2010 Yunnan Sourcing Autumn Bang Dong Raw

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Raisins
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
Boiling 0 min, 15 sec 5 g 3 oz / 96 ml

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8 Tasting Notes View all

  • “Had a session of this one out of the Puerh TTB. It didn’t really stand out to me. Still has a good deal of bitterness, but some of the higher notes it probably had in youth were gone. Seems like...” Read full tasting note
  • “Sipdown From some LP Group Buy First—when preparing the tea, my wife had noticed the name of the tea on the package. Her response: “Sounds painful.” Anyway, I had been drinking this tea nearly for...” Read full tasting note
    70
  • “From Andrew’s 2016 Sheng Olympiad. This is the first of the Bang Dong samples I’ve tried (maybe in the wrong order!) but I figured I had to start somewhere. The initial smell is strong fruit and...” Read full tasting note
  • “Apparently I drank this and didn’t take any notes. I have a hint of a memory of drinking this. Like 1% of a memory. Going to have to drink this again really soon, so this note is mostly serving as...” Read full tasting note

From Yunnan Sourcing

2010 Yunnan Sourcing "Autumn Bang Dong" Raw 400g
Bang Dong Village (邦东寨) is situated in the county Mengku, Lincang prefecture. Bang Dong is a small village not far from the now famous Bing Dao village, at an altitude of 1600 meters. Our production is made entirely from the tea picked by one family and their small ancestral tea garden which consists of tea trees growing naturally, between 2 and 3 meters tall.

Tea from Bang Dong has many of the typical Mengku characterisitics… a high level of aroma, strong and pungent cha qi and kind of flowery aroma. When young this tea is somewhat astringent, with slight bitterness and a thick nutty sweet after-taste.

Our Autumn production is from slightly different area of Bang Dong and is a little different from our spring production both in appearance, cha qi and taste.

Our Autumn production is entitled "Autumn Aroma" (秋香), each cake is stone-pressed by traditional method and dried with low temperature air drying. The cakes are then wrapped in special paper that is very thick and sturdy. Hand-Made by Dai minority families in Xishuangbanna! Each tong of 7 cakes is wrapped in bamboo leaf!

About Yunnan Sourcing View company

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8 Tasting Notes

463 tasting notes

Had a session of this one out of the Puerh TTB. It didn’t really stand out to me. Still has a good deal of bitterness, but some of the higher notes it probably had in youth were gone. Seems like it might be in an awkward stage age-wise. Or maybe I just had an off-session with it, who knows. I didn’t take great notes, but I remember bitterness, vegetal, and decent (but not great) body.

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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70
342 tasting notes

Sipdown
From some LP Group Buy

First—when preparing the tea, my wife had noticed the name of the tea on the package. Her response: “Sounds painful.”

Anyway, I had been drinking this tea nearly for the last three hours. I started the session without notes—on the account that I was still half awake—however, after the 4th or 5th steep, I closed the book that I was reading and brought out the tea notebook. I will note here that I didn’t record every steep, but I noted profiles throughout the session, at random intervals of the session. I marked down the “differences” within the tea throughout the progression of the session (rhyme scheme?), so that I could note it on Steepster. I will also admit that I simply marked the profile of the tea, rather than writing down the depth of the tea; therefore, these are basic notes compared to the intricate ones that may oftentimes be made on a normal routine. Lastly, these notes aren’t in any particular order. I jotted stuff down as I thought of it during the session.

Notes:
Leather.

Apricot?

A bit bitter/sour on the initial taste, but the aftertaste becomes slightly sweeter.

Slight floral notes.

(Oh look, a little flower bud!)

There are a lot of broken leaves in my gaiwan; which I assume is giving the tea the bitterness upon each sip.

Leaves are a forest green/yellow-ish color.

Tastes “shengy.”

mrmopar

Autumn teas are hard for me to grasp as well sometimes. I tend to like the strong Spring stuff now.

tanluwils

I find autumn teas usually too vegetal…with the exception of the YS autumn Yibang.

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73 tasting notes

From Andrew’s 2016 Sheng Olympiad. This is the first of the Bang Dong samples I’ve tried (maybe in the wrong order!) but I figured I had to start somewhere.

The initial smell is strong fruit and apricot to me, though my unfamiliarity with sheng generally means that this is a common note for me. The first couple steeps brew out with a very present fruit note that lingers in the aftertaste, with a light bitterness and astringency that plays in the mid notes but is not overpowering and makes things interesting.

Later steeps I find get more bitter and astringent, leaving my mouth feeling dry for up to a minute afterward. The apricot taste tends to subside, or is either hiding behind the bitterness. It’s not altogether unpleasant, though—it’s not a “sharp” bitterness, but sort of a “smooth” bitterness. One that I can keep drinking as I study or work, but maybe not one that I’d want to focus on altogether.

I’ll definitely be trying the younger Bang Dong samples soon to see if I can tell the difference!

Preparation
7 g 3 OZ / 100 ML

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356 tasting notes

Apparently I drank this and didn’t take any notes. I have a hint of a memory of drinking this. Like 1% of a memory. Going to have to drink this again really soon, so this note is mostly serving as a reminder to do so.

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82
36 tasting notes

2017 Sheng olympics
(Slightly stream of consciousness review)

Nice yellow/ amber liquor, great aroma on the wet leaves – pineapple, citrus, mango. Becomes more pollenated flowers and orange as its brewed. Taste is moderate frontal bitterness, good citrus character and some tobacco, light smoke and some decent minerallity. Florality is there but the tone is a bit low. Slight nuttiness, medium/med+ body. Good honey sweetness and cheek salivation after some initial drying. Decent cooling and huigan which appears about 30 seconds after drinking and lingers for 2-3 mins, fills the mouth with a pleasant sweet floral aroma. IPA like, firm bitterness with a lot of citrus and florals. Apricot hints. At 7 brews the tea still has some bitterness and a good sweet finish with decent throat characteristics and huigan. Worth owning a cake, not a mind blowing tea (and the qi is light) but solid and interesting enough.

Preparation
5 g 2 OZ / 70 ML
mrmopar

I ;iked the Spring version of this one much better.

pmunney

I’ll have to check it out! the price is great on both of them.

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1110 tasting notes

Thinking about this tea for me is in regards to value and longevity. I find that this cake is rather cheap at 14cents a gram, but if you know YS well then you understand that waiting for a % off is always in the near future.

7g, 100ml, 95c

The brew is very much still in a young stage which makes it easy to compare to it’s cousins from 2011,12,13,14,15,16… whatever else you have. The liquid is still a shade of yellow, but not golden. The aroma is rather faint and like the taste, it is transitioning slowly. I believe this is the type of material that retains a sweetness over time. This is how I can see the raisin taste being associated with it; a little darker of a taste than a light one due to the autumn versus spring, but it is there.

Easy to brew. After six steeps, I started pushing the tea to find that it isn’t as pleasant as the 2015 when over steeped which is the opposite of what I was thinking. I believe this tea is a great value and one to drink over time and watch it develop, but not the best tea at the moment; by no means is it bad either, just more potential for the future than now.

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85
1758 tasting notes

Thought I’d try something from the Sheng Olympics this morning. This was an overall nice tea. It had only a little bitterness early on and a bit of astringency. Both of these got replaced by a sweet note that I am not sure how to describe. Maybe apricots is still applicable or maybe this tea has moved on from the apricots of a young sheng. The note is hard to place. This tea did become quite nice though.

I steeped this 14 times in a 150ml gaiwan with 7.4g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, 2 min, 2.5 min, and 3 min. This tea would probably have gone a couple more steeps but I had had enough tea at 14 steeps.

Preparation
Boiling 7 g 5 OZ / 150 ML

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90
28 tasting notes

Just a great tea. The Spring was well reviewed and this is no different. Even the 5 sec rinse I drank had excellent mouth throat feel with some cooling. I’ve been doing like mr mopar and resting 10 minutes after the rinse…liking it, seems like the tea wakes up.

Flavor: Wow, fruity ! Apricot and raisins. Perfect hints of astringency and bitterness. It did get a bit too bitter when I pushed to 60 sec steep too early (4-5 steep). Good cooling and throat feel.

Qi: Relaxing and slightly energizing. Conscious of breathing.

A good cheap example of a slightly aged sheng. Reminded me quite a bit of W2T’s 2009 Yiwu.

Flavors: Apricot, Raisins

Preparation
Boiling 0 min, 15 sec 2 g 2 OZ / 59 ML

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