2018 Yunnan Sourcing "Lin Xia Sheng Tai" Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Almond, Artichoke, Ash, Asparagus, Astringent, Bitter, Butter, Camphor, Celery, Cranberry, Dry Grass, Green Wood, Honey, Passion Fruits, Pear, Potato, Spicy, Sweet, Thick, Wood
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 7 g 3 oz / 90 ml

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  • “Lin Xia Sheng Tai – last tea for the day. I found it to be an interesting mix of the unusual and the expected. It has a great texture and a layered taste, both of which I enjoyed quite a bit. The...” Read full tasting note
    83

From Yunnan Sourcing

Lin Xia Sheng Tai 林下生态 (lit. growing naturally in the forest) is a tea sourced from a village in Jinggu not far from Han Gu Di Village. It’s grown in the mountains and is not managed or kept, picked from old Trees up to 200 years old.

The tea is very strong.. with alot of bitterness. Thick mouth-feel and a very long lasting taste and feeling in the mouth. This tea demonstrates perfectly just how complex and varied teas from Jinggu county can be.

400 grams per cake (7 cakes per bamboo leaf tong)
48kg in total produced
Wrapper Illustration by Patrik Benedičič

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

83
500 tasting notes

Lin Xia Sheng Tai – last tea for the day. I found it to be an interesting mix of the unusual and the expected. It has a great texture and a layered taste, both of which I enjoyed quite a bit. The tea didn’t strike me as being overly complex at any point, yet there are a lot of associations that came up over the course of a session. However, at this price and with its specific character, it may only appeal to a fairly small set of people. I may be wrong about that though. In any case, anyone who values texture and likes their sheng bitter and herbaceous – this is a tea for you.

Dry leaves exude a sweet aroma with the characteristic gasoline note and some cranberry in the background. After the rinse, I detect more of a woody scent with a distinct root vegetable note.

The rinse starts out super thick and oily, with a metallic and honey-like taste. Soon afterwards, the bitterness appears. Even though it is strong, I never found it overpowering. The astringency is also in check. The tea taste very “clean” and has notes of camphor, ammonia, asparagus, almond skins, green wood, pear, and alcohol – quite a diverse range of flavours with some unusual suspects. There is not too much sweetness present, but I do get a light honey fragrance throughout the session.

The aftertaste is then sweeter of course, but not too much. It is throat-cooling and displays notes of artichoke, butter, ash, passion fruit, and some sort of spicy wood.

As I mentioned already, one of the main highlights here is the mouthfeel. It is thick and mouth-watering with a bubbly, slick texture to the liquor. This Jinggu tea doesn’t fall behind much in the cha qi department either. I found the energy to be all encompassing and rushy, complemented by a chest-warming sensation.

Flavors: Alcohol, Almond, Artichoke, Ash, Asparagus, Astringent, Bitter, Butter, Camphor, Celery, Cranberry, Dry Grass, Green Wood, Honey, Passion Fruits, Pear, Potato, Spicy, Sweet, Thick, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 90 ML

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