One Cake Usage: A 400g tea cake can be divided into approximately 60 servings.
One Serving Size: Use 7g of tea with 180 ml of water (lighter brew) or 8g of tea with 175 ml of water (stronger brew).
Water Temperature: 212°F (100°C)
Brewing Time: 5-10 seconds per steep.
Re-steeping: Brew each serving up to 12-15 times, adjusting steep time as needed.
Cold Brew: After steeping, add ice for a refreshing cold tea.
Origin: Wuliang Mountain, Jingdong Yi Autonomous County, Pu'er, Yunnan, China
Harvest: Summer 2006
Tree Age: 100+ years
Tea Age: 19 years (2006–2025)
Aroma: A complex, wild mountain aroma with subtle hints of smoke, layered with notes of aged wood, honey, and a gentle, mellow aged scent.
Sweetness: The tea liquor offers a delightful sweetness that lingers on the tongue, leaving a lasting, refreshing sensation.
Flavor Depth: ★★★★ (Rich and nuanced)
Mouthfeel: ★★★ (Smooth and full-bodied)
Steeping Potential: ★★★★ (Holds up well to multiple infusions)
Tasting Experience: The first sip greets you with delicate honey and aged notes, followed by a subtle hint of smoke that adds character without overpowering. There is a touch of bitterness, but it quickly transforms into a rich, wild mountain flavor. The finish is smooth, with a pleasant, lingering sweetness and a gentle aftertaste that leaves you refreshed.
Harvesting: Fresh tea leaves are hand-picked from ancient tea trees on Wuliang Mountain, selecting only the best quality leaves.
Withering: The leaves are naturally withered to reduce moisture, allowing the flavors to develop.
Pan-firing: The leaves are quickly pan-fired to halt oxidation and lock in the tea’s distinctive flavor.
Rolling: The tea leaves are rolled to release their juices, enhancing the flavor complexity.
Sun Drying: After rolling, the leaves are laid out to sun-dry, preserving their unique characteristics and preparing them for shaping.
Steaming & Pressing: The dried leaves are steamed and pressed into traditional tea cake shapes, enhancing their aging potential.
Final Drying: The pressed cakes are air-dried to ensure the perfect moisture level for aging.
Aging: Stored in optimal conditions, the tea is aged for 19 years, developing deeper flavors and becoming more precious with time.
Wuliang Mountain 2006 Arbor Ancient Tree Pu'er Tea Cake (Raw, Red Label)
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A Natural Treasure from Yunnan's Untouched Tea Groves
Wuliang Mountain, often called the hidden jewel of Yunnan, is a place where time stands still. Revered by tea masters for generations, its steep, remote terrain has preserved ancient arbor tea trees that flourish in pure, unspoiled nature. Here, at elevations reaching over 3,300 meters, the tea trees draw from mineral-rich soil and the cool mountain mist, producing leaves with a uniquely wild, mountain essence.
This 2006 Red Label Pu’er Tea Cake is made from the leaves of century-old arbor trees, lovingly handpicked and aged for 19 years. The result is a tea that embodies the spirit of Wuliang Mountain—bold yet refined, with an uplifting aroma of honeyed sweetness, subtle hints of aged wood, and a whisper of smokiness. As you brew this tea, the room fills with the fragrance of a sunlit forest, revealing the freshness and vitality of untouched nature.
Let this tea transport you to the high peaks of Wuliang Mountain, where every leaf tells a story of tradition, patience, and the purest expression of Pu’er tea.
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One Cake Usage: A 400g tea cake can be divided into approximately 60 servings.
One Serving Size: Use 7g of tea with 180 ml of water (lighter brew) or 8g of tea with 175 ml of water (stronger brew).
Water Temperature: 212°F (100°C)
Brewing Time: 5-10 seconds per steep.
Re-steeping: Brew each serving up to 12-15 times, adjusting steep time as needed.
Cold Brew: After steeping, add ice for a refreshing cold tea.
Origin: Wuliang Mountain, Jingdong Yi Autonomous County, Pu'er, Yunnan, China
Harvest: Summer 2006
Tree Age: 100+ years
Tea Age: 19 years (2006–2025)
Aroma: A complex, wild mountain aroma with subtle hints of smoke, layered with notes of aged wood, honey, and a gentle, mellow aged scent.
Sweetness: The tea liquor offers a delightful sweetness that lingers on the tongue, leaving a lasting, refreshing sensation.
Flavor Depth: ★★★★ (Rich and nuanced)
Mouthfeel: ★★★ (Smooth and full-bodied)
Steeping Potential: ★★★★ (Holds up well to multiple infusions)
Tasting Experience: The first sip greets you with delicate honey and aged notes, followed by a subtle hint of smoke that adds character without overpowering. There is a touch of bitterness, but it quickly transforms into a rich, wild mountain flavor. The finish is smooth, with a pleasant, lingering sweetness and a gentle aftertaste that leaves you refreshed.
Harvesting: Fresh tea leaves are hand-picked from ancient tea trees on Wuliang Mountain, selecting only the best quality leaves.
Withering: The leaves are naturally withered to reduce moisture, allowing the flavors to develop.
Pan-firing: The leaves are quickly pan-fired to halt oxidation and lock in the tea’s distinctive flavor.
Rolling: The tea leaves are rolled to release their juices, enhancing the flavor complexity.
Sun Drying: After rolling, the leaves are laid out to sun-dry, preserving their unique characteristics and preparing them for shaping.
Steaming & Pressing: The dried leaves are steamed and pressed into traditional tea cake shapes, enhancing their aging potential.
Final Drying: The pressed cakes are air-dried to ensure the perfect moisture level for aging.
Aging: Stored in optimal conditions, the tea is aged for 19 years, developing deeper flavors and becoming more precious with time.