2011 Everyday Yiwu from The Essence of Tea

2011 Everyday Yiwu

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Alkaline, Ash, Baby Powder, Caramel, Cherry, Drying, Hay, Heavy, Jasmine, Leather, Milky, Mineral, Mint, Plum, Rainforest, Rich, Savory, Smoke, Sweet, Tangerine, Tannin, Viscous, Walnut, Wet Rocks
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Compressed
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by derk
Average preparation
Boiling 5 g 3 oz / 90 ml

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2 Tasting Notes View all

  • “Freebie from The Essence of Tea in my last order, thank you! Characterwise, I can tell it’s an Yiwu sheng. It has that milky kind of sweetness and a pleasant huigan. The tastes are kind of in a...” Read full tasting note
  • “I had this tea at least 10 times and I still find it quite elusive. I had sessions where it was delicious, and others where it was very insipid, bland or plain bitter/astringent. This notes...” Read full tasting note
    79

From The Essence of Tea

Everybody likes to drink high-end Yiwu, but we realize that drinking this kind of tea regularly does not fit with everyone’s budget. With this in mind, we’ve been on the hunt for some nicely aged Yiwu that doesn’t the bank. Amongst sample after sample of terrible tea, this one stood out as something different.

This tea has been stored in Guangzhou since it was pressed, where the heat and humidity has allowed the tea to age nicely. At this price, of course it’s not from the oldest trees, but the material is still of good quality and punches well above its weight.

The tea is changing nicely, having lost the greenness of youth and developing nice aged flavours, ripe fruits and sweet aftertaste. There is some good solidity to the tea liquid and character that bodes well for it as it continues to age.

This is a great tea for those looking for nicely aged Yiwu that’s enjoyable to drink and affordable enough to drink with regularity.

About The Essence of Tea View company

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2 Tasting Notes

1634 tasting notes

Freebie from The Essence of Tea in my last order, thank you!

Characterwise, I can tell it’s an Yiwu sheng. It has that milky kind of sweetness and a pleasant huigan. The tastes are kind of in a disjointed state with the textural components, though. It’s rather heavy and very drying. And something felt off with the energy. At first it was settling but then I became very foggy and scattered, which could just be an amplification of my current mindstate. I’m tired. This tea is not for me at this moment, or possibly ever.

Of note, I only made it 3 or 4 steeps. As the liquor cooled, it became very cloudy, the murkiest I’ve ever seen in a sheng puerh. Is that an indication of highly active fermentation?

Flavors: Alkaline, Ash, Baby Powder, Caramel, Cherry, Drying, Hay, Heavy, Jasmine, Leather, Milky, Mineral, Mint, Plum, Rainforest, Rich, Savory, Smoke, Sweet, Tangerine, Tannin, Viscous, Walnut, Wet Rocks

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79
43 tasting notes

I had this tea at least 10 times and I still find it quite elusive. I had sessions where it was delicious, and others where it was very insipid, bland or plain bitter/astringent. This notes represent a satisfying session. I think this tea needs to be brewed with particular care and attention.

Dry leaves: sour plums, tobacco, light smoke. Beautiful.
Wet leaves: very fruity and layered fragrance, with a touch of smoke, wood, plums

1
the liquor feels medium-light, but at the same time carries a lot of flavours that spread in the mouth after swallowing, lingering with the help of a controlled astringency. It’s plump with smoke, hay, fruits and fermentation. Pleasant acidity. Beautiful aroma.

2
Some bitterness. The body is light but with good tannic presence. Light sweetness and forest floor aromas make the tea feel “alive”. As it cools down feels a bit like “melted ice”.

3
Austere with light umeboshi acidity. Italian painter Giorgio de Chirico comes to my mind.

4
Incense, very ripe fruits, dried flowers. Sense of “purity” and “cleanliness”. Light cooling sensation.

5
Qi is present but light and comfortable. Slightly relaxing, improves focus. Flavours of cured meat with herbal/root bitterness. Juicy mouthfeel. Aroma gets sharper.

6
Warming. Chalky mouthfeel. More incense and bitter herbs. light camphor.
Preparation
Boiling 5 g 3 OZ / 90 ML
1 comments
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mrmopar
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YiWu is tough for me to het a handle on as well. JingMai the same way. I just can’t get the hang of them it seems.

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