2019 Yunnan Sourcing "Jiu Tai Po" Old Arbor Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Bitter, Broth, Citrus, Floral, Grain, Grass Seed, Lemon, Orchid, Parsley, Pleasantly Sour, Spicy, Sweet, Thick, Umami, Vegetal, Wheat
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 6 g 3 oz / 90 ml

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  • “Jiu Tai Po has all the marks of a pu’er I would like to add to my collection. It has a unique flavour profile, pungent taste, long aftertaste with a strong huigan, full body, and a grounding cha...” Read full tasting note
    93

From Yunnan Sourcing

Spring harvest tea leaves from 200-300 year old tea trees growing in Jiu Tai Po village in Jinggu county of Simao. Jiu Tai Po or “9 Mesa Village” is a small village with about 1200 inhabitants. Many are involved in tea production, the surrounding hills are covered forest and tea growing, often among larger trees. The elevation is an ideal 1500 meters.

Our Jiu Tai Po village tea cake is a sweet, thick, and pungent tea. It’s got grain-like taste, bitterness and floral notes much like a good IPA! The cha qi is noticeable but not overpowering. Can be infused 10+ times without losing power.

Stone-pressed in the traditional manner.
Wrapper design by Giovanni Crispino
250 grams per cake (7 cakes per bamboo tong)
30 kilograms in total

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

93
511 tasting notes

Jiu Tai Po has all the marks of a pu’er I would like to add to my collection. It has a unique flavour profile, pungent taste, long aftertaste with a strong huigan, full body, and a grounding cha qi. If I were to describe the tea with two words I’d say it is, above all, thick and grainy.

The dry leaves have a sweet floral aroma that reminds me of hot and humid summer days, in the preheated pot there’s also a citrus and parsley like scent. Wet leaves, on the other hand, display a very strong grainy aroma.

The rinse presents a crisp, malty, and vegetal liquor with a sweet apple note to it. It’s quite different from the subsequent infusions though. Soon enough, a pungent mix of bitter and sweet vegetal flavours takes the center stage. The profile is grainy with notes of sunflower and very much like wheat beer, just much more bitter. Aftertaste bring more of floral orchid-like notes, some lemon tart sweetness that keeps a sour bite, and a spicy vegetable broth umami.

Texture-wise, the liquor is extremely thick and creamy, at once numbing and cooling in the mouth. The cha qi seems to be more of the heady kind rather than inducing pronounced bodily sensations.

In short, this one gets one of the easiest ‘recommend’ badge from me :)

Flavors: Alcohol, Bitter, Broth, Citrus, Floral, Grain, Grass Seed, Lemon, Orchid, Parsley, Pleasantly Sour, Spicy, Sweet, Thick, Umami, Vegetal, Wheat

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 90 ML

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