2007 Yi Shan Purple Bud Raw Pu-erh tea cake of Jinggu

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Pu'erh Tea
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Edit tea info Last updated by bois083
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From Yunnan Sourcing

Yi Shan Tea Factory of Jinggu is small factory based in Jinggu town in Simao Prefecture. It’s been in operation since 1999 and employs between 12-18 people full time. Yi Shan does not own it’s own plantations or gardens, instead sourcing mao cha from various areas in county of Jinggu. Jinggu area has many mountains and villages producing high quality teas many from older tea trees. Such areas as Yang Ta village, Kuzhu Mountain, Lao Zhai village and Jing Shan produce high quality wild and ancient arbor teas!

Spring 2007 harvest of 1 leaf / 1 bud and 2 leaf / 1 bud purple tea! Aged over 7 years in Jinggu town’s sub-tropical conditions has given this tea a smooth flowery and thick taste. The oils of the tea have literally "sweated out" onto the paper wrapper iteself. Very nicely aged tea with strong cha qi, but still retains a unique vegetal taste/feeling that only purple tea can impart!

357 grams per cake

For more information on Purple tea read below:

Purple Varietal of Camellia Yunnan pu-erh tea grows in the superior environment of low latitude, high altitude South Asian tropics and achieves many qualities of superior tea. Among pu-erh tea, purplish red bud tea is particularly valued. During the hot, humid summer and fall seasons a portion of tea tree buds are purplish red colored. The source of the color is anthocyanin, which changes color along with cell sap acidity. High levels of acidity lead to red color, while medium acidity is more purple, and high alkalinity tends toward indigo. Anthocanin is a phenol material, and along with catechin is an important component in the medicinal effect of tea. Purplish red tea results from an inheritied reaction to unfavorable hot and humid summer environmental conditions, providing the tea tree with a mechanism for fighting scorching ultraviolet rays. Pu-erh tea growing areas tend to be between 1000 and 2000m elevation. According to surveys, higher altitude tea growing areas receive as much as 8 times the ultraviolet light of lower altitude growing areas. During the dry spring tea season, the atmosphere tends to be quite dusty which serves to reflect, scatter, and absorb most ultraviolet light. Entering into the rainy season, atmospheric dust is frequently washed away by rain. These clean, clear atmospheric conditions allow virtually all UV light reach the surface. In order to resist damage from this shortwave radiation, tea leaves produce anthocyanin, which can reflect away a portion of the UV light hitting the leaves. Although a southern Yunnan tea field during the high of the summer is a sea of green, most eye-catching are the specks of purplish-red scattered throughout. Purple bud tea trees occupy approximately 1-2% of all tea trees, and occur with varying intensities of purple. Purplish red bud tea has throughout history been regarded as a standard for quality tea. Lu Yu in the "Cha Jing" evaluating the color of tea leaves, came to the early conclusion: "bright cliffs and gloomy forests, purple is the highest and green the second". Purple tea features prominent fragrance and rich flavor. A small number of tea trees growing on the rocky slopes of Fujian’s Zhengyi mountain, because of their red color, are given the famous name Da Hong Pao. It is believed this tea has the special ability to treat headaches. Another historically famous purple tea is Zhejiang province’s Guzhu Zisun. Purple Bud Tea, grown in high mountain ancient tea fields, is hand-picked by growers who select only young tender buds from the purple tea trees. It is solely and painstakingly processed to produce a very small quantity of heavenly tea. This tea possesses special triple lowering power (lowers blood pressure, blood sugar, and lipid levels) and a fragrant, rich flavor. It has extremely high value as a drink, a health product, a fine gift, as well as a tea to be stored and aged. Purple bud tea anthocyanin can be bitter, so it is recommended that those who do not enjoy bitter flavors reduce the strength of their brew so as to enjoy the fine tea flavor.

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2 Tasting Notes

359 tasting notes

When I first opened this cake two months ago, it was literally sweating oils, the wrapper was full of specks:


It just looked so luscious, I was really hoping to love it. I did.

It’s my favorite sheng of the moment.

It offers such a bright taste, with a minimum of astringency.

Fruity, (white grapes mostly) and a bit spicy, oaky with just a hint of smoke in the early steeps…that smoke disappears completely in the later steeps.

Very strong qi, it provides that warming feeling I like so much, without making my heart race. It’s just so soothing…

Now I’m just hoping there’s still some cakes left…cause I need a few cakes as backup.

I need more…and I’m very surprised there’s only one review here, it deserves more attention…

Pics of the session:




Oh man, this tea looks so good! Of course your pictures add to its appeal ;)


Those pics are gorgeous!


Thank you Amanda & Kaylee :-)


I love that teapot.

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3294 tasting notes

I’m in a better mood now, just like that. I would like to credit this tea, at least in part, for my mood elevation. I have known for awhile that Raw puerh teas seem to improve my outlook & clarify my thinking, & so there you have it!

Just for the record, I didn’t give this tea the usual gongfu treatment. Instead I put a TB in my Traveler Zita cup, added hot water, & carried it with me last night, getting refills wherever I could. Admittedly, the first cup or 2 was rather potent, but it revved me up nicely for the gig! So just now I gave to leaves a hot rinse to refresh them, & I’m drinking from them again. A little tart & tangy at first, but by now I’m drinking a light plum drink with a sweet taste & a very smooth body. I’m looking forward to a gongfu session, which I’m sure will yield a much better review as well.


Sheng is positive energy…

Terri HarpLady


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