2004 Yunnan Import and Export Corporation 8582 Raw Pu-erh Tea Cake

Tea type
Pu'erh Tea
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Edit tea info Last updated by m2193
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  • “Got another of the same sample from YOT, which has been resting for a month. Not sure if this was too dry or what, but much less enjoyable. Same parameters as last time, except this was brewed in a...” Read full tasting note

From Yee On Tea Co.

In response to the market’s demand for board leaf raw Pu-erh tea products, we purchased this batch of 8582 raw tea cakes produced by Yunnan Import and Export Company in 2004. The tea cake weighs 375 grams and has been post-fermenting in our professional warehouse for more than a decade. The tea soup has to turn reddish-brown. The tea taste is a strong scent of dates, followed by a smooth fruity aroma, and comfortable cha qi. It is a good product for collection or drinking.

Liquor: Clear golden brown

Fragrance: Dates.

Flavour: Tea is smooth, aged dates flavour with mild cha qi. Later infusions have dried fruits flavour will last for multiple infusions and yet remains thick and rich. Infused tea leaves are darkish brown with fine branches, slightly rigid board thick leaves 8~0 grade.

About Yee On Tea Co. View company

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2 Tasting Notes

258 tasting notes

Got another of the same sample from YOT, which has been resting for a month. Not sure if this was too dry or what, but much less enjoyable. Same parameters as last time, except this was brewed in a 100 mL duanni pot. Didn’t take specific notes, having learned from last time that this isn’t a very dynamic tea. Something cheesy persisting about the wet leaf aroma, and somewhat in taste too during the intial steeps, but not in a pleasant way. My sample this time was less frosted and had less specks than last time, so I’m not altogether sure why this is. At any rate, more woody, slightly pepper-y, and bitter-edged today, rather than the aged, comforting, and dried date profile of last time. Has slight hint of the date, or else it’d taste the same as one of the random shous I’ve been gifted before. Meh.

derk

In some shou, albeit much younger than your sheng, I do get a cheesy, or nutritional yeast, type of taste and aroma without any visible fungal growth. I think it might be related to post-processing moisture content of the cake and/or to humid storage. With time stored in my dry climate, I think this cheesy business transforms to a mushroom flavor. My experience with shou and humid stored pu’er is inadequate enough to make such assumptions, though.

m2193

Interesting. It is not something I’ve noted before in any of my puer (though I have only fairly recently gotten into shou), so I was also put off by the strangeness of it. I remember seeing a different note on a Yee-on sample of the 8582 elsewhere mentioning a cheesy note too. Some others are lucky as I was the first time, and got a nice chunk; still others received sample chunks with yellow mold spores. Seems to be a gamble, and Yee-on might just be pulling samples from heavier stored cakes.

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