Fengqing Old Tree Raw Pu-erh Cake Tea 2013

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Wood, Plums
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 3 min, 0 sec 8 g 11 oz / 339 ml

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5 Tasting Notes View all

  • “Angel generously sent me a sample of this tea for review. I jumped at the chance to try some raw puerh, as I've never had any. I was a little afraid of it, as the ripe puerhs have been hard for me...” Read full tasting note
    Tealizzy 522 tasting notes
  • “Method: 6 g, 6 oz, 200 degrees, rinse-15-15, sheng yixing Aroma: Smells like a grapey cave! Flavor: lightly grape and also savory. It starts to get really good around the 3rd steep. This has a...” Read full tasting note
    84
    Sarsonator 201 tasting notes
  • “I had this tea twice yesterday so I will include both reviews in this one note, as they were made differently and I had a different companion each time. My first cupping was Sunday morning. I had...” Read full tasting note
    ashmanra 1817 tasting notes
  • “The Leaf: Very long and mostly unbroken with some stems present. The scent is light but is reminiscent of a green tea or oolong more so than a pu-erh. Almost a light fluffy texture to the pile,...” Read full tasting note
    64
    Ukato 21 tasting notes

From Teavivre

Origin: Fengqing, Yunnan

Ingredients: Made from 100% pure leaves from 300 to 800 years Tea Trees

Harvest time: April 10 – 28, 2013

Taste: powerful, typical raw pu-erh’s strong flavor; quick sweet aftertaste, aromatic and lively.

The Old Tree Raw Pu-erh Cake is made of the leaves from old tea trees in Fengqing, which are mostly 300 to 800 years old. Old tree refers to the tea trees have been lived for very long time, just like ancient trees. The old trees for this pu-erh cake were planted long time ago, and are still producing fresh leaves for making. Our Old Tree Raw Pu-erh is made of leaves from these trees. The Old Tree Pu-erh tea leaves were processed into raw materials during April 10 to 28, 2013, right after the leaves were harvested from the tea trees. This cake is finely made, has rich taste, strong with nice aroma. The sweet and mellow aftertaste will capture your tongue.

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5 Tasting Notes

522 tasting notes

Angel generously sent me a sample of this tea for review. I jumped at the chance to try some raw puerh, as I’ve never had any. I was a little afraid of it, as the ripe puerhs have been hard for me to really enjoy, but I noticed from reviews that raw puerhs were quite different. So, I made this in my pseudo gaiwan setup. Really need a gaiwan.

The aroma of the dry leaf was quite zippy! It had a tang to it. I put half the packet in my little teacup aka gaiwan and rinsed it twice for 10 seconds each. I really don’t know what I’m doing as far as gong fu style steeping of a raw puerh, but I was copying others and also kind of winging it.

My first steeping was 15 seconds. The aroma of the wet leaf had a strong tobacco note that made me cough! The taste however, was surpringly pleasant! I got notes of tobacco smoke, mint….maybe that’s that camphor quality people talk about. Honestly it was like a smokey green tea. Much more accessible than ripe to me! Yay! I’m really surprised because I didn’t think I’d like it.

Second steep (25 sec) had more tang, was more astringent, and I think I got a little wood note. The smoke note is sweet, maybe like pipe smoke?

The third steep (~40 sec) was similar to the second, but the fourth steep (1min) was softer, less astringent, and kind of toasty.

With the fifth steep (1min30sec), there was a dominant floral note! It was also sweeter Wow! Really good!

I finished with a sixth steep at 2 minutes which was similar to the fifth.

Overall, I’m really impressed, and extremely surprised I liked it. Yay! I like puerh! :D

Stephanie

Awesome! Raw puerh is so special :)

Tealizzy

I know! I’m so glad to join the raw puerh club! ;)

Terri HarpLady

Yay, another convert! :D

Tealizzy

@Terri: haha! :)

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84
201 tasting notes

Method: 6 g, 6 oz, 200 degrees, rinse-15-15, sheng yixing

Aroma: Smells like a grapey cave!

Flavor: lightly grape and also savory. It starts to get really good around the 3rd steep. This has a bit of astringency to pucker the mouth, but it’s nice!!!

Thanks to Angel for the sample! It’s lovely!!!

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 6 OZ / 177 ML
Veronica

Love your description of the aroma!

Cameron B.

I want to live in a grapey cave… :D

Sarsonator

Lol… Mmmmm grape caves!!!!

Amanda 'SoggyEnderman' Wilson

yummmmm grapey cave sound awesome

Sarsonator

You’re all invited!

Lariel

I want to visit a grape cave.

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1817 tasting notes

I had this tea twice yesterday so I will include both reviews in this one note, as they were made differently and I had a different companion each time.

My first cupping was Sunday morning. I had a gong fu session with my dog, Sam, and a wheel of Camembert. It was my first time having Camembert, and when I first opened the package I kept looking for the broccoli in the garbage can, wondering who had cooked broccoli without me knowing about it, and noting how remarkably clean the can was and oh my goodness was that smell coming from the cheese???? Yes, yes, it was. It smelled like Panera’s broccoli soup and since I love broccoli soup I figured I would like the cheese. I did. Sam did.

Hubby stumbled in about thirty minutes later, all stuffed up. As far as I know it was his first time having a sheng puerh. It was also his first having Camembert, but he loved it.

The tea was quite yellow, a really lovely color, and we made about a liter all told. It really could have gone longer but we couldn’t drink anymore and hubby had to leave. We were drinking from Teavivre’s double walled glass cups. I love them! A friend saw them and handed me money and said, “Get some for me!” Next I want to get the bat cups!

It paired nicely with the food. My first steep was short and the golden liquid was smooth, lively, and had nice woodsy flavor. The second steep was left a bit longer and was brisk, but pleasantly so, and was perhaps a better steeping time considering how strongly flavored our cheese was.

The second time I had this tea was with my bestie who came over for tea and cookies. This time it was prepared western style, using a 22 ounce Beehouse pot. We made two steeps. Again, the liquor was golden-amber. I am pretty sure it was my friend’s first sheng, although she has had a lot of shu and loves it. We were having this time instead of savory but the tea was quite good paired with cookies. There was not a terribly noticeable difference between the first and second steeps. I saved the leaves and will most likely be making a third lot western style later today.

Thank you, Teavivre, for the opportunity to try this tea!

TheTeaFairy

I have Gongfu sessions with my dog as well :-) Sometimes the tea smells so good, I see his nostrils going like a radar!

ashmanra

LOL! Sam was very intense about the cheese but he really freaks out when I offer him tea. I don’t know why. (I fostered his family from the time he was one day old.) His sister got to some of my shu puerh when she was about nine weeks old and just lapped it up!

TheTeaFairy

Aww, puppies and tea, adorable!!!

ashmanra

TeaFairy: does your dog drink the tea or watch?

carol who

Not only does your significant other like your tea and cheese, your hubby does, too. ;-) Lucky girl!

ashmanra

Oh, Carol Who, that is too funny! Last weekend I was looking in an antique shop that has a section for spoiled dogs and the lady asked me in front of my husband who I liked snuggling with more, him or the dog. My husband said, “No contest, definitely the dog!” (I can force him to cuddle!)

Hubby used to drink only cheap black tea with tons of sugar and milk, but joyful, joyful, now loves green, white, and oolong tea sans additions and doesn’t even touch black tea anymore except iced!

looseTman

Teavivre’s double walled glass cups +1
“… smooth, lively, and had nice woodsy flavor.” – Sounds good!
Raw Pu-erh Western style? I only read about pu-erh Gongfu-style.

TheTeaFairy

Ashmanra, yes he does drink it, pu’erh being his favourite it seems…probably due the smell!

TheTeaFairy

An antique shop with a spoiled dogs section, awesome :-)

ashmanra

LooseTman: we frequently go western for puerh! Bonnie taught me one of my favorite summertime ways to drink it. Make one western style pot hot to drink, save the leaves and put them in cold water in the fridge for a day or two, and drink cold. Delicious and ultra-refreshing! I have only done this with shu thus far, but might give it a try with sheng.

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64
21 tasting notes

The Leaf: Very long and mostly unbroken with some stems present. The scent is light but is reminiscent of a green tea or oolong more so than a pu-erh. Almost a light fluffy texture to the pile, with no compression marks visible.

The Brew: The color is unlike pu-erh showing a fairly light brownish green hue much like a highly roasted green tea or oolong. The aroma is nice and apparent with a slight sweetness; woody and roasted tones mixed with dry grass. The flavor is overly bitter, making it difficult to distinguish any of the other characteristics. However, I can taste roasted straw, slight smokiness, and bitter melon.

I drink all of my teas cold.

Note: This was the first time dealing with this type of pu-erh. When I opened the package, I was very surprised as to how the leaves looked. Considering this, I decided to brew the tea according to the package instructions, 100C for 5 to 10 minutes. I feel this was too long, and resulted in the overly bitter flavor. For a better brew I think 2 minutes would suffice.

Flavors: Wood

Preparation
Boiling 5 min, 45 sec 10 g 17 OZ / 500 ML

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78
78 tasting notes

Light amber in color with a a very inviting aroma. This tea is slightly sweet with a soft wood flavor and a hint of plum flavor. It is similar to Teavivre’s Fengqing Ancient Tree Spring Chun Jian Raw Pu-erh 2012, but I like the 2012 much more than this tea.

Flavors: Plums, Wood

Preparation
205 °F / 96 °C

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