Drinking the 2016 Yunnan Sourcing "Wild Purple Green Mark" Ripe Raw Pu-erh Tea Cake
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- čas přidán 23. 01. 2018
- What happens when you skillfully blend Wild Purple "Ye Sheng" Raw Pu-erh tea from with wild arbor ripe pu-erh tea from Mengku? You get something delicious, powerful and complex that is the best of both worlds. It has sweetness of a good ripe pu-erh, it has the umami and savory character of wild purple raw tea and the bitterness of both raw and ripe. The tea is thick and lubricating in the mouth and there is a slight lingering bitterness that transforms into a pleasant mouth-watering sweetness long after the tea has been enjoyed. Cha Qi is powerful but not overwhelming.
The wild purple "ye sheng" tea was wild harvested in the Xiao Hu Sai area of Mengku and is Spring 2016 harvest. The ripe tea comes from Mengku's Da Hu Sai village and grows naturally from trees and bushes between 40 and 80 years. The tea was taken to Menghai where it underwent wet piling under the direction of a well-known and skillful wet piling master. The ripe tea is 2015 harvested and 2015 wet piled. It was allowed to age for a year before pressing.
The aging prospects for this tea are really exciting. We have many examples of past raw and ripe blends in the world of pu-erh and several have become famous (like the famous "Purple Heaven" bricks and cakes from the 80's and 90's). I created this tea because it's delicious to drink now and encompasses the things I like about raw and ripe pu-erh. The blending is harmonious and there is no need to wait to drink this tea, as it's enjoyable right now for those who are not faint of heart!
August 8th, 2016 Pressing
357 grams per cake (7 cakes per bamboo leaf tong
Wrapper Design by Meghan Albers (USA)! www.meghanalbersdesign.com/#/...
yunnansourcing.com/products/2... - Jak na to + styl
You guys are just beautiful, such a pleasure to watch and listen to. Yulia
Thanks Yulia. ;-)
I love watching Xiao Yao brew. She's so elegant!
Yes! Especially compared to me!!!
@@Yunnansourcing I like when you do the high pours. Reminds me of home when I do that and my wife always looks at me like I am a little kid.
Great video. Makes me really interested in trying it myself.
I just drank a very good ripe pu-erh (from Yunnan Sourcing) and was thinking, “This is almost too smooth.” I was wondering if mixing in a little raw pu-erh would be interesting. Sure enough you have tried it. I see that now that you have several ripe-raw blends. I will eventually try to order one.
In the video (2:00) you said you had tried a ripe-raw blend a while ago. It seems like such a natural idea. Do you know any more about the history of such blends?
It’s been I while since I have watched you videos but like always they are great. Thank you!
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We grew several varieties of bitter melons last year. Would Xiao Yao be willing to share her recipe?
We've got two new ripe raw blends as well. "Dizzy" and "Ebullient" both Yunnan Sourcing brand. Enjoyable teas!
i'm a big fan of the camphor flavor. i've always heard that the camphor flavor comes from old trees whose roots have grown out really far and intermingled with nearby camphor trees, thus bringing up the flavor into the tea tree's leaves. i feel like that may be some classic BS, but could you comment on that please??
I have heard this story too, but I think it's probably BS...
do you think it's a flavor that just comes out naturally when the varietal / conditions are right?
Yes... weather, varietal, soil.
Very interesting! Just placed my first YS order. Maybe I’ll include a sample of this in the next order 😀
Thanks for ordering from us! This one is definitely worthwhile!
I can imagine this particular sheng complements a ripe tea very nicely. Could you comment on the advantage of blending teas in the cake rather than simply mixing different teas in the pot?
They tend to commingle and come together better when pressed. Kind of hard to explain.
Salty like an Ecuadorian tobacco. @10:52
Does not compute. Lack of appropriate input! ;-)