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2015 Yunnan Sourcing "Huang Shan Gu Shu" Old Arbor Raw Pu-erh Tea Cake | Yunnan Sourcing Tea Shop

2015 Yunnan Sourcing "Huang Shan Gu Shu" Old Arbor Raw Pu-erh Tea Cake

by Yunnan Sourcing Brand Pu-erh
$0.00 - $0.00
$0.00
$23.75
$23.75 - $273.25
$23.75

"Huang Shan Gu Shu" (lit. Desolate Mountain Old Tree) is a mountain in Jinggu County of Simao where 100-300 year old tea trees are growing.  Huang Shan tea trees are Assamica varietal growing wild without intervention.  Tea is harvested only twice a year, not 4 times a year like in many places.  This gives the tea more strength, body, aroma and cha qi!

The brewed tea is pungent, full-bodied and with layered bitterness and sweetness mingling together.  It can be steeped many time without losing steam.  This tea is certainly good for aging and will be noticeably more delicious and textured as times passes.

 

April 2015 harvest

80 kilograms in total

400 grams per cake (7 cakes per bamboo tong)

Stone-Pressed in the traditional manner

  

This tea has been tested in a certified laboratory for 42 pesticides, and is within the EU MRL limits set for those 42 pesticide residues. For a full list of the 42 pesticides we tested for and more information about MRL testing and the EU Food and Safety commission click on this link.

Overall rating: 4.6666665 / 5 from 3 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["quality","body","aftertaste","notes","sweetness","bitterness","aroma","tea","astringency","mouthfeel"].

Review highlights

Reviews

A tea that starts slowly, but has an impressive late surge.

"After first few infusions, this tea appeared to me to be quite muted in its complexity. I thought I will probably not be drinking too much of it in the near future. However, the leaves went steeping on and on for a long time and by the end of the session, the tea presented its multi-faceted nature that wasn’t obvious at first. I ended up really enjoying especially the aftertaste and the qi. I totally agree with Scott’s description of the tea having layered bitterness and sweetness. There are several different kinds of bitterness cropping up at various stages of the session, none of which is overpowering. Early on, the bitterness is short while later it takes over the finish and at the very last steeps I can detect some further bitter notes in the aftertaste as well. The sweetness is very strong, especially in the aftertaste, which lasts for a long time. I also agree that the tea has a sort of pure/clean character. Astringency is present throughout, but never gets too strong. The body is full and the mouthfeel very thick and smooth. In the middle of the session it gets somewhat numbing too. Interestingly, the mouthfeel stays nice until the end of what ended up being a long session, which is definitely not the standard. At this stage of the development of this tea, the aroma seems light and ill defined with fleeting notes of marsh and decaying grass. Taste of the tea starts off mineral, spicy and nutty, fairly muted overall as I mentioned already. It is fairly sweet, one flavour that particularly stood out to me as interesting was that of rice paper. Aftertaste is floral and very sweet, late in the session gets spicy and buttery as well. After the end of the session, I was left with an enormous evolving aftertaste with a very unusual character especially with its returning mineral and sour notes in the mouth. There is much more to it though, and rather than trying to discern all its nuances, I let myself be absorbed by it. To say that the tea ends on a high note would be an understatement, especially when paired with the strong and relaxing cha qi."

— Tomáš G. (5/5)

Good quality

"Nice cake, easy to break apart. I have now tasted it 3 times from my sample. It made my mouth salivate. The long sweet aftertaste is this tea's best quality. It never got bitter however long I steeped it. Slight waxy astringency on a very long steep. I would buy a cake if it was $20 cheaper but I respect the pricing. There are obviously many variables when steeping gongfu style, but in comparison to other puerhs I've had, this tea lasts a long time. Glad I got a sample."

— Lauren S. (4/5)

Subtle, pure, thick, and very comfortable.

"Lovely tea! Dried leaf: intact, attractive shapes, and are easily pried off the cake with a lovely floral fragrance. Wet leaves have a delicate wild flower aroma and are of a respectable olive green, nice and veiny. I normally taste the wash of teas I’ve been anticipating to try out. The initial steeps have an upfront floral sweetness, cooling, tingly sensations, and almost spicy/nutty notes of raw/roasted brussel sprouts. Honestly, if there was a liquified form of honeysuckle it would taste like this. That kind of delicate but prominent floral note comes more to the fore as the tea soup thickens. The body on this is just wonderful and consistent through later steeps. It has a very pleasurable mouthfeel. There is strong cha qi that spreads to my core rather than to my head. Tea buzz sneaks in on the 3rd or so steep. Mid to later steeps are consistently honeysuckle-floral, wild flower honey, thick/velvety, and tingly/cooling, with that good kind of bitterness I look for in pu’er. I’ve tried this with my gaiwan and yixing. The sweetness seems to be somewhat enhanced with the yixing, but not by much. The honeysuckle and vegetal notes are more obvious when using the gaiwan. The tea remains active in the mouth for a while after drinking. I can’t get enough of that mouthfeel and tingly sensation! I ended up purchasing two cakes."

— Theo W. (5/5)

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