2017 Yunnan Sourcing "Autumn Gan Hai Zi" Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Black Pepper, Celery, Citrus, Dry Grass, Earth, Floral, Fruity, Honey, Metallic, Milk, Smooth, Spicy, Strawberry, Sugarcane, Tart, Vegetal, Wood
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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  • “I have been away from Steepster for a while, but that doesn’t mean I wasn’t drinking tea :D I spent the last 2 weeks in Brazil, at a conference and then traveling around. Along the way I would...” Read full tasting note
    79

From Yunnan Sourcing

Gan Hai Zi village (Dry Ocean Village) is located in the southeast of Jing Gu county of Simao. The leaves used for our production come from mature and naturally growing tea trees. The tea was picked in during the last days of September and the first week of October during the dry cool sunny weather that follows the end of the monsoon season in southern Yunnan.

Gan Hai Zi is a high altitude tea (1700 meters) that gives a high aroma, cooling mouth-feel, sweet, floral, with a bitter and astringent finish. This pu-erh is very much an experimental tea, with complexity and a completely unique character. The leaves and stems are very burly and attest to their old tree origins.

400 grams per cake (7 cakes per bamboo leaf tong)

50kg in total produced

Wrapper Design by Timothy Chacko

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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1 Tasting Note

79
447 tasting notes

I have been away from Steepster for a while, but that doesn’t mean I wasn’t drinking tea :D
I spent the last 2 weeks in Brazil, at a conference and then traveling around. Along the way I would drink tea with my Kamjove all-in-one teapot and a camping stove. Now that I am back home with my usual setup, I can resume the tea reviews :)

Let’s move on to the tea then. This autumn sheng from Jinggu is predominately bitter, with vegetal, floral and tart qualities supplementing it. Overall, there is a lot of complexity though with many more subtleties.

The dry leaf aroma is quite strong and reminds me mostly of beeswax and yuzu. On the other hand, the wet leaves do not have too strong of a smell. It is vegetal and at times woody, with notes like strawberry leaf and celery root.

Taste-wise, the tea is bitter from the get go. In the early steeps, the taste progression is something like: bitter initially, followed by vegetal notes (celery, fenugreek) and tart finish, savoury (matured cheese) aftertaste that becomes more like fermented fruits over time. I found it refreshing and somewhat metallic. Later steeps are more floral (rapeseed) with a spicy and peppery finish. I also get sugarcane and some mildly earthy and dry grass tones.

The mouthfeel is smooth, milky and mouth-watering generally. Overall, it seems like a good candidate for aging. It can be drunk right now if you are ok with a decent bitterness, the complexity is there. However, it is far from my favourite in terms of the taste profile.

Flavors: Bitter, Black Pepper, Celery, Citrus, Dry Grass, Earth, Floral, Fruity, Honey, Metallic, Milk, Smooth, Spicy, Strawberry, Sugarcane, Tart, Vegetal, Wood

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

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