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A high-mountain first-flush Spring 2014 from Wu Liang, pressed in 2015 and Kunming-stored since. Sourced from Yangmeishu (杨梅树) village gardens around ~2,000 m in the Wu Liang range (Jingdong County), among the highest pu-erh zones in Pu’er/Simao. At this elevation, many trees show a naturally occurring small-/large-leaf hybrid character, yielding thick, burly leaves with stamina. Remote access has kept the environment pristine, and historically kept maocha prices below comparable Banna teas, making this a notably high-value, high-altitude sheng. Why it’s special Altitude & purity: Grown around 2,000 m on the Wu Liang ridgeline; clean gardens with minimal interference translate to clarity in the cup. Kunming dry storage: Slow, steady development that preserves fragrance, texture, and structure. Comfort-first profile: Wu Liang’s signature orchid-leaning aromatics with low bitterness/astringency and a warming, viscous body. Built to age: Already harmonious; poised to keep layering honeyed grain and florals over time. Tasting notes Aroma: Orchid (兰香) and wildflower over warm grain and light meadow honey. Liquor: Pale gold to light apricot; silky–viscous with bright clarity. Flavor: Grain-beer / barley-malt impression with soft honey and cane; very modest green bite; gentle stone-fruit hint in later steeps. Finish & feel: Comfortably warming mouthfeel; long, lubricating shengjin with a clean, sweet aftertaste; virtually no harsh astringency. (Brews evenly across 8–10 infusions without spiking or dropping off, true to healthy, high-elevation material.) Origin & processing Mountains / County: Wu Liang Mountains, Jingdong County (borders Lincang & Dali) Village / Elevation: Yangmeishu, ~2,000 m Leaf character: High-altitude sinensis × assamica hybrid Season: First flush – Spring 2014 Pressing: 2015 Format: 357 g cake Brewing guide (Great water helps; keep early steeps short to highlight florals and sweetness.) Gongfu (recommended) 6 g / 100 mL 98–100 °C (208–212 °F) Quick rinse, then 5s • 8s • 10s • 12s • 15s , increasing gradually for 10+ infusions . If you want more grain sweetness and less green snap, pour at 95–96 °C . Western 3–4 g / 300 mL (10 oz) 95–98 °C • 2:00–2:30 2–3 infusions , adding 20–30s each round. Grandpa style 1–1.2 g / 100 mL , 90–95 °C Top up as you sip, easygoing, honeyed grain with orchid lift. Pairing & occasions Lovely with plain nuts, lightly salted crackers, or mild cheeses so the orchid/grain sweetness shines. Great as a daily drinker with enough altitude class for slow, contemplative sessions. Consider side-by-side with other Wu Liang productions/years for a educational session! In Summary Caffeine: Medium-High Aging: Expect more honeyed grain, deeper florals, and an even silkier feel over the next several years. Longer term aging (more than 15 years) will gradually increase the complexity of aromas and flavors! Name: Yun He Zhen “Wu Liang Ancient Rhyme” Raw Pu-erh (Sheng) Vintage / Press: 2014 first flush • 2015 pressing Region: Yangmeishu Village, Wu Liang Mountains, Jingdong (Yunnan) Elevation: ~2,000 m Storage condition: Kunming Weight: 357 g per cake In short: A high-altitude Wu Liang classic, orchid perfume, honeyed grain sweetness, and a viscous, warming mouthfeel, already beautifully composed from Kunming storage and primed to develop with time. Spend $220 or more and get a 357 Gram cake of 2014 Yun He Zhen "Wu Liang Ancient Rhyme" Raw Pu-erh Tea Cake FREE! Click on link for code and details!
