2004 Yiwu Mountain sheng - Puerh, raw

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea, Pu Erh Tea Leaves
Flavors
Hay, Peach, Smoke, Sweet, Earth, Leather, Pine, Seaweed, Stewed Fruits, Stonefruits, Sweet Potatoes, Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Brett
Average preparation
200 °F / 93 °C 0 min, 30 sec 7 g 4 oz / 125 ml

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4 Tasting Notes View all

  • “Tribute Tea sources many things from Jeff Fuchs, the same man whose 100g tea cakes form the basis for the Jalam Tea Club selections. This aged Yiwu arrived as maocha rather than a pressed cake. ...” Read full tasting note
    Dignitea 255 tasting notes
  • “Bought this a while back as my tastes are gravitating to the older stuff sometimes lately. I opened the pack and got the aroma of soft hay like we used to stack in the barns in Summer. The leaf was...” Read full tasting note
    mrmopar 243 tasting notes
  • “A fine transition for curious Puerh drinkers between the potency and raw vegetal notes of a sheng and the earthier, mellowed smooth notes of a decades-aged puerh leaf. I definitely recommend short...” Read full tasting note
    93
    brettpholmes 10 tasting notes
  • “I started drinking puerh teas for the reported health benefit (high cholesterol runs in our family) but now drink it for the full, complex flavours and THIS tea is hearty...” Read full tasting note
    95
    peg-holmes 19 tasting notes

From Tribute Tea Company

Yiwu is one of the most renown tea trading villages in Yunnan. Believed to supply some of the finest Puer leaves, our raw, broad-leaf has matured nearly a decade and has aromas of cedar, campfire, and baked peaches. Its flavor begins with fruity notes of apricots and dates, then gradually produces more woodsy notes in later infusions…

Notes: apricots, dates, cedar

Infusion: 200ºF / 93ºC for 30 seconds

Origin: Yiwu village, Yunnan Province, China

About Tribute Tea Company View company

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4 Tasting Notes

255 tasting notes

Tribute Tea sources many things from Jeff Fuchs, the same man whose 100g tea cakes form the basis for the Jalam Tea Club selections. This aged Yiwu arrived as maocha rather than a pressed cake. Perhaps this explains why I was a bit disappointed by the tea during my first session –loose tea does not seem to age nearly as well as pressed cakes. I am a fan of YiWu material and I have several aged YiWu cakes but this one does not compare to those teas. The leaves are quite attractive and appear to be whole. Not much scent from the dry leaves (a bit earthy) but that is not unusual with YiWu material. However, there is not too much flavor in the cup and I must say I expected more. A nice dark golden color is found in the tea soup which appears to be quite clear. Earth and leather flavors come through clearly in the early brews which is rather smooth. Eventually a little sweetness appears but this turns quickly to a woody tone. I do not doubt that this is authentic Yiwu leaf but, for my taste preferences, it has lost it lacks the oomph I find in most Yiwu Shan selections.

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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243 tasting notes

Bought this a while back as my tastes are gravitating to the older stuff sometimes lately.
I opened the pack and got the aroma of soft hay like we used to stack in the barns in Summer.
The leaf was in good shape. Long twisty and wiry looking. i put it in the easy steeper to start out with. I gave a very quick rinse and the musty aroma of a tea of this age appeared.
I did two very quick steeps under 5 seconds each to start out. The brew gave a nice amber gold glow that spoke of it’s age. The sips gave a touch of mustiness of the old book many of these had that left quickly. The sweetness of this one came out very quick in the sips. The notes hinted at white peaches and stone fruits. I plan to steep this a while and sit back and relax a while with this one. No off notes of excess humidity or off storage. Just the hints at first that tell the story of this teas age. Nice, sweet with the fruit notes that make you keep sipping away. not an aggressive one but the nice subtle notes keep you going on this one.

Flavors: Hay, Peach, Smoke, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 147 ML

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93
10 tasting notes

A fine transition for curious Puerh drinkers between the potency and raw vegetal notes of a sheng and the earthier, mellowed smooth notes of a decades-aged puerh leaf. I definitely recommend short infusions and many… I can get 10-12 without much loss of potency, frequently more.

Flavors: Earth, Leather, Pine, Seaweed, Stewed Fruits, Stonefruits, Sweet Potatoes, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 118 ML

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95
19 tasting notes

I started drinking puerh teas for the reported health benefit (high cholesterol runs in our family) but now drink it for the full, complex flavours and THIS tea is hearty and delicious. I admit, however, that the bouquet is not my favorite – very “seaweedy” but the flavor is bold and absolutely delicious.

Preparation
200 °F / 93 °C 0 min, 45 sec
Brett

I love this batch of 2004 leaves as a starting point for entering the world of naturally aged puer teas… You can see the transformation from the more vegetal, bold raw leaves to a slightly more leathery, woodsy, perhaps earthy, palate. The word “camphor” is often used to describe this pine-like sensation in fermented puer leaves, but I don’t know what that ‘really’ means, so it’s more like camphor tastes like raw 2004 Yiwu puer tea.

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