2017 Yunnan Sourcing "Suan Zao Shu" Old Arbor Raw Pu-Erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Bark, Celery, Cinnamon, Eucalyptus, Floral, Forest Floor, Herbs, Honey, Licorice, Metallic, Milk, Vegetables, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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  • “Despite having only one session of this tea (thanks derk for the sample), I will remember it very well for its incredibly strong and long aftertaste as well as the unique energy. Unfortunately, I...” Read full tasting note
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From Yunnan Sourcing

Suan Zao Shu village is one of the most remote villages in the Jinggu area, taking nearly 2 hours from Jinggu town to arrive there. The winding dirt roads stop about 5 kilometers before you arrive and the remaining distance must be traversed by foot. Suan Zao Shu village lies at an altitude of 1800 meters and is home to tea trees ranging in age from 50 years up to 400 years. Our Suan Zao Shu tea cake is made from tea leaves harvested 200-300 year old tea trees in the Li family tea garden.

Suan Zao Shu tea is very strong in flavor, aroma and cha qi. The flavor is that of fruit with a honey like sweetness and a touch of sour, as well as having a bitter and savory edge as well that adds to it’s depth. The aroma is hard to describe, brothy and mushroom-like. This tea has very strong mouth-feel, returning taste (hui gan) and the cha qi is a bit stupefying (in a good way). The brewed leaves are mostly dark olive in color, large (in scale), thick and stout stemmed.

Stone-pressed in the traditional manner.

Wrapper design by Marichka Turanska

400 grams per cake (7 cakes per bamboo tong)

40 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.

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

86
446 tasting notes

Despite having only one session of this tea (thanks derk for the sample), I will remember it very well for its incredibly strong and long aftertaste as well as the unique energy. Unfortunately, I didn’t enjoy its taste profile and mouthfeel that much.

The smell of the dry leaves is very nice, mostly floral and quite pungent. After rinsing the leaves, the aroma displays notes of gasoline, forest and stewed vegetables. Yet more new scents emerge from the liquor in the empty cup. Apart from the usual honey note, there is a cinnamon like spiciness.

The taste is initially somewhat milky, vegetal and herbaceous. The most prominent note is eucalyptus I’d say. Later on, I found the tea to be more robust with a strong metallic quality to it. Flavours like tree bark, chewing gum emerge, as well as a light licorice bitterness. Now, the aftertaste is where this tea excels, as I already mentioned. It start off with an alcohol and sour notes and then transforms into more vegetal and spicy qualities. Later steeps have some bitterness as well, a bit like celery leaves.

As for the mouthfeel, that was a bit of a disappointment. It is quite slippery, powdery and bubbly, but overall unremarkable. The liquor is very beautiful to look at, it is super clear and golden. Body is medium at best.

The cha qi is very warming and strong. Someone described it as feeling tea drunk at the YS website. I guess that’s just an umbrella term for the mind altering effects of tea, but for me this is nothing like being drunk. Initally, I get a slightly rushy feeling that quickly turns into a dreamy state. At certain point the disconnection with physical sensations is so strong that I feel like levitating.

Flavors: Alcohol, Bark, Celery, Cinnamon, Eucalyptus, Floral, Forest Floor, Herbs, Honey, Licorice, Metallic, Milk, Vegetables, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
derk

Interesting. I haven’t sampled this yet. Sounds like a grab bag of aromas and flavors at the moment. Wonder what some time will do to its character.

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