2005 Nan Zhao "Hong He Yuan" Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Pu Erh Tea
Flavors
Leather, Smoke, Astringent, Drying, Hay, Tart
Sold in
Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Avery F.
Average preparation
Boiling 0 min, 15 sec 4 g 5 oz / 146 ml

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2 Tasting Notes View all

  • “Another smokey, raw pu’erh from YS. This one came as part of their “smoky tea lovers sampler set“ which I bought not because I particularly love smoky tea, but rather I am unfamiliar with it and...” Read full tasting note
    70
  • “There’s a smoky, sort of ‘dark’ dimension to the scent of this tea that I don’t usually expect from sheng. The flavour is tart and bitter, with an initially very wet feel, fading to dry...” Read full tasting note
    60

From Yunnan Sourcing

“Hong He Yuan” 红河源 mark is a made by a now defunct Nan Zhao Tea Factory 南诏茶厂 (not to be confused with Xiaguan’s Nan Zhao sub-label). This is entirely Wei Shan area wild arbor teas pressed from Spring 2005 tea leaves. Wei Shan is south of Dali, West of Nan Jian and just northeast from Feng Qing, a mountainous area with tea growing at 1500-2000 meters.

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2 Tasting Notes

70
60 tasting notes

Another smokey, raw pu’erh from YS. This one came as part of their “smoky tea lovers sampler set“ which I bought not because I particularly love smoky tea, but rather I am unfamiliar with it and wanted the experience! A sampler set seemed to be a good place to get that experience, especially if they are teas selected by lovers of smoke!

Well, this tea did not disappoint. Steeped to a golden hue (after 10s rinses in hot tap, then boiling spring, water). A great smoky flavor, soft mouth feel with low astringency, and a good lingering aftertaste. Clearly well aged, but without “humidity“ in the nose and no trace of fish, compost, or dirt on the tongue. This tea would stand up to, and complement, a bacon & egg breakfast, with the sweet smokiness echoing smoked bacon! By the third infusion, the leaves had opened up to reveal a dark green chop with a few stems, and the soup had transitioned to a honey-brown hue. Fourth infusion still had some fines at the bottom of the cup and the flavors had tempered—still smokey, but time to lengthen the steep time considerably.

Flavors: Leather, Smoke

Preparation
Boiling 5 g 8 OZ / 236 ML

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60
135 tasting notes

There’s a smoky, sort of ‘dark’ dimension to the scent of this tea that I don’t usually expect from sheng. The flavour is tart and bitter, with an initially very wet feel, fading to dry astringency. The smoke is there too, an aftertaste in the back of the mouth. The aroma is hay-like. An interesting and unusual tea, although not really to my taste.

Flavors: Astringent, Drying, Hay, Smoke, Tart

Preparation
Boiling 0 min, 15 sec 3 g 2 OZ / 55 ML

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