2014 Bao He Xiang "Jian Ru Jia Jing" Yi Wu Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apricot, Cherry, Floral, Grass, Nuts, Pepper, Sage, Soap, Spices, Stonefruit, Wood
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
195 °F / 90 °C 0 min, 15 sec 6 g 5 oz / 140 ml

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  • “Date drunk: 2023 Jan 19th - 6g in 140ml Yixing pot [[Gongfu brewing]] - Dry leaf smells like nothing. Wet leaf smells really sweet of stonefruit like apricots cherries, and a tingling cooling...” Read full tasting note
    84

From Yunnan Sourcing

“Jian Ru Jia Jing” is a blend of spring 2014 tea from Yi Wu area of Xishuangbanna. Li Wen Hua has painstakingly blended this tea to achieve a strong and full bodied tea that will be enjoyed now and in the future.

Jian Ru Jia Jing (渐入佳境) means something like “Slowing Entering the Perfect Place”. Li Wen Hua named this tea as such to show that the character of the tea shows itself fully after several steeps and that the mouth feeling is not just from one cup, but is the cups that came before it too.

Sweet and fruity with a nice lightly aged feel to it! Stored in Guangdong by Li Wen Hua, we purchase only one tong a time, so the tea will keep it’s Guangdong stored character.

Li Wen Hua is a long time Pu-erh veteran, he’s produced pu-erh for Xinghai Tea Factory (1996-2004) and then later worked for the Menghai Tea Factory as a master tea blender from 2004 to 2008. Several Da Yi brand ripe and raw blends can be credited to Li Wen Hua. In 2011 Li Wen Hua founded the Bao He Xiang 宝和祥 Brand of Pu-erh Tea with a distinct focus on creating high quality blended ripe and raw pu-erhs as well as single mountain blends as well. Bao He Xiang is a relatively small brand with productions ranging from 250 kilograms to 2000 kilograms in total.

357 Grams per cake

Spring 2014 Harvest

About Yunnan Sourcing View company

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1 Tasting Note

84
240 tasting notes

Date drunk: 2023 Jan 19th

- 6g in 140ml Yixing pot [[Gongfu brewing]]
- Dry leaf smells like nothing. Wet leaf smells really sweet of stonefruit like apricots cherries, and a tingling cooling smell.
- Rinsed once. Rinse was flavourful.
- First infusion (90˚C, 0:15)
- Literally the words “Oh my god this is delicious” came out of my mouth when I drank this after it had been cooling on the counter for 1-2 mins (still warm). Mouthfeel and flavour tastes a tad soapy but somehow it still hits all the right notes. Brief sweet-tangy aftertaste. Liquor smells like a spring breeze, a grassy lush meadow with some floral sweetness. Just a hint of grounding woodiness at the end, but no astringency or bitterness.
- Rating: 94
- Second infusion (95˚C, 0:15)
- Spicier than the last. I’m getting something spicy like sage or white pepper. Slight sweetness but more savoury tasting than previous infusion.
- Rating: 84
- Third infusion (94˚C, 0:25)
- Liquor smells sweet and surprisingly nutty. I overbrewed a little – astringency coming out. Woody slight bitterness but it’s quite nice. Tingling spicy (menthol?) flavour is very apparent now.
- Rating: 84
- Fourth infusion (96˚C, 0:25)
- Rating: 82
- Fifth infusion (98˚C, 0:25)
- Rating: 78

Rating: 84

Flavors: Apricot, Cherry, Floral, Grass, Nuts, Pepper, Sage, Soap, Spices, Stonefruit, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 5 OZ / 140 ML

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