2013 Yunnan Sourcing Da Si Ancient Arbor Raw Puerh Tea of Feng Qing

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
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Caffeine
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Certification
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Edit tea info Last updated by mrmopar
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 oz / 115 ml

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4 Tasting Notes View all

  • “I dismissed this one a bit quickly after sampling it upon arrival where I got mostly wood notes and hints of what it may have once been. After letting it hang in the pumi for a month or two… I get...” Read full tasting note
  • “I did a no no by checking the price after I started drinking this because it was either one of two things: a cheap tea that is badass and nobody has been talking about or an expensive tea that I...” Read full tasting note
  • “This is a highly lubricating, cooling tea that promotes intense salivation. Notes of butter and apricot mix with a little smokiness and a more pronounced fruitiness in the later steeps. Not overly...” Read full tasting note
  • “This is a high quality cake made with material from ancient trees in Lincang. The beautiful whole leaves are “picked” off the cake very easily. Gold colored liquor with a pleasant aroma. The...” Read full tasting note

From Yunnan Sourcing

Near Da Si village west of Feng Qing town in Lincang prefecture grows a small stand of ancient tea trees. All 200 to 500 years old growing naturally at an altitude of 1900 meters!

Our production of just 25kg is entirely first flush of spring tea leaves from these majestic ancient trees. An incredibly unique tea that is in every way as good as tea from more famous areas of Yunnan, if not better!

400 grams per cake, 7 cakes per bamboo tong

64 cakes in total!

About Yunnan Sourcing View company

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4 Tasting Notes

141 tasting notes

I dismissed this one a bit quickly after sampling it upon arrival where I got mostly wood notes and hints of what it may have once been. After letting it hang in the pumi for a month or two… I get it now.

The rinse is already a thick soup with a vibrancy that extends to the back of the throat. Lovely mouthfeel from the start.

I may have gotten the center of the cake, as the leaves are taking more than a few steeps to come apart which may have preserved these spring-like and high floral notes. Aromas reflect what’s in the cup. Spring meadows upon meadows of wild flowers and interesting complex wood notes all competing for my attention.

The first few steeps are highly floral(honeysuckle and other northern flowers) with a crisp, vegetal complexity that reminds me of dried radish greens and dried herbs. Nice complex sweet apple wood base. Depth is evident early on. Vibrancy and qi spread throughout the mouth and go down the throat into the solar plexus. Yep, I’m all plugged into this tea. This sensation is also something I picked up in the ’16 Han Gu Di, but the experience is more intense with the Da Si—probably the result of 3 years of settling into itself.

From steep 6 to 9 there’s still more to discover, as the compressed portions have yet to fully expand. It’s got a consistently thick body, but increased levels of qi and a complex sweetness (brown sugar, orchid nectar, and pungent honey) that lingers on the sides of the tongue as webs of crystalized sugar and moves straight towards the back of the throat. I’m relishing this huigan which compliments the waves of qi pulsating from my head as it floats to the ceiling.

These kinds of steeps keep on going past 10, 11, and 12. This is a nice one that all sheng pu heads should try. It’s far from my budget, but I would be most grateful if any magnanimous individuals would like to donate a sample. :)

Note: I moved the tea leaves from the gaiwan to the nixing teapot after steep 6. I suspect this is what brought out more those complex sweet notes and enhanced the mouthfeel. This is one of those mind-clarifying shengs.

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1110 tasting notes

I did a no no by checking the price after I started drinking this because it was either one of two things: a cheap tea that is badass and nobody has been talking about or an expensive tea that I have yet to be exposed to.
Turns out it’s at the mid to high spectrum as far as pricing goes: $13 for a 25g sample is still rather cheap when you think about it as 10+ hours of drinking between multiple sessions.

Anyways, I began brewing this knowing nothing about it because I just pick samples up with no thought anymore; when you have 150+ it just seems like the way to go.
This tea brewed a middle level color with a rather easily picked up aroma that I could say is strong but others may not think so. The first sip was when I knew this was going to be one of the ones I will drink for the rest of the day. Head of the tea has a strength to it that kind of fades, but that taste just goes right to the mouth feel. Lots of subtle tingling going on with this tea. Really enjoying the complexity of the taste as it doesn’t go one way or the other, I decided to put a few steps aside to cool down. Results came back once I tasted them, this is one of the few sheng (about 1 in 20 that I drink) that is good cold, luke warm, and hot! Most pu’erh ends up being really unpleasant when it cools down which is why I test them… I find it fun.

I would clearly recommend picking up a sample of this if I was you. With under 30 cakes left, the price will continue to go up. Now these cakes are 400g so that puts it at 35 cents per gram so you would be looking at $2 per session and I can confirm that this will go for hours. One thing to note about this is that this tea is only a few years old at this point which is awesome because there isn’t a mouth bite to it with that tingling; which I should add doesn’t have the mouth dryness that a strong new DHP tends to give.

mrmopar

This is good tea.

Liquid Proust

Absolutely. To me it’s an inside sheng opposed to an outside one due to the souplike nature to it. I have this thing about pairing tea with weather and lighting :/

Rui A.

Luckily soon after tasting a sample of this tea I bought a cake which at the time it was cheaper.

AllanK

I bought a cake of this about a year and a half ago. It has gone up in price since.

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189 tasting notes

This is a highly lubricating, cooling tea that promotes intense salivation. Notes of butter and apricot mix with a little smokiness and a more pronounced fruitiness in the later steeps. Not overly sweet with good longevity.

Like Superman in his guise as a mild-mannered reporter, the smoothness and amiable nature of this tea belies its powerful narcotic effects, which are considerable.

A really nice selection.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML
JC

HA! Man, we are in sync I started it last night and I’m drinking it right now. I though it was going to be more complex based on the dry leaf scent but it is mostly balanced and thick with a sort of light oil feel. Nice note.

Doug F

That’s hilarious! We do seem to have similar tastes. I’ll probably return to it this afternoon.

JC

I’m going to try the 2015 Da Qing Gushu later. I haven’t tried it yet but I did open the sample bag to open it. If you have it I’ll go ahead and say it smells promising.

jschergen

I’m a fan of that Daqing. That and the Huangshan are my favorites of the Jinggu teas Scott released for spring.

Doug F

Something else for my wish list!

JC

Jschergen, those two are VERY good. Doug get ready to be broke this coming holidays. lol

Doug F

I’m already spending my annual bonus. I just got in touch with Emmett to get in on the group order of the YangQingHao teas. The Yiwu chawang that James just reviewed sounds delicious.

jschergen

Nice! Those are some great teas. The TsangLiu (to be reviewed next week) is another option if you want something a little heavier. Same price. Hard to go wrong with any of the Yiwu/Mengla County teas that Yang is selling.

JC

This is the Puerh version of the opposite of an AA meeting. LOL I’m just making notes on what to try next. See you in the next PEA meeting guys. (Puerh Enablers Anonymous)

jschergen

Hahahaha :).

mrmopar

This is a great tea.

DigniTea

Definitely agree with @jschergen “Hard to go wrong with any of the Yiwu/Mengla County teas that Yang is selling.”!!!!

jschergen

Did you start working your way through them @DigniTea?

DigniTea

Worked through several samples Emmett sent with my order. Next week I’ll start hitting the new cakes!

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301 tasting notes

This is a high quality cake made with material from ancient trees in Lincang. The beautiful whole leaves are “picked” off the cake very easily. Gold colored liquor with a pleasant aroma. The taste is smooth and sweet and full in the mouth; balanced with pleasant bitterness in later infusions making the cup more complex. Decent longevity – I’ve taken if for 8 rounds. This is a very solid production for which the price has risen steadily over the past two years. At this point, it might have risen a bit too high.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
AllanK

I have one of these in my pumidor. It is really good. Thought about buying another.

DigniTea

I can understand that. Lots of very fine teas out there – 2013 and 2014 productions are quite fine. In the 2013 selections, I think I might prefer the Nan Po Zhai and San Ke Shu over this one. In truth, in spite of my $ comment, they are all decent value since they are high quality material and 400g rather than the now frequent 200g or 250g cakes.

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