2011 Yunnan Sourcing "Hui Run" Ripe Pu-erh tea cake of Bu Lang Mountain

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Chocolate, Overripe Cherries, Peat, Plums, Wet Wood, Cherry, Licorice, Mushrooms, Baked Bread, Cake, Malt, Raisins, Sweet, Caramel, Smooth, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by shakirah1984
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 7 oz / 215 ml

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14 Tasting Notes View all

  • “Infused 3 grams of tea including the few crumbs in this sample, in a very small porcelain gaiwain. Flash rinsed x 1, then a 10 second infusion with about 40mL water at 195 degrees: a teasing...” Read full tasting note
    79
  • “Second up from puerh plus box is 2011 Hui Run ripe from YS. I started by heating the yixing and giving the tea a rinse. The leaves were surprisingly clean with not much dust. I got an aroma of...” Read full tasting note
    75
  • “ I did a 20 second rinse then 20 seconds for the first 3 infusions then +10 for the rest of the infusions For the first steeping I noticed this almost overwhelming earthiness. Like, a mushroom if...” Read full tasting note
    80
  • “Got 25g of this since I loved the 2013 sample I bought so much and I wanted to see what it would be like with some age. I’m a little under the weather so take this with a grain of salt, but I just...” Read full tasting note
    81

From Yunnan Sourcing

We are excited to offer this premium ripe pu-erh cake made entirely from Spring 2011 Bu Lang mountain material. First flush material was collected from several Bu Lang villages and fermented for 46 days. After fermentation was completed, the tea was dried and graded. We blended the various grades to create a balance recipe comprising of tippy golden buds and heavier grade 1,3, and 5 leaves. The term “Hui Run” refers to the sweet, slippery and soothing feeling that lingers in the mouth and throat even after the tea drinking session has ended.

357 grams per cake (7 cakes per bamboo leaf tong)

November 15th, 2011 compression date!

About Yunnan Sourcing View company

Company description not available.

14 Tasting Notes

79
311 tasting notes

Infused 3 grams of tea including the few crumbs in this sample, in a very small porcelain gaiwain. Flash rinsed x 1, then a 10 second infusion with about 40mL water at 195 degrees: a teasing impression, a little sweet, a little earthy, promising a lot more with longer infusions. It is quite nice through 10 or so infusions—where I am now—earthy, sweet, plummy. Nice stuff.

Editing to add, that this tea has an unusually nice long sweetwater phase, fruity and not just faintly sweet. Very nice pu.

Preparation
195 °F / 90 °C 0 min, 15 sec

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75
83 tasting notes

Second up from puerh plus box is 2011 Hui Run ripe from YS. I started by heating the yixing and giving the tea a rinse. The leaves were surprisingly clean with not much dust. I got an aroma of dark cherries and plums and peat from the tea.

Starting with the first infusion I got a very dark almost coffee like liqour, it was a bit thick as well. A strong aroma of peat and wet wood. It has a certain sweetness as well, chocolate and maybe plums or raisins as well.

Second infusion I got a funky flavor in the tea, im not sure what it is, but it wasnt altogether pleasant. Liquor color is consistent and most of the flavor profiles are consistent as well.

Third infusion similiar to the second, Im not sure what that off flavor is, but its still there. Wet wood and peat are playing over it as well.

Fourth infusion , much much better now, now it tastes like ripe tea usually does, wet wood, sweetness, peat, and plums and a bit of chocolate as well. Though it has a slight bit of dampness in the flavor now, its got that classic ripe puerh flavor profile.

Judging by the colors, this is going to brew out many many steepings.

I do recommend this tea, but I also might recommend giving it an extra wash or two,

Flavors: Chocolate, Overripe Cherries, Peat, Plums, Wet Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 80 ML

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80
14 tasting notes

I did a 20 second rinse then 20 seconds for the first 3 infusions then +10 for the rest of the infusions

For the first steeping I noticed this almost overwhelming earthiness. Like, a mushroom if it were stuck in a glass of hot water. This taste overwhelmed the rest of the flavors, and other than this I got a little bit of a black tea taste but barely noticeable and with the classic ripe taste. It was smooth, almost too smooth. For those who like really smooth tea this one if for you. I on the otherhand like my ripes to have at least a little bit of character, not just super smooth. But, again, this is just me, and when it comes to ripes I have my standards very high, and it all comes down to what you are looking for in a puerh.

after the earthiness came a medicinal black liquorish tasting cooling effect.

In the second steeping I got more of a cherry taste with the pronounced earthiness of the last steep, and the date like flavor came back. This tea is really dark! It was almost pitch black from the second to the 4th steeping.

Sorry it’s been like an hour since I drank this and the qi is so strong like I am really sorry if this tasting note makes no sense at all. I will edit this later when the qi leaves me alone, haha.

Flavors: Cherry, Licorice, Mushrooms

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML

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81
35 tasting notes

Got 25g of this since I loved the 2013 sample I bought so much and I wanted to see what it would be like with some age. I’m a little under the weather so take this with a grain of salt, but I just didn’t like this nearly as much as the 2013. Flavor profile was similar, with some earthiness and that deep fruity sweetness lingering. It just was way more muted and less interesting than the 2013—fewer flavor notes I could pick up and less thick and satisfying. I also felt the mouth-watering effects were far less on this cake than the 2013. Still definitely good, and it’s lasting till 8 steeps with dark brews, but as it stands now I’d choose the 2013 over the 2011.

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72
41 tasting notes

Going through the samples of my recent YS order. I let this one air out for 3-4 days before trying it this morning. 12.5g in my 200ml yixing. I got this since it was one of the high end YS shou productions, but in the end I’m not a fan. That’s not to say the tea isn’t good, because it’s pretty tasty and the reviews here and on the YS site certainly bear that out, but because it has a particular flavor in it I don’t care for. I tried my hardest to pin down exactly what flavor it is and this is the best I could come up with. It comes on the back on the tongue and palate and is a sort of grainy woodsy malty raisin flavor. I’ve tasted this in other high quality shou before like Mandala’s year of the dragon 2012 and it’s just a little off putting for me. It reminds me of when I was a drinker and could not stand beer that was brewed using copper malt. Overall the tea is good, but this one flavor ruins it for me.

Preparation
Boiling 0 min, 15 sec 12 g 7 OZ / 200 ML

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94
14 tasting notes

Got this one in a split with Liqyud Proust. Im SO glad I did. This one may have just vaulted to the top of my list of Shu! Sweet, raisin or plum, with no fishy smell or taste. Cake batter comes to mind when Im sipping this tea! So sweet with a lingering fruitinessQ I will be offering a cake of this stuff as soon as this half cake I have is gone. Will be my new go to.

Gong fu style…

Flavors: Baked Bread, Cake, Malt, Plums, Raisins, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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818 tasting notes

From the Sheng and Shou TTB.

This is good shou. Smooth, clean, with caramel and cocoa notes. I really liked it. If I hadn’t already found some other good shou, which I plan to buy, for half the price, I would consider getting this. As it is, the two other 357g cakes should keep me busy. ;)

JC

Hmmm to the wishlist

boychik

JC, i love 2011 Hui Run, i havent tried 2013 yet. very thick consistency.

Tealizzy

I still left this one on my wishlist, even though I didn’t order it this time. ;) There’s always next time!!

boychik

I can send you a sample if you need to refresh / revisit @tealizzy
JC, would you like a sample ? I would love to send it your way

Tealizzy

boychik – Thanks for the offer. I know I like it, but didn’t want to spend the money on that much shou this order. I’d definitely consider getting it later. I’ve been really bad lately! Btw, let me know what I can send you from my stash!!! :)

boychik

No pressure, just sometimes I need a second try . How much did you use for the session? If I use more for shou it’s richer and lasts longer. So now I like 8g for 1oo-120 ml pot. Tastes like chocolate pudding

Tealizzy

I think I only used 5g, but that’s my usual amount for shou. It doesn’t get bitter at 8?

boychik

richer, not bitter. you can increase the amount rinse/pause/ and start from flash steeps. see how you like it. increasing the time slowly. next time do 6g for 100. see how you like it

Tealizzy

I will definitely try that!

JC

boychik, if you do I’ll send you some tea your way as well. :)

boychik

JC i will send you PM after 3pm. need to run ;)

looseTman

Tealizzy,
“If I hadn’t already found some other good shou, which I plan to buy, for half the price, I would consider getting this.”
Sounds like a good value. Which shou are they?

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85
10 tasting notes

Still pretty new to Pu-erh.

I really enjoyed this tea. Gungfu style in a 80ml Gaiwan. Sweet boxed yellow cake aroma. Cornbread. Purple color liquor. Smooth and easy to put down many cups. I think I’m getting the feel for age on a Pu-erh with this one.

Flavors: Cake, Caramel, Smooth, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 2 tsp 2 OZ / 60 ML

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287 tasting notes

Got this from a tea pal a while back and figured I should get to it. I have drank more sheng here lately but time to get the shou on.
I pulled 10 grams of this and put it in the Yixing to brew.I gave 2 5 seconds washes to get it going. It brews a nice dark color from the cup. The brew is very clean without a bunch stuff caught in the strainer. The aroma has that shou scent but not overpowering. It gives hints of caramel, raisins, some chocolate/cocoa and a bit of woodiness. The mouthfeel is very nice and very smooth. Bulang tea makes some really good shou and this fits that category perfectly. No wou dei and a perfect tea for last night and I am on it again this morning.

Flavors: Caramel, Chocolate, Raisins, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 10 tsp 10 OZ / 295 ML
tperez

Just got a cake of that, really good shu :)

tea123

It makes you wonder what is lost in those two five second rinses. Just something I noticed today when I did two rinses instead of no rinses.

JC

You try the rinses. I would always rinse though, specially with Ripes and aged Sheng.

Kirkoneill1988

i rinse once for all puehr 10-15 seconds

mrmopar

@tea123 it is just a practice that I use. Sometimes just one rinse other times two. I usually look in the pot and when I see color coming I quit rinsing at that point. With sheng lots of times I will actually give them a rinse and let them sit an hour to overnight sometimes to let the leaf open up before brewing.

sansnipple

me too, even with clean sheng pu, i always rinse once, just to open up the leaves, it’s not always that the rinse will be undrinkable or gross or anything, just really weak and watery.

AllanK

This is a very good tea. I have what is left of a tong, about four bings.

JC

Yeah! Leaving the leaves to rest after washes is great. It really changed how steeps behave and even shorten the initial ones. When I first started drinking puerh I would use the ‘chunks’ or compressed layers and though it works for some teas.. some just won’t budge that way.

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3274 tasting notes

I’ve been sitting at my desk, sipping cup after cup of this shu.
Rich & satisfying, it is of the “Boston Brown Bread” type, kind of cakey & dense, with a sweet aftertaste reminiscent of dark dried fruits.

MzPriss

I just got my cake of this and am looking forward to it

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