110 Tasting Notes


2/15/2017 morning gaiwan 8g/212F/4oz? 10-15 second steeps

Another sample from YS that has lived in my tea cabinet for over a year. 1 rinse was all it needed for the chunk to start loosening up, and it was a very clean rinse.

1 – placid sheng sharpness – mellow and non-descript
2 – Calling it mellow pissed it off — intensely bitter and resinous.
3 – lower temp water, 10 second steep – still very sharp. Resinous/herbal – the wet leaf smells of oregano. Suddenly astringent and mouth filling.
4 – full temp water, 5 second steep – less astringent. Tobacco and lemon balm.

Still drinking. Will add further notes later.

The astringency continues – behind it the taste lightened up, and became almost fruit – apricot and pine, and that wet pine forest floor aroma.

This is not a friendly tea, but one that begs exploration, and experimentation – I have to add a few cakes of this to my next YS order — I think it’s going to wicked good in a few more years.

Storage notes – 25g sample from YS, I got it in 2015, and it’s been stored in its loose sample packet in my tea cabinet. Lots of air circulation, drier rather than humid, warm room temperature.

I think it says something about this tea that it makes feel I need to make a note of the storage conditions.

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I am about to run out of this tea. This bums me out, because it has continued delicious since I purchased it in 2015.

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2/14/2017 Tea in the afternoon. 8g/ 4oz/ 212F/5-15 second steeps

A very nice shou for a winter afternoon. Warming and filling. Light pleasant ‘sheep building at the county fair’ aroma.

The tuo has been hanging out in my tea cupboard for a year so, just chilling out. I’m very happy with how well it’s adjusted to my house.

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1/1/2016 Evening cuppa. 12oz/212F/2min I didn’t measure the leaf, but I’d guess maybe 2 tsp. Someone gave me a little set of cute gift tins. I find that Ahmad teas always make a nice cuppa, and are great for builders tea. A little bergamot, a little brass, very nice sweetened.

Boiling 2 min, 0 sec 2 tsp 12 OZ / 354 ML

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12/27-28/2015 10g, 10oz, 180-212F, times varying from 30 sec to 2 minutes

This tea was nothing special. Drinkable. I couldn’t find any of notes or character others have described. I will say it seems to drink forever. The block didn’t even start opening up up until the third brewing, and I gave up on it before it exhausted. The flavour – sort of mild basic ‘tea-y’ was consistent throughout. I won’t buy it again, and it has left me a bit cool on fu zhuans.

10 g 10 OZ / 295 ML

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12/23/2015 7g/20oz/212F 2 minutes

Just a nice basic black (keemun base I think?) with a touch of lychee. Nothing extraordinary, or particularly special, just a nice hot cuppa. Also nice iced in the summer.

Boiling 1 min, 15 sec 7 g 20 OZ / 591 ML

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12/22/2015 10g/20oz/212F 2 min

An easy drinking tea, with a dark dark liquor, and gentle hay/very faint rose/lavender kind of thing going on. Predominantly smooth aged hay, with just this almost not there floral hint.
Boiling 1 min, 0 sec 10 g 20 OZ / 591 ML

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5/6/2015 alldaytea 5g/just boiled water/100ml gaiwan.

I’ve been drinking this lovely bright sheng all day. It reminds me of bitter orange flowers.

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2/19/2015 Evening gaiwan

I’m using a new tea set up, so decided to drink an old favorite tonight. I have a glass gaiwan I’m using for the first time, and I recently picked up a small cast iron tea pot and warmer stand. So….. light candle, preheat cast iron with tap water, fill with fresh boiled water from my kettle. Proceed to make and drink tea until water runs out or seems too cold. Refill from fresh boil in the kettle as desired.

A tea light isn’t quite enough heat though – it holds the water in the cast iron at only about 130F. I think I’ll pull out my alcohol stove here in the next day or two, and see how that works.

The tea, of course, is yummy. There’s less upfront tang and bitter then I noted when I first tasted this last year. More smoke and leathery honey notes.

155 °F / 68 °C 0 min, 15 sec 3 OZ / 100 ML

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I love tea, cooking, and fiber arts.
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