2016 Yunnan Sourcing "Autumn Da Qing Gu Shu" Raw Pu-erh Tea Cake from Yunnan Sourcing

2016 Yunnan Sourcing "Autumn Da Qing Gu Shu" Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Butter, Cinnamon, Dry Grass, Drying, Floral, Metallic, Milk, Mint, Resin, Spicy, Straw, Sugarcane, Wood, Astringent, Berry, Hops, Hot Hay, Lemongrass, Pleasantly Sour, Taro Root, Tobacco, Alcohol, Black Pepper, Forest Floor, Grass, Marine, Pine, Salty, Sour, Umami, Yeast, Apple, Coffee, Honey, Nutty, Smooth, Sweet, Thick, Vegetal, Yeasty, Juicy, Potato, Spices, Woody, Camphor, Dried Fruit, Earth, Fruity, Ginseng, Grain, Wheat
Sold in
Not available
Caffeine
Not available
Certification
Not available
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 oz / 106 ml

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7 Tasting Notes View all

  • “Pretty sure this is the last of my Jinggu teas. The dry leaf is mesmerizing and shimmery. First several steeps are 1-dimensional drying straw taste with low-sitting, tongue-numbing bitterness and...” Read full tasting note
  • “This winter I am storing my pu’er warmer than in the past and it shows. The aroma is definitely more pungent and I consistently find the flavours more lively as well. Among the best teas as far as...” Read full tasting note
    90

From Yunnan Sourcing

Da Qing Gu Shu (Da Qing Old Tree) is made from old tree tea leaves picked at the end of Autumn. Da Qing village is located in Jinggu county and is a remote village with unadulterated tea trees growing in the nearby hillsides. The leaves for this production are from one family whose trees are the oldest in the area. The age of the trees between 100-300 years old.

The tea is perfectly balanced and is very stable through many infusions.… Read more

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7 Tasting Notes

Recommended
1678 tasting notes

Pretty sure this is the last of my Jinggu teas.

The dry leaf is mesmerizing and shimmery. First several steeps are 1-dimensional drying straw taste with low-sitting, tongue-numbing bitterness and a cooling, metallic finish. Pleasant, quick aftertaste that’s changing from fruity to milk and pure cinnamon. Light-bodied. Later it becomes mostly floral resinous-bitter, dry grass-brass metallic, with a woody undertone and milky-butter minty-cooling finish. Aftertaste of unripe floral apricot followed by a sugarcane returning sweetness and mild spiciness in the throat. Relaxing from the first steep with no floral-induced headache. It was the perfect after dark brew while listening to Herbie Hancock’s Maiden Voyage. Understated in flavor but simply a pleasant tea that I’d like to try again further down the line. Parts of it reminded me of White2Tea’s four am.

Thanks for sharing, Togo :)

Song pairing: Herbie Hancock — Little One
https://www.youtube.com/watch?v=1Kl4QgMuoBU

Flavors: Apricot, Bitter, Butter, Cinnamon, Dry Grass, Drying, Floral, Metallic, Milk, Mint, Resin, Spicy, Straw, Sugarcane, Wood

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90
Recommended
1031 tasting notes

This winter I am storing my pu’er warmer than in the past and it shows. The aroma is definitely more pungent and I consistently find the flavours more lively as well.

Among the best teas as far as such comparisons go is this cake, which I’ve had for more than two years now. It shows clear signs of aging now, such as the liquor colour moving into the orange territory. It still has a smooth, oily texture and a nice calming cha qi just as before.

The taste is a bit more nutty and displays a nice honey sweetness. Overall, it is very comforting and retains a lot of the qualities that I remember – vegetal bite, well-integrated bitterness, apricot note (a bit like an unripe one), and towards the end of the session also a marine, yeasty character. Among the new flavours I picked up today are thistles and apple, the latter especially in the aftertaste.

Flavors: Apple, Apricot, Bitter, Coffee, Floral, Honey, Marine, Nutty, Smooth, Sweet, Thick, Vegetal, Yeasty

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 110 ML
2 comments
derk 5 years ago

What’s providing the increased warmth?

Togo 5 years ago

Nothing drastic :)
I’ve lived in a different house each winter over the course of the last few years and this year I have a room where I can keep tea at 23C as opposed to 20C or so. It makes a surprisingly large difference, even if the relative humidity is kept the same – around 65%. Of course the difference I am picking up on relates to the activity of the tea in the moment, it is hard to say how much would a couple degrees do in the long run, although Marco’s experiments suggest that quite a lot possibly.

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