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Wan Gong 2012 Spring

Wan Gong village was abandoned a century ago after reputed cattle thieving led to a massacre of the local community, and now the trees grow in relative isolation, over 3 hours walk from Ding Jia Zhai and Gua Feng Zhai. Tea poaching used to be common here, until the trees were recently distributed between the neighboring villages. This tea has a lovely sweet aroma of meadow flowers, honey and hay. Good to drink whilst young, the pale yellow liquor tastes sweet, with a thin buttery mouthfeel, no astringency, and a gentle, calming chaqi.

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Steeping Instructions:
We recommend 7g of tea leaves in a 100ml brewing vessel. Add boiling hot water. This tea can re-infused at least 10 times.

Wan Gong 2012 Spring

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Buy together with our 2014 Spring Wan Gong and 2013 Spring Wan Gong for a vertical tasting. You can also compare against our 2011 Autumn Ding Jia Zhai and 2011 Xin Sheng Li Hao Wan Gong

This cake has been double wrapped for improved long term storage.

This 357g cake is completely hand processed, stone pressed and naturally air dried.

One of the characteristics of Wan Gong tea is it's long stems and large, thin leaves.

Customer Reviews

An interesting combination

Review by Nick from Psychanaut
Wan Gong totally snuck up on me, since it wasn’t listed in their best sellers, and I’ve heard anyone talking about this village. I bought a sample of it primarily because of the extremely weird and entertaining description which included: Wan Gong village was abandoned a century ago after reputed cattle thieving led to a massacre of the local community..

How can you NOT try a tea with such macabre historical roots??

I’ve only had one big session with these leaves so far and thought they were excellent. It’s the same price as the Spring GS, but I like it better. Being a 3 hours walk from GFZ, it makes sense that it has many of the GFZ characteristics, but a greater spread and dispersive energy that I wager will only get a lot better over time. It’s a really interesting combination of fruity “green” ness with some of the underlying tingling-bitterness ( but not too much) I like–I think Tea Urchin’s description does not quite do it justice. (Posted on 10/28/12)

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