2010 Yunnan Sourcing "Autumn Jie Liang" Raw  from Yunnan Sourcing

2010 Yunnan Sourcing "Autumn Jie Liang" Raw 

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Astringent, Bitter, Butter, Cake, Caramel, Coconut, Compost, Flowers, Hazelnut, Honey, Malt, Mineral, Molasses, Nectarine, Nuts, Nutty, Peat, Plants, Sap, Stonefruit, Sweet, Thyme, Tobacco, Wood
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Not available
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by DigniTea
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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1 Tasting Note View all

  • “This sheng still has a lot of bitterness and a strong, long-lasting huigan. I like the way it makes me feel, it is a very waming tea that brings me to the present and elevates my mood. The effect...” Read full tasting note
    85

From Yunnan Sourcing

2010 Yunnan Sourcing “Autumn Jie Liang” Raw 400g
This cake is made entirely from Autumn 2010 Jie Liang Village leaf. Jie Liang is a BuLang Mountain village about 10 miles west of Lao Man’e village in the county of Menghai. Jie Liang tea is also bitter but with a sweet and full after-taste and a protracted mouth-feeling. It is an incredibly energetic tea with tons of character and depth.

This YS production is known as “Autumn Aroma” (秋香)and each cake is stone-pressed by traditional method then dried with low temperature air drying. Hand-Made by Dai minority families in Xishuangbanna!

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1 Tasting Note

85
Recommended
994 tasting notes

This sheng still has a lot of bitterness and a strong, long-lasting huigan. I like the way it makes me feel, it is a very waming tea that brings me to the present and elevates my mood. The effect is mildly hypnotic but not sedating.

In dry form, I can smell tobacco, peat, fruits, and breckland thyme. After the rinse, the aroma is complex with notes of compost, butter tarts, fern, tree sap, and coconut husk. In the empty cup I primarily detect a honey-like fragrance.

The tea is medium to full bodies with a liquor texture that is colloidal, silky, and sticky. Taste is bitter from the very first steep. It is also quite mineral and nutty initially. Woody sweetness emerges soon. Some associtaions that come to my mind are molasses, caramel, Brussels sprouts, and stonefruit pits.

The aftertaste is sweet and fragrant. It reminds me of malt, hazelnuts, and nectarine.

Flavors: Astringent, Bitter, Butter, Cake, Caramel, Coconut, Compost, Flowers, Hazelnut, Honey, Malt, Mineral, Molasses, Nectarine, Nuts, Nutty, Peat, Plants, Sap, Stonefruit, Sweet, Thyme, Tobacco, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
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