Yun He Jia Mu Ripened Pu-erh Cake Tea 2010

Tea type
Pu'erh (shou) Blend
Ingredients
Not available
Flavors
Mushrooms
Sold in
Not available
Caffeine
Low
Certification
Not available
Edit tea info Last updated by tea-sipper
Average preparation
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  • “The last new sample from Teavivre!  Another pu-erh with not really any gold to the leaf, bigger leaves, easy to pull apart, though slow to unravel on that first steep!  The color of the brew is...” Read full tasting note
    83

From Teavivre

This ripe pu’erh comes from Bulang Mountain. It was harvested in 2010 and pressed into cake in 2012. Having been aged over 10 years, it already got the obvious woody aroma. Pu’erh from Bulang Mountain has a mellower and richer flavor when compared to ripe pu’erh from other tea regions; the tea liquid has a high concentration, similar to rice soup, as well as a mild mushroom scent and pleasant sweetness; the honey notes lingers in the bottom of the cups which is delightful. In general, this tea offers great value and is often simple to adapt to.

rigin:

Bulang Mountain, Menghai County, Xishuangbanna, Yunnan Province, China

Harvest Date:

April 10, 2010

Production Date:

April 16, 2012
Weight:

357g
Dry Leaf:

Tight and well-shaped cake, the strips are clear and even with lots of golden tips on the surface and inside of the cake
Aroma:

Woody aroma
Liquor:

Deep and clear red color
Taste:

Smooth and mellow, rich and full-bodied, with a slight mushroom fragrance
Tea Bush:

Menghai large-leaf tea bush species (about 300-400 years)
Tea Garden:

Bulang Mountain Ancient Tea Garden

About Teavivre View company

Company description not available.

1 Tasting Note

83
4210 tasting notes

The last new sample from Teavivre!  Another pu-erh with not really any gold to the leaf, bigger leaves, easy to pull apart, though slow to unravel on that first steep!  The color of the brew is certainly much lighter than the other shou samples.  I almost thought it was sheng for a minute.  There could almost be a fragrance coming from the mug that also reminds me of sheng.  Which is odd, as this is from 2010, so quite aged.  There is also a lingering mouthfeel that is unique.   The second steep is deeper, but it is still quite the mild tasting shou!  Third steep, a bit deeper though still mild.  I would agree with Teavivre — it’s “mellow” and “mushroom”.  A mellow little mushroom.  Certainly not as deep and dark as the other samples I have had recently.  To be fair, this one isn’t Fengqing like the others.  It’s from Menghai and might be reminding me why I gravitate to Fengqing shou.  Occasionally I could be in the mood for a mellow mushroom shou.  It’s an acceptable pu-erh, but also nice to remember why others are my favorites. 
Steep #1 // half sample (5grams) for medium sized mug // 20 minutes after boiling // 7 second rinse // 2 minute steep
Steep #2 // 11 minutes after boiling // 3 min
Steep #3 // just boiled // 3 min
Steep #4 // just boiled // 10 min 

Flavors: Mushrooms

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