Yunnan Sourcing Event: Theta, Iota, Kappa, Lambda

Somebody set us up the first four Yunnan Sourcing samples.

Make your time.

Scott has been plying us with samples, for are we not souls most pliable?  My ply is particularly pliable when it comes to super-fresh cakes from outfits with proven track records, such as The Sourcing.

Today, the first four samples in Greek ordering (excluding the late addition of the "beta", kindly added at the last moment by Scott).

I took all of these samples "blinded", and then Scott subsequently revealed the identities of each, afterwards.  I sometimes like to force myself to try teas blind, because it strips away the thick layer of prejudice that otherwise introduces sclerotic-like sessions.  If the teas are from a wide range of locations, this can be most instructive.

Let's start at the top, with a tea that has rapidly become known as "theetsy weetsy", a.k.a. the "theta" sample.

This sample looks and smells like Yiwu tea to me.  It is super-orthodox in its grape-like fruitiness, that piles out of the sample packet and threatens to overwhelm my unprepared schnozzle.  There are fewer tips, and more huangpian [yellow flakes, usually discarded before pressing] than a lot of Yiwu cakes.

As with many of Scott's cake, it separates well into its constituent leaves (pictured above).  The initial Yiwu grapes of the dry leaves are present in the wenxiangbei [aroma cup], and which then translate directly into its character in the mouth.  There is a solid base of Yiwu straw and a decent finish.

I found it to have a decently thick body, and was vibrant in its sensation.  I wrote "This is good-quality, straightforward pu'ercha in the yellow-and-sweet Yiwu genre."  After many infusions, it settles down into a low "cough lozenge" sweetness, which is both stable and pleasant.  I noted its consistency between brews.

Please remember that the purpose of this tea session is not to get stressed about identifying the exact regions from which each tea derives, but rather emphasising the unprejudiced tasting that can occur when we disencumber ourselves of our expectations.

That said, I was all over trying to determine the source of this tea, like the proverbial high-BMI individual on a calorific snack:

Scott revealed that this "theta" is in fact the 2013 Xiangming cake from the northern Yiwushan region, which sells for an entirely appropriate $34.  That's a good price for a solid little Yiwu cake such as this.  The fact that I guessed the general region from the dry leaves left me stomping around the room thrusting my pelvis out in the celebratory stance of a tribal victor, or, at least, a bad Shakespearean actor.

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Tucking the pelvis back where nature intended, I was then brought savagely back down to earth by my woeful attempts to guess where "iota" originated.

"These small leaves remind me of Yibang and Xikong", quoth I, like a spoon.  They are small indeed, but the rinse looked suspiciously watery.

I wrote that "this is a tea that hides away": it is low and biscuit-like, with a hint of sourness.  My first impressions were not favourable.  There is a core of fruity sweetness that suggests some sort of "summertime flavour" region, but isn't something that I can guess immediately.

It is always wise to forestall judgement, especially on the first infusion - with this reticent little tea, the second and subsequent infusions are much more open.  In this case, it opened into a quite strong a and bitter pu'ercha.  It is quite sharp and rather tart on the mouth, with the leafy-green feeling of nettles.

So, after my initial guesses at Yibang and Xikong, which seemed plausible due to the fruitiness as well as the leaf size...

...I was then wooed into picking Bulangshan, of all places, primarily due to the fact that it hits like a truck:

Scott revealed that this cake was in fact (sharp in-take of breath, opens golden envelope, camera lingers on the pained-yet-hopeful expressions of various lowlife actors in the audience)... the 2013 Mangfeishan cake, from the Yongde region.

Really?!  Perhaps in the fruitiness.  I am completely unfamiliar with Yongde tea, it seems.

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Hurting like a spanked schoolboy, I set aside my blubbing and turned my attention to the "kappa".

Now fearful for sticking my neck out, lest I make another excrutiating Yongde-related misclassification, I merely noted that this cake was clean and fresh in its scent.

The magic then started to happen.  Magic, like the sorceror's apprentice kind of magic, with dancing broomsticks and pointy hats.  It really is rather charming.

This is very yellow; the hue shown above does not really do justice to the dazzling nature of the colour of this tea.  I enjoyed its advanced sweetness in the mouth, with the kuwei [good bitterness] of decent leaves.  This is a beautifully fresh tea that matches the cool breeze on this hot summer's day.  It is as comforting as it is sweet.

The second infusion is hugely sweet, with a thick base that promises much.  What is this charming beauty?

The laughter in Scott's e-mail is almost audible, as he reveals that this is the 2013 Wuliangshan cake.  I am a rather vocal fan of Scott's Wuliangshan cakes, especially the 2011 version that burned through Scott's shelves so rapidly.  Sensors indicate that this massively enjoyable shengpu sells for the offensively low price of $26.  What can you get for twenty-six American bucks these days?  A slap in the face from a lady of the night?  Half a pint of rancid ale?  The bargain alarm is sounding, and what a welcome racket it makes.

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After the "kappa", I am ready to be underwhelmed.  It is a tough act to follow.

"Lambda" has no such intention of letting me off so lightly.

Going straight for my heartstrings, this fragmented little cake with its dark, short leaves instantly bespeak Simao or Lincang, which is, to me, like waving the red flag to the bull.  The afore-mentioned deep-fried doughnut at the proverbial fatman.  The comic noun to the tragic adjective-noun.

Even the colour of the rinse gives this tea away, like the Adam's apple and large hands on a suspiciously well-built "lady".  The hint of brown colour screams Simao.  And lo: the husky grain-like sweetness was lain upon them, and in great numbers.  And they protested it not.

To say that this chopped-up little number is "superbad" does not really do it justice.  It is packed with the caramelised butter of Scott's well-made modern cakes, and has a good filler of kuwei [bitterness] that I appreciate.  It is sweet, but dominated by that husky grain that piles into the mouth like a decent Islay scotch.

My diary has "It is reasonably thick and very drinkable - if not quite as outstanding as the 'kappa' of yesterday."

I am going "all in" on this one, betting the agricultural small-holding that it is Simao right from the dry leaves, and each infusion thereafter.  Scott does not disappoint, revealing that this is the 2013 Fengchun, a mysterious and new blend for 2013 made from not one but four (4!) Simao components.

The pelvises, they are a-thrustin'.

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After the first four teas, then, the "kappa" stands head and shoulders above its peers, but that is because I am a complete sucker for Scott's Wuliangshan cakes.  I am relieved to learn that I am nothing if not consistent.

It is with great pleasure, as a result, that I hereby award the "kappa" sample the undoubted and unparalleled honour of the coveted "Space Manoeuvres" prize, which you can enjoy from the Youtube link embedded below.

Over to you, hard drinkers.  Lend us your opinions.