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I have never shared with you any semi aged tea. Looking into my personal collection I found few big bags of 2010 maocha stored till 2017 in natural Taiwanese storage. Tea was produced from old arbor trees of purple bud varietal camellia sinensis assamica growing at very high altitude in Wuliang Mountain. It’s not gushu – just quite old (around 100 year) and healthy mountain trees. The taste and aroma are simple but clear: wood, fresh hay, rainy forest herbal scents. The tea has a really sweet long lasting aftertaste. Energy: still powerful, invigorating and cooling. I suggest to brew this tea using bigger amount of leaves even 8g for 100ml!

Origin: Wuliang Shan, Yunnan, China.

Vintage:  March 2010

Cultivar: Camellia Sinensis var. Assamica – Purple Tree varietal

Age of trees: around 100 year old trees. 



Temperature of water and amount of leaves: 100 C 6,5g/100ml.
Suggested brewing method: Yixing clay teapot or gaiwan of low capacity. First, you should pre-heat empty teapot/gaiwan and tea cups with boiling water. When the teapot is warmed, then you put the tea leaves in. After smelling hot and dry leaves in the pot, rinse the tea for 10s seconds using boiling water and afterwards pour out all the water from your pot. The process of rinsing tea leaves is often defined as a waking the tea and is very important for quality of next brewings. First drinkable infusion should be very short- not more than 10-20 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


50 g, 100 g


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