2012 Yunnan Sourcing Impression Raw Pu-Erh Tea

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apricot, Astringent, Drying, Floral, Fruity, Bitter, Sour, Vegetal, Sweet, Tart, Tobacco, Smoke, Tannic
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Roswell Strange
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 oz / 129 ml

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17 Tasting Notes View all

  • “This young sheng has a nicely balanced demeanor, gives strong astringency and a tannic impression with aromas of oat straw, and chlorophyll. It has a strong character to my taste, one which says...” Read full tasting note
    83
  • “I had heard mostly good things about this tea and seriously considered blind-tonging the 2018 release based on reputation and price and wrapper design alone. Glad I didn’t! I must just hate this...” Read full tasting note
  • “Evening. Tomorrow another exam. Last chance or next year. Studying axes and engines and what the… is that in cars. Very useful subject for logistics. (Irony over) 10 seconds rinse. Heated...” Read full tasting note
    84
  • “Take it from me: Guy Who Has Not Has Much Raw Pu-Erh™, this is a pretty good cake. By now it’s lost nearly all of its astringency and has a fruity, bright character. A good amount of depth and...” Read full tasting note

From Yunnan Sourcing

Our new blend is composed of spring and autumn 2012 plantation and wild arbor mao cha from Lincang, Wu Liang and Simao. This is our first attempt at creating blend suitable for long-term aging that is priced affordably. A variety of teas with different characteristics were tirelessly blended together to create a nice balanced tea that has both bitterness and astringency, as well as a nice taste and good cha qi. The brewed tea is a vibrant floral affair, with very slight smoky notes and strong caramel sugarcane aroma and taste.

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

This production is suitable for re-sellers of tea who prefer to sell tea without Yunnan Sourcing logos and markings. The wrapper and nei fei make no reference to Yunnan Sourcing whatsoever! **

About Yunnan Sourcing View company

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17 Tasting Notes

83
41 tasting notes

This young sheng has a nicely balanced demeanor, gives strong astringency and a tannic impression with aromas of oat straw, and chlorophyll. It has a strong character to my taste, one which says it will age well. I agree that it has slight smoky notes on its lengthy finish, but do not get the honey notes mentioned. It would be nice to see where this tea goes with time. Right now, I say not outstanding but good.

Preparation
205 °F / 96 °C 0 min, 30 sec

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108 tasting notes

I had heard mostly good things about this tea and seriously considered blind-tonging the 2018 release based on reputation and price and wrapper design alone. Glad I didn’t! I must just hate this taste profile that includes smoke. Many people love it. To me, it tastes clearly of ashtray. Hot ashtray water. Tried brewing it stronger to see if I can at least feel some of the cha qi. The taste is stronger ashtray water, though. :tears emoji:

I am probably just spoiled, but sorry Yunnan Sourcing. This ain’t it.

Just read the 2018 product description. Seems the blend must have changed since 2012. Maybe the 2018 will therefore be better. Jinggu is a region I’ve liked. But this 2012 is bleccch. Really happy Andrew aka Liquid Proust sent this out as part of the 2019 starter kit so people can sample at low cost before commitment.

Rich

The 2019 certainly doesn’t have any noticeable smoke. Same for 2014. Those are the only ones I’ve tried.

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84
313 tasting notes

Evening.
Tomorrow another exam. Last chance or next year. Studying axes and engines and what the… is that in cars. Very useful subject for logistics. (Irony over)

10 seconds rinse.
Heated gaiwan.
Is it…fruity?
The rinse is quite sweet and no astringency at all! Rather mellow, smooth and fruity taste.

1st steep
Time: 20 seconds.
I know it is longer than usual. I was bit distracted. Now it is bit bitter, but not overwhelming, rather adding something interesting to the taste.

2nd
Time: 20 seconds again
As I liked previous steep, I decided to make another one with same time. It should be bit more mellow, so we will see. In aroma it is still quite fruity with combination of floral.

And in taste it is same. Are my taste buds so dead? I thought I started to recognize different flavours even in those teas, but recently I think all is same as scents. If I can recognize that fruit. Apricot maybe? Just a little though.

3rd
Time: 30 seconds
I need to eat something. I hope we have something not very aromatic. Enjoyable steep. Bit less floral, still quite fruity.

4th
Time: 35 seconds.
I really like the fruity line of this tea. It makes it very enjoyable, mouthwatering. I did not notice any smoke not tobbaco notes. Maybe I just do not know how they taste (smell) like?

5th
Time: 45 seconds
This is my cup of tea. Fruity and then a little astringency come. I like it, because it is not plain.

6th
Time: 50 seconds
I should rather go sleep early today, but…
Nevermind. Astringency is stronger, bit loosing fruity sweetness. Kind of drying too.

7th
Time: 1 minute
Now I noticed it tasted like a 1st flush of Darjeeling. You know, the floarity of it, bit of malty. Quite a drying, not much fruity.

8th
Time: 90 seconds.
Last one. Long one.
And not bad one. It is actually milder than I expected.

Flavors: Apricot, Astringent, Drying, Floral, Fruity

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 85 ML

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7 tasting notes

Take it from me: Guy Who Has Not Has Much Raw Pu-Erh™, this is a pretty good cake. By now it’s lost nearly all of its astringency and has a fruity, bright character. A good amount of depth and complexity.

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70
8608 tasting notes

Mid afternoon cuppa.

This one came with my last box from Sipsby – I was excited to get something from Yunnan Sourcing as I’ve not explored many of their offerings, though less excited when I saw it was a raw pu’erh rather than a ripe.

I made this one Western, but will eventually try it Gong Fu. I just didn’t want to commit to a whole Gong Fu session with a raw I hadn’t tried yet – I have no clue if this is gonna be up my ally or not. Flavour wise it’s very interesting; there’s a touch of astringency but mostly it’s quite smooth with some interesting flavour notes to it. Sort of a caramelized sugar and sweet smoke note mixture – with just a bit of fruityness to the top notes; almost like a starfruit kind of fruit flavour with aspects of under ripe peach? It’s such a weird mash up; exotic and stone fruits, smoke, and caramelized sugar…

I can’t decide if I’m into it or not – but hey, at least I don’t hate it!

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33
239 tasting notes

Yikes! Too much for me. Has that sour, vegetal taste like zucchini. It’s bitter and astringent with that shengy kind of flavor that I can’t really describe yet.

Flavors: Astringent, Bitter, Sour, Vegetal

Preparation
200 °F / 93 °C 0 min, 15 sec
Kristal

I’ve only had green yunnan teas (cheaper and more expensive varieties) and I always find they are incredibly finicky with regards to temperatures and steeping times :( .

Hoálatha

I just don’t think young sheng is for me. I’ve tried several and haven’t liked them. This one actually went through several temps and steeping times, and no matter what I did I didn’t like it.

mrmopar

Age as it was blended similar to a Dayi sheng. It is still a youngster.

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82
38 tasting notes

I am revisiting this one from about a year ago. When I first tried this tea last year it was mostly bitter and not very interesting to me. I pulled this one out as I am off the Shou Train at the moment and am limited in my Sheng collection (though I am waiting on some W2T fare). I brewed up about 7 grams in 100ml Gaiwan. Two quick rinses and let it rest for about 10-15 min. I steeped in about 205F water for about 10 seconds increasing steep time and temp a bit as it thinned out. First couple of steeps were not that dynamic but had a nice floral and sweet aroma on the out breath that lingered. After the usual astringency in the 3rd and 4th steeps that was not at all unpleasant to me the tea started to show itself. Not a very oily or viscous mouthfeel but not water thin either. The material is not the highest quality out there I am sure but this turned out to be a nice session. Some nice sweet and tart flavors presented themselves into the later steeps as well as the lingering sweet/floral in the nose. Notes of tobacco, hay, flowers, and slight syrup made it pretty damn enjoyable. This is a decent average daily drinker. For the price and the taste I would recommend for sure. It’s not some ancient Gushu fertilized with White Tiger blood and Buddha’s piss that will open your third eye revealing the true nature of The Camellia Gods. But its not bad at all.

Flavors: Bitter, Floral, Sweet, Tart, Tobacco

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Kromey

“It’s not some ancient Gushu fertilized with White Tiger blood and Buddha’s piss that will open your third eye revealing the true nature of The Camellia Gods”

Brilliant, had to stop myself laughing aloud at night!

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75
661 tasting notes

One of my old samples of tea I am working on sipping down. I am on my 5th steep (or somewhere around there) and it’s been pretty consistent. This tea hasn’t really been stored properly since it’s a sample so it probably hasn’t aged much.

I found it slightly sweet with a bit of bitterness. There’s also a bit a fruitiness. More in the earlier steeps but still pretty consistent. I haven’t noticed too much caffeine or buzz from it; which is a good thing. I guess it all depends on what you want in a tea; and how you feel at that time of day.

Flavors: Bitter, Fruity, Sweet

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66
199 tasting notes

Sheng/Shou TTB
Strong levels of astringency with wet tobacco notes. I don’t particularly like this tea right now, but it shows a lot of promise – it just needs to age for a few years more.

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82
279 tasting notes

I found this to be a nice balance of flavors. Easy to drink and good quality. A nice cake for the price.

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