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2017 Yunnan Sourcing "Da Hu Sai" Wild Arbor Raw Pu-erh Tea Cake | Yunnan Sourcing Tea Shop

2017 Yunnan Sourcing "Da Hu Sai" Wild Arbor Raw Pu-erh Tea Cake

by Yunnan Sourcing Brand Pu-erh
$14.25 - $139.25
$14.25
$14.25 - $139.25
$14.25

Our Spring 2017 "Da Hu Sai" production is from the Da Zhong Mountain area.  Da Zhong Mountain has the oldest tea trees in the Da Hu Sai area, ranging from 120-200 years in age.  It is also the highest altitude area in Da Hu Sai.  Steep hillsides with good drainage and sun exposure gives this tea a strong vibrant taste and cha qi. The tea trees are growing naturally, and no pesticides or artificial fertilizers are used!  

The Da Hu Sai village tea is strong with fast mouth-watering effect.  The taste is thick with both astringent and bitter character that stays in the mouth and is gradually replaced by a sweet syrupy thickness.  The mouth feel is strong and stays for a long time after drinking. Da Zhong Mountain tea especially is quite bitter up front with less astringency at the tail-end than most Lincang old arbor pu-erh teas.

 

Vintage: April 2017 material

Quantity: 150 cakes in total produced (60 kg)

Area: Da Hu Sai village, Bang Dong county, Lincang Prefecture

Wrapper Design by Benjamin Denkert (Germany)

 

This tea has been tested in a certified laboratory for 191 pesticides, and is within the EU MRL limits set for those 191 pesticide residues. For a full list of the 191 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.

Overall rating: 5.0 / 5 from 3 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["milk","layer"].

Review highlights

Reviews

Sheng with some shou like characteristics

"The wet leaf smells like sweetened milk or horchata. The viscosity is very thick, and tasting it feels like drinking warm milk. Like imagine taking flavorless condensed milk and mixing it with puerh. That's kind of how it feels. Seriously, it's probably the creamiest sheng I have ever had. Slow huigan, but a very lingering after taste. Bitter notes begin to open up around the third steep or so. At this point in its life the tea is around 5 years old, still quite young but I think it has even more potential to get better with age given its creaminess."

— Edan P. (5/5)

Wakeful tranquility!

"This is the best raw Pu-erh I've ever had. I was stunned and humbled by the taste as I usually prefer ripe Pu-erhs. Initially, it put me a delightfully tranquil and even compassionate mood. I was enchanted by the full mouth feel and the nourishing flavors of the tea. The experience was a real game changer for me and made me more curious about what's out there at Yunnan Sourcing. At $60 for 400 grams this is a deal. Thanks, Scott. Frank Hadley Murphy Author: "The Spirit of Tea" and "Tea Fried Brain"."

— Frank M. (5/5)

It's Christmas & a lot more!

"I am really so amazed about this Lincang sample sets as I am also with this one here. Normally very fresh raw Shengs tend to be very aggressive on the stomach and with a fast bitterness showing up but none of them. All of them and also this fellow here are creamy, sweet, floral, warming and with nearly none bitterness to it (at least if you do not steep it for 1-2 minutes) ;) - Especially the perfection of those nearly full preserved leaves within this Da Hu Sai are just beautiful and a sensation of its own. The scent of it is very much vegetable like with a spicy peppery aspect to it and a sweet vanilla undertone plus a very subtle floral layer of osmanthus. Taste-wise it creates its own unique sensation with a very lingering aftertaste which is by the way the strongest part within this act. There is so much sweetness stimulating every aspect from scenting, tasting even to seeing pictures inside your head popping up and showing you fragments of your childhood memories. In my case bakery and Christmas. Like I mentioned the major strong aspect is for sure the aftertaste but this aspects last long - soooo long and even within this phase it is constantly changing. Everything starts with a fruity cocktail of very ripe sweet kiwi with a mix of non sour nectarines and peaches plus a final finish of a touch of honey melon. This construction develops very fast into something confectionery sweet like vanilla crescents but also creamy vanilla ice cream with a subtle tiny hint of strawberry to it. More Reviews & Photos at https://www.instagram.com/zerozen_artlab/"

— ZeroZen (5/5)

Q&A

Is this pressing from the same mountain and tea trees as the 2015 Da Hu Sai?
Yes it is.
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