Gushu Bai Ying Shan, Sheng Puerh 2019
Gushu Bai Ying Shan / / Sheng Puerh / / 2019
From Bai Ying Mountain Village, Wu Liang Mountains, Yun County, Lincang, Yunnan Province, China.
25g Sample or 200g Cake
This tea has a loose pressing that’s good and fat, we also find a 200g size cake is so approachable and a good amount to really get stuck into its easy going nature and enjoy to the fullest. Its large leaves are a mix of bright & forest greens with an even distribution of silvery buds. The aromas released are just awesome, expect full fruity nuances and bold woodland tones. A good thick quality to the tea soup that’s a muted coppery orange colour. There’s some satisfyingly deep complex flavours going on, giving smooth subtle fruit flavours, earthy notes, a great woody depth and touches of pleasant astringency, enjoying a rich mouthfeel that provides a long lasting taste. Good processing, and a good, clean storage. Perfect for enjoying now or suitable for ageing.
Early in the new season the freshest leaves and buds are harvested in Spring, April '19 grown from the Yunnan Big Leaf cultivar at the high elevation of 1800m. From old trees ranging from 300-500 years of age that are growing in a low nitrogen high mountain humid environment, ideal conditions for the tea trees to flourish that also benefit from mist arising from the Lan Cang river below, Bai Ying village and growing area being situated in northeasterly position enjoying daylong ample bright sunshine. Bai Ying Mountain is a branch peak of the wider Wu Liang mountain range and it is considered that the Yunnan old tea trees originate from this area and boasts many ancient trees the area also has claims to be the home of Yunnan Big Leaf cultivar, though several other cultivars are also grown here.
Brew Guide For Cup ~ Gong Fu Style
Tea 3 teaspoons (8g of tea)
Water/Temp 100ml / 85*c
Brew time 1st a quick rinse of leaves, pour away, 15-20 seconds + for infusions thereafter
Reinfuse leaves to taste 4 - 6 times +
If purchasing a tea cake, Preparation:
With care, prise the cake apart using a sharp knife or pick. Gently prise the required amount of leaves from the cake, taking care not the break the leaves. Then separate into loose leaves, and you're ready to brew.