2004 Tai Lian Yi Wu Zheng Shan Raw Pu-erh

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Black Pepper, Butter, Earth, Honey, Lemon, Milk, Mineral, Mint, Mushrooms, Orange Zest, Spicy, Sweet, Tart, Vanilla, Wood, Yeast, Camphor, Drying, Flowers, Musty
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by aardvarkcheeselog
Average preparation
Boiling 0 min, 15 sec 7 g 3 oz / 103 ml

Currently unavailable

We don't know when or if this item will be available.

From Our Community

2 Images

0 Want it Want it

4 Own it Own it

4 Tasting Notes View all

  • “Not the most exciting tea, this one. It doesn’t have any glaring flaws, but I find that it lacks a bit of depth in taste. On the other hand, for casual brewing it could work really well – one of...” Read full tasting note
    76
  • “Age-blackened dry leaf in warmed gaiwan has a sort of woody(?) aroma, vaguely like some shu. I think it’s a kind of generic aged-tea smell. Infusions like rinse/10s/10s/15s/20s… for the 1st 10,...” Read full tasting note
  • “The leaves are a blend of brown, dark brown and red with some golden tips and stems/sticks present. It looks like a Shou/Ripe Puerh but that’s due to this being over 10 years old. I also want to...” Read full tasting note
    83

From Yunnan Sourcing

Classic Tai Lian production from 2004. Dry stored in Guangdong for 11 years has given this a highly aged feel but not without compromising it’s complex Yi Wu character.
Entirely first flush of spring blend of Yi Wu area villages give this a highly balanced taste.

About Yunnan Sourcing View company

Company description not available.

4 Tasting Notes

76
564 tasting notes

Not the most exciting tea, this one. It doesn’t have any glaring flaws, but I find that it lacks a bit of depth in taste. On the other hand, for casual brewing it could work really well – one of the notable things about it is that it lasts quite long.

Dry leaves smell spicy and slightly woody with notes of milk, black pepper, mint, and orange peel. After the rinse, the aroma is more earthy and displays notes of preserved lemons, vanilla, and mushrooms. Based on the bouquet, one would expect a dynamic session overall, but the opposite is the case.

Liquor body is medium to light with a bubbly, warming, and slightly chalky mouthfeel. At first, the taste is buttery, yeasty (a bit like fu hei cha) with a vegetal bite and tart finish. Most of the infusions are dominated by a sweet woody character. Slight minerality and bitterness appear at times, complemented by some honey notes.

Flavors: Black Pepper, Butter, Earth, Honey, Lemon, Milk, Mineral, Mint, Mushrooms, Orange Zest, Spicy, Sweet, Tart, Vanilla, Wood, Yeast

Preparation
Boiling 0 min, 15 sec 7 tsp 4 OZ / 120 ML

Login or sign up to leave a comment.

56 tasting notes

Age-blackened dry leaf in warmed gaiwan has a sort of woody(?) aroma, vaguely like some shu. I think it’s a kind of generic aged-tea smell. Infusions like rinse/10s/10s/15s/20s… for the 1st 10, then 60s/70s/80s/90s. Crystal Springs water at 208-212F.

Orange soup, no hint of humid storage, very clean-tasting. First few steeps have sweetness, mellow woody taste. Bitterness and astringency begin to develop by the 5th steep. Medicinal taste in 6th and subsequent infusions. Begin to get a slight tea sweat at 9th. Astringency continues to build through the 10th. 12th beginning to taste thin. Still some sweetness, astringency and medicine at 14 but gave it up at that point.

Spent leaf completely unfurled without creases, brown with olive-drab spots, looks like factory/plantation leaf. Not rubbery, crumbles when rubbed between fingers.

Is it Yiwu? Is it Zheng Shan? No idea, but it’s nice, clean, dry-aged tea with some potency and longevity, not too expensive.

Flavors: Wood

Preparation
Boiling 0 min, 15 sec 8 g 3 OZ / 100 ML
boychik

Nice. I have a sample somewhere, i need to try ;)

Login or sign up to leave a comment.

83
1379 tasting notes

The leaves are a blend of brown, dark brown and red with some golden tips and stems/sticks present. It looks like a Shou/Ripe Puerh but that’s due to this being over 10 years old. I also want to note that the leaves look nice and full for the most part. Scent is earthy and wooden with some smoke, hay and bitter flowers.

Steeping Method: Yixing Teapot 100ml
Leaf: 7g
Water: Boiling
Pre rinse – This was rinsed twice for 20 seconds each time

First Steep – 30 seconds

Colour is orange with a light yet musty scent. Flavour is sweet and leathery with some astringency. Also some damp wood and light smoke tones.
Second Steep – 40 seconds

Less bitter than the first steep though it is still present. The mature flavours have settled down a little too and have blended better. The must and damp wood are still the dominant notes though more equal in this steep. Also getting a buttery note in the after taste.

Third Steep – 45 seconds

Tasting soft leather, toasted hay, smoke, must and dry perfume. Nothing too heavy but lingering for a long time in the after taste. The bitterness/astringency is present though rather pleasant.

Fourth Steep – 55 seconds

The bitterness has increased as has the smoke, which gives it tobacco and earthy notes. Also strong peony and dry wood notes.

Fifth Steep – 1 minute

Lighter than the previous steep though remains smoky, buttery and with dry peony notes. Bitterness is at a pleasant level again. Wonderful buttery aftertaste that lingers.

Sixth Steep – 1 minute 20 seconds

My favourite steep so far. Everything is reduced including the bitterness, and the peony and butter dominate and linger. A little dry.

Seventh Steep – 2 minutes

Another lovely steep though toned down from it’s mature beginnings. Lighter than the first steep at this point though still boasting butter, peony and wood flavours. Plus no bitterness.

Eighth Steep – 3 minutes

Very little remains though the buttery finish is uncomplicated, lasting and a wonderful end to this tea.

This was a wonderful mature Sheng, with an array of flavours such as:wood, tobacco, butter, peony, smoke and earth. It’s full bodied without being too dark, so while it may be mature in flavour it still has a Sheng appeal.

Flavors: Butter, Drying, Earth, Flowers, Musty, Wood

Preparation
Boiling 7 g 3 OZ / 100 ML

Login or sign up to leave a comment.