2012 Yunnan Sourcing "Early Spring Yi Wu" Raw Pu-erh tea cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Anise, Astringent, Cut grass, Lemongrass, Nutmeg, Tobacco, Umami
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Yunnan Sourcing
Average preparation
205 °F / 96 °C 0 min, 30 sec 7 g 4 oz / 118 ml

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2 Tasting Notes View all

  • “An amazingly good Yi Wu tea for the price… blows the 2011 Chawangpu Yiwu Zheng Shan Xiao Bing Cha out of the water!!! Not as good as the much more expensive 2012 YS Xi Kong!” Read full tasting note
    88
    putrijaya 7 tasting notes
  • “Something exquisite about this. Reminds me of early spring mornings, fresh dew on freshly cut grass. There is a serious spring mist flavor to this Sheng. The name is really well suited. For such a...” Read full tasting note
    79
    Air_Chrysalis 14 tasting notes

From Yunnan Sourcing

Our first raw production release for 2012! First flush of spring material from Yi Bi and Lou Shui Dong blended together in equal parts. Entirely no-spray tea leaves picked from 60 to 80 year old un-tended bushes and expertly processed by hand.

Classic Yi Wu taste with a nice balanced full mouth-feel, thick soupy tea liquor and room filling aroma!

120 kilograms in total produced.
Pressed with 40 kilogram stone press
7 cakes per bamboo tong (7 × 250 grams)

About Yunnan Sourcing View company

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2 Tasting Notes

88
7 tasting notes

An amazingly good Yi Wu tea for the price… blows the 2011 Chawangpu Yiwu Zheng Shan Xiao Bing Cha out of the water!!! Not as good as the much more expensive 2012 YS Xi Kong!

Preparation
Boiling 0 min, 45 sec
Parsifal

I just ordered this from Yunnansourcing.com – very excited to try it :)

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79
14 tasting notes

Something exquisite about this. Reminds me of early spring mornings, fresh dew on freshly cut grass. There is a serious spring mist flavor to this Sheng. The name is really well suited. For such a young tea, the mouthfeel is like drinking clouds. I brewed this in my purple yixing, and after about the third infusion (at 15 seconds) the mao cha really opened up, and gave a full umami feel. The viscous of this tea is sharp, full bodied, but not overly bitterly thick. The astringency is pleasant, and gives a sweet/slightly anise bitter aftertaste. This tea is full of Chi, and I felt very energetic but not giddery, (and without a stomach ache, which some young sheng-cha tend to give after long sessions) for several hours after finishing my gongfu session of this bingcha. One of the best “tea drunk” sensations I’ve had in quite a while. This almost reminded me of a good fukamushi sencha.

Flavors: Anise, Astringent, Cut grass, Lemongrass, Nutmeg, Tobacco, Umami

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 118 ML

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