2017 Yunnan Sourcing "Crimson Rooster" Ripe Puerh Tea Cake

Tea type
Pu'erh Tea
Pu Erh Tea
Chocolate, Dark Chocolate, Milk, Mushrooms, Soil, Bark, Bitter, Caramel, Citrus Zest, Coffee, Earth, Medicinal, Molasses, Spicy, Cocoa, Cream, Leather, Meat, Nutty, Spices, Umami, Wet Earth, Wood, Bell Pepper, Blueberry, Char, Coriander, Cranberry, Creamy, Grilled Food, Peat, Petrichor, Plant Stems, Raspberry, Sweet, Tropical, Dried Fruit
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Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 8 g 5 oz / 152 ml

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From Yunnan Sourcing

Our “Crimson Rooster” is a ripe pu-erh tea cake composed of a blend of tea leaves harvested in Spring 2016 from the Mengku region of Lincang. The tea underwent wet piling in Menghai (Xishuangbanna) under the supervision of the same wet piling master as our 2015 Green Miracle and 2016 Immortal Monkey.

The tea is strong and full-bodied and produces a thick dark tea soup. The tea has some dark chocolate-like bitterness and a quick sweetness that follows and blends with a spicy dried fruit taste that lingers in the mouth and throat, in a most comforting manner. This is a medium level of wet piling, the leaves having little green color, but lacking the mud-like consistency of heavy wet piled style ripe. This is a traditional process ripe pu-erh, processed in a decades old Menghai tea factory, and overseen by a wet pile master with decades of experience.

As with any young ripe pu-erh the wet pile taste will be with it for the next 2 to 4 years (after 2017) depending on the storage condition.

250 grams per cake (7 cakes per bamboo leaf tong)

Only 150 kilograms in total available!

Wrapper Design by Sébastien Mathios (France)

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8 Tasting Notes

4 tasting notes

Infusions 1-5, warm milk with a teaspoon of nesquik and a touch of earth. 6-10 dark chocolate with a mellow sweet finish.

Flavors: Chocolate, Dark Chocolate, Milk, Mushrooms, Soil

Boiling 0 min, 15 sec 6 g 5 OZ / 150 ML

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4 tasting notes

Good, smooth puer, no bitterness. Grandpa-style in infuser tumbler.

200 °F / 93 °C

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289 tasting notes

Love this shu. Tastes like bittersweet chocolate. It is heavy, thick and burly, with a moderate caffeine boost. This is a keeper.



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896 tasting notes

Crimson Rooster seems to be aging into a well-rounded and elegant shou. Compared to my previous tastings, it was more fruity and sweet today.

Specifically, I could smell wild blueberries in the dry leaf, the taste has a notable raspberry flavour to it and there were also hints of cranberries, banana and papaya in the aftertaste. The sweetness is of the creamy kind and really takes hold of the session towards the end.

Besides those, I also found some other new associations. In the dry leaf scent – petrichor – and after the rinse also char, roasted red peppers, tomato vine, and peat. The taste was more medicinal than what I remember, displaying novel flavours of curry leaves and coriander. Finally, a very nice throat cooling sensation permeated the aftertaste throughout the session.

Flavors: Bark, Bell Pepper, Bitter, Blueberry, Char, Coriander, Cranberry, Cream, Creamy, Grilled Food, Meat, Medicinal, Peat, Petrichor, Plant Stems, Raspberry, Spicy, Sweet, Tropical, Umami, Wet Earth

205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 160 ML

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25 tasting notes

Just finished my second session with Crimson Rooster from Yunnan Sourcing. It’s probably my favorite of their 2017 shou productions of Hui Run, Rooster King, and itself. Dry leaf smells like dark chocolate, a little maple syrup, and a little bit of funk but nothing that can be put into words. Wet, it opens up more and smells like dark chocolate, earth, and sweet caramel. The soup also smells similar and is very aromatic. There is some bitterness in the early steeps which I like quite a bit along with a hint of funk but already nothing compared to how it was maybe a month ago when it arrived which was very much like hot dogs. There are hints of caramel throughout and sweet dried fruit emerges later on. I didn’t get as much spice as last time but I suspect that was due to some difference in brewing. I think I leafed it harder in the very least the first time. Some tartness emerges really late which I think really rounds out a shou and will hopefully continue to emerge. The mouthfeel of this is so nice – probably the creamiest tea I’ve had lately, super thick and oily too. Compared to Rooster King and Hui Run I’d say that this is the middle ground – not as sweet as Rooster King but not as bitter and pungent and Hui Run but more than enough to provide a really interesting session. I’ll definitely be picking up more of this.

Flavors: Caramel, Dried Fruit, Earth, Spices

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1758 tasting notes

Got this in my recent order. First thing to say is the fermentation taste is very strong and earthy. I would not say fishy but it is strong. It is a very thick dense liquid, bittersweet at the start. It slowly turned to a more sweet note. One might say there are some chocolate notes but I am not sure. Overall it is a nice ripe that does need to age another six months really but it was good.

I brewed 12.7g of leaf an a 150ml gaiwan with boiling water. I steeped it six times (so far). I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, and 20 sec.

Flavors: Bitter, Earth, Sweet

Boiling 12 g 5 OZ / 150 ML

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