2009 Yang Pin Yiwu Pu-erh

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by LiberTEAS
Average preparation
200 °F / 93 °C 0 min, 45 sec

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From Grand Tea

The raw material of this Pu-erh came from Yiwu mountian of Xishuangbanna, which is one the most famouse area that produces high quality Pu-erh.

The Yang Pin Hao’s Yi Wu Pu-erh was produced with traditional procedures, sun dried mao cha was pressed with stone mold into cake shape.
The cake is medium hard pressed and the aroma of it is fresh and flowery. Overall experience of the taste feels very balance. it has bitterness, sweetness, flowery aroma and most remarkable is the “Gan”, a minty sensation in the throat.

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2 Tasting Notes

87
4624 tasting notes

This is the best Pu-Erh I’ve tasted yet. The aroma is not that strong, earthy aroma that sometimes gives me pause and a slight cringe, in fact, the aroma is quite subtle compared to other Pu-erh teas that I’ve encountered. It’s there, but it’s different and quite light.

The flavor is also quite light, and has a delicate flowery note. I am also experiencing the minty sensation as described by Grand Tea. If I were going to purchase a pu-erh, this would be the one I’d buy! That being said, I am sure that one of the things that the pu-erh lovers out there like best is that same thing that I do not, which is the strong, earthy essence. This tea does not have that. It is smooth and well-rounded, but not earthy… it reminds me more of an Oolong than a typical Pu-erh.

Preparation
185 °F / 85 °C 1 min, 0 sec

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85
346 tasting notes

I didn’t know I had this until I was going through my cupboard. Nor did I know what to make of it – was it a sheng pu-erh or a shou? I couldn’t tell. On smell, it seemed cooked. On taste…things get dicey. If it’s a shou, then it’s a very good shou. If it’s a sheng, it needs work. But it lasts quite a few infusions…and it woke me up plenty. So, I guess that’s something.

Preparation
Boiling 0 min, 30 sec

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