Shu Puer 2006 "Wuji" (5th category Puer)

Shu Pu'er 2006 "Wuji": Treasure from Xishuangbanna

Shu Pu'er 2006 "Wuji" (Chinese: 普洱五级, pinyin pǔ'ěr wǔ jí) is a unique representative of Chinese tea, which over the years of storage has acquired a special depth of taste and aroma. This tea belongs to the 5th category of raw materials, which indicates the use of mature leaves, which give the drink richness and characteristic velvety. Produced in the Xishuangbanna Dai Autonomous Region, famous for its ancient tea traditions, this pu'er is a real treasure for connoisseurs of aged teas.

Features of the production region

Xishuangbanna Dai Autonomous Prefecture, located in the south of Yunnan Province, is famous for its ideal conditions for growing tea. High-altitude plantations, humid climate and rich soils create a favorable environment for the growth of tea trees. It is here that the raw materials for many famous pu-erhs, including "Wuji", are collected.

Characteristics of Wuji tea 2006

Raw material category: Wuji tea belongs to the 5th category, which means that more mature leaves are used. Such raw materials give the tea a rich taste with pronounced earthy and woody notes, and also make it more resistant to long-term storage.

Appearance: The tea leaves are dark brown with reddish inclusions, which is typical for well-aged Shu Puer. The leaves can be either whole or slightly broken, which does not affect the quality of the drink.

Aroma: Dry tea has a deep, rich aroma with notes of dried fruit, wood and a slight earthiness. After brewing, the aroma opens up, adding hints of caramel, nuttiness and sweet spice.

Taste: The taste of Wuji tea 2006 is soft and velvety. The infusion has a rich dark brown color with ruby reflections. The taste is dominated by warm notes of dried fruits, nuts, wood and light sweetness. The aftertaste is long, with pleasant earthy and spicy shades.

Energy and Effect: Aged Shu Puer, such as "Wuji", has a warming effect and promotes relaxation. This tea is ideal for the cold season, as well as for those who appreciate a calm and meditative tea party.

Brewing recommendations: For brewing Wuji tea, it is recommended to use the steeping method in a gaiwan or a Yixing clay teapot. The water temperature should be around 95–100°C. The first steeps should be short (5–10 seconds) to reveal the aroma and avoid excessive bitterness. Gradually, the steeping time can be increased. The tea can withstand up to 10–12 steeps, each of which reveals new facets of taste.

Shu Pu'er 2006 "Wuji" (普洱五级) is a tea that has acquired a unique character and depth over the years of storage. Its rich taste, rich aroma and long aftertaste make it an ideal choice for connoisseurs of aged pu'er. This tea will not only give you the pleasure of tea drinking, but will also allow you to feel a connection with the ancient traditions of Chinese tea art.

If you are looking for a tea that will surprise you with its versatility and give you warmth and comfort, Wuji 2006 is a great choice.