2016 Yunnan Sourcing "Huang Shan Gu Shu" Old Arbor Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Butter, Floral, Mineral, Nutty, Sweet, Chocolate, Cut grass, Orange, Pear, Vanilla
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 oz / 80 ml

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2 Tasting Notes View all

  • “Like I mentioned in my note for the 2015 vintage, Huang Shan Gu Shu is a tea whose qualities are not necessarily apparent at first sight. The interlayered bitterness and sweetness express...” Read full tasting note
    90
  • “Very interesting young puerh, really enjoyed this one. Purchased a 25g sample from YS, reviewing after two sessions. Appearance: Very attractive green/white/brown contrasting colors in the broken...” Read full tasting note
    88

From Yunnan Sourcing

“Huang Shan Gu Shu” (lit. Remote Mountain Old Tree) is a mountain in Jinggu County of Simao where 100-300 year old tea trees are growing. Huang Shan 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!

The brewed tea is pungent, full-bodied and with layered bitterness and sweetness mingling together. It can be steeped many time without losing steam. This tea is certainly good for aging and will be noticeably more delicious and textured as times passes.

April 2016 harvest
70 kilograms in total
400 grams per cake (7 cakes per bamboo tong)
Stone-Pressed in the traditional manner
Design by Ronald Visser

This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues.

About Yunnan Sourcing View company

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2 Tasting Notes

90
516 tasting notes

Like I mentioned in my note for the 2015 vintage, Huang Shan Gu Shu is a tea whose qualities are not necessarily apparent at first sight. The interlayered bitterness and sweetness express themselves over the course of the whole session. The consistently pure taste and interesting mouthfeel that doesn’t fade after the peak infusion can only be properly appreciated in hindsight. On top of that, among of the main selling points of the tea are its long-lasting and evolving aftertaste as well as the creeping and relaxing cha qi.

The taste is very clean and pungent with a nutty, mineral, and buttery character. In the aftertaste, one can find more floral aspects as well. I am looking forward to tasting the 2015 and 2016 versions side-by-side, I can’t identify any major differences through individual sessions (though significantly separated in time).

Flavors: Bitter, Butter, Floral, Mineral, Nutty, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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88
3 tasting notes

Very interesting young puerh, really enjoyed this one. Purchased a 25g sample from YS, reviewing after two sessions.

Appearance: Very attractive green/white/brown contrasting colors in the broken off cake. Fairly large leaves, individual pieces break off relatively intact.

Dry Aroma – Mild sweetness, something reminiscent of milk chocolate, but not exactly. Interesting.

Wet aroma – Sweet plum, moss, early morning dew

Taste – develops from unripe fruit and mild astringency in earlier steepings, more astringency in middle steepings, orange creamsicle emerged later on… really wild. Final infusion had an interesting balance of astringency and vanilla. Didn’t expect that.

Overall – really enjoyed this tea. Nowhere near as aggressive or medicinal as some other young sheng I’ve had. It’s all good, but nice to experience the other end of the spectrum.

Flavors: Chocolate, Cut grass, Orange, Pear, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 60 ML

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