2013 Yunnan Sourcing "Jing Gu" Old Arbor Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Floral, Sugarcane, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 95 ml

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3 Tasting Notes View all

  • “There is a distinct maltiness in the wet leaf and first infusion. I’m transported back to cold cups of ‘mugicha’ (barley tea) served at school sports days in Japan. The cold breeze through my...” Read full tasting note
    Ewen 3 tasting notes
  • “This is a very tasty puerh tea made from the Camellia Taliensis varietal in Simao. The leaves are light and silvery and produce a peony flavored puerh tea with mild bitterness. I’m impressed...” Read full tasting note
    81
    Cwyn 84 tasting notes
  • “The dry leaves are intact, attractive, and fragrant, and brewed leaves are olive green with an intoxicating orchid-like fragrance. It’s really quire remarkable. The tea liquid is a cloudy...” Read full tasting note
    tanluwils 76 tasting notes

From Yunnan Sourcing

2013 Yunnan Sourcing “Jing Gu” Old Arbor Raw 400g
Jing Gu Yang Ta village is in Jing Gu county of Simao prefecture (景谷秧塔寨). It is well known for it’s “Da Bai” (大白 – Big White) tea. Actually the tea here is not Camellia Sinensis rather another varietal called Camellia Taliensis. Camellia Taliensis growing in Jing Gu’s red soil has prominent large fat leaves and hairy white buds. Tea from this region is well-known for it’s beautiful appearance, and tea sellers have been know to blend this tea with Yi Wu tea to make it (Yi Wu tea) more beautiful and bright in appearance while at the same time bolstering it’s sweetness and thickness. This tea garden contains trees between 60 and 350 years old, it is near the village and has been tended for hundreds of years. It is a lovely example of a cooperatively run and owned tea garden and one that has been tended lovingly by its participants. The tea harvested here is sought by many producers.

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3 Tasting Notes

3 tasting notes

There is a distinct maltiness in the wet leaf and first infusion. I’m transported back to cold cups of ‘mugicha’ (barley tea) served at school sports days in Japan. The cold breeze through my poorly insulated window is a reminder that those warm memories are far from the present, here and now.

Hand on kettle. Back to the tea… a slight sweetness vies to get out from under the weight of barley and hay. A light fruitiness is playing around the edges, easing towards the tip of my tongue – but its like a stranger with no name. Stubborn. A refusal to emerge and take form. Pushing the fourth and fifth infusions hard, I call this tea out. Dusty flavours are thrown up into my palate as it fleets by. A dry mouth and throat are all that remain. I will not chase it further. Overall, my impression is of a slightly abrasive nose and finish. The tea steeps out quickly.

Conclusion: In a previous session, this was overwhelmed by fruitier Lincang pu. Perhaps the same has happened here, as this time it came on the back of a nice Yiwu old arbor. But this tea is certainly too dry for me, and its nose is surprisingly flat from what I remember of other Jing Gu. I don’t want to have to search beneath that for deeper character.

Preparation
5 g 3 OZ / 90 ML

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81
84 tasting notes

This is a very tasty puerh tea made from the Camellia Taliensis varietal in Simao. The leaves are light and silvery and produce a peony flavored puerh tea with mild bitterness. I’m impressed with how long steeping this is, I’m at twelve steeps and the tea hasn’t quit yet. I got a lucky 25g sample with a purchase. The leaf is often used in blends with other teas to add thickness, resulting in a syrupy brew. Good tea to try at least once to recognize the profile in other puerh blends.

Right now a 400g cake of this tea is only $59 making it a good bargain. I wrote more about it on my blog. It is a good cake for people who like to drink fresh puerh and have a mild experience.

Flavors: Floral, Sugarcane, Vegetal

Preparation
Boiling 0 min, 15 sec 8 g 3 OZ / 100 ML

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76 tasting notes

The dry leaves are intact, attractive, and fragrant, and brewed leaves are olive green with an intoxicating orchid-like fragrance. It’s really quire remarkable. The tea liquid is a cloudy pale yellow and is thick in body. This tea is sweet, vegetal, flowery, medicinal, and packs a strong qi. It leaves a long gentle sweet finish and a pleasing sensation in the throat. This tea has that deep forest sweetness that I’ve come to associate with good quality sheng pu’ers.

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