You Le Zhi Chun (攸乐之春 aka “Spring of You Le”) is the second tea cake created under the new Yunnan Sourcing / Rui Cao Xiang label. This label is a co-project between Yunnan Sourcing “Yun Zhi Yuan” (云之源) and a Korean counter-part “Rui Cao Xiang” (瑞草香). During our extensive travels and mao cha tastings in Banna during the Spring of 2009 they came across this exquisite first flush mao cha. It is entirely first flush of spring 2009 mao cha from 100-200 year old trees on You Le Mountain in Xi Shuang Banna.
You Le Mountain (aka Ji Nuo mountain 基诺山) is situated east of Jing Hong city about halfway between Jing Hong and Yi Wu. The tea was picked and processed entirely by hand by the growers themselves in the the village of Long Pa (龙怕). The tea is tippy and healthy and is covered with downy silver fur. The raw material is almost entirely intact leaf and bud sets and so stone-compression was used to preserve the natural beauty of this tea.
The brew itself is full and round. The very characteristic You Le taste is present, fragrant with some floral notes… sweet and full in the mouth but with a vegetal bitterness present. An excellent single-estate Long Pa tea!
Just 100 kilograms produced in total!
Net Weight: 357 grams per cake
Compression date: June 4th, 2009
Harvest time: March 2009
Harvest Area: Long Pa village of You Le mountain, Jing Hong Shi, Xi Shuang Banna prefecture of Yunnan
Total Production amount: 280 cakes
Posted by Tom on 7th Feb 2011
Giving little dry leaf aroma, this tea unfurls slowly and begins in an incredibly mild manner. I stuck with a safe five grams, but again found myself wondering if I should crank up the leaf volume for what proved to be a very subtle tea. By the fifth or sixth steeps, when this tea finally began to push out its full essence, what came through was heavy on the bean-based oligosaccharides, fresh wood chips (think balsam, birch, and hemlock), and high floral herbs a la lavender-scented cotton, laundry detergent, and foxglove. All very enjoyable, but reserved and distant. An underlying strong wet moss and earthen floor pushed up from beneath.
Most notable for me in both this tea and the Bu Lang was the intense parching nature of the finish. That cottony, dry wood, sand, and hot moisture-less air experience has been a new kind of exit in puerh for me. It’s not the most pleasant, as it rasps at the throat and leaves me thirsty, not quenched. In a way, it also lets the classically enjoyable lingering and swelling finish evaporate more quickly.
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