Yunnan Sourcing Dehong Ye Sheng Wild Tree Purple Puer Tea Cake Review

Today I am reviewing a 2015 Dehong Ye Sheng Wild Tree Purple Puer Tea Cake from Yunnan Sourcing.

Tea Specifications

Brand: Yunnan Sourcing
Vintage: Spring, 2015
Origin: North-West Dehong County, China

The description for this tea states that the tea is made from wild puer tea leaves which have a natural dark purple color.

According to the product description:

Ye Sheng “野生“ varietal aka “Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam.” is a primeval varietal that predates Camellia Sinensis var. Assamica and is a naturally occurring non hybridized varietal.

The quality of the leaves and the meticulous processing ensures excellent storage and aging potential. The infused liquor is bright and is almost completely without bitterness. There is strong full taste in the mouth and a warm stimulating feel in the mouth and body after drinking this tea. – Yunnan Sourcing


I decided to brew 8 grams of this tea in a 120ml Yixing teapot using bottled water.

I proceeded to rinse the tea for 10 seconds and discarded the rinse.

First Steep

Steeped for 20 seconds.

Intensely bitter, and I mean it.

This is probably some of the most bitter tea I have ever tasted.

Beneath the bitterness is a a thick and resinous floral quality, almost perfume-like, and with a very slight tang.

It’s somewhat intense.

Despite being a 2015 tea, in my opinion, this tea needs aged for quite a while longer.

Flavor notes: Bitter, flowers, perfume, resinous, fig fruit

Second Steep

Steeped for 30 seconds.

The tea is still very bitter, but I am getting a flavor reminiscent to berry jam.

Aftertaste of flowers, earth, and dried cacao bean.

The bitterness really clings to the palette and takes quite some time to dissipate.

Third Steep

Steeped for 40 seconds.

Not much else has changed, except it’s not quite as pungent now.

It could probably be brewed a few more steeps though.


It seems to be a decent quality tea, but perhaps not my favorite flavor profile.

I believe it would benefit from 5 to 10 years of additional aging, depending on the atmosphere.

We will be happy to hear your thoughts

      Leave a reply

      Professional Tea Taster
      Enable registration in settings - general