2009 You Le Zhi Chun

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Fruity, Camphor, Menthol, Pleasantly Sour, Stonefruits, Sweet
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by the_skua
Average preparation
Boiling 0 min, 15 sec 5 g 3 oz / 90 ml

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7 Tasting Notes View all

  • “Giving little dry leaf aroma, this tea unfurls slowly and begins in an incredibly mild manner. I stuck with a safe five grams, but again found myself wondering if I should crank up the leaf volume...” Read full tasting note
    65
    the_skua 207 tasting notes
  • “Opened this tea tonight, a free sample that has been waiting nearly a year for its debut. Started with 3.5 gram in a small gaiwan (75mL), flash rinsed then sat 1 minute before first infusion of...” Read full tasting note
    79
    teaddict 311 tasting notes
  • “2015 Sheng Olympics This tea was a bit disappointing. I used about half the sample in my tiny gaiwan at 90C. First couple of infusions were pretty good. It had a full mouth feel and was a bit...” Read full tasting note
    70
    Ubacat 584 tasting notes
  • “Lost my notes again. Tea drunk. it started bitter, then went into a sweeter taste, some stonefruit & menthol (camphor?) classic shengy taste, and then seemed to somehow get more viscous as the...” Read full tasting note
    85
    rasseru 212 tasting notes

From Yunnan Sourcing

You Le Zhi Chun (攸乐之春 aka “Spring of You Le”) is the second tea cake created under the new Yunnan Sourcing / Rui Cao Xiang label. This label is a co-project between Yunnan Sourcing “Yun Zhi Yuan” (云之源) and our Korean counter-part “Rui Cao Xiang” (瑞草香). During our extensive travels and mao cha tastings in Banna during the Spring of 2009 we came across this exquisite first flush mao cha. It is entirely first flush of spring 2009 mao cha from 100-200 year old trees on You Le Mountain in Xi Shuang Banna.

You Le Mountain (aka Ji Nuo mountain基诺山) is situated east of Jing Hong city about halfway between Jing Hong and Yi Wu. The tea was picked and processed entirely by hand by the growers themselves in the the village of Long Pa (龙怕). The tea is tippy and healthy and is covered with downy silver fur. The raw material is almost entirely intact leaf and bud sets and so stone-compression was used to preserve the natural beauty of this tea.

The brew itself is full and round. The very characteristic You Le taste is present, fragrant with some floral notes… sweet and full in the mouth but with a vegetal bitterness present. An excellent single-estate Long Pa tea! Just 100 kilograms produced in total!

Net Weight: 357 grams per cake (7 cakes per bamboo leaf tong)
Compression date: June 4th, 2009
Harvest time: March 2009
Harvest Area: Long Pa village of You Le mountain, Jing Hong Shi, Xi Shuang Banna prefecture of Yunnan

Total Production amount: 280 cakes

About Yunnan Sourcing View company

Company description not available.

7 Tasting Notes

65
207 tasting notes

Giving little dry leaf aroma, this tea unfurls slowly and begins in an incredibly mild manner. I stuck with a safe five grams, but again found myself wondering if I should crank up the leaf volume for what proved to be a very subtle tea. By the fifth or sixth steeps, when this tea finally began to push out its full essence, what came through was heavy on the bean-based oligosaccharides, fresh wood chips (think balsam, birch, and hemlock), and high floral herbs a la lavender-scented cotton, laundry detergent, and foxglove. All very enjoyable, but reserved and distant. An underlying strong wet moss and earthen floor pushed up from beneath.

Most notable for me in both this tea and the Bu Lang was the intense parching nature of the finish. That cottony, dry wood, sand, and hot moisture-less air experience has been a new kind of exit in puerh for me. It’s not the most pleasant, as it rasps at the throat and leaves me thirsty, not quenched. In a way, it also lets the classically enjoyable lingering and swelling finish evaporate more quickly.

Full blog post: http://tea.theskua.com/?p=336

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79
311 tasting notes

Opened this tea tonight, a free sample that has been waiting nearly a year for its debut.

Started with 3.5 gram in a small gaiwan (75mL), flash rinsed then sat 1 minute before first infusion of about 10 seconds, at 205 degrees. The first infusion is delicate, light, probably could have been longer—a little fruity, a little sweet, a little floral. Very nice. 2nd infusion 20 seconds, a little more earthy along with the same floral, fruity, sweet, anise. Strong bitterness comes out in the 3rd infusion, lost track of the infusion time, but can confirm that the infusion was quite dark yellow, and that the bitterness receded appropriately with a 2 fold dilution, and the sweet and strong anise/floral/fruity flavors returned.

A 4th infusion, about 15 seconds—this really needs very short infusions still due to higher than my usual leaf-to-water ratios, because the sample bit of beeng was rather large—and the typical young sheng profile is back.

A few more infusions later, it is clear that this is a nice young sheng, but it requires careful attention to keep the bitterness down to the low level I prefer.

Preparation
205 °F / 96 °C 0 min, 15 sec

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70
584 tasting notes

2015 Sheng Olympics

This tea was a bit disappointing. I used about half the sample in my tiny gaiwan at 90C. First couple of infusions were pretty good. It had a full mouth feel and was a bit astringent. There was only a touch of bitterness. A little fruity.

After that the bitterness seemed to get worse with each steep . It was also very dry on the finish of each sip. I tried lowering the temperature of the water but it didn’t seem to help. I only made it to steep 5.

Flavors: Astringent, Bitter, Fruity

Liquid Proust

It looks like based on reviews between all three, this is the least liked. I have yet to drank it but seeing those flavors I will go with 80c and short steeps

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85
212 tasting notes

Lost my notes again. Tea drunk.

it started bitter, then went into a sweeter taste, some stonefruit & menthol (camphor?) classic shengy taste, and then seemed to somehow get more viscous as the steeps went on. Or the taste left a bit so I felt the viscosity. Idk.

Now im well past steep 10 and ive lost the count. Its still got a young leaf taste but also sweet and pleasant. Its nice.

I defo preferred the others out of the YS selection, my fave being the 2015.

its nice though, been enjoying it all day.

Flavors: Astringent, Bitter, Camphor, Menthol, Pleasantly Sour, Stonefruits, Sweet

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337 tasting notes

Working my way through these Sheng Olympics samples. :) Same as usual, 7g in a 4oz gaiwan, water roughly 90C, short -> longer steeps. For this one I had to keep the steeps pretty short and the water a little cooler in order to mitigate the astringency and bitterness, but was rewarded for my persistance with a thick, sweet huigan. After the first couple of steeps it had the intensity of a fresh sheng, I wouldn’t have guessed that these leaves are from 2009. Not many distinct floral or vegetal notes, to my palate at least. Not bad for drinking right now, but I suspect this one will get better with age.

jschergen

Just had this today. Agree with your notes. I prefer this over the Hailang Hao Youle. Greener tasting, but thicker and should be better in the future.

Lindsay

Oh man, a famous tea drinker agrees with my notes. So proud. :)

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3236 tasting notes

One more offering from Dag Wedin. This is a Raw Puerh, with beautiful large budsets, & a tangy spicy aroma! I went ahead & used the entire 7G sample in my yixing, combining 2 pours at a time in my favorite cups (or at least one of my favorite, there are so many).

Green beans, orange peel bitterness, fresh eucalyptus, & some kind of floral, a thick sensation, cannabis after-aroma, accompanied by a great tea buzz, the wonderful head clearing kind. I really believe teas such as this are beneficial for allergies, & this will be a pleasant head-space for my taichi class tonight.
Thanks Dag!

Sarsonator

Wow, this sounds awesome! I’m jelly :p

TheTeaFairy

Jelly here too ;-)

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85
239 tasting notes

Finally came around to trying out this cake. Been sitting i my cupboard for over a year ^^
But my tradition of sipping sheng whenver i watch the big bang theory is going strong!

I used 5.5grams in a 90ml celadon gaiwan.
wash/10s/15s/25s/30s/30s

Mild smoth start. This is a young sheng, still the flavour is very clean and has some complexity to it. Yet i found i have to steep it for 25-30s to get that small bite of bitter i enjoy with shengs. I might have to purchase an older sheng in the near future. I do love the insanely powerful shengs that just explodes with flavour! The ones where you can do multiple 10s steepings and no longer unless you want it very bitter.

Got my eyes on the 2002 Yong Pin Hao yiwu sheng. Tried a sample a while back and was impressed!

Another thought just struck me. Why dont i drink more sheng and good mao-cha. Everytime i do i think “wow this is good tea” I think the world of sheng will be my next project since i feel just about done exploring yunnan tea.
More assams, taiwan black tea, korean green and Sheng will be this years main attractions. Perhaps i will manage to get a hold of some japanese white as well!

I hope 2014 will be a good year for tea!

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 90 ML
Terri HarpLady

I like your sheng & big bang theory tradition!

Jiāng Luo

I am also intrigued by sheng, korean green and taiwanese blacks keep me posted on anything note worthy

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