2008 Yong Pin Hao "Stone-Pressed Yi Wu Wild Arbor"

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Oolong Tea
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Edit tea info Last updated by the_skua
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  • “Smeared all over the outside of this cake are long, graceful, slender, twisted curls of the tea tree, each anointed with a beautiful haze of fine white fuzz. The rinse breathes an intense,...” Read full tasting note
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    the_skua 207 tasting notes

From Yong Pin Hao Tea Factory

First Flush of Spring material

This tea cake is pressed from naturally growing (wild arbor) trees that are 100 to 200 years of age. The tea is entirely first flush of Spring 2008 (end of March), the kill-green process (sha qing) was done in woks (small batch) and is stone-pressed with a heavy stone press. After compression the tea was dried naturally without baking to preserve its natural state. The brewed tea is thick and sweet, the liquor color is a deep yellow. An excellent hand-processed Yi Wu tea from a natural setting!

Net Weight: 400 grams per cake
Ingredients: Yi Wu Mountain (Mengla) sun-dried Yunnan Large Leaf varietal tea
Produced by Yong Pin Hao Tea Factory

About Yong Pin Hao Tea Factory View company

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1 Tasting Note

99
207 tasting notes

Smeared all over the outside of this cake are long, graceful, slender, twisted curls of the tea tree, each anointed with a beautiful haze of fine white fuzz. The rinse breathes an intense, browned-caramel toffee sensation from the leaves; surprising, but enjoyable. The first steeps are nothing but pure butter, with all that delectable light, fruity Yiwu essence coming in a silky, smooth vehicle. The soup a bright, even yellow, the tea hardly oxidizes as it sits in the cup.

As amazing the leaves, the aroma, and the flavor, oh, to live for that finish, that aftertaste, that graceful departure from the tongue. Cooling and minty above, lingering, herbal and dry below. Rounded, complex, soft, elegant, tight and easily remembered. Using only a scant five grams of large unbroken leaves in a 120 mL gaiwan, the overall bitterness is much reduced, but still pleasingly balanced. This kind of bingcha is exactly why I drink puerh.

Full blog post: http://tea.theskua.com/?p=318

deftea

I’m beginning to think that terroir is the key to sheng. More than processing, which is pretty standard and minimal, no? I mean, I haven’t had a Yi Wu that wasn’t complex and demanding, yet never harsh. Woo hoo Yi Wu! (Sorry)

Shinobi_cha

According to this company/website, you are exactly right — terroir is much more important than processing: http://hojotea.com/article_e/puerh_e.htm

Gingko (manager of Life in Teacup)

I agree terroir is more important than processing, as long as people don’t mess up with processing, which is much easier than processing of many other teas. By the way the primary manufacturer is Guan Zi Zai, whose owner is related to owner of Yong Pin Hao, which has the “secondary authorship” on the product.

the_skua

Gingko, are you saying that puerh processing is easier than other teas, or easier to mess up?

Gingko (manager of Life in Teacup)

I mean processing of puerh is easier. In some cases when it’s messed up, it’s not because people don’t know what they are doing. Instead, they messed purposely for profitable reasons, such as very light hand rolling to make the leaves prettier and roasting with a machine under high temperature.

Shinobi_cha

I am definitely no expert, but it seems like terroir would be the main factor for any kind of tea in determining weather it is high quality or not. Certainly processing is important, but if the tea bushes are bad in the first place, it doesn’t matter how you process them, you still will have bad tea. Right?

the_skua

I think that’s the gist of it. Processing is certainly an artisanal process, but one that strives to not screw up the leaf, but to preserve its truest essence in whatever form is desired, as best as possible.

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