Wan gong is an area that is pretty famous these days but one
that wasn’t very known when I was heavy into drinking puerh years ago. My experience is that it is a really light
profile riddled with many high notes.
Let’s try this 2017 Zheng Si Long Wan Gong ($219.54 for a 200g cake or$1.10 /g) and see how it goes down….
Dry leaves smell of piercingly sweet fruit pineapples and
mango with a soft fresh foresty smell lingering underneath.
The first infusion starts with a beautiful peach and pear
fruit flavor. In a mouthfeel that is
very soft and immediately full. The
sweetness of gentle fruits shares a sugar cane returning sweetness. This tea tastes like the sunrise at the
beach. Soft, subtly energizing. The throat opens deeply.
The second infusion has a sweet bread initial taste the
fruits come mid-profile and there is a creamy fruit cake/ Christmas cake type
taste in the aftertaste. The mouthfeel
is sticky and the thickness of this tea is evident despite any bitterness. There is almost a nutmeg or subtle cinnamon
spice note that work well with the peach and pear nuances.
The third infusion starts with fruit cake type taste with
the fruitiness dominating the profile.
The sticky fullness of this tea in the mouth is noted. The throat opens deeply to let pear, peach,
apple taste arrive in a bready like, fresh bun out of the oven depth.
The fourth infusion starts with a more forceful splash of
almost tropical mixed with peaches, pears, and apple like tastes. It has a touch of barely astringency now and
displays a green forest base taste. The
bready tastes are subtle and underneath now.
The fifth infusion has a bready onset with a fist full of
nuanced fruit tastes. The mouthfeel is
very full but soft the throat feeling is quite deep. There is a nice banana like flavor that pops
mid profile. Very nice. The fresh forest taste is the base at which
these fruity flavours bounce from.
The sixth infusion has a dominating bread like taste again
with fruit at its backdoor. The fruit is
more tropical now and has drifted away from a peach/ pear which is still there
but faintly. Ghostly, lingering menthol
behind the sweet fruits returning. The
mouthfeel is notable very full, deep throat.
The seventh infusion reminds me of a second flush Darjeeling
minus the muscatel/grape and replaced with pear, peach, even fresh prune
plums. It has a nice bready base and the
thick feel hold nicely here. There is
this taste that is quite yummy, like a sourdough raison loaf a local artisan
makes. This lingers long on the breath
with very distant menthol.
The eighth infusion is similar with a fruit bread
taste. The fruit/ yeast taste is quite
complex. My tastebuds are shopping in a pastry
shop today. The body feel is in its
light neck and should feeling for me.
The ninth and tenth I allow to cool before consuming and I
am rewarded with a woody, more classic Yiwu-like base with breads, fruits
especially long in the aftertaste. A mandarin
orange aftertaste predominates along with more complicated woody notes. The Qi of this tea is so happy, it will make
you smile, giggle, get giddy- it’s a strong qi but in an uplifting and gentle
way.
The eleventh and twelfth retain that fruity woody Yiwu
vibe. The aftertaste is where the
fruitiness lingers but it is much less now.
I add 30 seconds to the flash infusion to give it a hefty
push. It pushes out lots more fruits but
a measure of astringency and bitterness as well. Interestingly, there is a strong roasted
nutty nuance that appears as well.
I do a few stronger, longer infusions and there is still lots of
fruit in there but it is less vibrant and more generic feeling, the woody taste
is the more dominant now. I drink this
for the next few days under hour long infusion times. It has this light fruity full deliciousness in it
still...
And I am happy for a good few days...
And I am happy for a good few days...
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