EN
Shu Pu-erh "Wuji" (Chinese 普洱五级, pinyin pǔ’ěr wǔjí, "grade 5 pu-erh") from 2006 is an aged loose leaf dark shu pu-erh from Xishuangbanna. Over the years of storage it has gained a depth of flavor and aroma that young teas do not have, and it has become a favorite of those who value dark, soft, cozy infusions.
The number "5" in the name indicates the grade of the raw material: the tea is made from more mature leaves. They give a rich taste with earthy and woody notes and make the pu-erh stable for long storage. Xishuangbanna is a prefecture in southern Yunnan, known for its long tea traditions, humid climate and rich soils.
Characteristics
- Type: shu (dark) pu-erh, loose leaf
- Region: Xishuangbanna, Yunnan
- Year: 2006
- Raw material grade: 5th (mature leaf)
- Leaf: dark brown with reddish flecks, whole and slightly broken
- Flavor: soft, velvety, with dried fruit, nuts and wood
Aroma and Taste
Dry leaf: a deep, rich aroma with notes of dried fruit, wood and light earthiness.
Infusion: dark brown with ruby glints; after brewing, caramel, nuts and a sweetish spice appear. The taste is velvety and warm, with dried fruit and wood.
Aftertaste: long, with soft earthy and spicy shades.
Why You'll Love It
"Wuji" is warming and relaxing, so it is especially pleasant in the cold season and during unhurried evening hours. The tea holds up to 10–12 infusions, and each one opens a new side of the flavor. The loose leaf form is convenient: you can measure a portion exactly and do not need to break leaf off a cake.
How to Brew
Gongfu brewing (gaiwan or Yixing teapot, 100–120 ml):
- 6–7 g of tea, water 95–100 °C
- the first infusions are short, 5–10 seconds, to open the aroma without extra bitterness
- then gradually increase the time
Western-style brewing (200 ml teapot):
- 3 g of tea, water 95–100 °C
- steep for 3–5 minutes
Storage
Store in a dry, cool place, away from light and foreign odors, in a tightly closed jar.