2014 Yunnan Sourcing Bangbao Village Raw Pu-erh tea cake

Tea type
Pu'erh Tea
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Butter, Floral, Vanilla, Grass, Honey, Spices, Spicy
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Edit tea info Last updated by Kirkoneill1988
Average preparation
200 °F / 93 °C 2 min, 45 sec 6 g 15 oz / 435 ml

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From Yunnan Sourcing

Bangbao village resides in the area of Bangdong county about 50km west of Lincang (city) and just a few kilometers west of the Lancang (Mekong) river. Bangbao village is a remote village with old tea trees growing naturally. The character of the tea is strong, pungent and cooling. The spring is the best for aging as it’s bitter and astringent. Our production is one family’s harvest. Only 60kg in total was harvested and we purchased all the tea for our pressing!

High quality old tree material expertly processed. Stone pressed in the traditional manner!

Net Weight: 400 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: Late March 2014
Harvest Area: Bangbao village, Bang Dong county, Lincang Prefecture
Total Production amount: 60 kilograms

This tea has been tested in a certified laboratory and has passed the MRL limits for pesticide residues as established by the EU Food and Safety commission.

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4 Tasting Notes

493 tasting notes

Sample with the purchase.
i had a session of it last night and im going to continue today. this kind of sheng brews and gives many delicious steeps. its buttery creamy, some floral and about 3rd steep nice bitterness kicks in immediately followed by huigan.
I really enjoy it. it goes on my enormous YS wishlist.

Somebody shared with me that its necessary to keep the lid off between steeps when you brew young sheng or green oolong. keeping lid on cooks the leaves and make it soggy.




205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

Gorgeous photos! Where did you get the teapot from? Been looking for one that filters out leaves and yours looks so beautiful! :D


thank you. it was commissioned from polish pottery Andrzej Bero. Are you on IG? if you are i can tag you to his account. Some of his pieces are sold on puerh.sk

Charles Thomas Draper

I keep the lid off for all tea …


Since I started out as a green tea drinker I habitually keep the lid off all teas after pouring. I have noticed though when using a gaiwan that shengs do well with it on during the initial two or so steeps after the leaves cool slightly. It’s trivial, but I think it helps the leaves hydrate more efficiently and makes for better forthcoming steeps.


I do the rinse and wait method. I let the tea rest after the wash as I find it brews better with the wait.


Yup, I’ve learned that from others here how sheng leaves need a rest before the 1st brew. I love how pu’er forces me to slow down and experience the tea.

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41 tasting notes

Oh Lordy, what a value! Buttery, sweet, and cooling, the Bangbao village is exactly what I look for at the mid-price range. There is a pungent, floral profile, with just enough kuwei to give it a little edge and keep my attention. I find myself appreciating the olive-oil like viscosity of the soup, the hints of vanilla, and the enduring after-fragrance that this tea leaves. Another beautiful cake from YS.

Flavors: Butter, Floral, Vanilla


Appreciating all the notes you’re putting out there for Yunnan Sourcing productions. Really under-reviewed teas!


Yeah I got 250g of samples with my last order… I also couldn’t believe these weren’t more reviewed, I appreciate your appreciation!


Yeah, seriously. I’ve had maybe five or six from 2014, but without Hobbes and Jakub regularly reviewing them it’s a pretty unsurmountable task to sort through their stock!


From 14, winners so far are Bangbao, Yi Bi, and Da Hu Sai. Just one man’s opinion though, I don’t have nearly the breadth of experience as Hobbes and Jakub do….


I don’t believe I’ve tried any of those. If you get around/have interest in autumnal cakes, I’m a fan of the Daqing Gushu from the autumn.


Oh and these notes should be most helpful for deciphering the 2015 harvest.


Have either of you tried the Da Si ancient arbor from 2013? It’s stellar.


Yeah, I have a sample. It’s definitely good.. Also had it on the episode with Scott.


OK. Just drank the Dasi again, back to back with the Da Qing Gushu. The Dasi is clearly the better tea, more depth etc. I don’t regret my Daqing cakes as they’re still great value IMO, but I’m increasingly more tempted by the Dasi.

Interestingly, it probably came the closest to reminding me of Crimson Lotus Tea’s Slumbering Dragon. Hard to say based off one session and because I’m just going off my memory, but big thumbs up to the Dasi.

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673 tasting notes

another lovely tea! nice grassy/honey/spicy taste b:) not as spicy as some of the other ones

thank you to Scott Wilson and Yunnan sourcing for this tea :)

Flavors: Grass, Honey, Spices, Spicy

190 °F / 87 °C 5 min, 0 sec 5 g 25 OZ / 750 ML

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