Spring 2013 "Hong Yun" Yiwu Mountain Wild Arbor Black Tea Cake

Tea type
Black Tea
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Astringent, Chocolate, Malt
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Edit tea info Last updated by tperez
Average preparation
Boiling 8 g 4 oz / 120 ml

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From Yunnan Sourcing

Made entirely from Spring 2013 material from the wild growing tea bushes not far from Yi Wu town. After picking the tea was wilted briefly, fried in a wok, rolled by hand and allowed to wilt for another 20 hours, before being naturally air dried.

Nice sweet taste with just a touch of astringency to make the feeling and taste more complex. A good choice for near term aging. Will improve in flavor for up to 5 years.

180 grams per cake (wrapper says 200 gram, but it’s not)

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2 Tasting Notes

1758 tasting notes

This is a fairly tasty black tea. It is somewhat astringent. It has notes of malt, and somewhat less notes of chocolate. I don’t know if this tea can improve with age as it only looks like a puerh tea. Do black teas in cake form age? I don’t know. Still, this is a good value and a nice tea.

I steeped this tea six times in a 120ml gaiwan with 8.2g leaf and boiling water. I gave it a 10 second rinse, mostly to break up the cake a little. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, and 20 sec.

Flavors: Astringent, Chocolate, Malt

Boiling 8 g 4 OZ / 120 ML

The tea is fully oxidized so it doesn’t age. However, in cake form the tea retains more freshness than it would loose. Instead of losing flavor after 3 years or so, it will likely store longer.

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3 tasting notes

correct, but nothing incredible….

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