2012 YUNNAN SOURCING "YI DIAN HONG" RIPE PU-ERH TEA MINI CAKE

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Fishy
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 30 sec 5 oz / 147 ml

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  • “~Preliminary Review~ Interesting note: when I bought this tea a few months ago it was priced at $4.00. Now it is $4.80. 150ml easy-pour gaiwan, boiling, using my standard times for pu-erh: ...” Read full tasting note
    teashine 171 tasting notes

From yunnan sourcing (private label)

Our 2012 “Little Bit of Red” production is made entirely from Menghai area material fermented in 2009 and 2010. Similar to last year’s blend, but with 35% Gong Ting grade ripe tea (instead of 30%). The remaining 65% is a nice semi-aged (in Menghai) Grade 3 tea from 2009.

Fermentation level is medium, so this cake still has a little bite to it and more room for improvement with aging. The fermentation “dui wei” flavor is mostly dissipated and the taste will gradually improve over the years to come. The fermented material was stored in Menghai for 2 and 3 years before being pressed into these 100 gram mini cakes.

Single cakes or tongs (7 cakes wrapped in bamboo leaf) are available for purchase!

About yunnan sourcing (private label) View company

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1 Tasting Note

171 tasting notes

Preliminary Review

Interesting note: when I bought this tea a few months ago it was priced at $4.00. Now it is $4.80.

150ml easy-pour gaiwan, boiling, using my standard times for pu-erh: rinse/30/60/90/120/360, Stevia added.

Yesterday I finally tackled the task of compartmentalizing all of my pu-erh; I decided to keep my sheng (raw) in a cardboard box that four Teavana teacups came in (the size of a small shoe box) and my shou (cooked) in a tall terra cotta wine brique with a cork top I found at a goodwill recently. Unfortunately, I found that this mini-cake almost fits in the brique. Then I thought, “Well, almost is not going to stop me from putting this cake in here!” Anyway, I had yet to try this tea, so I decided this was as good time as any to take some tea from the cake by trimming some off one ‘edge’ so it could fit, and then brew up the ‘trimmings’; in the process of trimming a little at a time while seeing if it would fit it turns out I had to take enough tea for about three steeping sessions; so I decided to brew up about 5-6 grams right away and then put the rest in a plastic bag (I plan to brew the trimmings sometime over the summer.)

I am sitting here writing this after the tea is all gone, as I wasn’t planning on writing this review. So, my observations here are general. Later this summer I plan to pay more attention to the flavor and aroma for a more thorough review.

This tea is different than any of the other cooked pu-erhs I’ve had: it was lighter in flavor, smoother, and even seemed to have a kind of fresh quality to it without any of the musty-ness that most of the other cooked pu-erh seems to have had. It wasn’t harsh, edgy or too fishy either, as I was expecting from reading about how young cooked pu-erh can taste. It had a beautiful reddish-brown color that was much lighter than the color of the cooked pu-erh I had just yesterday. This is my first mini-cake and I have to say, overall, I am impressed with the entire experience; it’s very different than brewing up a sample or a mini tou. I may try brewing this up in my Yixing next time.

Although I still don’t find cooked pu-erh to be something I would drink for pleasure, this is probably the best tasting one yet. As varied as I understand the selection of pu-erh teas to be, and as deeply rooted in Chinese culture as it is, I decided to invest my time and energy into exploring this class of tea hoping to unearth a least a few of it’s hidden treasures. For me this is a kind of long- term experiment, undertaken in large part because of how pu-erh seems to not only captivate tea enthusiasts worldwide but to hold their attention for a lifetime.

Flavors: Fishy

Preparation
Boiling 0 min, 30 sec 5 tsp 5 OZ / 147 ML
TeaExplorer

I have been working on the 2009 version of this tea and have laid in some of the 2012 for aging. With the 2009 I use 8 grams in my 100mL gaiwan with short steeps (10-15 seconds) and get a rich, balanced full bodied cup. I put it in a similar category to the 2009 Mengku Rongshi Golden Buds Ripe, flavor-wise, but less expensive. After reading your review I’ve decided to pull out one of the 2012’s and give it a try this week.

SimpliciTEA

Glad to read you like the older version. I would be interested to read what you think of this one. I plan sometime soon to try doing steeps with a quality pu-erh for shorter times, as you mention.

mrmopar

Agreed this is a really good inexpensive cake. I have a few of these aging myself.

Terri HarpLady

thinking I might have to jump on the bandwagon…
As always, you guys are such a bad, or is it good?, influence on me, lol

mrmopar

Both Terri!

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