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2009 You Le Zhi Chun

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Certification
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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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3 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
  • “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...” Read full tasting note
    85
    Dagwed 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

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3 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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85
212 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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