Our 1993 Wild Leaf comes from the ancient tea trees that have grown for hundreds of years on the mountainous slopes of China's Yunnan province.
Harvested and crafted by the aboriginal people of Yunnan, the tea is a "sheng" or raw pu-erh - aged naturally - with time as the only catalyst transforming the tea from its nascent state as "mao cha" to its current rich mahogany color.
While we are unclear as to the source mountain for this tea, we do know that about seven years after harvest, the tea was acquired by a family friend and brought to Guangzhou to be stored at his tea house until we acquired it in 2006. The six years spent in Guangzhou accelerated the aging of the tea, giving it a darker, mahogany color and creating an exceptionally smooth tea. Bringing it to the relatively drier San Francisco climate slowed the tea's headlong march into one-dimensionality, allowing more complex notes to develop.
The result is a tea that is uncharacteristically light and sweet. Steeped longer, the tea becomes creamy, with a heavier, yet remarkably smooth body.
BREWING GUIDE
Infuser Cup
Water Temp 212 ° F
Steep Time 2 min
Tea Bowl
Water Temp 212 ° F
Gaiwan / Teapot (6 oz.)
Water Temp 212 ° F
Steep Time 1 min 45 sec
Teapot (12 oz.)
Water Temp 212 ° F
Steep Time 2 min
Well aged pu-erhs tend to be easy to brew because the range for "acceptable brewing" is quite wide. Shorter brew times will yield sweetness, while longer brew times will produce a thicker richer tea. Either are acceptable.
Our Wild Leaf 1993 is no exception. Because of its age, we suggest a longer 5 second rinse time before the initial brew.
To brew, use 4 grams of tea leaves with water at a full boil, add water and allow to sit for 5 seconds before discarding the rinse. We recommend a 1 minute 45 second first brew, adding 30 seconds on subsequent brews.
