2017 Yunnan Sourcing "San Ceng Yun" Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Celery, Floral, Fruity, Honey, Metallic, Nectar, Peppercorn, Sweet, Vegetal, Zucchini, Astringent, Cinnamon, Green Wood, Pumpkin, Sugarcane
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
200 °F / 93 °C 3 min, 0 sec 7 g 40 oz / 1175 ml

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4 Tasting Notes View all

  • “This tea excels in its balanced taste and the protracted aftertaste. The mouthfeel is also nice – thick and velvety. It is surely a powerful tea as others have pointed out, but it doesn’t give me...” Read full tasting note
    88
  • “I’m a little torn over that tea: At the beginning very nice velvety texture and overall quite soft and balanced with floral notes, but quickly a rather dominant astringency comes to the surface,...” Read full tasting note
    70
  • “Brewing in my new hong ni shui ping from Chawangshop. Fairly bitter, maybe because this new pot has a slightly slower pour. Initially tastes of sugarcane, green wood, and wildflower honey with a...” Read full tasting note
    93
  • “Grown in a biodiverse, wild environment, this tea is really teaming with energy. Nice vegetal and floral notes, quite patient. Little astringent. Longer tasting note...” Read full tasting note
    75

From Yunnan Sourcing

San Ceng Yun 三层云 is a small village southeast of Jinggu Town (the county seat) at an elevation of 1700 meters. In total there are about 15 households in this small village, with 8 household engaged in tea production. Our production is the entire of two households (the Yang and Zhang families), picked entirely from first flush spring harvested tea. The tea trees range from 40 to 150 years old and grow wild on a steep hillside above the village. The tea was picked and processed entirely by hand. No machines were used for kill-green or rolling.

San Ceng Yun tea is a balance of bitter and astringent with strong long-lasting after-taste. Aroma is floral with a vegetal pungency. Cha Qi is strong is dominating in nature. Being wild-grown in a bio-diverse environment gives this tea a pure un-adulterated energy and character. Excellent affordable tea that would be an excellent candidate for aging.

Stone-pressed in the traditional manner.

Wrapper design by Marichka Turanska

400 grams per cake (7 cakes per bamboo tong)

50 kilograms in total

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. For a full list of the 191 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click

About Yunnan Sourcing View company

Company description not available.

4 Tasting Notes

88
335 tasting notes

This tea excels in its balanced taste and the protracted aftertaste. The mouthfeel is also nice – thick and velvety. It is surely a powerful tea as others have pointed out, but it doesn’t give me much of a rushy feeling, which is great. The leaves don’t really have a strong smell, but the aroma of the empty cup and the infusion is quite a nice mix of floral and vegetal notes, similar to the long-lasting lingering notes I get in the aftertaste, which is also somewhat peppery and refreshing.

One other noteworthy thing is the infusability. I am currently 1.4 litres into the session and still getting thick, flavourful infusions diplaying nice bitterness without much astringency. In fact the high point was probably somewhere around steep #8 or so, which is crazy. Originally, I wanted to give a slightly lower rating, but I had to increase it in the end.

Flavors: Bitter, Celery, Floral, Fruity, Honey, Metallic, Nectar, Peppercorn, Sweet, Vegetal, Zucchini

Preparation
195 °F / 90 °C 0 min, 30 sec 7 g 3 OZ / 100 ML

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70
126 tasting notes

I’m a little torn over that tea: At the beginning very nice velvety texture and overall quite soft and balanced with floral notes, but quickly a rather dominant astringency comes to the surface, which I do not like so well.
Images and more at https://puerh.blog/teanotes/2017-san-ceng-yun-ys

Flavors: Astringent, Bitter, Floral, Sweet

Preparation
8 g 3 OZ / 80 ML

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93
317 tasting notes

Brewing in my new hong ni shui ping from Chawangshop. Fairly bitter, maybe because this new pot has a slightly slower pour. Initially tastes of sugarcane, green wood, and wildflower honey with a considerable floral aroma. In later steeps I start to get a sort of cinnamon-like note and the tea becomes somewhat vegetal, maybe pumpkin or squash. I start to notice the cha qi pretty early on, this is a powerful tea, very focusing/sedating.

New blog post: https://themellifiedcup.wordpress.com/2018/02/26/essence-of-teas-2017-jingdong-ancient-wild-sheng/

Flavors: Cinnamon, Floral, Green Wood, Honey, Pumpkin, Sugarcane

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 85 ML
tanluwils

Interesting notes on those later steeps. I had it last autumn and found the flavors too muddled for me to leave a review. Need to revisit this one.

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75
5 tasting notes

Grown in a biodiverse, wild environment, this tea is really teaming with energy. Nice vegetal and floral notes, quite patient. Little astringent.

Longer tasting note here:
http://journeyintoteaculture.com/san-ceng-yun-2017-yunnan-sourcing/

Preparation
195 °F / 90 °C 8 min or more 2 tsp 150 OZ / 4436 ML

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