2013 Yiwu Pinweizhichun Puerh Tea Cake 400g

Tea type
Pu'erh Tea
Ingredients
Pu Erh Tea
Flavors
Chocolate, Mushrooms, Peat, Red Fruits, Thick, Wet Moss, Wet Wood
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by AllanK
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 6 oz / 173 ml

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4 Tasting Notes View all

  • “Martin’s note inspired me to do a tasting note for this one. I brewed it differently, I have a tuffy strainer inside a slightly bigger cup where 150 ml will cover a few scoops of tea. After a...” Read full tasting note
    78
  • “Thank you Michelle for this tea from Rich — so thank you too, however, not sure when and if you will read this. But that’s not important. Sharing the tea is lovely. So, yeah, after long shu puerh...” Read full tasting note
    74
  • “In the early steeps this tea was thick and rich with a lot of fermentation flavor. It was somewhat bitter in the first steep. Luckily, this began to clear up by the second steep. The main note for...” Read full tasting note
    83
  • “There are some ripe teas that I find have a very special texture. I think of it as kind of velvety. This is one of those teas. It’s flavor is not terribly deep, but the quality of the broth is...” Read full tasting note
    85

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4 Tasting Notes

78
439 tasting notes

Martin’s note inspired me to do a tasting note for this one.
I brewed it differently, I have a tuffy strainer inside a slightly bigger cup where 150 ml will cover a few scoops of tea. After a rinse I start with 1 min, then start adding 2-5 minutes at a time until the last steep is 15-20 min. To me, brew times depend on the first sip, is it too weak/strong then add/subtract some time. When I’m done traveling so much I might be inspired to try the best of gifted shou in my clay pot.
This one is one of the better shous from Rich, I think. Its earthy and creamy with a bit of chili spice. Not bitter at all, and I’d call it more smooth than earthy.

Martin Bednář

I agree it is more smooth than earthy, but I was lacking longer aftertaste. Certainly, there are chances to brew it in the different ways.

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74
1839 tasting notes

Thank you Michelle for this tea from Rich — so thank you too, however, not sure when and if you will read this. But that’s not important. Sharing the tea is lovely.

So, yeah, after long shu puerh hiatus, I am trying a few again. I have received some tea samples from Michelle, so I am curious if I find love for them.

Searching for actual teas is sometmes hard. For example I thought there are spaces in the name of this, but apparently they aren’t.

First steep also as a flush, 5 seconds long
It has changed the color rapidly! While dry, the leaves were smelling after chocolate, but when wet, they are a bit peaty, woody and mossy. A little mushroomy maybe as well.

Brew is very light though, with strong woody presence and I notice some “dirt” taste. which can be only because it was brewed so weak and flavours weren’t able to develop well.

Ten seconds steep
Peaty chocolate? Weird aroma, but it is exactly what it reminds me. Taste is even more woody, thick, with red fruits aftertaste? It’s so short, but I bet it’s fruity.

15 seconds steep
See second steep and double the intensity.

30 seconds steep
Very thick, tends to be sweet and mostly chocolate. Again, red fruits aftertaste. Sadly, short and almost no mouthfeel overall.

45 seconds
Is it a hot chocolate? Nope, it’s Yiwu puerh. Tastes great, but thin. No aftertaste, no mouthfeel after a sip. Sadly. That’s reason for lower rating.

60 seconds
Just right timing to call it done. Brew is light and I got only woody notes. Maybe I did too big increments.

Flavors: Chocolate, Mushrooms, Peat, Red Fruits, Thick, Wet Moss, Wet Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 4 OZ / 125 ML
derk

If you have more, try brewing longer with a lot of leaf.

derk

If brewed that way, a lot of shou can have the intensity and body of a good coffee.

Martin Bednář

I will try that derk. But I don’t feel I have underleafed it, but I can be wrong :)

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83
1758 tasting notes

In the early steeps this tea was thick and rich with a lot of fermentation flavor. It was somewhat bitter in the first steep. Luckily, this began to clear up by the second steep. The main note for the first three steeps was earth, but not in a bad way, but potent. Starting around the fourth steep the tea broth began to clear and lose this earthy character. It began to take on chocolate or cocoa notes. I added a little bit of sugar which accentuated these notes. Overall I think Rich’s review was accurate as well. I didn’t buy this because of his review. I already had it but thought to try it because of his review. Overall I thought this tea a solid performer that might age well.

I brewed this seven times in a 220ml Gaiwan with 8.2g leaf and boiling water. I steeped it for 10 sec, 5 sec, 10 sec, 15 sec, 20 sec, 30 sec, and 1 min. I would say that this tea had about three more steeps in it. It was fairly played out by the seventh steep. I was very light tea by that time.

Flavors: Chocolate

Preparation
Boiling 0 min, 15 sec 8 g 7 OZ / 220 ML

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85
289 tasting notes

There are some ripe teas that I find have a very special texture. I think of it as kind of velvety. This is one of those teas. It’s flavor is not terribly deep, but the quality of the broth is really nice. It is a semi-fermented ripe, meaning the fermentation process was stopped about midway through. It is a high quality tea for sure. There is some bitterness, but it is integrated well, with a smooth base underneath. Not the most potent of flavors, but I liked it nonetheless.

AllanK

I bought this one in a recent purchase, have not tried it yet.

Rich

I’d be curious how the other vintages taste, there are 2010-2013 cakes available.

AllanK

I believe I also have the 2010, haven’t drank it in quite a while.

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