2019 Yunnan Sourcing "Autumn Wa Long Village" Old Arbor Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Alcohol, Astringent, Barnyard, Bitter, Candy, Floral, Flowers, Grass, Honey, Hot Hay, Mineral, Sugar, Sweet
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 oz / 100 ml

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1 Tasting Note View all

  • “This is a nice Yi Wu autumn tea, but maybe just a tad too floral for my liking. However, the aftertaste really is mind-blowing. Dry leaves exude a sweet, floral scent which furthermore reminds me...” Read full tasting note
    85

From Yunnan Sourcing

Wa Long village is not far from Man Zhuan village in the Yi Wu mountain area. It’s a remote village and the tea we sourced from there is in the mountains about 1.5 hours by 4WD from Wa Long village. A remote natural tea garden on steep mountainside with just a few hundred trees but all more than 100 years old. Many as old as 400 years old. All large leaf varietal. The tea was picked and processed all in early October. Tea from Wa Long is distinctive, with strong thick taste, some bitterness, and very long stout leaves and stems.

200 grams per cake (7 cakes per bamboo leaf tong)
Pressed with 30kg stone presses by traditional method!
15 kilograms in total (75 cakes!)
Wrapper Design by Sara G.

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

85
642 tasting notes

This is a nice Yi Wu autumn tea, but maybe just a tad too floral for my liking. However, the aftertaste really is mind-blowing.

Dry leaves exude a sweet, floral scent which furthermore reminds me of sweet bubblegum and candies. Sugar comes up as a note in the wet leaf aroma too, among barn, hot hay and thistles as well.

The taste is somewhat simple, but I like it. At first, it’s grassy and floral – a bit like a FF Darjeeling. There is a strong minerality and bitterness underlying the whole session. In the finish, a cooling sour bite appears, which leads to a pungent aftertaste with floral bitterness and a strong huigan. Some additional flavours I took note of are lillies, honey and gin. The liquor has a good thickness and a mouthfeel that is syrupy and powdery most of all.

Flavors: Alcohol, Astringent, Barnyard, Bitter, Candy, Floral, Flowers, Grass, Honey, Hot Hay, Mineral, Sugar, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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