2012 Yunnan Sourcing "Early Spring Yi Wu" Raw Pu-erh tea cake

Tea type
Pu-erh Tea
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Anise, Astringent, Cut Grass, Lemongrass, Nutmeg, Tobacco, Umami
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Edit tea info Last updated by Yunnan Sourcing
Average preparation
200 °F / 93 °C 0 min, 30 sec 8 g 4 oz / 119 ml

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From Yunnan Sourcing

Our first raw production release for 2012! First flush of spring material from Yi Bi and Lou Shui Dong blended together in equal parts. Entirely no-spray tea leaves picked from 60 to 80 year old un-tended bushes and expertly processed by hand.

Classic Yi Wu taste with a nice balanced full mouth-feel, thick soupy tea liquor and room filling aroma!

120 kilograms in total produced.
Pressed with 40 kilogram stone press
7 cakes per bamboo tong (7 × 250 grams)

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2 Tasting Notes

7 tasting notes

about the third steeping, I encountered a lovely huigan sweetness in the back of the throat. I love this tea!

195 °F / 90 °C 0 min, 30 sec 8 g 4 OZ / 120 ML

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14 tasting notes

Something exquisite about this. Reminds me of early spring mornings, fresh dew on freshly cut grass. There is a serious spring mist flavor to this Sheng. The name is really well suited. For such a young tea, the mouthfeel is like drinking clouds. I brewed this in my purple yixing, and after about the third infusion (at 15 seconds) the mao cha really opened up, and gave a full umami feel. The viscous of this tea is sharp, full bodied, but not overly bitterly thick. The astringency is pleasant, and gives a sweet/slightly anise bitter aftertaste. This tea is full of Chi, and I felt very energetic but not giddery, (and without a stomach ache, which some young sheng-cha tend to give after long sessions) for several hours after finishing my gongfu session of this bingcha. One of the best “tea drunk” sensations I’ve had in quite a while. This almost reminded me of a good fukamushi sencha.

Flavors: Anise, Astringent, Cut Grass, Lemongrass, Nutmeg, Tobacco, Umami

200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 118 ML

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