2022 Yunnan Sourcing "Suan Zao Shu" Old Arbor Black Tea Cake

Tea type
Black Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Butter, Caramel, Celery, Chocolate, Chrysanthemum, Floral, Flowers, Forest Floor, Honey, Leather, Malt, Milky, Moss, Nutty, Smooth, Sour, Sweet, Thick, Vanilla, Vegetal, Wood
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Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 9 g 4 oz / 125 ml

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2 Tasting Notes View all

  • “Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout. Dry leaf is brightly aromatic with...” Read full tasting note
  • “Black teas like this are great if you like them a bit more savoury and value depth of flavour and full body. When dry, it smells leathery and woody with sweet undertones. During the session, there...” Read full tasting note
    88

From Yunnan Sourcing

Suan Zao Shu village is one of the most remote villages in the Jinggu area, taking nearly 2 hours from Jinggu town to arrive there. The winding dirt roads stop about 5 kilometers before you arrive and the remaining distance must be traversed by foot. Suan Zao Shu village lies at an altitude of 1800 meters and is home to tea trees ranging in age from 50 years up to 400 years. Our Suan Zao Shu tea cake is made from tea leaves harvested 200-300 year old tea trees in the Li family tea garden.

Suan Zao Shu tea is very strong in flavor, aroma and cha qi. Our black tea version is from the exact same tea leaves as our raw pu-erh production (available here)! Strong, malty, fruity sweet, with some dark chocolate bitterness makes this a sure bet for lovers of premium tea, and especially for those who love large leaf (assamica) black teas!

Stone-pressed in the traditional manner.

April 2022 Harvest

Wrapper design by Holly Tempka

250 grams per cake (7 cakes per bamboo tong)

19 kilograms in total

About Yunnan Sourcing View company

Company description not available.

2 Tasting Notes

76 tasting notes

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Dry leaf is brightly aromatic with notes of stone fruit, melon, wildflowers, and alfalfa. The brewed tea evinces the same elements but with more subtlety. Hints of chocolate and malt as well.

Tawny to Titian Red liquor depending on steep times.

Flavor is gently vegetal/savory with malt and grass intermingling. Blind, I’m not sure I could identify this as a black tea as there are flavors that bring to mind white or even green tea as well. Delicate and complex with a grainy/grassy finish. Hints of fresh water chestnuts and wood ear. If pushed, more dark chocolate flavors emerge, but at the cost of bitterness and a touch of astringency/sourness.

Quite energizing – caffeine made me break up the session over a couple mornings.

Unique but at this price I won’t pick up a cake.

Preparation
Boiling 0 min, 15 sec 12 g 5 OZ / 150 ML

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88
963 tasting notes

Black teas like this are great if you like them a bit more savoury and value depth of flavour and full body.

When dry, it smells leathery and woody with sweet undertones. During the session, there is a mixture of more standard black tea aromas and floral notes. I can smell malt, chocolate, but also forest floor, chrysanthemum, and lily-of-the-valley.

The liquor has a thick texture and pungent taste. There are flavours of butter, acorn, milk, and moss. At some times, it possesses a sour/bitter mixture like coffee, at others, the sweet honey finish is pronounced. In the aftertaste, additional notes of fresh wood, celery, vanilla, and caramel appear.

Flavors: Astringent, Bitter, Butter, Caramel, Celery, Chocolate, Chrysanthemum, Floral, Flowers, Forest Floor, Honey, Leather, Malt, Milky, Moss, Nutty, Smooth, Sour, Sweet, Thick, Vanilla, Vegetal, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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