2017 Poundcake

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Fruity, Metallic, Mineral, Orange, Sweet, Cake, Creamy, Stonefruits, Meat, Soap, Apricot, Bitter, Drying, Floral, Flowers, Heavy, Herbaceous, Spices, Thyme, Wet Rocks, Sugar, banana, Mushrooms, Sugarcane, Tropical, Vegetal, Plums
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 96 ml

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8 Tasting Notes View all

  • “It wasn’t Steepster who ate my tasting note this time. It was my laptop who died of low batter all of sudden. Again a celebration tea. I passed yesterday an exam from Algorithms and programming,...” Read full tasting note
    83
  • “4.5g sample brewed in my 65mL gaiwan. Strong laundry soap and meat aroma. Early steeps have good clear orange sweetness balanced with a cool, menthol bitterness. But, empties fast around steep 5...” Read full tasting note
    72
  • “6g in 100mL gaiwan Dry leaf appearance – tippy, nice blend, rather consistent sizing between leaves Dry leaf smell – fruit cake, dried fruits, raspberry tart, tart cherries Wet leaf smell – fruit...” Read full tasting note
    79
  • “Poundcake is not really my kind of tea, although it would be nice to have it in the cupboard for diversity purposes. It is fairly easy to drink, and has a distinctively sweet and herbal...” Read full tasting note
    72

From White2Tea

The 2017 Poundcake, back by popular demand, our blend has an outlier Yiwu character. Strength with a very light young bitterness that is balanced out by soft sweetness. Good to drink young or stash away and age.

About White2Tea View company

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8 Tasting Notes

83
739 tasting notes

It wasn’t Steepster who ate my tasting note this time. It was my laptop who died of low batter all of sudden.

Again a celebration tea.
I passed yesterday an exam from Algorithms and programming, yes, it is that one I failed week ago. It was close-call though even this time… but I have managed it.

I overleafed badly this tea though. I have used all remaining 7 grams for my small-ish gaiwan. But somehow I wanted to get rid of it. I remembered it wasn’t much impressive as I have hoped, but today it was better actually?

Yes, I wasn’t taking much care — I just filled thermos with boiling water and slowly I was pouring it into gaiwan, did some random long steep and poured the tea to my tea cup.

Wasn’t caring about it. That led to several not so tasty steeps. But then even short ones were nice! I noticed vegetal notes, sometimes it was full of astringency and bitterness, but following shorter notes brought the cake flavours. It was creamy, cake-y, some stonefruits (as actual fruit), sometimes bit juicy. It wasn’t typical poundcake flavours which I would expect, but it was pretty much okay.

I wasn’t that impressed about this tea though. Last time I was careful and was okay, this time I wasn’t careful and it was… just nice sheng. Nice sheng that impressed me with its energy that it gave me, although I am bit trying to not associate tea with some other aspects, I noticed something similar as Togo said. I was somehow filled with all the ideas i want to make true, what places I want to visit and even I decided to check out how to travel to Ljubljana (Slovenia) as I want to visit this country with my Swiss friend (I wrote about her here few times already). It is bit weird, but I don’t want go there with my best friend. Maybe because he isn’t that much into sights and those things. Maybe I just want have vacation wihout him.

Hmm. Slovenia don’t want Czechs in their country now though. Hopefully it will get better and maybe it will be something I won’t forget. But for sure I won’t forget that promise of visit!

Raising the rating a bit.

Flavors: Cake, Creamy, Stonefruits

Preparation
205 °F / 96 °C 7 g 3 OZ / 85 ML
gmathis

Cake sounds like a wonderful way to celebrate surviving that exam! Sorry the travel plans aren’t coming together just yet. Keep hoping!

Leafhopper

Congratulations on passing your exam! Hopefully we’ll all be able to travel next year.

dreamloomer

Congratulations on your exam!

Courtney

Congratulations on your exam :)

ashmanra

YAAAAAAAAAAAAAY!

LuckyMe

Congrats on your exam. I was a comp sci major myself, I know that course isn’t easy.

Martin Bednář

THANK YOU A LOT everyone. Unfortunately, my laptop seems to have more and more issues. Not only bad battery and long gone “g” letter. Now, left ctrl key broke in half too. Time to upgrade I guess. I am using now a small keyboard I bought earlier with a touchpad-numpad, but it is not that good.

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72
240 tasting notes

4.5g sample brewed in my 65mL gaiwan. Strong laundry soap and meat aroma. Early steeps have good clear orange sweetness balanced with a cool, menthol bitterness. But, empties fast around steep 5 and brings on astringency and throat scratchiness. Off-putting aroma plus total lack of endurance make this a poor quality tea for the cost.

Flavors: Meat, Orange, Soap

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 65 ML

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79
7 tasting notes

6g in 100mL gaiwan

Dry leaf appearance – tippy, nice blend, rather consistent sizing between leaves

Dry leaf smell – fruit cake, dried fruits, raspberry tart, tart cherries

Wet leaf smell – fruit cake, dried raisins, figs, dates, prunes, plums, maraschino cherries, pipe tobacco, autumn leaves, hint of almond extract, sweet tart candies

Liquor – darker champagne with a little bit of an orange/blush tint. Closer to semi-aged in appearance. Nice clarity

Texture – soft and juicy – incredibly juicy, relatively thick and syrupy.

Taste – soft and sweet, a little bit of pipe tobacco rounded out with honey and date syrup, tiny bit of almond, tart finish, but not astringent. Very well-rounded. Some sort of semi-sweet bread

Empty cup – date syrup, pecan tart

Mouth finish – slight puckering but produces so much lubrication that you don’t even notice. Juicy, bittersweet hui gan. Tingle on the tip of my tongue that spreads down the centre towards the throat. Almost numbs the palate. Candy necklace aftertaste.

Wet leaves – quite a few nice, full buds, relatively small leaves, intact for the most part, but a little bit broken in places – probably my fault from my hack-job with a puerh pick

Body feel – softer qi that feels like it will intensify, but it never seems to come. Mostly in the head, but a light sensation in the joints and muscles.

An extremely well-rounded young sheng. There is almost zero astringency, and the flavour only gets cleaner and softer as you go. I didn’t find too much evolution between steeps, but I enjoy the initial flavour so much that it doesn’t even matter to me. One of my favorites so far, but I’m not very experienced yet.

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72
546 tasting notes

Poundcake is not really my kind of tea, although it would be nice to have it in the cupboard for diversity purposes. It is fairly easy to drink, and has a distinctively sweet and herbal profile.

The dry leaf aroma is mineral and flowery (Breckland thyme and mountain flowers) with a hint of cabbage smell. From the wet leaves, I get aromas of cooked vegetables, forest and parsley. I found the taste profile a little flat, although it does have a considerable floral bitterness. I found flavours of alcohol, stonefruits, pickled apricots and nigella seeds. The aftertaste is farily long, but not overly strong. As the other flavours die out, the apricot tends to be enhanced.

The body is medium and the mouthfeel is somewhat milky and drying. One of the most memorable aspects of the tea is its cha qi. I found it quite disorienting, which wouldn’t normally be a great choice while getting work done. However, today I needed some new inspiration and in fact as I was lying on the floor half dreaming, I did get some new ideas for my current research project so that’s not too bad. Truth be told, when I recovered from the tea, I did realize some of these ideas don’t really work.

In some strange way, late steeps reminded me of Da Hong Pao. But I couldn’t identify which aspect of the tea it was that created this connection. It also reminds me a little of the 2016 YS Monkey Mini Tuo Cha.

Flavors: Apricot, Bitter, Drying, Floral, Flowers, Heavy, Herbaceous, Metallic, Mineral, Spices, Stonefruits, Sweet, Thyme, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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75
69 tasting notes

Simple and unpretentious, but that’s exactly what I needed this morning. Light sugary sweetness and gentle astringency. A very delicate roasted tomatoes aroma from the leaf, a note I sometimes get in raw pu’er which brings back pleasant memories.

Flavors: Sugar, Sweet

Preparation
205 °F / 96 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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56
48 tasting notes

The smell of the leaves in the bag did smell sweet something like a yellow cake fitting the name. Brewed this one gongfu style.

I taste a slight sweetness and a bit of astringency at the end. Its an ok tea. Not really my style.

Flavors: Sweet, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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88
27 tasting notes

Out of all the samples I’ve been trying recently, this is the one that made me want to buy a bing NOW.

First impression was just pleasantly sweet. I could also taste plum and cane sugar. There’s absolutely no astringency.

I’m not surprised that the 2015 version is sold out, and I plan on buying the cakes for both 2016 and 2017.

A review for the 2016 version mentioned that it lacks depth, which I can kind of see. The taste doesn’t noticeably change from steep to steep, but as of now it’s one of my favorite shengs.

Flavors: Plums, Sugarcane, Sweet

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 70 ML

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