potential.