2020 Yunnan Sourcing "Bai Ni Shui" Old Arbor Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Apple, Apricot, Butter, Citrus Zest, Cucumber, Forest Floor, Fruity, Grain, Green Bell Peppers, Mineral, Mushrooms, Musty, Rye, Sweet, Vegetal, White Grapes
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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 6 g 3 oz / 100 ml

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1 Tasting Note View all

  • “Bai Ni Shui is a tea with multiple personalities. Initially, I get a fruity apricot aroma, but after the rinse various hints of mushrooms, forest floor, sea buckthorn juice, pickles, green bell...” Read full tasting note
    79

From Yunnan Sourcing

“Bai Ni Shui” is a small village to the southwest of Jinggu town in Simao prefecture. Bai Ni Shui (lit. White Mud Water) is situated at 1900 meters above sea level and has many old tea trees growing naturally without much human interference. Our production comes from 80-200 year old tea trees and is the first pluck of Spring 2020.

The dry leaf smells of mint and mushrooms. The brewed tea is thick-bodied with a pungent nut and mushroom aroma. The tea soup is viscous and yellow-gold in color. The taste is strong and penetrates the mouth and throat with a mushroom sweetness but is countered by a bitter/astringent layer that acts to circulate the taste and feeling thoughout the mouth and throat. Cha Qi is quite strong but not overpowering.

April 2020 harvest

60 kilograms in total

357 grams per cake (7 cakes per bamboo tong)

Stone-Pressed in the traditional manner

Wrapper Illustration by Jenny Heikkinen

About Yunnan Sourcing View company

Company description not available.

1 Tasting Note

79
746 tasting notes

Bai Ni Shui is a tea with multiple personalities. Initially, I get a fruity apricot aroma, but after the rinse various hints of mushrooms, forest floor, sea buckthorn juice, pickles, green bell pepper, and citrus skin emerge.

The taste is fruity and musty at first with notes butter and sea buckthorn juice again. The mouthfeel is colloidal and cooling. One of the residual flavours is that of apples.

Around third steep the tea gets more grainy. I can taste rye, sweet grass, and slightly unripe green grapes. Afterwards, it gets more sweet and mineral as the flavours gradually peter out.

Cha qi is not overly strong, but I like its heady and spine tingling nature.

Flavors: Apple, Apricot, Butter, Citrus Zest, Cucumber, Forest Floor, Fruity, Grain, Green Bell Peppers, Mineral, Mushrooms, Musty, Rye, Sweet, Vegetal, White Grapes

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

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