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顺世 Yiwu 2006 Spring

This dark and mysterious raw cake is comprised of 2006 Yiwu maocha that was stored in the farmers house until 2011 when it was acquired & pressed into cakes by our friends at Shun Shi 顺世. Because it was stored in maocha form for so long it has the hallmarks of accelerated aging - darker leaves & liquor, sweet, smooth & full, with a whiff of red dates & smoke. No bitterness or astringency, just a base of musty wood & mushrooms, and a mild chaqi that rises from the chest.
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Steeping Instructions:
Use 7.5g of tea leaves in a 100ml brewing vessel. Add boiling water. Re-infuse up to 10 times.

顺世 Yiwu 2006 Spring

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Customer Reviews

This tea is deceiving

Review by kieblera (from Steepster)
This tea is deceiving, since the taste is of a much older sheng. The aging has been accelerated and it shows in the very shou-like qualities. Notes of smoke, wood.. The first steep tasted like it was aged in an oak cask or something. Very enjoyable, but not my favorite either. (Posted on 8/3/15)

Mix of shu and sheng flavors

Review by Dr Jim (from Steepster)
This is a very interesting pu. The first steep smells like a shu, but has the amber color of a sheng. The taste is a mix of shu and woody sheng. I’m not a big shu fan, but this is pretty good. The second steep has: less shu flavor; lots of smokiness. Powerful woody flavor. Smooth but very powerful. 4th steep: Moving back towards shu, but balanced on the edge with an aged sheng character as well.

The Tea Urchin web site says that this tea was stored as maocha for 5 years, the pressed and aged, which accounts for the shu flavors. I’m not going to give a numerical rating because I haven’t been enjoying shu lately and this tea leans in that direction, even though the Tea Urchin lists it as a sheng. I suspect that someone who enjoys shu might find this very interesting. I probably wouldn’t buy more, but I’m glad I bought the sample. (Posted on 8/3/15)

Excellent aged puerh

Review by mrmopar (from Steepster)
The vendor description is spot on about this one. Woody notes with mushroom and a slight sweet on the end. This is a very quiet and calming tea that brews a rich amber color. It shows more age and depth of flavor than a cake pressed in the same year of production. I would guess as that having it stored has helped it age faster. Not for a faint of heart drinker! I started with one wash and 15 second steeps to bring this one out. This one has nice large unbroken leaf and it will steep for days before it tires out. (Posted on 4/21/14)

Excellent aged Yiwu.

Review by M Yaw
This Yiwu cake is nicely aged, as it was pressed from aged mao cha from 2006 production with sign of accelerated aging, but in a good way. I love this cake for it's intense sweetness and aftertaste with complex taste profile of subtle woodiness, chinese herbs/medicine and camphor. I find it gentle for my weak stomach, with nice Cha Qi and very durable. Highly recommended. (Posted on 2/7/14)