Washan sheng pu'erh — ancient tree raw pu'erh from Awa Mountain, Lincang, Yunnan
$28.00
Sale price  $28.00 Regular price 

Washan 2022

· 25g
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Washan sheng pu'erh — ancient tree raw pu'erh from Awa Mountain, Lincang, Yunnan

Washan 2022

$28.00
Sale price  $28.00 Regular price 
Weight

"Washan" is made up of 2 characters. "Wa" is the name of the minority people that are native to this part of Yunnan and "Shan" means "Mountain". The locals sometimes call it "A Washan". It does not refer to a specific mountain, but rather, an area that is inhabited by the Wa people. This ethnic minority have traditionally been centered around Cangyuan in Yunnan, a remote area that, as recently as the 50's and 60's, the Wa people still inhabited.

Bordering Myanmar, Washan is the source of the mighty Lancang River. The ancient forests here are lush and abundant with wild fruits and vegetables. The area also has many caves that serve as dwellings for wild animals, including Bengal tigers, leopards, gibbons and pythons, many of which still roam the Washan area.

This pu'erh is from 100 to 150 year old tea trees that grow in an abandoned tea garden deep in the jungle. The garden is home to a wide diversity of thriving plants, where even the weeds grow up to 5 feet tall. Thus, the tea trees, in order to compete for sunlight, must grow tall -- some of them reaching up to 16 feet.

Being a young and fresh pu'erh, we appreciate this tea for being simpler and uncomplicated. It is sweet on the palette, with a bright and crisp mouthfeel, and a lingering fragrance of mountain flowers. It is well suited for mornings, as it brings simplicity and a grounding energy. It cleanses the palate and the mind, leaving us feeling refreshed and lighter in spirit.

$28.00
Regular price  Sale price  $28.00

Preparation Guide

Recommended Brewing Vessels

We Recommend

Always use boiling water. Fermented teas need heat to release their nutrients, flavour, and body. When breaking apart a pu'erh cake, separate the leaves rather than using a solid chunk — this way the tea will open faster and infuse more evenly.

Preparation

Water
120ml
Leaves
4 grams
Temperature
100°C

Infusion

First infusion: 5–15 seconds. If the tea is from a compressed cake, allow up to 30 seconds for the leaves to begin opening.

Subsequent infusions: 5–10 seconds. Pour the water in, then pour the tea out as soon as the gaiwan is full.

From the 6th infusion: add 10–15 seconds each time.

Infusions: 8+