2017 Autumn Yi Wu "Yi Bi Village" Wild Arbor Raw Pu-erh Tea Cake from Yunnan Sourcing

2017 Autumn Yi Wu "Yi Bi Village" Wild Arbor Raw Pu-erh Tea Cake

Tea type
Pu'erh (sheng) Blend
Ingredients
Not available
Flavors
Butter, Floral, Fruity, Herbal, Mineral, Peach, Spicy, Sweet, Apricot, Astringent, Marine, Metallic, Seaweed
Sold in
Compressed
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Sirentian
Average preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 oz / 120 ml

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2 Tasting Notes View all

  • “This is a real shame. I’m not sure which parameter here made me get such a different experience from the previous tasting. Date drunk: 2023-02-14 - 7g in 140ml Yixing pot - Rinsed once: wet leaves...” Read full tasting note
    72

From Yunnan Sourcing

This is small “farmer” production from a grower in “Yi Bi” village in Yi Wu area of Xishuangbanna. It’s entirely late autumn harvested tea from wild arbor trees and bushes. Not old tea trees, just growing naturally without any kind of tending.

These cakes were stone pressed in November 2017 and are medium-light compression 250 gram cakes. The tea is so smooth and sweet. There is some fruitiness which is countered by just a touch of vegetal astringency. The tea soup is thick and viscous and gold-yellow colored. The aroma is floral with some fruit notes and very pungent! The tea is quite persistent and even with hot water and longer times will go many steeps!

250 grams per cake (7 cakes per bamboo leaf tong)

Grown and processed by Mr. Yang in Yi Bi Village

Autumn 2017 Harvested tea, November 10, 2017 pressing

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

72
Not Recommended
261 tasting notes

This is a real shame. I’m not sure which parameter here made me get such a different experience from the previous tasting.

Date drunk: 2023-02-14
- 7g in 140ml Yixing pot
- Rinsed once: wet leaves not as fragrant as the last time.
- 1st infusion (98˚C, 0:15)
- Liquor is rich golden colour but taste a bit flat, metallic. I think the lower temperature before (90-95˚C) was the way to go with this tea. After the liquor has cooled a bit, I get a bit of tangy apricot, some slight astringency, faint seaweed/marine brine.
- Rating: 80
- 2nd infusion (95˚C, 0:15)
- Liquor darker honey-brown now. Texture is so thick and syrupy. Flavour is really like green mangoes/papayas though – tangy, slightly bitter, and astringent, but without the fruity sweetness.
- Rating: 76
- 3rd infusion (95˚C, 0:15)
- Very astringent. I think I used too much leaf? What a shame, maybe I should have split it into 2x 3.5g sessions :(
- Rating: 70
- 4th & 5th infusion (97˚C, 0:20)
- Flavourless, like a diluted and astringent stale generic Chinese green tea blend
- Rating: 67

Rating: 72

Flavors: Apricot, Astringent, Marine, Metallic, Seaweed

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 140 ML
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