2013 Yunnan Sourcing "Ye Sheng Cha" Wild Tree Purple Tea of Dehong

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Floral, Green Wood, Rose, Vegetal, Fruity, Mineral, Roasted Barley, Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Keeta
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 8 oz / 242 ml

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5 Tasting Notes View all

  • “I had some physical issues with drinking this tea but didn't go into too much detail on my blog because it's a little gross. But I feel better talking about it on Steepster because people examine...” Read full tasting note
    77
    Cwyn 52 tasting notes
  • “This is a real "brick" tea. I was afraid I was going to break the blade of my Swiss army knife trying to chip off a few pieces. I wound up with some of the tea as a fine powder: the blade grinds...” Read full tasting note
    Dr Jim 143 tasting notes
  • “The dry leaves have a thick aroma of ripe fruit and tobacco. Most are medium-large leaves in a deep purple black hue with high contrast of bright red, green, and gold leaves standing out. Initial...” Read full tasting note
    85
    tperez 112 tasting notes
  • “This is truly a wild purple pu-erh. It was hard for me to evaluate because it is so young and strong at this juncture. It is strong, smoky, untamed. It will integrate over time I believe (the...” Read full tasting note
    70
    javan 36 tasting notes

From Yunnan Sourcing

Dehong Purple Leaf varietal

An incredibly fantastic raw Pu-erh made from Wild Pu-erh tree leaves that have a dark purple color. This 野生茶 (Wild Tea) is naturally dark in color, and is heavy in anti-oxidants and catechins.

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, and grows wild in the forests of Yunnan at an altitude of 1600-2200 meters.

The quality of the leaves and the meticulous processing ensures excellent storage and aging potential. The infused liquor is bright and there is strong full taste in the mouth and a warm stimulating feel in the mouth and body after drinking this tea.

This tea brick is composed of entirely spring 2013 raw material and is from the same area as our 2012 production (400 gram cake).

Producer: Yunnan Sourcing (no branding or markings)
Vintage: Spring 2013
Production area: North-western area of Dehong county

About Yunnan Sourcing View company

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5 Tasting Notes

77
52 tasting notes

I had some physical issues with drinking this tea but didn’t go into too much detail on my blog because it’s a little gross. But I feel better talking about it on Steepster because people examine the physical effects of tea and sickness more directly and without any fanfare. Another issue is this tea has been so much discussed in the past on blogs and forums, and I am feeling like past discussions deserve a new look because I’m not convinced the tea is the same today as it was 5-10 years ago.

I brewed this up super strong, 8 grams per 125 ml yielding a thick brew, a bit orange from my Yixing pot. My inner tea drunk swang like a monkey over 8 steeps. The tea was not steeped out yet when I quit, and I kept the leaf for several days before throwing it out. If I could’ve steeped it out, I would have. This tea packed quite a punch of bitter with that undertone of floral I like so well in the black tea versions of this same leaf (light roast and regular roast. The brick has everything we would want in an age-er.

Yet the writing about this brick from 2005-8 indicate a sweet, gentle brew and people who own those years today say the brick turned flat and tasteless. That it is a drink-now kind of tea. Is this really the same tea? The one I tasted is a kick in the gut, not a kind and gentle brew by any stretch. I was flash brewing gong fu too. We’ve read about how recent droughts have concentrated tea leaves. Do you guys think this tea has changed at all, is the leaf stronger now? Or am I just a lightweight? Or will other people who drink Bulang raw or young Xiaguan use these as a comparison point for wild purple?

I paid for my tea drunk with a complete bowel clean out the next day. Before I blame the tea entirely, two other factors must be noted, one is bowel cramping from menopausal menstruation, another is I took naproxen (an NSAID) for back pain. Have any of you had issues with NSAID use and raw sheng puerh? Otherwise, I normally drink more highly aged tea and better quality tea leaf than this which won’t affect my gut, so maybe it is the tea.

I paid $30 for a tong of bricks and this 2013 edition is now sold out. Without the physical issues, I have to say I love this leaf. Seems like people either love it or it is a meh. But I might tuck these away for my son someday and stick to the black tea version if the raw really causes me distress. Too bad for me, it is one tasty cup.

Flavors: Bitter, Floral, Green Wood, Rose, Vegetal

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 125 ML
boychik

i didnt try 2013, but 2008,2010 are not harsh at all. and no “pipe cleanse” unfortunately.

Cwyn

Wow, okay. I should probably send this one out in swaps then so people can compare. Let me know if you want any.

boychik

thank you so much for the offer but already have one brick :) didnt try it yet.

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143 tasting notes

This is a real “brick” tea. I was afraid I was going to break the blade of my Swiss army knife trying to chip off a few pieces. I wound up with some of the tea as a fine powder: the blade grinds into the tough surface as much as it cuts.

After grinding away at that dark, tough brick, I was surprised at how light and refreshing the first pot was. The nose and taste started out with a strong stone fruit character, but became more woody and somewhat bitter as the 1st cup cooled. Tobacco appeared in the second steep, which was harsh. Later steeps show the nice fruit and became less harsh but were still too raw for me to really enjoy.

In theory, I should put this aside for a few years, but it was so solid that I’m afraid it might take decades for enough air to penetrate the brick. I broke up part of the brick to speed up the process.

Preparation
200 °F / 93 °C

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85
112 tasting notes

The dry leaves have a thick aroma of ripe fruit and tobacco. Most are medium-large leaves in a deep purple black hue with high contrast of bright red, green, and gold leaves standing out.

Initial infusions have a strong smoky quality. More of a bold “charcoal” flavor than the lapsang barbecue type. The smoke was much stronger, but has faded over the past months.

The tea brews a gold-orange color. Clean, pure, wild taste with a thick mouthfeel and a fruity aroma that stays in the mouth long after you drink it. Strong tropical fruit flavors (something I associate with purple tea) like guava, longan, and plantain. Very tangy, but also very hearty with tobacco, barley, and dark beer flavors.

The charcoal taste fades in the later steepings, and is replaced by a nice mineral quality. I’m left with strong qi feelings running along the forehead and feel strong and steady like a mountain. This isn’t my favorite tea from Yunnan Sourcing, but it is quite nice and I enjoy the unique purple tea qualities. Good bargain.

I’m really itching to place a big YS order, it’s been almost a year! I’ve been saving up money for it, but this past week the vacuum tubes in my guitar amp have gone microphonic, so it seems my tea acquisition has been set back yet again.

Flavors: Fruity, Mineral, Roasted Barley, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 150 ML
boychik

Have you tied 2005 Wild Tree “Ye Sheng Cha” Raw Pu-erh tea brick of Dehong? i was thinking to get a sample

Cwyn

Oh yeah!!! I just ordered 5 bricks of this and it is almost gone on the US site. I really love the Wild Purple Dehong Black made from this leaf so I knew already I will like these cakes but they are in the mail and on the way to me! I got another bag of the Black since they don’t have a whole lot of it. Really glad to see a note here from someone on the brick, thanks for posting! Like and triple like!

tperez

No I haven’t, but that’s actually one of the things I was planning on ordering haha. If you get it before I do you’ll have to tell me how it is!

Cwyn

I just ordered my second bag, I’ve got a review up for it on here. Simply put, it is the best black I have ever had and I think I will ever have, and the highest score I’ve given on here to date. The smell of the liquor is actually present in the taste. I might get anxious and order more later in the year when it runs low.

tperez

I love the black tea too! Very nice and unique. I tried the standard roast Dehong which was my favorite, and the Fenqing area version which was good but more mild and floral. I’ll have to try the light roast Dehong too

Cwyn

Yeah I should go edit the tea, looks like a typo on it.

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70
36 tasting notes

This is truly a wild purple pu-erh. It was hard for me to evaluate because it is so young and strong at this juncture. It is strong, smoky, untamed. It will integrate over time I believe (the 2012 version tasted side by side) while still a bit wild is much more integrated. Be prepared for a wild ride.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 15 OZ / 450 ML
mrmopar

The “Wu Liang Ye Sheng” they carry is a fabulous tea no bitterness at all.

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80
5 tasting notes

This was an interesting tea to try. The first cup was warm and earthy, with an almost grassy hint and slightly sweet. With more brews, the sweetness dissipates to an after thought, and the grassy notes also fade. Some bitterness starts to appear, but is not overpowering (but I imagine you could over brew this one!)
All in all, a good tea and a fun first “real” puerh to try!

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