95
drank Silver Buds Yabao by Verdant Tea
123 tasting notes

Backlog from last night.

During my first steep of this, when I took out the tea strainer from my mug, I thought to myself, “Gosh, this looks so clear. Did I steep it wrong? I don’t think it’s ready yet.” But, I caught a whiff of something from the mug, which convinced me to take a sip.

Reading Verdant’s description of this tea gave me an idea of what the tea was like, but I still had no clue what I was tasting in my first few sips. At first, I thought I could taste some pine-iness, which was followed by a slight spiciness, joined with some sweetness, which lingered in the aftertaste. I was blown away by the complexities in what I was expecting would be a very watery/light tea.

With later steepings, the spiciness fades a bit, but the pine-iness remains. The sweetness changes from a rock candy-like sweet to a slightly marshmallow-y sweet.

As I was drinking this, I almost felt as if I were walking through a forest in New England. I wonder what would happen if I were to brew some pu-erh alongside this— I could get the earthy smell of a forest in the spring after some rain, along with the pine smell of the trees. A pine forest in my dorm room!

Preparation
205 °F / 96 °C 2 min, 30 sec
Bonnie

What a cool way of imagining this tea. I think of it as piney also and of being in a forest by a deep cold alpine pool of water. I never thought of having a Shu Puer next to the Yabao…cool to try if I had someone to share with (too much to drink alone and I hate to waste my Puer!)

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Bonnie

What a cool way of imagining this tea. I think of it as piney also and of being in a forest by a deep cold alpine pool of water. I never thought of having a Shu Puer next to the Yabao…cool to try if I had someone to share with (too much to drink alone and I hate to waste my Puer!)

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Update: Have been occupied as of late with graduate program applications. I’ll still be on Steepster, but will mostly be in lurk-mode with the occasional review.

Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and the occasional shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

My rating methods have changed over time and as a result, they’re very inconsistent. I plan to give my rating system an overhaul and will eventually get around to rescaling older ratings.

99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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