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“When I first got this tea I wasn’t supper exited because I remembered having the 2015 and being not to impressed (no pun intended). Nevertheless, I gave this one a chance, and I’m happy I did...” Read full tasting note
This year’s Impression cake is a blend of tea leaves from Spring and Autumn, originating from Mengku, Bang Dong, and Jing Gu tea gardens. This year we’ve also blended in some lightly aged mao cha, giving the tea a smooth warm viscous character right from the get go!
The tea has been grown naturally and processed in the traditional method. We blended various teas together to achieve a powerful blend that has strong mouth feeling, cha qi and a balanced sweet, bitter and astringent profile.
In 2012 I created the first impression blend to be an alternative to a Xiaguan or Da Yi 7542, but it has far surpassed those mass market teas in both quality and value! I also feel strongly that this tea being very strong in aroma, mouthfeel, bitter/astringent, infusability and Cha Qi, makes it a good choice for long-term aging!
Stone-pressed in the traditional manner.
357 grams per cake (7 cakes per bamboo leaf tong)
Wrapper Design by Rising Red Lotus (Brandon Sadler)
400 Kilograms in total produced (1120 Cakes)
Company description not available.
2020 Yunnan Sourcing "Spring Impression" Raw Pu-erh Tea Cake
Yunnan Sourcing2020 Yunnan Sourcing "Bang Dong Impression" Old Arbor Raw Pu-erh Tea Cake
Yunnan Sourcing2017 Yunnan Sourcing Impression Raw Pu-erh Tea Cake (duplicate)
Yunnan Sourcing2019 Yunnan Sourcing Impression Raw Pu-erh Tea Cake
Yunnan Sourcing2015 Yunnan Sourcing Impression Raw Pu-erh Tea Cake (duplicate)
Yunnan Sourcing2017 Yunnan Sourcing Impression Raw Pu-erh Tea Cake
Yunnan SourcingWhen I first got this tea I wasn’t supper exited because I remembered having the 2015 and being not to impressed (no pun intended). Nevertheless, I gave this one a chance, and I’m happy I did because it’s a lot better than I remember 2015 was back in the day.
This is a slow burner tea. I had to push a bit to get this tea to open up. So if you are brewing this one, Don’t be scared to go for those longer steepings of 15’, 20’, 30’… If you do you get rewarded with a fairly interesting blend. If I would read my tasting notes I would never pick this one up but in a very strange and unconventional way it sort of works.
There are 2 very distanced aromas present. One of fruit and the other of vegetables. Now if you were to give me this on a plate to eat, I would be very hesitant of eating it. But somehow here it works.
Dry leaf: Marzipan, strawberry
Wet leaf: Asparagus, tomato, light roast, mango
Liqueur: umami, vegetable broth, strawberry, mango,
+4 / 5 steeping: Umami, bacon, multi cereal bread
Would I recommend this tea? I don’t know. On the one hand I am inclined to say no but on the other hand this is a supper funky tea, and not in a bad way. So I suppose buy a bing not a tong if you are intrested.
