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

Gongfu Sipdown (2322)!

Enjoying the sun and gentle breeze with an outdoor session of this sheng that was kindly gifted to me by Togo! The liquor is light bodied at first, but with each steep pushes into something more medium bodied and substantial on the palate. Consistent astringency, in a much more woody and mineral sort of way. The tasting notes are in part floral, with elements of dried chrysanthemum that has been pressed in an older, antique book. It’s also slightly vegetal in a way that rides the line of sweet and savory – it makes me think of orange bell pepper in the process of being cooked, where the aroma is a mix of cooking oils and the bright, crisp essential oils from cutting into the crisp, ripe pepper just moments before. Hard to put into words; it’s just such a specific smell that’s been translated into the taste of this tea…

It’s interesting because the tasting notes of this session do feel a little bit in direct opposition to the hot weather and this bright, whimsical and floral teaware set up. Oops! Regardless, I had a lovely time with this sheng and really appreciate Togo’s generosity.

Tea Photos: https://www.instagram.com/p/Cuc2XP3uY6e/

Song Pairing: https://www.youtube.com/watch?v=JjjvFlW3VFM

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.