2012 Yunnan Sourcing "Gu Hua Xiang" Raw Pu-erh

Tea type
Pu'erh Tea
Ingredients
Not available
Flavors
Flowers
Sold in
Bulk, Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Dag Wedin
Average preparation
Boiling 0 min, 15 sec 6 g 3 oz / 97 ml

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4 Tasting Notes View all

From Yunnan Sourcing

A blend of 2011 and 2012 autumn teas from Xishuangbanna. Entirely wild and ancient arbor teas from four distinct areas of Banna. Nice balanced blend that delivers strong mouth-feel, aroma, complexity and infusability!

“Gu Hua Xiang 谷花香” is Chinese for “Autumn Aroma”!

Our Autumn production is stone-pressed by traditional method and dried with low temperature air drying. The cakes are then wrapped in special paper that is very thick and sturdy. Hand-Made by Dai minority families in Xishuangbanna!

Each tong of 7 cakes is wrapped in bamboo leaf!

Tea weight: 400 grams

Vintage: Autumn 2011-2012 material, November 2012 pressing

Quantity: 80kg in total produced

Area: Xishuangbanna blend

About Yunnan Sourcing View company

Company description not available.

4 Tasting Notes

75
239 tasting notes

Gong-fu in a celadon gaiwan.

Took up an old habit of brewing sheng whenever i watch The big bang theory. :)
wash/wash/15/15/20/20/30/30 etc

First infusions were light and lemony. @ 30s the infusions started showing their strenght. Some astringancy and a fuller body. This is a mediocre quality sheng, good for every day use. Must do longer steepings to get good strong flavours that i like.

I have about 2 more brewings left of the generous 25g sample from YS, will give it another try next week :)

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 90 ML
Terri HarpLady

Yay for the Big Bang Theory! :)

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32 tasting notes

tried in my yixing… tastes were strong and mixed, couldn’t find any positive attributes, barely drinkable. Not for me.

Preparation
Boiling 0 min, 15 sec
tea123

I’d be interested to hear more about this tea. Lately I’ve realised my tastes have changed with regards to tea and I look back on some of my more negative reviews and wonder why I didn’t like them.

kevdog19

I only slightly remember this one. My feelings describe a tea in transition and that may be the only reason I found to dislike this session. The tea was out of sync is the best I can put it.

tea123

Interesting. I’m thinking of a clay taste.

kevdog19

Yes I think thats a good foundation for what I am trying to explain. I have a 2012 ye sheng purple brick that I get similar vibes from, let it sit for another year before re-examining haha

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127 tasting notes

Meh

I suppose this can be a polarizing tea, before looking it up I tried my sample to remove any biases price or otherwise related. I recognized xiang as smell didn’t make out the gu hua part until after. The smell was too muddled for me to get anyone thing out of it I would say complex but they all came at once and disappeared just as fast which made me think this was a blend. The sip was just as confusing I tasted a bunch of banna notes first it seemed like hekai sweetness then nanuo fruity/floral but ended with a sour strange taste that was off putting. Being puer I figured give it a chance maybe it will improve.

Long story short it didn’t as a tell tale sign (for me personally because I always feel wasteful and disrespectful to the producers if I don’t finish all the leaves have to give ) I dumped the session before hitting brew 6 or 7. Sure enough I looked it up it was a blend, also the name was in reference to osmanthus flower which I loathe anyhow so maybe I am not the best to judge this tea.

Not to be a snob but I am not partial to blends well to clarify leftover/scrapes blends which this maybe or maybe not be but the flavors/aroma were out of sync. instead of being layered. I do not underestimate the art or skill it takes to make a good puer blend, it’s far from your average english breakfast random hong cha tossed in willy nilly. Puer being so complex and multifaceted with endless variables. I mean no disrespect as I stated it must be near impossible to make a good blend for young sheng non-plantation tea.

Feels good to start running through my samples and find things I don’t like as my wallet is battered and it’s fresh tea season.

Preparation
7 g 3 OZ / 100 ML

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80
43 tasting notes

This sampling session is accompanied by Joao Choras O homem do Ribatejo. I enjoy Fado music. Anywho, I begin this sampling with 4.8 grams of dry leaf. Leaf appearence isn’t very impressive.. however, this may be due to the fact that the leaves I received are from the interior of the bing. The wet leaves produce an aroma that I can only describe as floral.. perhaps a grassy floral? The liquor is a light-medium amber colour… typical I suppose. The tea is well balanced with a clean, pure sweetness and pleasant mouthfeel. There is an immediate qi that flows into your body from the tea – something I detected immediately from my first sip. The hui gian and hui tian is apparent. In conclusion, I enjoyed this tea. I think an 80/100 is a fair grade.

Edit : In later steepings, a slight bitterness opens up.

Flavors: Flowers

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

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