2002 Yong Pin Hao "Red Yi Wu Zheng Shan" Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
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Flavors
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Caffeine
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Edit tea info Last updated by Dag Wedin
Average preparation
Boiling 0 min, 15 sec 6 g 4 oz / 125 ml

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2 Tasting Notes View all

  • “Wow, best Sheng ivé tried so far. I did a comparisonbrewing in hopes of finding a suitable tea that works well with Zini yixingpot. Shu seems to work well, and is the only type of tea that ive...” Read full tasting note
    94
    Dagwed 234 tasting notes
  • “A truly exceptional tea! Traditionally processed; sun-dried early spring tea leaf from very old Yiwu trees; manual stone pressing. A beautiful cake to look at with nice whole leaves and light...” Read full tasting note
    95
    Dignitea 392 tasting notes

From Yunnan Sourcing

2002 Yong Pin Hao “Red Yi Wu Zheng Shan” Raw Pu-erh tea from Yi Wu Mountain

First flush of spring 2002 wild arbor tea from Yi Wu mountains. An early Yong Pin Hao production with incredibly nice flavor and cha qi. As it’s difficult to describe the experience of drinking this exquisite tea, we encourage you to try the samples we offer.

400 grams per cake

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2 Tasting Notes

94
234 tasting notes

Wow, best Sheng ivé tried so far.
I did a comparisonbrewing in hopes of finding a suitable tea that works well with Zini yixingpot.
Shu seems to work well, and is the only type of tea that ive tried sofar that taste better in a Zinipot (brownish purple) then a neutral vessel. (darjeeling, yunnan, japanese, green, white, young sheng)
But however.
5g / 90ml celeadon gaiwan @ 100C
5g / 100ml Zini Yixingpot @ 100C

wash/5s/5s/10/10s/15s/20s added 5-10s per following steeping to about 12 :)
First steeping was bland, this tea obviously needs to be washed twice.

Second steeping surprised me. It was kind of intense, very little of the earthy tones i expected. More ripe fruit and a very noticable charred taste. Probably from the panfrying.
This subsided after a few infusions. But it kept it´s vigor to the end. 12 infusions is quite enough with dual brewing….

This older sheng worked somewhat better in the Zini but it didn´t improve the taste, more like it was equal to the gaiwan. Perhaps abit stronger aftertaste.

Will order a few samples from older sheng to try them out. I must say i miss that dry astringency from younger sheng, but the intensity was very nice! When i find that combination i will get a cake right away :)

Since im relatively new to pu-erh, i´d welcome some pointers.

Preparation
Boiling 0 min, 15 sec
Asaf Mazar

I have read good things about this tea, particularly the over 10 year old vintages.
http://listeningtoleaves.blogspot.co.il/2011/02/2000-vs-2003-yong-pin-hao-yi-wu-zheng.html

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95
392 tasting notes

A truly exceptional tea! Traditionally processed; sun-dried early spring tea leaf from very old Yiwu trees; manual stone pressing. A beautiful cake to look at with nice whole leaves and light compression making it very easy to pick apart. Honey-yellow tea soup; sweet and buttery flavor; sweet aftertaste. No astringency and no bitterness at all. Resteeped seven times and it’s still going strong! A valued gem in my puerh tea cake cabinet.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 125 ML
SWApilot

One can never have too many gems in their pu’er tea cake cabinet. Great review!

Cwyn

I got this cake recently and have yet to taste!

DigniTea

SWApilot – yes to finding as many “gems” as possible!!
Cwyn – look forward to hearing your thoughts; hopefully you’ll enjoy it as much as I do.

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