Wuliang Longevity Ripe
Wuliang Longevity extends our Haixintang discussion from earlier in the week. It’s been residing in LA for about a year-and-a-half this Nov ’24. It still posseses a strong cherry nose, blending nicely amidst strong bitter chocolate. Its body is lighter than some of its Menhai counterparts and as the taste fades an irresistable cream flavour builds. The huigan engages the drinker for a good spell, in part due to the Menghai contrast.
Xiaguan or Tulin constitute reliable references for ripes from the region including Mt. Wuliang. It’s been a very long time since drinking a Tulin ripe and even longer for an XG, as in never. The Wuliang’s bitterness, though pronounced, appears evanessent. A similarly fruity ripe Merlot, by contrast, impresses with a much more intimidating bitterness. They’re the same age, but the bitterness with Merlot builds, perhaps due to its Menghai origins. It’s also quite possible that the evanescent character of the WL is attributable to HXT’s crafting particulars.
Cool, WL tastes an awful lot like coffee. This goes back to its medium texture, not just the roast. Were I hankering for a roasty brew, Orchid Vibe would be first on my mind. It’s another Menghai, with a bold character and texture alongside some cream notes. Warm, WL screams cherry dark, dark chocolate, but mysteriously as it cools coffee roast notes take centerstage. This doesn’t seem to happen among the Menghai crew.
Words to describe Wuliang Longevity? Cozy and affable. Long after swallowing, a dynamic huigan progression pleasantly engages the drinker. Such coziness makes it nice during chilly weather and before bed.
