According to legend, Wu Liang was a man, who invented oolong teas by accident by neglecting to dry tea leaves promptly. But Wu Liang is also a mountain in Simao region where mao cha is harvested for producing pu-erh.
This 100 gram only xiao (small) beeng is of private production using pure sun dried mao cha and traditional processing. I got a sample of this tea from owner of www.longfeng.cz – the 2003 Wu Liang pu-erh is one of his exclusive selected teas.
As it’s clearly visible from the leaves, the compression of this minibeeng is very loose; it’s probably stone-molded. Also, the tea is nearly five years old, but from the color of leaves and their smell I can deduce, that it was stored in dry environment all the time. There are mostly green leaves with few tips.
When I prepared this tea for the first time, I used boiling water. The brew was yellow with some chemical smell; the taste was heavy and sharp. I definitely disliked the tea – it’s certainly a good candidate for aging because of the strong taste, but I like somewhat more gentle teas to drink right now.
Since I got a sample only, I couldn’t let this tea age. So next time I prepared it with only 90 Celsius (194 F) water. First two infusions were somewhat smoky, but smokiness dismissed in third infusions and citrus aroma showed up. This tea actually tastes like tea should – the taste is very pleasant, full and round, filling the whole mouth leaving very long fruity sweet and slightly acidic aftertaste.
Using the cooler water this is a very good drink-me-now tea, but thanks for the power of mao cha it is made from it’s also a good candidate for aging. From 5 grams I made 10 very good infusions and I have to admit, that I gave up earlier than the tea.