2003 Feng Qing Jia Ji Er Deng Aged Raw Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Sour, Olive Oil, Rice, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Rob
Average preparation
Boiling 8 g 5 oz / 149 ml

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3 Tasting Notes View all

  • “Echo everything AllanKK said. If you steep it out super long, there’s some fun sourness, but you got to fight through some intense butterbess.” Read full tasting note
  • “I found this tea decidedly not spectacular. It was not terrible, but was not great. There was a fair amount of bitterness and astringency. The astringency was very strong. It never developed what I...” Read full tasting note
  • “This is the oldest tea I have drank so far and it was quite an experience. The soup had the complexity of a dolma; the woody and vegetal grape leaf, starchiness like rice, and the bitterness of the...” Read full tasting note

From Yunnan Sourcing

Feng Qing tea factory (now owned by Dianhong Group) is the oldest tea factory in Lincang and the original producer and exporter of Yunnan Black tea. Feng Qing county (Lincang prefecture) is also a producer of high quality pu-erh tea, many from old tea trees.

“Jia Ji Er Deng” means Special Grade #2 and was developed by the Feng Qing tea factory in the 90’s. It’s a grade similar to Xiaguan’s Jia Ji grade, or Menghai’s 7542 recipe with an average of grade leaves.

This 2003 production was stored in Dongguan City (Guangdong) for the last 12 years. The storage is what is often called “Guangdong dry storage”, which is wetter storage than Kunming (dry) storage but is drier (and cleaner) than many other Guangdong, HK and Taiwan storage conditions.

Aroma is strong and pungent. Very infusable and stable brewing. Nice aged feel without and musty wet storage taste. Perfect balance in the mouth.

About Yunnan Sourcing View company

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3 Tasting Notes

14 tasting notes

Echo everything AllanKK said.

If you steep it out super long, there’s some fun sourness, but you got to fight through some intense butterbess.

Flavors: Astringent, Bitter, Sour

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1758 tasting notes

I found this tea decidedly not spectacular. It was not terrible, but was not great. There was a fair amount of bitterness and astringency. The astringency was very strong. It never developed what I would call a sweet note but more of a not bitter note. There were no wet storage tastes to the tea and taste of tobacco and leather was only mild and in the first few steeps. This was not a terrible tea but was certainly not what I had hoped for. There was a mild qi to it but not much. This is also a tea they are now sold out of at Yunnan Sourcing. I got the last one. I had considered it for some time and I decided it was now or never.

I steeped this tea ten times in a 120ml gaiwan with 9.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. The tea was not done but I really didn’t feel like continuing.

Flavors: Astringent, Bitter

Preparation
Boiling 9 g 4 OZ / 120 ML

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21 tasting notes

This is the oldest tea I have drank so far and it was quite an experience. The soup had the complexity of a dolma; the woody and vegetal grape leaf, starchiness like rice, and the bitterness of the olive oil. Steeps maintained an astringent mouthfeel throughout, but after 6 steeps the bitterness would grow and take over the flavors entirely. The strength of the bitterness reminded me of tonic water, not what I expected but not bad. The body effect from this tea was strengthening and warming to the core -similar to bitter dandelion greens in effect.

Flavors: Olive Oil, Rice, Vegetal

Preparation
6 g 6 OZ / 177 ML

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