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“So, I ordered this as a sample in my most recent purchase. I remember doing my homework and finding a puerh that sounded interesting, tasty, and that would be something I would buy. What I...” Read full tasting note
Gu Shu Bai Cha means “Old Tree White Pekoe Tea”. White Pekoe refers to a Jinggu varietal called Camellia Assamica Taliensis that is very large and features hairy white buds. Our Spring Gu Shu Bai Cha is made from trees aged 100+ years old growing near Ye Zhu Tang village in Jing Gu county.
Ye Zhu Tang Village (lit. Wild Pig Pool) is small village about 5 miles to the north of Jinggu town and about two miles west (and uphill) from the Jinggu river. Ye Zhu Tang village is at about 1750 meters and the tea trees grow along a steep hillside between 1800-1900 meters.
The brewed tea produces a deep thick golden-yellow tea soup. The aroma is strong and there is a hint of rum and fruit in it. The taste is pungent with bitterness and astringency balanced with a strong thick dried fruit sweetness. It really needs to be experienced first-hand!
From the same garden as last year’s “Lao Shu Bai Cha”. We just decided to change the name, since the grower calls it “Gu Shu Bai Cha”!
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2017 Yunnan Sourcing "Gu Shu Bai Cha" Old Arbor Raw Pu-erh Tea Cake
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Yunnan SourcingSo, I ordered this as a sample in my most recent purchase. I remember doing my homework and finding a puerh that sounded interesting, tasty, and that would be something I would buy. What I forgot, however, was how affordable it was. Currently $66 on the .com site. A great deal for a high-quality 400g cake.
Despite its youth, it is very tasty and drinkable now. Apricot and fresh herbs pop out, with refreshing notes of cucumber and mint. A noticeable honey sweetness as well. There are some strong bitter herbal notes, particularly when brewed hard; but, based on what I have found, this only translates into good aging potential.
This is a good value for those wanting some old tree stuff.
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Dry leaf: dried apricot, sweet floral, honey, dried parsley and some mint. Hints of grape syrup as well. In preheated vessel – apricot note gets deeper.
Smell: wildflower honey, honeysuckle, musty floral
Taste: sweet citrus (mandarin orange), apricot, honey and corn syrup sweetness, coriander, hay and dewy grass, fresh parsley and mint, cucumber.
I also liked this one. Funny thing was that some of Scott’s descriptors, such as “rum” or “mushroom”, which have turned me off to teas that I later tried and really enjoyed, such as this one. It’s the contract between the refreshing bitterness and the honeysuckle notes that i appreciated in this one.
You mean a nice cup of spiked mushroom broth doesn’t sound appealing to you?
And… 4 years pass…. Now the price on this has risen by 50%. Have any of you who raved in 2017 sipped it recently? Better? The same? Declined? Or did you drink it away and move on? Maybe I should just save money and go for the younger version knowing that it will be good for a few years at least?