2012 Yunnan Sourcing "Mu Shu Cha" Ancient Arbor Raw Pu-erh tea cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Floral, Lemon, Stonefruits, Vegetal
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Norbert Varga
Average preparation
Boiling 0 min, 30 sec 3 g 2 oz / 55 ml

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3 Tasting Notes View all

  • “This has become one of the young sheng that I most often reach for. Basically it and 2015 Da Qing Gu Shu. It puts me in such a nice mood and doesn’t have a ton of energy (I naturally have enough)....” Read full tasting note
    87
  • “I have the 2011 version which is developing nicely in my conditions so I bought the 2012 release. I had several sessions with this one and this version is more mellow having less bitterness but a...” Read full tasting note
    82

From Yunnan Sourcing

Our 2012 Spring “Mu Shu Cha” (母树茶) refers to the mother tea trees of Mengku where the oldest and most primitive Yunnan Large Leaf varietal tea trees still flourish. Our Mu Shu comes from 100-300 year old tea trees growing near Bingdao village in the south of Mengku county of Lincang.

This tea cake is an intense cha qi filled experience for the drinker. It is powerful with some astringency and bitterness, that is moderated by it’s old tree origins. First flush and picked fairly early in the growth stage makes this tea a pungent and floral affair. Even with just a few months of aging as mao cha we have noticed a distinctive “兰香” orchid aroma and taste.

A strong tea that will likely cause tea drunkeness in even the most seasoned lovers of young sheng!

Stone-pressed in the traditional manner.

About Yunnan Sourcing View company

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3 Tasting Notes

87
28 tasting notes

This has become one of the young sheng that I most often reach for. Basically it and 2015 Da Qing Gu Shu. It puts me in such a nice mood and doesn’t have a ton of energy (I naturally have enough). I’ve had to go to the dentist twice in the last week and drank it before both times. When you aren’t all that bummed out about 3 hours in a dentist’s chair and you’re still in good spirits afterwards I think that qualifies as a great tea :)

Preparation
Boiling 0 min, 15 sec 2 g 2 OZ / 60 ML

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82
3 tasting notes

I have the 2011 version which is developing nicely in my conditions so I bought the 2012 release.
I had several sessions with this one and this version is more mellow having less bitterness but a butt-load of sweetness. The first steeps start light but with a lot of mouth activity (minthyness, numbing) and aftertaste despite having no bitterness. The tea is relatively complex and dynamic. The base is vegetal and nutty sweetness, mid steeps have peachy notes, the aftertaste is sweet green beans and some smoke. Harder water can make it really oily whereas soft water brings out the complexities. OKisch longevity.
The energy is strong with this one. It hits early, part of it is definitely caffeine which makes my eyes wide open, yet, my body feels heavy and the vision is foggy when relaxed. The energy turns later into uplifting and focused.
Verdict? Very enjoyable at this point but i lack some good quality kuwei which would ensure further aging, although the thickness is promising. I will definitively minimize the airflow to prevent the tea going stale.

Preparation
5 g 2 OZ / 60 ML

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