2009 Yunnan Sourcing "Nostalgia" Raw Pu-erh tea of Jing Mai mountain

Tea type
Pu-erh Tea
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Edit tea info Last updated by Sammerz314
Average preparation
205 °F / 96 °C 0 min, 15 sec

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  • “I decided to visit the ancient tea forests of Jingmai mountain by sampling a 2009 Yunnan Sourcing Nostalgia bing. Due to the low compression, the leaves broke off intact, very pleasant sight. I...” Read full tasting note
    73
  • “Prep: 60cc gaiwan, 3-6g, boiling water, flash steep x2, 10s, 10s, 20s, 20s, etc.. Sessions with this tea: 10+ Taste: This is a beautiful, clean, dew-sweet grassy flavor. Not grassy like some green...” Read full tasting note

From Yunnan Sourcing

2009 Yunnan Sourcing “Nostalgia” Raw Pu-erh tea of Jing Mai mountain * 200 grams

Fall 2009 Harvest * Stone-Pressed

This is the final Yunnan Sourcing production for 2009. Fall tea harvested in mid-October from Mang Jing village in the Jing Mai mountains was used. Jing Mai mountains are located in the county of Lancang in the Simao Prefecture. Jing Mai area tea trees are some of the oldest in existence and despite popular are not entirely large-leaf varietal (大叶种) but rather a mix of large and small leaf varietal “zhong ye zhong” (中叶种).

This little tea cake was stone-pressed, this medium to low level of compression is perfect for aging quickly in drier climates. Less compression will allow the leaves to be pried from the cake easier and will preserve the integrity of the leaves for brewing.

We allowed this to age about a month before offering to our customers! The brewed tea is delicious full of thick and sweet after-taste. There is some bitterness present but this being a fall harvest wild arbor tea its not over-powering. With age this will develop more textured characteristics!

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2 Tasting Notes

73
43 tasting notes

I decided to visit the ancient tea forests of Jingmai mountain by sampling a 2009 Yunnan Sourcing Nostalgia bing. Due to the low compression, the leaves broke off intact, very pleasant sight. I used about 7 g to 100 mL of spring water.

The wet leaves produced a strong sweet, floral aroma with a touch of grassiness to it. The soup is a golden amber, remarkably clear. This is a clean tea. The soup itself has a sweet taste with some bitterness and astringency, a warming degree of astringency. The bitterness is not too overwhelming, although, many might think this tea needs a few more years.
Despite the bitterness and astringency (I personally enjoy some of this), this tea does have very nice Hui Gan and Qi!

Preparation
205 °F / 96 °C 0 min, 15 sec

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46 tasting notes

Prep: 60cc gaiwan, 3-6g, boiling water, flash steep x2, 10s, 10s, 20s, 20s, etc..
Sessions with this tea: 10+

Taste: This is a beautiful, clean, dew-sweet grassy flavor. Not grassy like some green teas are like freshly mowed thick summer grass, this is like early spring just turned green, first thing in the morning dew-drop covered. The bitterness is mild and understated. Little warm sweaty energy with the first few steeps, but the back half doesn’t present much energy.

Body: moderately thick in the mouth, bitterness-returning-sweet with good salivation, some strength in the jaw. The sensations of this tea feel “separated” somehow, or maybe “layered,” and are more individually distinct than blending together.

Fragrance: I make this a separate category because of how strongly present the aroma is with this tea, which I didn’t expect from an 8 year aged tea. It isn’t a special aroma, very similar to the flavor, but is still quite pleasant.

This is a lovely tea, very clean and very enjoyable, at a good price point. I may seek out more of this in the future.

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