Old Arbor Black Tea "Mu Shu Hong" Pure Yunnan Assamica from Yunnan Sourcing

Old Arbor Black Tea "Mu Shu Hong" Pure Yunnan Assamica

Tea type
Black Tea
Ingredients
Not available
Flavors
Apricot, Barnyard, Dried Fruit, Earthy, Hay, Mineral, Musty, Smooth, Stonefruit, Straw, Sweet, Tangy, Thick, Fruity, Prune
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Cameron B.
Average preparation
205 °F / 96 °C 1 min, 45 sec 5 g 8 oz / 227 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

2 Own it Own it

1 Tasting Note View all

  • “This is quite different from the rest of the selections in the sampler, the dry leaf looks similar to a loose leaf shou puerh to me. Very large, twisty leaves in a variety of mid-to-deep browns...” Read full tasting note
    75

From Yunnan Sourcing

In Autumn 2013 we visited several areas of Lincang, including Mengku and Yong De counties. Our famous “Mu Shu” pu-erh from old arbor tea trees has been a favorite among customers since 2011. This spring we decided to ask a local tea master to process tea picked from the old arbor (100-200 years old) tea trees that we used to make our 2011-2017 Mu Shu Cake. The tea was picked, briefly wilted, fried, then wilted again for about 24 hours before being dried in the shade.

The brewed tea is floral and sweet with a nice bitter and astringent mouth-feel to bring it into balance. Thick stout leaves and stems with prominent large buds make this tea very infusable. A sure bet for aging over the years, it will develop many rich textures and nuances.

April Harvest

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

75
4461 tasting notes

This is quite different from the rest of the selections in the sampler, the dry leaf looks similar to a loose leaf shou puerh to me. Very large, twisty leaves in a variety of mid-to-deep browns and a matte, dusty appearance. And it makes sense, given this leaf is apparently generally used for puerh production.

The taste does have some similarities to shou as well. It’s very earthy and smooth, though not as concentrated and rich as puerh. It has a bit of that barnyard hay thing going on. Definitely a grounding tea, with a somewhat astringent finish. I do taste some notes of tangy apricot near the end of the sip, which linger on my tongue.

It’s not something I would order for myself, but I’m still enjoying it and it’s fun to have some variety in my hongcha selection.

(Spring 2025 harvest)

Flavors: Apricot, Barnyard, Dried Fruit, Earthy, Hay, Mineral, Musty, Smooth, Stonefruit, Straw, Sweet, Tangy, Thick

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 12 OZ / 354 ML
0 comments
Edit

Login or sign up to leave a comment.