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tanluwils drank 2011 Yunnan Sourcing "Chen Yun Yuan Cha" Raw Pu-erh Tea Cake by Yunnan Sourcing

145 tasting notes

This is a very impressive tea. It’s aging very gracefully, with no wet storage characteristics at all. It starts out very sweet with a sharpness in the background reminding you it’s a sheng, but one with a flavor that has matured into something very balanced and refined. This has a honey-like sweetness with notes of ripe plum, pine, bourbon, roasted barley, and flowers. The tea liquid is champagne in color the leaves are a golden olive hue, mostly intact, and highly fragrant. It starts to reveal its aged nuances in later steeps.

This is one of those hidden gems.

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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