2014 Spring Dehong Ye Sheng White Wrapper Mini Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Herbs, Pepper, Smoke, Spicy, Fruity, Bitter, Grass, Green
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by SilasSteep
Average preparation
185 °F / 85 °C 1 min, 0 sec 9 g 5 oz / 153 ml

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8 Tasting Notes View all

  • “I took a lot of time studying this tea before reviewing. It was like riding a bronco. At first, I hated it, and was annoyed with how temperamental it can be ( I over steeped it many times)....” Read full tasting note
    80
  • “I have grown quite fond of this tea. I pull it out every week or two and it seems to be developing quite nicely. It is thick and rich with a good mouthfeel. Quite complex and always surprising...” Read full tasting note
    82
  • “There’s something festive about this cake, so it seemed appropriate to submit a review now (December 2016). The spice, fruit, and sweet smokiness just remind me of over-the-top holiday seasonings...” Read full tasting note
    89
  • “This small cake has a good bit of compression, but I find that breaking chunks off works just fine and it opens up in the teapot quite readily. Prevalent pepper notes in the front give way to a...” Read full tasting note
    70

From Yunnan Sourcing

An incredibly fantastic raw Pu-erh made from Wild Pu-erh tree leaves that have a dark purple color. This 野生茶 (Wild Tea) is naturally dark in color, and is heavy in anti-oxidants and catechins.
Ye Sheng "野生“ varietal aka “Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam.” is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. It’s potency in cha qi arises from it’s unadulterated nature. It is naturally bug repellent, and grows wild in the forests of Yunnan at an altitude of 1600-2200 meters.
The quality of the leaves and the meticulous processing ensures excellent storage and aging potential. The infused liquor is bright and is almost completely without bitterness. There is strong full taste in the mouth and a warm stimulating feel in the mouth and body after drinking this tea.
This is a generic non-branded “white wrapper” version of this cake here.
Producer: Yunnan Sourcing
Vintage: Spring 2014
Production area: North-western area of Dehong county

About Yunnan Sourcing View company

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8 Tasting Notes

80
26 tasting notes

I took a lot of time studying this tea before reviewing. It was like riding a bronco. At first, I hated it, and was annoyed with how temperamental it can be ( I over steeped it many times). However, as time went on and I figured it out a little more I came to enjoy its complexity and energy. 175F for 4 minutes is the sweet spot for me. It is extremely astringent and bitter overall, heavily spicy, but with a mild body. The soup produced is a medium golden color. Tastes mostly of black pepper with a basil/cilantro aftertaste – there is a tinge of smokiness throughout but not the type of smoke you would experience in a Lapsang souchong. The energy of the tea is invigorating and refreshing; and of special note. I’m not sure I will order anytime soon, but I could see myself ordering it down the road as an evening tea. It was an interesting experience overall.

Flavors: Astringent, Herbs, Pepper, Smoke, Spicy

Preparation
175 °F / 79 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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82
2 tasting notes
I have grown quite fond of this tea. I pull it out every week or two and it seems to be developing quite nicely. It is thick and rich with a good mouthfeel. Quite complex and always surprising me. I am down to about 10 grams and just ordered a tong today.
Preparation
8 g 4 OZ / 130 ML

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89
155 tasting notes

There’s something festive about this cake, so it seemed appropriate to submit a review now (December 2016). The spice, fruit, and sweet smokiness just remind me of over-the-top holiday seasonings and celebrations, a lot like the current microbrew holiday ales – rich, spicy, fruity, and awesome. It has a long-lived aftertaste that is warm, spicy, and fruity. What a great treat to sip in front of a fire.

I think it’s fair to say this tea is a bit over-the-top, but it absolutely works. It’s brimming with flavor and it delivers tastes I haven’t normally come across – Xiaguan smokiness comes close. Anyway, it’s a wonderful experience – and at 100g, it’s portioned and priced just right for those curious enough for a taste.
*
Dry leaf: SMOKE, SWEET, HERBAL (barbecue sauce, mesquite smoke, menthol, cilantro, Mexican hot chocolate, autumn leaves, dried cherries)

Smell: SMOKE, SWEET, SPICE (mesquite smoke, citrus, cherries, coriander, cilantro, spices – like exotic, don’t-really-know-the-name, pungent spices)

Taste: FRUIT, HERBAL, SPICE (orange peel, coriander, barbecue, mesquite smoke, menthol “coolness”, savory grassy-umami, cilantro, dried cherry, pine resin and pine needle, damp wood notes, peppercorn, and yummy hard-to-pin-down “exotic” spices)

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 OZ / 147 ML

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70
13 tasting notes

This small cake has a good bit of compression, but I find that breaking chunks off works just fine and it opens up in the teapot quite readily. Prevalent pepper notes in the front give way to a fruity aftertaste. Unlike any other young sheng I have tried, likely won’t be for everyone. Am happy to finish up the cake, but at the same time I don’t know if I will be buying more.

Flavors: Fruity, Pepper

Preparation
Boiling 0 min, 15 sec 12 g 5 OZ / 150 ML

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83
35 tasting notes

Drinking this on a lazy friday afternoon. I got way tea drunk on this stuff, to the point where my sense of perspective is definitely a little funny. I’m still not the biggest fan of the flavor, but going in with an open mind and letting it air out helped. This time I’m picking up less smoke—it’s more a smoky mineral taste. Reminds me of rocks out in the Mojave, baked by the sun, and how they tend to get that earthy-smoky smell. A little vegetal as well, and not super sweet. Also steeps forever—I’ve actually run out of water in my kettle, and I started with 1.5 liters!

Anyway, I’m feeling pretty good at the moment thanks to this little tea. Nice pairing for a misty afternoon

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62
88 tasting notes

I aired out this cake and gave it a chance to regain its moister. Overall it was very green tasting with a bitter undertone. I wasn’t a particular fan of this and the flavors weren’t very complex.

Also, it was very compressed and took some work to get enough leaf to do a session. I ended up wasting a lot of tea dust unfortunately.

Flavors: Bitter, Grass, Green

Preparation
Iced 0 min, 15 sec

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79
38 tasting notes

A pretty good little cake. I brewed up about 6g in a 100ml gaiwan at 205-210f. I gave one rinse then started with a 5 second steep at 205f then decided to move up to 210f as the tea is pretty mellow. The wet leaf has a really nice smell of flowers and woodsy rain. There isn’t much sweetness to mention as the tea is mostly floral. There is a very slight hint of smoke but very light and is mostly on the nose. There are some nice purple leaves in this tea. All in all this is a pretty good young sheng that doesn’t have a lot of bitterness. Not that sweet or smoky but a very floral tea. Pretty aromatic nice tea.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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