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Wan Gong 2011 Autumn

This Wangong cake produced by Xin Sheng Li Hao was made from trees deep in the forest, 3 hours walk from the nearest village of DingJiaZhai. The trees are very tall and climbing up to pick the fresh leaves is a dangerous job. This tea is exceptional, slightly smokey with an aroma of brown sugar, sweet flavor, creamy mouthfeel, and some of the largest, longest leaves we’ve seen.

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Steeping Instructions:
We recommend using 7g of tea in a 100ml teapot or gaiwan, add boiling hot water. Can re-infuse up to 10 times.

Wan Gong 2011 Autumn

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Wan Gong is one of our favorite puer tea groves, and we've been producing tea there for consecutive years. Compare this tea against our 2014 Spring Wan Gong, 2013 Spring Wan Gong and 2012 Spring Wan Gong for a vertical tasting. You can also compare against our 2011 Autumn Ding Jia Zhai

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