2010 Yunnan Sourcing Ge Deng Raw 

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Bitter, Cocoa, Dark Bittersweet, Fruity, Green
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 124 ml

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  • “The Yunnan tour has made it to a pretty hip pit-stop… Region 3/4: Yiwu / Mengla county. Location 1/2: Ge Deng mountain (Mengla county) Well… a few disclaimers first: 1) my sample was the...” Read full tasting note
    82
  • “Dry – Honey, bittersweet notes of green stems or unripe tomato, hay, faint peach. Wet – Thick, Honey, the fruity spectrum of cocoa, reduced orchard fruits (apples/pears… kinda), bitter green...” Read full tasting note

From Yunnan Sourcing

2010 Yunnan Sourcing Ge Deng Raw  250g
Ge Deng tea mountain is located in Mengla county of Xi Shuang Banna and is one of the six famous tea mountains of Banna. Ge Deng mountain is located north of Yi Wu and to east of the Mang Zhi mountains. Ge Deng teas are special in that they are not large leaf varietal but rather an original small leaf varietal that has grown in this area for hundreds if not thousands of years. Like other small leaf varietal wild arbor tea trees in Yunnan (Jing Mai), the flavor is lighter and more smooth, but the aroma is pungent and fruity.

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2 Tasting Notes

82
167 tasting notes

The Yunnan tour has made it to a pretty hip pit-stop…

Region 3/4: Yiwu / Mengla county. Location 1/2: Ge Deng mountain (Mengla county)

Well… a few disclaimers first: 1) my sample was the bing-hole. A challenge to brew – what I could break off had many broken leaves that got bitter very quickly, and what I couldn’t break off led to an ultra-compressed chunk of tea that very slowly gave up its flavors. 2) It’s seven years old. Could be suffering from those awkward puerh adolescent years where it has lost its bright, youthful flavors but hasn’t developed its rich, mature flavors.

OK. That said, the flavors, from arrival to aftertaste, were all fairly muted and short-lived. That’s about all I can say. Nothing unpleasant, but nothing that grabbed my attention. Also, although this fit in my price parameters for my little Yunnan tour experiment (~$50-$60/cake), it is worth noting that these Yiwu cakes are only 250g rather than 400g like the other regions. For what should be a substantial jump in quality given the price differential, I just didn’t see it.

Frankly, it does remind me of a couple of other (granted, cheap) Yiwu teas I have had, but I will save my review of the Yiwu region until after I have my second sample from the area.

Anyway, I have just enough leaf left for a quick session in a 60ml gaiwan rather than the yixing pot I have been using. I will update the review if something develops out of this.
*
Dry leaf: straw, sweet herb (faint spearmint), dark honey, baking spices. In preheated vessel – dark wild honey, green leaf, chocolate notes.

Smell: ashy, bitter green herb, hints of floral (lily), dried parsley

Taste: straw; old, cheap chocolate; dried date, dried herb (parsley again), some hints of ashiness that come and go. Aftertaste has short-lived honeysuckle and light dried fruit sweetness. Hints of artificial grape and bitter cherry. All of the flavors are fairly muted.

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 118 ML
mrmopar

I have a hard time with Yiwu also. Most don’t have the punch that I like in a good cup.

apefuzz

Whew, I was worried that maybe it was just me. I am not understanding the hype or the price points for Yiwu teas… I guess having more inexpensive tastes isn’t a bad thing!

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187 tasting notes

Dry – Honey, bittersweet notes of green stems or unripe tomato, hay, faint peach.
Wet – Thick, Honey, the fruity spectrum of cocoa, reduced orchard fruits (apples/pears… kinda), bitter green notes.
Liquor – Dull gold to Orange Gold.

Initial steeps Are bittersweet and have a somewhat savory base with apparent thickness. There are some warmed up white fruits/orchard fruit notes (poached pear?) and a darker-richer note that slightly resembles cocoa notes, there’s a pungency to it, but it feels hidden.

Mid steeps Steeps 3+ The leaves open up and the previous notes are still there, but feels more robust body that also has astringency developing. The initial notes are still bittersweet with a hint of something savory and moving on to sweeter and more complex notes, it sort of reminds me of some ManZhuan notes, that weird but very pleasant ’green’+ cocoa note. It is a mix of a green bitter note and the thicker richer bittersweet from cocoa.

Final Steeps It balances a bit more after a few more steeps, the body is still very good by the 6th steep, but you can tell it is thinning and developing a bit more astringency. Then at steeps 7-8th there’s a ‘collapse’ where the tea seems to only offer mostly bitterness and astringency.

Final Notes
Very good tea, this is definitely age well, it has good taste now, but it has that something that holds a bit of a promise, is not the astringency or the bitterness is a good balance between the two. I’ll rest it a bit more and re-try it in a few months to see in anything changes. No score now, but will update it as soon as I retry it.

Flavors: Bitter, Cocoa, Dark Bittersweet, Fruity, Green

Preparation
205 °F / 96 °C 6 g 4 OZ / 130 ML
DigniTea

I am fond of teas from Gedeng. I have this one aging and it is high up in my lineup of “time to pick and try” teas. Your timing is great for me – thanks for sharing your thoughts.

mrmopar

I think I am with DigniTea on picking one up and then trying. You guys are a step ahead of me!

JC

Yeah, this tea is very good. @DigniTea I need to find more examples of this area, this one was very pleasant so far.

@mrmopar Jump on this one, it is very good.

teatortoise

Sounds like an extraordinarily refreshing sheng. I love how you describe the overall brewing experience with initial, mid and final steeps. It really does arch that way, it seems.

JC

Thanks! I tried this area because DigniTea brought it to my attention. I want to find more examples of it. :)

teatortoise

I second that!

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