2016 Yunnan Sourcing "Shan Hou" Old Arbor Raw Pu-erh tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Astringent, Bitter, Mushrooms, Spicy, Vegetal, Drying, Herbaceous, Herbs, Honey, Medicinal, Pine, Wood, Heavy, Sweet, Cedar, Floral, Grain, Mineral, Spices, Vegetables, Wet Rocks
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by tanluwils
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 oz / 94 ml

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6 Tasting Notes View all

  • “A sample from Togo. Thanks, guy! The dry leaf smells fantastic, somewhat bitter with sweet apricot, herbs, vegetables, mushroom, pine and soft leather. The liquor starts off really clean, vegetal...” Read full tasting note
  • “More than 3 months later, I am trying this again, and the experience is better this time. I am not quite sure what went wrong last time, but it could be a few things. I seem to remember I sampled...” Read full tasting note
    79
  • “Good bitterness and good body, however, also a certain degree of astringency without particularly noticeable Qi. Good endurance and good quality but nothing special, what would set this tea apart...” Read full tasting note
    70
  • “Wow! This is a very high quality sheng that hits all the right spots for me. Brews a medium-dark yellow, noticeably darker than most of the other 2016 sheng I’ve been tasting. Smells of spice,...” Read full tasting note
    98

From Yunnan Sourcing

“Shan Hou Gu Shu” (lit. Behind the Mountain Old Tree) is a mountainous in Jinggu County of Simao where 100-250 year old tea trees are growing. Shan Hou tea trees are Assamica varietal growing wild without intervention. Tea is harvested only twice a year, not 4 times a year like in many places. This gives the tea more strength, body, aroma and cha qi!

Shan Hou tea is thick and sweet with a strong pungent almost savory mushroom broth-like texture and taste. Very infusable tea that gains intensity gradually and then platueas gradually petering out. Goes 10-12 infusions!

April 2016 harvest
58 kilograms in total
400 grams per cake (7 cakes per bamboo tong)
Stone-Pressed in the traditional manner

Wrapper Design by Ronald Visser

This tea has been tested in a certified laboratory and has passed the MRL limits for pesticide residues as established by the EU Food and Safety commission. For more information about MRL testing and the EU Food and Safety commission click on this link.

About Yunnan Sourcing View company

Company description not available.

6 Tasting Notes

478 tasting notes

A sample from Togo. Thanks, guy!

The dry leaf smells fantastic, somewhat bitter with sweet apricot, herbs, vegetables, mushroom, pine and soft leather. The liquor starts off really clean, vegetal and tart with an aftertaste of apricot, musk melon and yeast roll. Then the tea quickly turns into battery acid. Holy crap my mouth is raw and so dry. Can’t make it past 4 steeps even with decreasing the temperature from 205 to 195. Ow.

2016? This one’s going to need a lot of age and tlc before it’s drinkable.

Preparation
5 g 3 OZ / 100 ML

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79
353 tasting notes

More than 3 months later, I am trying this again, and the experience is better this time. I am not quite sure what went wrong last time, but it could be a few things. I seem to remember I sampled it very early after the parcel arrived, so that could be it.

The smell is not super strong, but I do get some sauna, honey, pine and mountain herb notes. Taste is very herbaceous, medicinal and mushroomy. As I alluded to before though, the bitterness hides a lot of the complexity. Given how strong and pungent it is though, I think it has a great aging potential. Unfortunately (or maybe fortunately, from the point of view of my savings), I don’t expect to settle anytime soon, so I am reluctant to buy teas purely for aging purposes.

Mouthfeel is fairly thick, cooling upfront and very dry in the finish and aftertaste. This session’s experience was not very physical, but it enabled me to zone out quite successfully, which I prefer to be honest.

Flavors: Bitter, Drying, Herbaceous, Herbs, Honey, Medicinal, Mushrooms, Pine, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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70
126 tasting notes

Good bitterness and good body, however, also a certain degree of astringency without particularly noticeable Qi. Good endurance and good quality but nothing special, what would set this tea apart from others.
Images and more at https://puerh.blog/teanotes/2016-shan-hou-ys

Flavors: Astringent, Bitter, Heavy, Sweet

Preparation
8 g 3 OZ / 80 ML

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98
317 tasting notes

Wow! This is a very high quality sheng that hits all the right spots for me.

Brews a medium-dark yellow, noticeably darker than most of the other 2016 sheng I’ve been tasting. Smells of spice, honey and reminds me a bit of bag balm/tiger balm. Like the aroma the taste is spicy with prominent notes of mushroom and aromatic wood like pine and cedar. Honey, grain, stewed veggies, fresh spring water, and herbal medicine with a hint of something floral. The brew is thick and viscous, very potent and moderately bitter. It’s very complex and active in the mouth with a cinnamon-like pungence. The qi is noticeable very early on and makes my face and cheeks feel flush and tingly. Five grams lasted many brews and about a liter of water. The brewed leaves are plump and an attractive olive green with thick veins and stems like spaghetti noodles.

This is a very potent tea with a nice balance of bitter and sweet as well as a complex, never boring flavor profile. I tend to be kind of stingy when purchasing tea, really struggling to spend over $50 on a cake, but this is a tea that I will happily spring a little extra for.

Flavors: Cedar, Floral, Grain, Honey, Medicinal, Mineral, Mushrooms, Pine, Spices, Vegetables, Wet Rocks

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
tanluwils

I’m glad someone else reviewed this one. I did like the spiced honey and complex wood notes from this one. I too only had budget for a couple of cakes this past year.

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142 tasting notes

This is potent, viscous, sweet, and spicy, with underlying bitterness. Nice light compression on the leaves, as all of Scott’s recent cakes. The steeped leaves have a nice sweet fragrance of grain and honeysuckle. The tea soup has a deep golden hue—borderline orange, something I hear is typical of Jinggu. It’s possible I added more leaf than usual, but I still don’t get that color using similar brewing parameters with other new young sheng.

It steeps consistently musky sweet roasted grains, spicy rosemary, savory mushroom, and roasted zucchini. I noticed over several sessions the nice cedar base in this tea. Very nice qi in there too that is evident from the first steep. These leaves are reportedly from tea trees plucked only twice a year, which I think explains the impressive viscosity and potency of this tea. I’ve had most of Scott’s Jinggu teas and this seems like a cousin of the Bai Ni Shui, but more potency and sweet grain notes.

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