Feng Qing Ye Sheng Hong Cha - Wild Tree Purple Black Tea

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Cannabis, Dried Fruit, Grapes, Herbs, Malt, Muscatel, Smoke, Tangy, Citrus, Cream
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by Lee
Average preparation
200 °F / 93 °C 1 min, 15 sec 5 g 5 oz / 151 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

2 Want it Want it

4 Own it Own it

5 Tasting Notes View all

  • “Tea of the (late) morning! Another lovely black tea sample from *boychik*. I've had one other purple tea from Yunnan Sourcing, and I'm curious to try the others they offer. The leaves of this tea...” Read full tasting note
    85
    CameronB 835 tasting notes
  • “This tea has wonderful and unusual tones of blue fruits (Loganberry, blackcurrants and concord grapes), tempered by honey, cocoa and an unusual tone of musk. I was attracted to this tea by its...” Read full tasting note
    yyz 400 tasting notes
  • “I went to bed at midnight, slept like a vampire at dawn, although I vaguely remember a zombie walk to the bathroom at 6 or so, Ms Theresa trying to convince us to get up & "get things done". Little...” Read full tasting note
    Terri HarpLady 3076 tasting notes
  • “Origin: Spring 2014. From Feng Qing area of Lincang prefecture. This wild tree varietal grows in the mountainous areas, west Feng Qing township near the Da Si village at an altitude of 2000-2200...” Read full tasting note
    Lee 249 tasting notes

From Yunnan Sourcing

This is expertly fermented black tea was crafted using a wild tree purple leaf varietal from Feng Qing area of Lincang prefecture. This wild tree varietal grows wild in the mountainous areas west Feng Qing township near the Da Shi village at an altitude of 2000-2200 meters.

Ye Sheng "野生“ varietal aka “Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam.” is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. It’s potency in cha qi arises from it’s unadulterated nature. It is naturally bug repellent, grows wild in the forests of Yunnan at an altitude of 1600-2200 meters.

An very lightly wilted and processed tea, the green in the leaves is still present and the tea soup is a golden yellow color, much different from the Dehong Wild tree black tea that we also offer. There is a hint of fruit, chocolate and barrel aged rum in the taste and aroma. An exquisite experience!

About Yunnan Sourcing View company

Company description not available.

5 Tasting Notes

85
835 tasting notes

Tea of the (late) morning! Another lovely black tea sample from boychik. I’ve had one other purple tea from Yunnan Sourcing, and I’m curious to try the others they offer. The leaves of this tea remind me of Taiwanese black teas – they’re long and spindly and twisty. The definitely have the creepy tree branch vibe, and they’re jet black in color. Dry scent is very mild but there are some sweet, malt, and fruit notes. I steeped about two teaspoons of leaf (roughly) for 3 minutes at 200 degrees.

Hmm… I’m finding the aroma kind of hard to describe. There are some obvious elements, like malt, sweet, fruity, but there’s something there that’s a combination of tangy and herby and I have no idea what it is… I hate that! It’s definitely there in the taste as well. There’s a nice dark grape flavor here, as well as other dried fruit, along with a touch of smoke and mineral and an interesting fuzzy mouth feel, like eating a peach skin. Then there’s that odd tangy/herbal note that I can’t identify. I see that yyz mentioned musk in her note, so maybe that’s it? I can’t help that think that maybe it’s that elusive cannabis that others seem to find so often in teas?

Anyway, this tea is tasty, and definitely complex. I can’t really compare it to any other black tea I’ve had except say that perhaps it’s closest to a Darjeeling? :P

Flavors: Astringent, Cannabis, Dried Fruit, Grapes, Herbs, Malt, Muscatel, Smoke, Tangy

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

Login or sign up to leave a comment.

400 tasting notes

This tea has wonderful and unusual tones of blue fruits (Loganberry, blackcurrants and concord grapes), tempered by honey, cocoa and an unusual tone of musk. I was attracted to this tea by its description promissing tones of rum and chocolate along with the fruit. The chocolate and fruit are definitely there. The rum is mildly apparent in a kind of boozy sugar cane tone that I found in one steep.

This was my first purple tea, so at first I was careful with temperature because I’ve been told they can be astringent but I have found that this tea is fairly forgiving so I have used water in the upper 90°C on it before. What you do need to be careful of is the amount of leaf you use. This is one of those teas that has long, wiry loosely folded leaves and it is easy to under leaf it. I made sure to cover the bottom of my Gaiwan with it. The leaves themselves are almost black and smell of chocolate and fruit, but mainly fruit.

I brewed this tea 6 times this time. The first four ( 30,50,90,&120s) had a pretty consistent flavour profile of blue fruits, honey, cocoa, musk, and cream, with sugar cane and fruit in the aftertaste and an occasional deeper tone to the honey. Starchy notes appeared in these steeps that ranged from faint grain notes to white potato. The tea has a light walnut colour and a creamy texture in the mouth.

The later steeps (170, & 240s) were still fairly rich in flavour but the musk notes were fading and the other tones mellowed and mixed with an artichoke note.

Altogether I have grown quite fond of this tea when I want something with a complex, creamy and fruity nature.

boychik

i really like purple blacks from YS. i used to avoid them, i thought they would be bitter. i really liked this one
http://steepster.com/teas/yunnan-sourcing/36338-wild-tree-purple-varietal-black-tea-of-dehong-spring-2012
i got myself Spring14. i can send you a sample,you have to try it

yyz

I’d like that! I could send you some of this (come September), if you haven’t tried it yet.

Doug F

I just received this. It’s light and delicious with a definite berry flavor. YS has some great black teas.

yyz

They do Doug F, I agree. I like some of the untraditional Yunnan’s, my all time most unusual tasted of grape jelly and violets, but the musk and fruit in this one is interesting and special.

Login or sign up to leave a comment.

3076 tasting notes

I went to bed at midnight, slept like a vampire at dawn, although I vaguely remember a zombie walk to the bathroom at 6 or so, Ms Theresa trying to convince us to get up & “get things done”. Little Terri flipped her off, somebody set an alarm for 10 am, & we returned to deep sleep & weird dreams, finally waking up at 9.

Shower, pick baskets full of produce from my neglected garden, (photos sometime later today on FB, for those interested), breakfast, & this tea.

I love this tea. I need this tea. A nice long relaxed gongfu session, loaded with serious chaki, as if I were drinking a good sheng. This tea is savory, like Master’s Han’s Wild picked, but fruitier, like concord grapes, & juicy. There’s much more to it, & I’ve reviewed it before, & now I have a student warming up, so I’m gonna go teach. I’ll be multitasking all day: Seasoning yixings, washing laundry, roasting tomatoes, making food for tomorrow, hopefully knitting on my newest pair of socks, playing my harp a bit, & then sleeping like a vampire again. I’ll be drinking tea throughout (except for the sleeping part, LOL)

Spencer

“Purple Black”…interesting.
Do share a link for the photos, when they are up!
Best wishes for today’s lessons.

Login or sign up to leave a comment.

249 tasting notes

Origin: Spring 2014. From Feng Qing area of Lincang prefecture. This wild tree varietal grows in the mountainous areas, west Feng Qing township near the Da Si village at an altitude of 2000-2200 meters.
Dry leaf: Very beautiful, appear blackish brown with a purple tint. Look flattened and then twisted. Scents of malt, cocoa, dried fruit.
Method: 4 oz Gong Fu pot 190F 4 grams tea
20” rinse / 45” / 45”
Wet Leaf: More flattened ribbons of dark brown with a smoky cocoa scent.
Liquor: Deep Golden
Flavor: Bright, fresh, lighter flavor than expected. Not too thin or thick on the mouthfeel, just right. Citrus, cream, tiny hint of smoke. Cha qi,,, SHENGadelic !!!!
Absolutely delicious, beautiful, complex, fragrant, fantastic!!!
_________________________________________________________________________
7/24/14
Have had this lots of times now, gong fu style but today I tried it Western style in a new little Western teapot that is cup size with an infuser the same size as the pot so it really lets my leaves have room. This tea is always delicious and one of my top ten favorite teas. It is just as good Western style. The flavors are so balanced. You have a lovely citrus note up front, then a creamy note takes you to a smoky effect but very subtle smoke on the nose. This tea is really fantastic to me.
__________________________________________________________________________
7/30/14
Brewed this Western style again today. I am waiting for my Gong Fu tray from China to come to me in the mail and I should only brew this tea Gong Fu style. This tea is delicious Western style but it is so perfect to me that it deserves Gong Fu as all teas do really. As soon as I get my cool and large tray,,,I really don’t want to Western brew too much bc Gong Fu is the way!!!!!!!
___________________________________________________________________________
8/8/14
My favorite day, my favorite tea. Gong Fu style with my Yixing dedicated to this tea!!!!!!!!!!

Ye Sheng is the tea varietal. Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam." is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. (from Yunnan Sourcing)

ye (Ye4) = leaf (叶 or 葉), or whole-leaf grade of hong cha

hong (Hong) = (红 or 紅) 2 Red, usually in hong cha; or (烘) 1 Bake[d]

Flavors: Citrus, Cream, Smoke

Preparation
190 °F / 87 °C 0 min, 45 sec 4 g 4 OZ / 118 ML
TheTeaFairy

Lol, Hurray for “Cha qi SHENGadelic” (also known as tea orgasm)

Terri HarpLady

I am totally loving this post, & TeaFairy’s resulting comment as well!

Terri HarpLady

Oh, just realized this is one of the Teas I got in my recent YS order! Yippee!

donkeytiara

Because this has “sheng” in it, does it mean it’s like a pu-er?

Lee

This is a fermented black tea. Sheng in Chinese means raw or alive. I am no expert,,,these are just things I have read. This could be material that they could use to press into cakes if they would want but it is loose,,mao cha (translates to unfinished tea).

Lee

Ye Sheng is the tea varietal. Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam." is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. (from Yunnan Sourcing)

donkeytiara

There’s so much to learn!! :)

Login or sign up to leave a comment.