2012 Yunnan Sourcing Dragon of Jing Mai Ripe Cake 100g

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 tperez
Average preparation
205 °F / 96 °C 0 min, 15 sec

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3 Tasting Notes View all

  • “Last time I had this tea was 7 months ago. I was feeling like some rough ripe pu'er before my meal and after and what a meal! BBQ beef tritip, roasted potatoes and homemade new york cheesecake with...” Read full tasting note
    80
    awkwardsoul 1029 tasting notes
  • “This tea definitely needs to be given some time to mellow out, but I think it will be nice given a year or so of aging. Dry cake: The dry leaves have a nice milk chocolaty color with a good...” Read full tasting note
    93
    tperez 103 tasting notes

From Yunnan Sourcing

Our first ripe production of 2012. Expertly fermented 2011 material from Jing Mai area of Lancang county (Simao) was graded and pressed into this lovely 100 gram mini cake. Tea cake is composed of gong ting, te ji and grade 1 leaves and is the same consistency on the front, back and inside the cake. Light to medium fermentation gives this tea a strong taste and which stays in the mouth after drinking. High quality material appropriate for longer term aging!

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3 Tasting Notes

80
1029 tasting notes

Last time I had this tea was 7 months ago. I was feeling like some rough ripe pu’er before my meal and after and what a meal! BBQ beef tritip, roasted potatoes and homemade new york cheesecake with my home canned strawberry preserves ontop!

Felt this pu’er changed a bit in flavor – it was much less fermentation, clay and abrasive notes. Actually sipped in with a bit of smoothness, which was a change from the woodsy, campy, charred charizard earth notes from before.
My original review – http://oolongowl.com/2012-dragon-jing-mai-puer-yunnan-sourcing-oolong-owl-tea-review/

The tea went really well with the meal, but majority of it I drank with and after dessert. Pu’er with cheesecake? Why not. Pretty happy with this little shu pu’er cake, especially since I paid like $6 for it.

Preparation
Boiling

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93
103 tasting notes

This tea definitely needs to be given some time to mellow out, but I think it will be nice given a year or so of aging.

Dry cake: The dry leaves have a nice milk chocolaty color with a good number of golden buds mixed in. The cake compression seems ideal (to this newb anyway), its pretty tight, but still loose enough to break apart without too much damage to the leaves.

1st infusion: I gave it a wash and brewed the first infusion; yuck! Tastes like a cup of fermentation. It really wasn’t worth drinking, so I transferred it to a cup to pour over my teapot.

2nd-5th: These were much more drinkable. There is still a some fermentation taste, but it was much less and joined by flavors of chocolate, celery, and oak.

5th-8th: This is where this cake shines. It still has a bit of compost flavor, but the “tea flavors” really come through with notes of date, pecan, cocoa powder, and red wine.

9th-10th: These were weaker, but otherwise like 5-8, and this is where I cut it off.

This isn’t the greatest right now, but I think it will be a nice tea.

Preparation
200 °F / 93 °C 0 min, 15 sec

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