Wu Liang Shan 無量山

Wu Liang Shan is one of the two major mountains in the northern Yun Nan tea region and the location of this Sheng Pu. We love this tea for its daily drinking abilities, a mellow, pleasant, easy-to-drink go-to.

Pu Er teas are named after the location where they are grown. Wu Liang Shan is the name of the mountain, as well as this tea. This terroir is known for producing pleasant, easy-going Sheng Pu.

We often taste mellow and sweet notes of dried fruits and cooked bamboo.

Wu Liang Shan is made of Qun Ti Da Ye Zhong (Heirloom Large Leaf) material. Pu Er making follows a typical green tea process; that's why it is academically classified as a sun-dry green tea. Pu Er picking is usually one bud with two or three leaves. The teas are generally shade wilted to lose some moisture before being wok-fried in a large batch. The large batch of Pu Er being processed each time is the "mistake" that causes the tea's enzyme not to be damaged thoroughly, providing the basis for aging Pu Er later on. The hot and moist tea leaves are then rolled and shaped quickly before being evenly spread out under the sun to dry. Aggressively intense sun is the most preferred in Pu Er making.