2006 Jing Long "Yi Wu Mountain" Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Broccoli, Camphor, Menthol, Spinach, Sweet, Hay, Honey, Sweet, warm grass
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Caffeine
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Certification
Not available
Edit tea info Last updated by Nug
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 100 ml

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2 Tasting Notes View all

  • “My first aged sheng and first yi wu. Definite camphor aroma and taste in early steepings. This tea’s storage offers a dramatic change from brew to brew. Very slight asitringency and biterness,...” Read full tasting note
  • “This 2006 cake of yiwu area leaves was wet stored in xishuangbanna for 10 years, and then I assume in Oregon with Scott until I ordered it (Jan 2018). This tea hints scents of chrysanthemum and...” Read full tasting note
    75

From Yunnan Sourcing US

Jing Long is a small Yi Wu based producer that has been making tea since 1998. This is a Spring 2006 tea cake that commemorates the Horse Caravan that left Yi Wu and traveled overland all the way to Beijing in 2006!

Pressed in Yi Wu from Yi Wu area tea trees, and then stored in Jinghong until July 2016, this has aged well and gives a gold-orange tea soup when brewed. Smooth, sweet with hints of honey and hay. There is a slight dark chocolate bitterness to it that quicky transforms in the mouth to a viscous and lubricating experience!

If you love Yi Wu tea, but want something aged, mellow but still having complexity then this just might be the tea you’ve been looking for!

357 grams per cake

About Yunnan Sourcing US View company

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2 Tasting Notes

62 tasting notes

My first aged sheng and first yi wu. Definite camphor aroma and taste in early steepings. This tea’s storage offers a dramatic change from brew to brew. Very slight asitringency and biterness, definitely vegetal and turns sweet in later steeps. Brews a deep gold/orange to start. Really gave me a deep appreciation for the journey a wet stored tea can offer. Definable cha qi, mellow and stoned.

Flavors: Broccoli, Camphor, Menthol, Spinach, Sweet

Preparation
6 g 3 OZ / 100 ML

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75
9 tasting notes

This 2006 cake of yiwu area leaves was wet stored in xishuangbanna for 10 years, and then I assume in Oregon with Scott until I ordered it (Jan 2018). This tea hints scents of
chrysanthemum and camphor. The first few steeps have some damp tastes to them. The liquor was immediately sweet upon sipping. It has a very mellow flavor, and the tea soup is extremely smooth. There was a very light aftertaste of honey and some ripe melon. Warm hay scents and flavors were abundant throughout the tasting experience. Overall this is a soft and mellow tea, and a great introductory humid stored tea to try. This pu’er handled being overbrewed well, and would likely be inoffensive to most drinkers, even those who don’t normally drink puer teas. If you’re looking for an extremely vibrant tea, this one could be a pass, but as a soothing after-dinner drinker, I am happy to have this regularly.

Flavors: Hay, Honey, Sweet, warm grass

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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