2014 Spring Silver Needle Cake Raw Pu-erh tea 100 gram

Tea type
Pu-erh White Blend
Ingredients
Not available
Flavors
Floral, Flowers
Sold in
Bulk
Caffeine
Low
Certification
Not available
Edit tea info Last updated by Kirkoneill1988
Average preparation
190 °F / 87 °C 5 g 5 oz / 150 ml

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5 Tasting Notes View all

  • “I put this in my gaiwan today A rather busy No time for tea kind of day And I drank it Heedlessly Perhaps cruelly (especially as it was a gift) But at the end of the day I looked back on the tea I...” Read full tasting note
  • “I’ve had this for a year, and tasted several times, so shame on me for waiting so long to post a review. This style of puerh is unusual. Comparing this to most puerh teas is like comparing...” Read full tasting note
    91
  • “The cake itself fragrant. The fuzzy silvery buds are mostly intact, quite attractive, and can be easily picked off the cake. The tea has distinct notes of ripe Korean pear and honey. Later steeps...” Read full tasting note
    84
  • “gaiwan way: 1st steep 20s: tastes floral and chalky (in a good way) 2nd steep (Best/final) 40s: it tastes even stronger of the above tastes. then I got hungry for matcha pancakes so I cut this...” Read full tasting note
    100

From Yunnan Sourcing

This little tea cake is composed entirely of first flush of spring sun-dried silver needles from the county of Feng Qing in Lincang. It is stone-pressed by hand in the traditional manner. Our silver needle cake can be aged over the years and will develop a textured and sweet taste.

This tea should not be confused with silver needles white tea, which is heat dried and cannot be aged. Our silver needle cake is composed of sun-dried material and was processed as a traditional raw pu-erh.

Comes in white wrapper without nei fei

About Yunnan Sourcing View company

Company description not available.

5 Tasting Notes

64 tasting notes

I put this in my gaiwan today
A rather busy
No time for tea kind of day
And I drank it
Heedlessly
Perhaps cruelly
(especially as it was a gift)
But at the end of the day
I looked back on the tea I had drank
And I smiled

Rasseru

My friends called Wocket
He has tea in his pocket

Mookit

Hmmm… Why does this remind me of a famous poem?

Wocket

I’m not sure, but if you figure it out let me know! It does me too, so I’m sure my subconscious is cribbing from somewhere, but I know not the source.

I thought it might be Neil Gaiman*, but I couldn’t find any similar verse he’d written. Of course, I loaned his latest to a friend, so I didn’t have it to reference.

- Not really known for his poems, but I’m a fan.

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91
316 tasting notes

I’ve had this for a year, and tasted several times, so shame on me for waiting so long to post a review.

This style of puerh is unusual. Comparing this to most puerh teas is like comparing Champagne to Cabernet Sauvignon. This is a very light, delicate tea, with flavors of straw and light tropical fruit and/or melon. Really closer in flavor to a white tea than it is to most puerh. However, it does have a depth of flavor and mouth feel similar to a high-quality puerh. The taste was light straw and tropical fruits, but with a hint of bitterness in the finish in later steeps, which caused me to drop my rating by a point.

I got the bright idea of tasting this side-by-side with a similar tea:
http://steepster.com/teas/tuochatea-dot-com/56676-yubang-silver-bud
Turns out this was a bad idea. The yubang made this tea taste weak, while this tea made the yubang taste crude and inelegant. Either alone was much better by itself. Kind of like Champagne and cabernet.

A note on storage: This tea is so subtle that I worried about storing it in my pumidor. I have 4 teas of this style that I keep in a zip-locked bag inside the pumidor, periodically airing it out. This seems like a reasonable compromise between drying out and losing that subtle flavor. The teas did spend a few months in the pumidor, which may have caused them to lose their freshness, though that may just be age. I also steep at a lower temperature (190 F vs 200F).

Preparation
190 °F / 87 °C 3 g 2 OZ / 59 ML

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84
143 tasting notes

The cake itself fragrant. The fuzzy silvery buds are mostly intact, quite attractive, and can be easily picked off the cake. The tea has distinct notes of ripe Korean pear and honey. Later steeps reveal more interesting textures and subtle sweet/savory/nutty flavors. It’s very flowery and light with a velvety texture that may evolve with age.

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100
673 tasting notes

gaiwan way:

1st steep 20s: tastes floral and chalky (in a good way)

2nd steep (Best/final) 40s: it tastes even stronger of the above tastes.

then I got hungry for matcha pancakes so I cut this one short for today

when I smell the leaves dry, I smell nothing.

when I smell the leaves wet. it smells flowery and chalky (in a good way)

many thanks to scott Wilson and Yunnan sourcing for this lovely tea

Flavors: Floral, Flowers

Preparation
190 °F / 87 °C 5 g 4 OZ / 130 ML

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