2007 Gu Pu'er Raw Pu-erh Tea Square Brick

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Tobacco
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by pflipp
Average preparation
205 °F / 96 °C 0 min, 15 sec 5 g 4 oz / 120 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

1 Image

0 Want it Want it

1 Own it Own it

1 Tasting Note View all

  • “Though I have yet to review the more highbrow samples from my last (and first) YS order, this tea reaffirms that I might have a preference for the more mundane shengs, which is good news for my...” Read full tasting note
    77

From Simao

Gu Pu Er tea factory of Simao produced this potent little mini brick from first flush spring 2007 material. The tea has been aged for 9 years and has developed a complex grain and mushroom broth tea soup. Strong lasting mouth feeling and thick high aroma makes this an incredible value for a semi-aged interesting raw pu-erh tea.

About Simao View company

Company description not available.

1 Tasting Note

77
15 tasting notes

Though I have yet to review the more highbrow samples from my last (and first) YS order, this tea reaffirms that I might have a preference for the more mundane shengs, which is good news for my wallet.

There’s a well-balanced sheng bitter, some shou-like (fermented) flavour (but definitely dry storage) and strong tobacco notes. Like the 2006 Xiaguan Te Ji, instead of just petering out, it bends towards the sour and smokey. I wish I knew how to improve on that (other than by steeping fewer times). I also wonder whether this one, like the Te Ji, will quickly lose its green bitters over the next few months. I think both are more interesting with than without, so I don’t need it aged much longer than this as well.

Flavors: Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 4 OZ / 120 ML
Yang-chu

Sour seems to be a stage that some shengs go through. Nanjian/Feng Huang/Tu Lin productions stay bitter as they age.

Login or sign up to leave a comment.