Wangong "Deep Forest" Yiwu Sheng Puerh

Yiwu is already one of the most expensive puerh regions in Yunnan, but within Yiwu  Wangong (弯弓) is one of the top six most expensive sub-areas in Yiwu , prized for old-tree raw puerh grown deep within its remote forests. The area was once an important tea-trading region before declining and largely disappearing from the tea world. Its remote location helped preserve many of its scattered forest tea trees, and Wangong regained widespread attention in recent decades percisely because of the area's wildness preserved for many many years.

The best Wangong tea comes from deep forest environments, often associated with 国有林 (forest areas where tea trees grow biodynamically among native vegetation rather than in organized plantations). Some gardens sit around 1,800 meters or higher, and reaching them can require mountain roads, motorcycles, and plenty of hiking. Production is naturally limited because the trees are scattered throughout the forest. This is one big factor as to why this area's puerh commands such high prices.

A More Affordable Way Into Wangong

Wangong is expensive, but we were able to source this tea at a relatively reasonable price because it comes from Qiaomu (乔木), or “tall tree” material, rather than the larger Dashu (大树) or Gushu (古树) classifications.

Qiaomu represents the younger end of these tree classifications, but that doesn't mean this tea lacks Wangong character.

Because these trees grow deep in the wild forests of Wangong, the tea still carries a distinctly wild, deep-forest character that is immediately noticeable.

What It Tastes Like

The tea is silky, soft, and refreshing, with a surprisingly energetic, bright character.

You'll find a sweet, subtly herbal grape-leaf aroma, bright freshness reminiscent of Japanese sencha, subtle citrus zest, clean salinity & minerality, followed by a sweet, lingering, floral finish reminiscent of jasmine and gardenia.

The aftertaste is where this tea really stands out. Each sip leaves behind a sansho pepper-like cooling sensation that seems to expand through the mouth and chest. It's sweet and floral while the feeling is light and airy, but remarkably wild.

The texture is gentle and silky, while the overall experience feels wild, refreshing, and revitalizing.

Gongfu Brewing

• 5g tea / 90–100ml gaiwan or teapot

• 204°F / 96°C

• Quick rinse

• 1st infusion: 7 seconds

• Following infusions: 2 seconds

• Gradually increase steeping time after the 7th or 8th infusion, up to 20-25 steeps.

If you've been curious about high-end Wangong but don't want to pay the prices commanded by the oldest tree material, this is a fascinating way to experience the deep-forest character of Wangong at a much more approachable price.

Notes: Grape Leaf, Citrus, Jasmine, Gardenia, Sansho