Fengqing Arbor Tree Ripened Pu-erh Cake Tea 2010

Tea type
Pu'erh Tea
Pu Erh Tea Leaves
Wet Moss, Wet Wood, Earth, Nuts, Wood, Leather, Autumn Leaf Pile, Loam, Pine
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Edit tea info Last updated by TeaVivre
Average preparation
205 °F / 96 °C 3 min, 0 sec 9 g 26 oz / 773 ml

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12 Tasting Notes View all

From Teavivre

Origin: Fengqing, Lincang, Yunnan, China

Ingredients: Made from 100% pure leaves from 50 to 100 years old Large-leaf Arbor Tea Trees

Taste: Mellow earthy sweet taste with flowery flavor

This Ripe Pu-erh Cake Teavivre choose is from the representative Pu-erh production area Fengqing. Fengqing is the original place of the world-wide famous Dian Hong Tea. And it is also a classic place of Yunnan Pu-erh. It is a place in Lingcang which is one of the four famous Pu-erh production areas. The taste of Fengqing Pu-erh is mellow and sweet, deeper than Pu-erh in other production area. And it usually has the flowery flavor of Dian Hong Tea .

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12 Tasting Notes

836 tasting notes

I forgot to rinse this one before infusing.

This tea has the typical woodsy-mushroom flavour that I typically associate with Pu-erh.

200 °F / 93 °C 5 min, 0 sec 14 OZ / 400 ML

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261 tasting notes

First taste score: 80

Second taste score: 83
Added milk to this and it tastes phenomenal as a milk tea! Has that beautiful orange-brown colour similar to Thai Iced Tea.

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14924 tasting notes

ugh i hate steepster somedays. and my computer. lost my notes on this one…suffice it to say that again, angel is awesome. However, i prefer the other teavivre puerh that i had today over this one, while this one is still a decent enough tea…it’s just not what i would prefer given the choice between the two :)

Final Count: 167


“ugh i hate steepster somedays.”
Please share your specific frustrations with Jason so they can be addressed.

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526 tasting notes

You can tell this is an Arbor tree by its bold and muddled flavor. Its not as bold and deep as an ancient tree or old tree but still it has a very distinct flavor. It starts with a dark underbrush taste and continues as mellow and fungal. The aroma is one of newt and wet granite. Its almost as a walk through the forest after a rainstorm. The liquor brews into a dirty red liquor, which is a fantastic Shou. The wet leaves let out an encompassing aroma of moss and stone. Arbor tree tea usually has a very consistent taste profile and keeps a very stable brew. I’m sure to get steeps well into the night with these leaves.

Flavors: Wet Moss, Wet Wood

Boiling 0 min, 15 sec 6 g 100 OZ / 2957 ML

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4147 tasting notes

Another sample, thank you so much Teavivre! I feel like I’m getting a handle on the general flavor profiles of pu-erh, at least by types if I’m going by Fengqing and Menghai. But of course every pu-erh is different, so I could be wrong, especially if I’m not steeping it entirely the same way. I used an entire 10 gram sample pouch. The reddish leaves do have marine-like scent to them, and the first burgundy steep tastes a little like that, so this one may have more pu-erh characteristics than some of the other pu-erhs that Teavivre has in stock. The flavor isn’t as deep as the coffee & dark chocolate pu-erh I tried the other day. It’s a little difficult to say what this one actually does taste like. Just a standard pu-erh flavor, I guess. This is a good one, but some of the pu-erhs from Teavivre are perfect.
Steep #1 // few minutes after boiling // rinse // 1 1/2 min steep
Steep #2 // couple minutes after boiling // 3 min
Steep #3 // just boiled // 4 min

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1758 tasting notes

Thank you Angel for this sample. I enjoyed this tea. I thought it was good. I also have reason to beleive my taste buds are a little off lately. Luckily, I have enough sample left for at least one more gongfu session. This tea was slightly sweet and had a very, very slight bitterness. It also had a slight sourness, very slight. But I believe that the sourness may have been my taste buds, because all puerh tea has been tasting slightly sour to me lately. So I do not take that into consideration unless the taste reappears when I sample this again. While I did notice some complex notes in this tea I did not pin them down as specific things. There was a certain amount of fermentation flavor that disappeared by the fifth steeping, but not too much.

I brewed this 6 times in a 220ml gaiwan with boiling water and 9.6g leaf. I steeped it for 15 sec, 15 sec, 20 sec, 30 sec, 1 min, and 2 min.

Boiling 0 min, 15 sec 9 g 7 OZ / 220 ML

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294 tasting notes

The dry leaf scent scared me. It smelled smokey and meaty, like bacon. And I hate bacon. So I double rinsed it, and smelled the wet leaf. Woodsy, earthy, foresty, and maybe a touch smokey. A definite improvement from the bacon dry leaf aroma.

10g, 8oz water, boiling, 2 10 sec rinses, 10,15,20,25,30 second steeps. Sweetened with stevia.

I don’t know if it’s do to the rinsing, but I definitely don’t get any smoked meat taste here, thankfully. Very earthy and forest like in flavor. Almost soupy in texture, coats the throat and lingers nice and long. Sweetening it, takes it from rustic wild forestry, to sweeter and mellower. The earthiness becomes soft and muted, and theres a sort of caramel like note laying on top. Second steep unsweetened, I can sort of taste pine, and maybe some leather added to the previous notes. Sweetening has a similar effect as the last time, but also kinds of makes the cup bland. While I liked the first steep sweetened, this steep seems to have suffered from the addition of stevia. As it cools, the flavors improve, bring it back on par to the first steep. Third steep has an almost smokey note at the end of the sip that lingers in the aftertaste pre-sweetened. Again, sweetening it hurts more than helps this pu-erh. Usually I like the sweet earthy caramelly dark complex raw cocoa types of flavor that emerge when I sweeten a ripe puerh, but this one is so rustic and earthy that sweetening does it an injustice. The problem is that while some people love those earthy, loamy, forest flavors, they don’t do it for me. So while I don’t care for it, if those are your thing, I’d definitely recommend giving this a shot.

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371 tasting notes

Thank you for the samples, Angel!

Brewed gongfu method with a gaiwan. 10 second rinse. Steeping times: 5, 5, 5, 5, 10, 20, 30, 60, 90, 120.

The dry leaf smells like…fish. I tried to make out something else, but that’s all there was. Fortunately, my experience improves thereafter. The wet aroma is complex, changing as the temperature cools and the leaf is steeped more: cooked vegetables, maple syrup, brown sugar, cooked meat with honey BBQ sauce, pork in teriyaki sauce, and – near the end – chocolate.

Throughout the session, the liquor is full-bodied, smooth, thick-textured, and, as *Teavivre*’s website says, mellow and sweet. The first infusion is damp earth and leather. The second tastes more like wood, reminding me of a pine forest whose trees and ground are coated with moss. (Infusions three and four, similar). The liquor becomes more broth-like and smoother at the fifth and sixth infusions. Seven’s flavor is lighter, though still sweet, and now a bit chocolatey. The eight infusion has bitterness, but this disappears in the ninth, which resembles hot cocoa (very dark chocolate). Lastly, the 10th infusion tastes weaker and the leathery note returns.

A relaxing and thorough shou. It says, “Take it easy, bro.”

Boiling 10 g 3 OZ / 88 ML

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21 tasting notes

The Leaf: Very dark leaves compressed together with fairly light brown leaves spotted throughout. The scent is typical of a pu-erh, earthy, soil, and slightly woody. However, I detect a slight musty or moldy tone; it’s very faint, but still there.

The Brew: The liquor is a golden brown. The aroma is faint but has tones of wood and walnut. The taste is also very earthy, woody, but quite nutty as well. I get a very distinct walnut essence from this tea. The mouthfeel is nice and light with very little aftertaste, mostly nutty as well, and no dryness really.

The Spent Leaf: The spent leaf was the most interesting of this tea. Just after brewing the leaves present a very strong undeniable scent of walnuts. Walnut was the overtone, while there were undertones of wood, and earth.

I drink all of my teas cold. *my comments are from the first brewing

Flavors: Earth, Nuts, Wood

195 °F / 90 °C 1 min, 0 sec 10 g 17 OZ / 500 ML

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254 tasting notes

And another thank you to Angel and Teavivre for this sample!

I really enjoyed the last Pu-erh sample from Teavivre so I was very much looking forward to taking this one around the block. I don’t think I’ve met a Pu-erh that I haven’t liked so far.

When I opened the sample packet, a typical leathery Pu-erh smell materialized. I steeped the dark cakes and pieces at 212 degrees for eight minutes (Teavivre recommends 3 to 10 minutes for the first steeping).

The color of the brewed liquor was a dark chocolate brown. The aroma was surprisingly mild but common for Pu-erh.

The flavor of this tea was quite robust and contained the full-blown leathery Pu-erh taste attributes that I personally find delicious. The taste was smooth, consistent, and vigorous throughout the cup. Although eight minutes of steeping does give you a strong cup of tea, I did not detect any bitterness whatsoever. The aftertaste was also surprisingly mild and cordial.

This is a tasty and very fine Pu-erh selection. It has everything that I look for in my favorite teas:

savory, robust, and consistent flavor
no astringency

Normally, if I were asked to sum up this beverage in one word, I’d say, “Bravo!” But, since this is Chinese tea, I’ll say 精彩

Flavors: Leather

Boiling 8 min or more 2 tsp 16 OZ / 473 ML

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