2004 "Millenial Old Tree" Big Snow Mountain Mengku Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apple, Apricot, Camphor, Coffee, Dried Fruit, Forest Floor, Fruity, Hazelnut, Herbaceous, Medicinal, Nuts, Oak wood, Peat, Plums, Spices, Sweet, Walnut, Wood
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 100 ml

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  • “This is the oldest (as in aged the longest) tea I have tried to date, although I just got some older ones recently. It is very interesting for me in the sense that different aspects of it resemble...” Read full tasting note
    84

From Yunnan Sourcing

This is a 2004 pressing by the Wan Shun Hao brand, a small Mengku area producer. It’s spring harvest tea from the Big Snow Mountain area of Mengku, and although the characters on the wrapper proclaim it as “Millenial Old Tree” (千年老树), it’s most likely just tea from bushes or trees (not super old trees). The brewed tea leaves are large and burly, with big meaty stems, so it’s most definitely a quality production.

Big Snow Mountain is a high altitude area that tops out at 2700 meters above sea level. The tea we used for this production is from an altitude of about 1800 meters on the southwest slope of Big Snow Mountain (west of Mengku town). Big Snow Mountain of Mengku although having the same name as the Yong De Big Snow Mountain area is in fact not the same and quite distinct.

The tea was stone pressed and then aged in Guangdong from 2004 until late 2017. I’d call this “Guangdong Dry Storage”, as it’s very cleanly stored tea and not moldy at all. It is well aged and the brownish tea leaves and reddish tea soup attest to that. It’s a very smooth and full-bodied pu-erh with a lovely sweet and spicy taste and aroma. It can be infused many many times and is graceful from start to finish.

Incredible value in an aged raw pu-erh!

357 grams per cake

2004 Harvest and Pressing

About Yunnan Sourcing View company

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1 Tasting Note

84
353 tasting notes

This is the oldest (as in aged the longest) tea I have tried to date, although I just got some older ones recently. It is very interesting for me in the sense that different aspects of it resemble various teas like shou, aged white, sheng, oriental beauty and dianhong.

The smell is initially similar to a lot of ripe pu-erh, but very clean. It is sweet, earthy and nutty with notes like camphor, peat and prunes. It is very complex and later throughout the session becomes more woody and medicinal. There are aromas of spruce, oak, forest floor and chlorine.

The liquor is super clean and its colour is located between dark orange and red. The taste is also clean and inoffensive, but definitely enjoyable even though it may lack some pungency. It starts off sweet, spicy and nutty with light bitterness. I can taste coffee and hazelnuts in particular. The second half of the session (steeps 7 to 10) is a bit more herbaceous, while the very end (steeps 11 to 13) is fruity with notes of apple, apricut and walnuts. These last few infusions remind me of aged shou mei a fair bit. Even better than the taste itself is probably the aftertaste, which is very long. It doesn’t really have much extra complexity over the taste though.

The body is full and the mouthfeel is slimy, buttery, mouth-watering and a touch dry in the finish. I didn’t really notice any cha qi, apart from some caffeine effects in the chest around infusion 10.

Overall, I got 13 infusions of about 100ml and one final simmer of 200ml. Getting 1.5l of tea from 6g of leaf seems like a lot to me, especially given that this is not likely to be made from old trees.

Flavors: Apple, Apricot, Camphor, Coffee, Dried Fruit, Forest Floor, Fruity, Hazelnut, Herbaceous, Medicinal, Nuts, Oak wood, Peat, Plums, Spices, Sweet, Walnut, Wood

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

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