1999 White Cotton Paper Yi Wu Raw Pu-erh Tea Cake from Taiwan Sourcing

1999 White Cotton Paper Yi Wu Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Astringent, Bread, Brown Sugar, Dates, Hazelnut, Nuts, Parsley, Peat, Sweet, Walnut, Wood
Sold in
Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
Boiling 0 min, 15 sec 10 g 5 oz / 140 ml

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  • “This is a subtly unique and fascinating aged tea. Unfortunately, as things tend to go, it is also the most expensive from the TS sheng samples I got. The cha qi is fast and warming. The tea also...” Read full tasting note
    96

From Taiwan Sourcing

This is a mysterious tea cake we discovered – no label, no introduction paper like the tea cake you will normally see. However, none of these will diminish the quality this Pu-erh tea cake is demonstrating.

If a tea lover already tried the 2003 Changtai from us, you will notice this tea cake share some similarities with it. This is because this tea cake was considered the very first batch from Changtai in its earlier year of production by using Yi Wu material instead of Jing, and therefore this is a tea we felt we must introduce to Pu-erh tea lover.

This is a tea cake which has no words and terms to confuse a tea lover’s understanding is very rare in today’s market, so we believe this tea will bring back the good old days of encountering a great piece of memorable work.

Original Han Character: 易武青絣

Vintage: 1999 / 壹玖玖玖

Varietal: Wild Arbor / 野生喬木種

Region: Yi Wu / 易武

Oxidation Level: 90% / 分之 玖拾

Storage History: Stored in Taiwan since 2002

About Taiwan Sourcing View company

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1 Tasting Note

96
Recommended
947 tasting notes

This is a subtly unique and fascinating aged tea. Unfortunately, as things tend to go, it is also the most expensive from the TS sheng samples I got. The cha qi is fast and warming. The tea also induces a long lasting mind clarity that’s just exceptional.

The liquor is soft and gives slightly fizzy numbing sensation and mild astringency in the mouth. The taste is very strong and pleasant with a sweet peaty profile. There’s notes of plants roots, parsnips, walnut shell, brown sugar, and wood. The aftertaste is likewise pungent and very protracted with an expanding fragrance and strong huigan. One interesting flavour that comes up early in the session is a sweet fruity one a bit like persimmon.

Aroma is not generally the key aspect of aged sheng. Here, there’s some very interesting ones though. It is elegant, nicely vegetal and nutty. Main notes are those of hazelnut, bread, beeswax, and dried dates.

Flavors: Astringent, Bread, Brown Sugar, Dates, Hazelnut, Nuts, Parsley, Peat, Sweet, Walnut, Wood

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 140 ML
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