2019 Yunnan Sourcing "Ding Jia Zhai" Ancient Arbor Raw Pu-erh Tea Cake from Yunnan Sourcing

2019 Yunnan Sourcing "Ding Jia Zhai" Ancient Arbor Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Apricot, Bitter, Burnt Food, Butter, Citrus, Coffee, Floral, Fruity, Grapefruit, Grass, Nuts, Orange, Popcorn, Roasted Nuts, Smooth, Spinach, Sweet, Tropical, Umami, Vegetables, White Grapes, Wood, Forest Floor, Grain, Herbaceous, Olives, Perfume, Pine, Roast Nuts, Spicy, Thick, Toast, Bread, Brown Sugar, Nutty, Oily, Pleasantly Sour, Pumpkin, Vegetal, Wet Earth
Sold in
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Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 97 ml

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  • “I took this tea out from storage to check up on it today. It surprised me a little how different it is compared to my past encounters with it. Sure, there are clear parallels to be drawn, but it is...” Read full tasting note
    96

From Yunnan Sourcing

We have selected first flush of spring harvest (第一波春茶) wild arbor material from the area of “Ding Jia Zhai” (丁家寨), a mountain area near Lao Man Sa in the Yi Wu mountain range. Ding Jia Zhai is inhabited primarily by Yao people who have for centuries picked and processed these wild arbor trees. Ding Jia Zhai area teas are known for their special thick aroma and a taste that with age becomes stronger and more textured. This tea comes from wild arbor trees between 200 and 300 years old. When brewing the tea you will notice the tea soup is a bright yellow-gold and clear, the aroma is penetrating and the tea is full in the mouth. The flavor is textured and thick with a strong and vegetal taste . This is one of the more smooth and aromatic of the Yi Wu area teas, but its still got a fair amount of bitterness and long-lasting huigan that stimulates the mouth and throat long afterwards. The brewed leaves are thick and stout attesting to their wild arbor origin.

This tea was compressed in a small tea factory in Yi Wu town where unusually large 40 kilogam stone presses were used. Low temperature (35C) “baking” was used to dry these cakes after the compression process thus preserving their integrity! In total just 15 kilograms of this tea has been produced. We have delayed sales of this cake for more than 4 weeks to allow the water vapor from pressing to dissipate. Further aging will only improve this wonderful tea!

April 2019 Harvested Tea

Just 15 kilos in total produced! (75 cakes)

200 grams per cake (7 cakes per bamboo tong)

Wrapper Design by Sara G.

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3 Tasting Notes

96
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992 tasting notes

I took this tea out from storage to check up on it today. It surprised me a little how different it is compared to my past encounters with it. Sure, there are clear parallels to be drawn, but it is also less grassy, while being more savoury and “masculine” than before. It is still floral, but more of a spruce forest cooling ones, with just a bit of alpine meadow to them. 

The dry leaf aroma is quite perfumy with clear notes of apricot and musk. After the rinse, there is a lot of complexity, but among the new scents not covered in my earlier write-up are many foresty ones and also some butter toast.

Apart from the unexpectedly savoury early steeps, I also found the tea to be more woody in the middle and more grainy and herbaceous towards the end of the session.

Flavors: Apricot, Bitter, Butter, Floral, Forest Floor, Fruity, Grain, Herbaceous, Olives, Orange, Perfume, Pine, Roast Nuts, Spicy, Sweet, Thick, Toast, Umami, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
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