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This tea comes from forested area near the Walong village in Man Zhuan “terroir”.
The trees are all above 100yrs old but many of them are older than 200yrs. This is small forest spot with tea trees growing in natural ecosystem. Leaves were picked in late April and pressed in November 2022.
Like in our Yiwu cake trees have many trunks because of cutting them in the past but now they are quite high. You need to climb the tree to pick the leaves (look at the photos).
Leaves are thick and big and they are also darker than most of leaves you can see in young puerh. After washing the leaves with boiling water you can smell beautiful notes of blackberries mixed with something creamy. Very pleasant. First two brews are rather smooth but the mouthfeel is amazing – the mouth and tongue are coated with pleasant balanced tingling bitterness transforming into vibrant sweetness. Lid of the gaiwan smells like honey- thick and sweet.
Walong teas are famous because of power and bitterness but I think this tea has the power and balance at the same time. The bitterness does not steal the show. It shares the “space” with fruity and creamy notes combined with hints of honey and notes reminding me the mountain forest in the summer.
Walong teas are starting to show full taste “palate” after few years of storage but drinking it now is also pure pleasure.
And electric bitterness is dancing on my tongue after finishing the session 20 minutes ago.

Origin: Walong, Man Zhuan, Xishuangbanna, Yunnan, China.

Vintage/Harvest: April 2022

Tea Varietal: Camellia Sinensis var. Assamica

Age of the trees: 100-300 years old.


Temperature of water and amount of leaves: 100 C 6-7g/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 5-10 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. Main aim of waking the tea is to remove caffeine and eventual pollution from old tea aged for many years. First drinkable infusion should be very short- not more than 10-15 second. We suggest to increase brewing time for 5-10 seconds in each next brewing.

Additional information


14g, 200g cake, 30 g, 50 g, 100 g


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