2011 Xiaguan "Golden Memory" Aged Mao Cha Raw Pu-erh tea cake

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Cedar, Drying, Leather, Smooth, Sweet, Tobacco, Wood
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by mrmopar
Average preparation
Boiling 0 min, 15 sec 7 g 4 oz / 110 ml

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3 Tasting Notes View all

  • “So I began drinking this for breakfast while at my cousins and I was 100% confused… This tasted like a lot of the early 00’s teas I’ve had so I was curious what the heck I was actually drinking....” Read full tasting note
  • “I admit I have very limited experience with raw puerh, but to me it was easy to tell this is the most aged one I’ve had yet. The color of the liquor was much darker than younger raws I’ve tried,...” Read full tasting note
    88
  • “The Yunnan Sourcing description says that this was pressed from aged mao cha. It doesn’t say how old the mao cha was but judging from the color of the tea I would say six or seven year old mao...” Read full tasting note

From Yunnan Sourcing

Composed entirely from blended mao cha that has been dry aged in warehouse of the Xiaguan tea factory. A very clean aged taste without any off smells or tastes. Tastes like a 10+ years aged Kunming stored Xiaguan raw cake. Floral and camphor notes with a nice sweet thick after-taste!

A nice aged pu-erh experience!

357 grams per cake

About Yunnan Sourcing View company

Company description not available.

3 Tasting Notes

1112 tasting notes

So I began drinking this for breakfast while at my cousins and I was 100% confused…
This tasted like a lot of the early 00’s teas I’ve had so I was curious what the heck I was actually drinking. Insanely dark for a 5 year old raw pu’erh and a lot of age in the taste. Well, I did what I normally don’t do when I sip away at a pu’erh; I read about it. Turns out it was meant to taste like this! Whew, I’m not crazy then.
This still has some smokey/camphor to it, but it brews out around the sixth steep. The longevity of the brew is quite well depending on what you are eating or drinking with it because it can dry your mouth out in roughly 10 steeps… but I was going hard on my drinking as I am just chillin’ here :)

https://www.instagram.com/p/BFBrmH0RYCc/

Rui A.

Best of luck at the festival this Saturday!

Matu

I thought this one was ok the first time I tried it, then the next couple times I really enjoyed it – I was kinda bummed to see that YS is out of it

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88
486 tasting notes

I admit I have very limited experience with raw puerh, but to me it was easy to tell this is the most aged one I’ve had yet. The color of the liquor was much darker than younger raws I’ve tried, and the aroma off the wet leaves reminded me more of ripe puerhs I’ve had than of other raw ones. The taste was mostly leather and wood, with some bitter notes up front. Most infusions were sweet, though it was almost exclusively on the back end of a sip, like in the back of the mouth and the aftertaste. Very smooth throughout. The woody flavor I tasted in most of these steeps was not the moist, forest-floor flavor of shou puerh, but a more aromatic and dry wood flavor. The tea became more drying as the session went on as well. An interesting tea, tastes much older than the date it was pressed.

Flavors: Cedar, Drying, Leather, Smooth, Sweet, Tobacco, Wood

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

The maocha had some age on it when it was pressed.

Matu

Yea I read that in Yunnan Sourcing’s description :) How common is it to press cakes with pre-aged maocha?

mrmopar

There are a few out there. I know Dayi and XiaGuan do it. Yunnan Sourcing has a couple as well as the Tea Urchin. I don’t know if it is caused by a bunch of Maocha left over or by choice. Sometimes the sellers don’t sell it all and have leftovers they sell the next year. With the bigger factories it is more than likely an intentional thing. I think Dayi does it with all the “Spring Of Menghai” cakes. Sometimes having 3 years of tea blended in.

Matu

Huh, neat. Does maocha age faster than pressed cakes? It seems like it would, but then why age most teas as cakes instead of loose?

mrmopar

It does age quicker. The actual process of pressing was for transport. I guess the pressing tradition has carried on from the past. If you have ever looked at 100 grams of loose maocha vs compressed there is a big difference in the space it occupies.

mrmopar

Yunnan sourcing has a bang up Hai Lang Hao cake with some older stuff in it as well. They also have a Chen Yun Yuan Cha with age maocha as well.
Links
http://yunnansourcing.com/en/2015/3601-2015-hai-lang-hao-gao-shan-chen-yun-yi-wu-mountain-raw-pu-erh-tea.html

http://yunnansourcing.com/en/2011/1746-2011-yunnan-sourcing-chen-yun-yuan-cha-wild-arbor-raw-pu-erh-tea-cake.html
One for $25.00 and the second for $35.00. Good value on both in my opinion.

Matu

Oh, thanks for those links! I’ll give those cakes a try next time I make a YS order.

Rasseru

ive had a couple of HLH teas now, and they all have been very good, in my humble opinion :)

mrmopar

That one listed is really worth the $25.00 price.

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1758 tasting notes

The Yunnan Sourcing description says that this was pressed from aged mao cha. It doesn’t say how old the mao cha was but judging from the color of the tea I would say six or seven year old mao cha. This does taste and look like a ten year old tea, at least. The initial notes were somewhat unpleasant, tobacco and leather, an aged taste as I like to call it. It took a while for this taste to fade. What was left behind, somewhere around steep eight I would say, was very smooth. It also was sweet after a fashion. Not the apricots of a young sheng but something more subtle. As to qi, I did get a little off this cake, relaxing but not in your face qi like a Yangqinghao tea. Don’t let the year of this cake fool you, it is aged more than other 2011 cakes.

I steeped 8.2g of leaf in boiling water in a 120ml gaiwan. I gave it a 10 second rinse and a 10 minute rest. 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, and 2 min. The leaves were not done at twelve. If I wanted to continue I’d get a few more steeps out of the leaves. For someone who wants to try a semi aged tea this is a good option as the price tag is not that high. I think it was $54. It was as aged as any tea I’ve had from 2005 at least.

Flavors: Leather, Smooth, Sweet, Tobacco

Preparation
Boiling 8 g 4 OZ / 120 ML

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