2020 Yunnan Sourcing "Jiu Tai Po" Old Arbor Raw Pu-erh Tea Cake from Yunnan Sourcing

2020 Yunnan Sourcing "Jiu Tai Po" Old Arbor Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Barnyard, Bitter, Bread, Broth, Brown Sugar, Butter, Citrus, Eggnog, Floral, Flowers, Grain, Grass Seed, Lemon, Orchid, Smooth, Sweet, Thick, Vanilla, Vegetable Broth, Vegetal, Apple, Hay, Herbaceous, Honey, Nutty, Soil, Sour, Bark, Citrusy, Cloves, Coffee, Cranberry, Dried Fruit, Herbs, Malt, Pine, Pumpkin, Spicy, Woody
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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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4 Tasting Notes View all

  • “Like another 2020 YS cake I got recently – He Tao Di – Jiu Tai Po also has a character that could be described as sitting somewhere between Jinggu and Yi Wu. However, there really isn’t anything...” 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 Illustration by Patrik Benedičič

2020 Spring Harvest

250 grams per cake (7 cakes per bamboo tong)

30 kilograms in total

About Yunnan Sourcing View company

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4 Tasting Notes

93
1006 tasting notes

Like another 2020 YS cake I got recently – He Tao Di – Jiu Tai Po also has a character that could be described as sitting somewhere between Jinggu and Yi Wu. However, there really isn’t anything like a classic Jinggu tea, they are too varied for that. And, sure enough, He Tao Di and Jiu Tai Po are very different from each other as well.

My impressions of the 2020 version are very similar to the note I wrote for the 2019 vintage of which I had a sample to try. This time round, I got an additional note of eggnog in the dry leaf aroma and of barnyard after the rinse. On top of the basic mixture of bitter, sweet, vegetal and grainy tastes, there are also flavours of butter, bread, vanilla, sunflower, and brown sugar. I don’t really have much to add in regards to the aftertaste, the mouthfeel or the cha qi – they seem to be pretty much in line with my experience of the 2019 tea.

Flavors: Barnyard, Bitter, Bread, Broth, Brown Sugar, Butter, Citrus, Eggnog, Floral, Flowers, Grain, Grass Seed, Lemon, Orchid, Smooth, Sweet, Thick, Vanilla, Vegetable Broth, Vegetal

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