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“I know I’ve been brutal with heicha. And I broke my thermos. So never having patience for kungfu ritual, I settled for iron teapot from tkmaxx. Now this is my first experience with steaming chunks...” Read full tasting note
Da Xue Shan Ye Sheng Pu Erh Tea is an unripened Pu Erh tea from wild tea trees growing at altitudes around 1900 meters in the forests of Da Xue Shan in Lincang’s Yong-de district. the roots of a seed-grown tea tree reaches as deep as 2 meters into the ground, this way making the abundance of the soil available for the tea plant. The tea surprises with unique orchid aroma and unusually creamy texture.
Da Xue Shan Ye Sheng Pu Erh Tea is an unripened Pu Erh tea from wild tea trees. These thrive at altitudes around 1900 meters in the forests of Da Xue Shan in Lincang’s Yong-de district. The wild growth character is responsible for the age range of the large-leaved Yunnan tea trees, ranging from a few years to a few centuries .
The tea surprises with a pronounced, highly pleasing orchid note and an unusually creamy texture. As a post-fermenting Pu Erh tea of high picking and processing standards, it not only has a potentially unlimited shelf life. Rather, the ripening processes in the pressed cake also contribute to desirable developments in the tea’s taste over time. As is typical for unripened (“sheng”) Pu Erh teas of this region, the tea comes as (here: 200g) flat cake or “bing”. And as in ancient times, several of these are packed in one “tong” made from palm leaves.
Picking “ye sheng” (= wild) tea is particularly laborious. On the one hand, the tea trees lying deep in the otherwise largely untouched forest are difficult to access. On the other hand, they often have to be laboriously climbed in order to enable picking. Also, implementing the proper picking standard becomes a challenge under these conditions. For our Da Xue Shan Ye Sheng Pu Erh, the “royal” standard of “2 + 1” basically applies. This means that one young, still unopened bud together with the two youngest leaves that are attached to it qualify for picking.
The best time to pick this tea is early in the year in March. Because Yunnan’s dry and sunny climate at this time offers the best conditions for producing Pu Erh tea.
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The Essence of TeaI know I’ve been brutal with heicha. And I broke my thermos. So never having patience for kungfu ritual, I settled for iron teapot from tkmaxx. Now this is my first experience with steaming chunks of sheng inside of it. Being a lazy beaver, I fill up empty vessel with boiling water and pour the rest on top of it. I leave it for few minutes, empty and place the victim inside and cover with iron lid. It is a torture. Or maybe sauna for microbiological bacteria. I think they are sending distress signal to comets passing withing few light years away. But the only entity answering call is me getting from nephrite car seat and putting another haden kettle on, this time with silver ionized water. It is a battle lost to fluoride. My teeth don’t know any better. After all, all the fillings are buzzing from 5g soup the whole neighbourhood is steeping in. What a trip.
