EN
Wu Mo "Seven Sons" is a refined shu pu-erh with the first hints of aging. It is made at the small Wu Mu factory from Menghai raw material harvested in 2018, and "Seven Sons" (qi zi) is the classic name for pressed cakes of this type.
The tea is a blend that combines a refined flavor with consistent quality. It is a good everyday shu pu-erh: approachable, pleasant and soft, easy to brew in a mug or thermos as well as gongfu style in a Yixing teapot.
Characteristics
- Type: shu pu-erh, pressed cake
- Factory: Wu Mo (Wu Mu)
- Raw material: Menghai, 2018 harvest
- Cake weight: 357 g
- Leaf: medium and large, with a small amount of buds and stems
Aroma and Taste
Dry leaf: soft and calm, spicy and woody, with light nutty shades and a pleasant touch of tartness.
Liquor: a balanced, clean and rounded bouquet in the classic Menghai style: nuts, wood, spices and berries with creamy touches.
Aftertaste: velvety, sweet and long-lasting.
Why You'll Love It
A handsome cake of uniform raw material with a clean break. The tea feels refreshing and gently energizing, and suits the morning and an active day. The flavor unfolds gradually, in soft shades and half-tones.
How to Brew
Gongfu brewing (short infusions):
- Teaware: porous clay for shu pu-erh or thick-walled porcelain
- Water: 95–98 °C; 4–5 g of tea per 100 ml
- The first infusion is a rinse, then infuse for 5–10 s, adding 10–15 s each time
- The flavor holds for 5–6 infusions
Western-style brewing (teapot):
- Teaware: a large glass or porcelain teapot
- Water: 95–98 °C; 4–6 g of tea (1.5–2 tsp) per 500 ml
- Warm the teapot, add the tea, rinse with boiling water and pour it off
- Add boiling water, cover with the lid and steep for 5–6 min
Storage
Keep the whole cake in paper or kraft packaging in a dry, well-ventilated place free of foreign odors and direct light. Do not store the tea in airtight plastic: pu-erh needs air.
