Yao Yun Shu Cha (Menghai, 1995, Taiwanese Storage): A Sweet and Mellow Aged Tea

Yao Yun Shu Cha, a 1995 vintage Shu Puerh from Menghai, matured in Taiwanese storage, combines the characteristic delicacy and sweetness of Menghai teas with the nuanced "old aroma" (Chen Xiang) developed over decades of aging. Its refined flavors and smooth consistency make it a must-try for aged tea connoisseurs.

Description

Leaf Appearance and Aroma

• Dry Leaves: Loose, small-to-medium-sized leaves with some buds. The material is clean and of high quality, reflected in its aroma.
• Dry Aroma: Notes of dry earth, beetroot, and freshly harvested carrot.
• Heated and Wet Leaves: When warmed or steeped, the leaves exude a heightened sweetness with distinctive vanilla notes, adding a pleasantly aromatic layer to the earthy base.

Flavor Profile

• Taste:
  • Sweet and mellow, with a subtle background bitterness for balance.
  • Smooth and soft with a slightly thick consistency that coats the mouth luxuriously.
• Aromas:
  • Earthy tones of dry soil, beetroot, and carrot, complemented by the sweet vanilla aroma.
  • Prominent carrot sweetness emerges in the aftertaste.
• Aftertaste: Long-lasting, sweet, earthy, and carroty, providing a warm and satisfying finish.
• Overall: The natural sweetness from the Menghai terroir combines harmoniously with the tea's aged aroma, creating a balanced and memorable tasting experience.

Tea Details

• Origin: China, Yunnan, Menghai
• Year: 1995
• Storage: Taiwanese storage
• Cultivar: Camellia sinensis var. Assamica

Brewing Instructions

Western Brewing

• Temperature: 96°C
• Tea-to-Water Ratio: 6g per 200ml
• Steeping Process:
  1. Rinse: Pour hot water over the leaves and discard the water after a few seconds (see Brewing Notes below).
  2. First infusion: 1.5 minutes
  3. Second infusion: 2 minutes
  4. Third infusion: 3 minutes

Gongfu Brewing

• Temperature: 96°C
• Tea-to-Water Ratio: 6g per 100ml
• Steeping Process:
  1. Rinse: Perform a brief rinse with hot water before brewing.
  2. First infusion: 40 seconds
  3. Subsequent infusions: Add 20 seconds for each additional steeping.

Brewing Notes

• Light Flavor Profile: As a Menghai Shu, this tea is lighter in taste and may require a longer brewing time or slightly more leaves per session to fully express its flavors.
• Hard to Overbrew: Due to its mellow character, it is forgiving and can be steeped for longer durations without becoming unpleasant.
• Rinse: Before brewing, rinse the leaves by pouring hot 96°C water over them and discarding the liquid after a few seconds. This rinse cleanses the leaves and helps unlock their flavors in the subsequent infusions.

Why Choose Yao Yun Shu Cha?

This tea combines high sweetness, earthy complexity, and refined aged aromas for a smooth and mellow experience. Its balance of flavor, forgiving nature, and vintage character make it a standout choice for aged Shu Puerh enthusiasts.