2019 Yunnan Sourcing "Autumn Bang Dong Zi Cha" Purple Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Apricot, Flowers, Green Pepper, Mineral, Peppercorn, Salt, Spicy, Sweet, Thyme, Vanilla, Walnut
Sold in
Bulk
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 / 100 ml

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  • “This pu-erh is most memorable for its stupefying effect on the mind, as a result of which I wouldn’t grab for it often (even if I had more than a sample). The fact that it is light bodied doesn’t...” Read full tasting note
    68

From Yunnan Sourcing

Bang Dong Village (邦东寨) is located in the county Mengku, Lincang prefecture. Bang Dong is a small village situated at an altitude of 1600 meters. Our production is made entirely from the tea picked by three families from their small ancestral tea gardens. The tea trees have 80-200 years of age and are growing naturally.

This is entirely Bang Dong Zi Cha (Purple Tea). The tea is not from cloned purple plants but rather is collected from the purple tinged leave and stem trees that grow alongside the non-purple tea trees in the same garden. This area of Bang Dong (4km north of Bang Dong town just west of Na Han village) is very sunny and high altitude with southern facing slopes and as such has a high incidence of naturally occurring purple mutations (around 15-20% of the trees in this area).

The purple tea of Bang Dong is not quite the same as Yi Wu and Jinggu area purple teas that are more purple when fresh and darker black in color after processing into mao cha. The Bang Dong area “zi cha” (lit. purple tea) has purple stems and some purple tinging on the leaves. The taste is distinctive from the non-purple mutated trees growing in the same area (often side by side), with less bitterness, more sweetness, and a fruity character. There is still bitterness like our much like teas from “Bang Dong” and “Na Han”, but overall it’s less pronounced and sweeter.

A total of 40 kilograms in total was produced. We pressed these tea cakes with a stone-press and used low-temperature drying to preserve the integrity of the tea.

Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: October 2018
Harvest Area: Na Han village, Bang Dong county, Lincang Prefecture
Total Production amount: 40 kilograms

Wrapper Design by Sander Mack-Crane

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1 Tasting Note

68
647 tasting notes

This pu-erh is most memorable for its stupefying effect on the mind, as a result of which I wouldn’t grab for it often (even if I had more than a sample). The fact that it is light bodied doesn’t help its case either.

As for the flavours, I enjoy drinking it, but not more than the average young tea at this price. It carries a flowery aroma with hints of bubblegum, apricots, green pepper, and za’atar.

First infusion has a light taste with no bitterness and notes of cloud ear fungi and white pepper. The following one is somewhat sweet and mineral. There is also a bit of an apricot tartness to it. Mild bitterness develops throughout the session, but it is nothing to behold. I also found some infusions to resemble nocino – a walnut liqueur. The aftertaste is cooling, sweet and spicy with notes of vanilla and green onion as well as a persistent saltiness.

Flavors: Alcohol, Apricot, Flowers, Green Pepper, Mineral, Peppercorn, Salt, Spicy, Sweet, Thyme, Vanilla, Walnut

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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