2018 Spring EoT 10 Year Anniversary Yiwu

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea Leaves
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Bulk
Caffeine
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From The Essence of Tea

In 2008 we travelled to Yiwu and pressed our first puerh cakes, marking the beginning of what was to become The Essence of Tea. Each year since then we’ve pressed puerh cakes and we thought it only fitting that we should mark this anniversary with a puerh tea cake from Yiwu’s Guoyoulin.

This tea comes from ancient trees, growing in the protected state forest in Yiwu mountains. The environment is pristine and the trees healthy and strong.

This tea is very elegant in the mouth – smooth and refined, with a long sweet aftertaste and vibrant energy.

The calligraphy for this wrapper was painted for us by a famous Kunming artist. The text is from a Tang dynasty poem by the poet Jiadao. The first line reads 十年磨一剑 (10 years to sharpen a sword). As with most poems, the words have many layers of meaning.

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2 Tasting Notes

69 tasting notes

When tasting the first steep my thoughts were like “oh great…another POLITE tea” as is was so mild and subtle. Funny thing is halfway through that steep my eyebrows became noticeably heavy…this was indeed peculiar. Second steep, notes of the Hawaiian Lehua honey my mom gave me began to emerge and this tea began to make sense. First steep had no notable huigan but this second steep made up for it. Third steep is thick with more honey and perhaps a bit of woodiness. At this point my whole body is limp and grinning at the floor pondering the patterns in the tiles. Now I’m at steep 10 and the tea is fading out as I ponder taking a hike as I have cabin fever from being cooped up with a stomach bug that’s finally relented after 5 days…will I venture out into the winter air or will I sit here and drink more tea? Decisions decisions….

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92
1 tasting notes

Symphonic. Has it all. Apricot tops all the way to a shimmering mineral base. I hum along though I don’t know the tune yet. expectant with age to come.

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