We don't know when or if this item will be available.
“I spent the day today thinking about Beowulf’s funeral and this tea has helped me. In case you are wondering, the topic for tomorrow’s seminars is Beowulf and we shall be reading the last couple of...” Read full tasting note
“Only had a sample of this but it was enough to drink 5 different times. This is what authentic puer is all about. Still waiting for my sample from this year to arrive!” Read full tasting note
“I left a review on this tea a couple of months ago. This morning I brewed it while throwing out the first 5 rinses/steeps: 10S, 10S, 15S, 20S, 25S. What a difference! Infusion #6 -30s ...” Read full tasting note
“A full flavored sheng pu-erh this sample features robust leaves with a light orange soup, pronounced, long lasting flavors (my wife says “spicy”) which I think are a bit intense at the moment, but...” Read full tasting note
This is the third time Yunnan Sourcing has produced tea from the village of Gua Feng Zhai. We selected late Autumn 2011 wild arbor material from the village of “Gua Feng Zhai” (刮风寨), one of the remotest villages in the area it is literally just a few kilometres from the Laos-Yunnan border. The road to Gua Feng Zhai is just a dirt track that is only accessible by motorcycle if its raining. The tea from Gua Feng Zhai is typically picked and processed by the Yao Minority people who live there. This special environment and unique processing lends the tea a special flavor that is unique among Yi Wu area teas.
When brewing the tea you will notice the tea soup is a bright yellow-gold and clear, the aroma is penetrating and the tea is full in the mouth. The flavor is textured and thick with some floral essences. This is one of the more pungent and intense of the Yi Wu area teas. The brewed leaves are thick and stout attesting to their wild arbor origin.
This tea was compressed in a small tea factory in Yi Wu where very large 40 kilogram stone presses were used. This is why this cake is wider (in diameter) than our other stone pressed cakes that were pressed with smaller 25kg stone presses. Low temperature “baking” was used to dry these cakes after the compression process thus preserving their integrity! In total just 80 kilograms of this tea has been produced.
Company description not available.
2010 Yunnan Sourcing "Ding Jia Zhai" Autumn Harvest Yi Wu Pu-erh Tea Cake
Yunnan Sourcing2009 Yunnan Sourcing * Road to Yi Wu "Ding Jia Zhai" Raw Pu-erh Tea Cake
Yunnan Sourcing2019 Yunnan Sourcing "Autumn Yi Shan Mo" Yi Wu Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2018 Yunnan Sourcing "Autumn Lao Qian Village" Yi Wu Raw Pu-erh Tea Cake
Yunnan Sourcing2018 Yunnan Sourcing "Autumn Xiang Chun Lin" Yi Wu Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2011 Yunnan Sourcing "Yi Wu Purple Tea" Raw Pu-erh Tea Cake
Yunnan SourcingI spent the day today thinking about Beowulf’s funeral and this tea has helped me. In case you are wondering, the topic for tomorrow’s seminars is Beowulf and we shall be reading the last couple of dozen lines of the poem. It will be hardcore grammar for a large chunk of the seminars but there needs to be time to talk about the text too. It should be exciting, because there is a lot that can be said about just this tiny chunk of the poem. Anyway, this rather lively tea helped keep me focused on the preparation. I hope my students appreciate my effort!
I bought a sample of it from Yunnan Sourcing a while back and finally got around to opening it today. I’m glad I did. The dry leaves are predominantly dark green, the cake split easily into its component parts and I had a grassy smelling pile of largish leaves very soon after opening the packet. I put my usual 8g in a 170ml Yixing pot (green ben shan clay) and brewed away. Several steepings later I was still stuck for how to describe this tea. That seems to be the way of things for me lately. Is this the onset of senility some thirty years or so too early? The tea is sweet and grassy with quite a bite to it. It bounces around in my mouth, never letting me get complacent about it. Just when I think it has mellowed, it jumps up again and gives me a kick. I am really enjoying it and am particularly pleased that YS sells such large samples.
Only had a sample of this but it was enough to drink 5 different times. This is what authentic puer is all about. Still waiting for my sample from this year to arrive!
I left a review on this tea a couple of months ago. This morning I brewed it while throwing out the first 5 rinses/steeps: 10S, 10S, 15S, 20S, 25S. What a difference!
Infusion #6 -30s Buttery , smooth. No mushroom or smoke flavour. There’s a heavy sweetness that clings to the tongue. Is this ever good!
Infusion #7 – 35s More of the same but it seems to keep getting better. I should have steeped like this before with this tea!
Flavors: Butter, Smooth
A full flavored sheng pu-erh this sample features robust leaves with a light orange soup, pronounced, long lasting flavors (my wife says “spicy”) which I think are a bit intense at the moment, but will be interesting to follow over time. A good, interesting treat.
I think a couple of electric kettles would be a good addition to any classroom. Your students would never leave however.
Imagine, Beowulf and Tea. We’ll all sign up!