{"product_id":"2026-yunnan-sourcing-ba-da-horse-raw-pu-erh-tea-cake","title":"2026 Yunnan Sourcing \"Ba Da Horse\" Raw Pu-erh Tea Cake","description":"\u003cp\u003eEarly-spring 2025 material from 60–80-year-old naturally grown trees (老太地 \/ 野放茶) on the southern slope of Ba Da Mountain, not far from Menghai (Xishuangbanna). Ba Da is a distinctive corner of Menghai, often blended away rather than presented solo, so this single-area pressing gives a rare, unfiltered look at Ba Da’s voice: pine and tobacco hints in the opening steeps, firm but clean bitterness, and a fruit + pine-needle sweetness underneath.\u003c\/p\u003e\n\u003cp\u003ePressed into 250 g cakes (7 per bamboo-leaf tong). 100 kg total (400 cakes). Wrapper design by Dave Bailey.\u003c\/p\u003e\n\u003ch3\u003eTasting notes (2026)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Pine resin, sweet tobacco leaf, wildflower honey, citrus peel, light grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eLiquor:\u003c\/strong\u003e Pale gold, light amber; thick, textured mouthfeel with bright clarity.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor:\u003c\/strong\u003e Measured bitterness (Bu Lang–like) framed by fruit and conifer tones; cane sweetness and a gentle mineral line build through mid-steeps.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eFinish \u0026amp; feel:\u003c\/strong\u003e Long hui-gan, persistent shengjin (mouthwatering return), and a steady, uplifting energy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eOrigin \u0026amp; processing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eMountain \/ Area:\u003c\/strong\u003e Ba Da Mountain, Menghai County, Xishuangbanna (Yunnan)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSlope:\u003c\/strong\u003e Southern aspect\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTrees:\u003c\/strong\u003e Old arbor (60–80 years); naturally grown \/ semi-wild\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSeason:\u003c\/strong\u003e Early Spring 2026 (first spring pick for this cake)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCraft:\u003c\/strong\u003e Hand-picked • sun-withered • hand-rolled • sun-dried • traditionally pressed\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBrewing guide\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e(Great water helps. Keep early steeps short to showcase fruit and manage the bite.)\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGongfu (recommended)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e6 g \/ 100 mL\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e98–100 °C (208–212 °F)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eQuick rinse, then \u003cstrong\u003e5s • 8s • 10s • 12s • 15s\u003c\/strong\u003e, adding gradually for \u003cstrong\u003e10+ infusions\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eIf the bitterness peaks early, shorten the first 2–3 pours or brew at \u003cstrong\u003e95–96 °C\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWestern\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e3–4 g \/ 300 mL (10 oz)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e95–98 °C • 2:00–2:30\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e2–3 infusions\u003c\/strong\u003e, extending 20–30s each round.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eGrandpa style\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e1–1.2 g \/ 100 mL\u003c\/strong\u003e, \u003cstrong\u003e90–95 °C\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eTop up as you sip. Pine-sweet, clean, and refreshing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCold brew\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003e8–10 g \/ 1 L\u003c\/strong\u003e, room-temp water; refrigerate \u003cstrong\u003e6–8 hours\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003eCool conifer lift, gentle cane sweetness, minimal astringency.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn summary\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCaffeine:\u003c\/strong\u003e Medium-High\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eStorage \u0026amp; aging:\u003c\/strong\u003e Store cool, dry, odor-free, away from light; allow gentle airflow. Expect bitterness to settle, resin\/honey to deepen, and texture to grow silkier over 5–15 years. Longer term aging will only increase complexity and desirable traits!\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cstrong\u003e \u003c\/strong\u003eBa Da Mountain, Menghai (Xishuangbanna), Yunnan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eTrees:\u003c\/strong\u003e 60–80-year-old, naturally grown \/ semi-wild\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest:\u003c\/strong\u003e First-Flush Spring 2026\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Traditional\u003cstrong\u003e \u003c\/strong\u003esheng; stone-pressed cake\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eNet weight:\u003c\/strong\u003e 250 g per cake (7 cakes per bamboo-leaf tong)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eProduction:\u003c\/strong\u003e 100 kg total (400 cakes)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eWrapper Design:\u003c\/strong\u003e Dave Bailey\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIn short:\u003c\/strong\u003e A characterful Ba Da sheng, pine and sweet tobacco in the opening, a clean Bu Lang–like bite, and a fruit + pine-needle sweetness that lingers, delicious now and poised to deepen with age.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis tea has been tested in a certified laboratory and has passed the MRL limits for 404 pesticide residues as established by the EU Food and Safety commission. For more information about MRL testing and the EU Food and Safety commission \u003ca href=\"http:\/\/yunnansourcing.com\/en\/content\/20-eu-compliance\" target=\"_blank\"\u003eclick on this link\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e","brand":"Yunnan Sourcing Brand Pu-erh","offers":[{"title":"1 Cake (250 Grams)","offer_id":46994683920583,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true},{"title":"25 Grams Sample","offer_id":46994683953351,"sku":null,"price":6.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0586\/9817\/files\/DSC_4570_a08306f3-69db-4244-ab6e-3727ceeb5b92.jpg?v=1786738007","url":"https:\/\/yunnansourcing.com\/en-ru\/products\/2026-yunnan-sourcing-ba-da-horse-raw-pu-erh-tea-cake","provider":"Yunnan Sourcing Tea Shop","version":"1.0","type":"link"}