We don't know when or if this item will be available.
“Got another of the same sample from YOT, which has been resting for a month. Not sure if this was too dry or what, but much less enjoyable. Same parameters as last time, except this was brewed in a...” Read full tasting note
In response to the market’s demand for board leaf raw Pu-erh tea products, we purchased this batch of 8582 raw tea cakes produced by Yunnan Import and Export Company in 2004. The tea cake weighs 375 grams and has been post-fermenting in our professional warehouse for more than a decade. The tea soup has to turn reddish-brown. The tea taste is a strong scent of dates, followed by a smooth fruity aroma, and comfortable cha qi. It is a good product for collection or drinking.
Liquor: Clear golden brown
Fragrance: Dates.
Flavour: Tea is smooth, aged dates flavour with mild cha qi. Later infusions have dried fruits flavour will last for multiple infusions and yet remains thick and rich. Infused tea leaves are darkish brown with fine branches, slightly rigid board thick leaves 8~0 grade.
Company description not available.
2004 Ron-Zhen Camellia Flower and Raw Pu-erh Tea Cake
Ron-Zhen Tea Factory - Yunnan Sourcing1980's CNNP 8582 Raw Pu-erh Tea
Yee On Tea Co.2011 Yunnan Sourcing "Silver Needle Cake" Raw Pu-erh tea
Yunnan Sourcing2018 Yunnan Sourcing "He Kai" Raw Pu-erh Tea Cake
Yunnan Sourcing2017 Yunnan Sourcing Impression Raw Pu-erh Tea Cake (duplicate)
Yunnan Sourcing2021 Yunnan Sourcing "Little Treasure" Raw Pu-erh Tea Cake
Yunnan SourcingGot another of the same sample from YOT, which has been resting for a month. Not sure if this was too dry or what, but much less enjoyable. Same parameters as last time, except this was brewed in a 100 mL duanni pot. Didn’t take specific notes, having learned from last time that this isn’t a very dynamic tea. Something cheesy persisting about the wet leaf aroma, and somewhat in taste too during the intial steeps, but not in a pleasant way. My sample this time was less frosted and had less specks than last time, so I’m not altogether sure why this is. At any rate, more woody, slightly pepper-y, and bitter-edged today, rather than the aged, comforting, and dried date profile of last time. Has slight hint of the date, or else it’d taste the same as one of the random shous I’ve been gifted before. Meh.
In some shou, albeit much younger than your sheng, I do get a cheesy, or nutritional yeast, type of taste and aroma without any visible fungal growth. I think it might be related to post-processing moisture content of the cake and/or to humid storage. With time stored in my dry climate, I think this cheesy business transforms to a mushroom flavor. My experience with shou and humid stored pu’er is inadequate enough to make such assumptions, though.
Interesting. It is not something I’ve noted before in any of my puer (though I have only fairly recently gotten into shou), so I was also put off by the strangeness of it. I remember seeing a different note on a Yee-on sample of the 8582 elsewhere mentioning a cheesy note too. Some others are lucky as I was the first time, and got a nice chunk; still others received sample chunks with yellow mold spores. Seems to be a gamble, and Yee-on might just be pulling samples from heavier stored cakes.