2020 Yunnan Sourcing "Autumn Di Jie" Raw Pu-erh Tea Cake

Tea type
Pu-erh Tea
Ingredients
Not available
Flavors
Astringent, Bell Pepper, Bitter, Candy, Chrysanthemum, Dried Fruit, Floral, Herbaceous, Honey, Lemon, Lemon Zest, Lime, Metallic, Mineral, Mushrooms, Plants, Pleasantly Sour, Umami, Vegetables, Yeasty
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Bulk
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 oz / 100 ml

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  • “I have liked the autumn Mengku teas from YS so far and this one confirms the pattern. It is processed a little more on the greener side than I am used to with autumn teas. Initially the aroma is...” Read full tasting note
    89

From Yunnan Sourcing

Di Jie Village 地界 is in the area of Bingdao in Mengku area of Lincang. Di Jie Village is well-known not just for it’s proximity to Bingdao, but also for old tea trees which produce powerful and complex pu-erhs. Di Jie is also a very high altitude area between 2000 and 2100 meters!

This tea was entirely processed by hand from start to finish. Hand-frying, rolling done by hand, and of course carefully sun-dried.

A total of 20 kilograms in total was produced. We pressed these tea cakes with a stone-press and used low-temperature drying to preserve the integrity of the tea.

Di Jie Village is located here!

Net Weight: 357 grams per cake (7 cakes per bamboo leaf tong)
Harvest time: October 2020 (Pressed December 12th 2020)
Harvest Area: Di Jie Village, Mengku County, Lincang Prefecture
Total Production amount: 30 kilograms
Wrapper Design by Adrian Essig

About Yunnan Sourcing View company

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1 Tasting Note

89
749 tasting notes

I have liked the autumn Mengku teas from YS so far and this one confirms the pattern. It is processed a little more on the greener side than I am used to with autumn teas.

Initially the aroma is not particularly strong, but after the rinse there are notes of cabbage, high mountain forest, and chanterelle mushrooms. In the empty cup I can also smell beeswax and chrysanthemum.

The rinse is yeasty, floral and mineral. Floral notes only intensify from then on. First proper infusion is also somewhat bitter, herbaceous and metallic. There is a distinct yellow bell pepper flavour. The aftertaste is cooling and pungent with hints of clover leaf and candies.

Second infusion is then more astringent, savoury and sour with a noticeable umami. Flavours of goat cheese and dried limes is what I have noted down. Later steeps then also bring additional flavours – Angostura bitters and roasted lemon peel. The tea liquor is generally medium bodied with a slick and slightly chalky mouthfeel.

Flavors: Astringent, Bell Pepper, Bitter, Candy, Chrysanthemum, Dried Fruit, Floral, Herbaceous, Honey, Lemon, Lemon Zest, Lime, Metallic, Mineral, Mushrooms, Plants, Pleasantly Sour, Umami, Vegetables, Yeasty

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

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