258 Tasting Notes
First thoughts – the wonderful sensations of freshness! Both aroma and taste of the dry leaf are buttery and vegetal (like spring peas or green beans). First sip produces a complex, smooth flavor with a nice balance between that green vegetal and a slight touch of natural sweetness. This is a wonderful tea. I’m now going to resteep a few times and chill the tea overnight to enjoy cold tomorrow.
I am in love with this tea – the whole experience! First of all, be prepared to be blown away by the size of the leaf for they are huge — thin, whole, flat leaves with lovely shades of green coloring in each. They are very delicate and paper thin like tissue paper. The tea leaves are fully hand-crafted and truly a sensational work of art.
I like to brew tai ping hou kui teas in my clear 12oz Chinese tumbler with screw-on filter for drinking. 180 degree water with 12-15 long leaves. It is always a pleasure to watch these tall soldiers stand at full attention in the water (this is the fun factor for me). The tea aroma was vegetal and sweet and was a very pale yellowish-green color. The flavor is sweet with clear vegetal overtones and I was able to detect a little citrus. I drink it down to the point where the tumbler is only 1/3 full and then I top off with more water. I had fun sipping this one all afternoon.
Thanks to Angel and Teavivre for letting me enjoy their new harvest of green teas when they are at their peak of freshness!
This is a tea to savor and enjoy! Sampling before I make the final decision to purchase a full cake (punch line first – no question about the purchase now). The dry leaf is beautiful – light compression means lots of intact full leaves. Color is what I would describe as “mousy” brown.
While the aroma is enticing (sweet with a fruity overtone), of course sipping the tea soup provides the greatest pleasure – sweet, soft and creamy in the mouth with a pleasant swallow. There is a very gentle kuwei [pleasant bitterness] which I thoroughly enjoyed. Roughly 12 steeps and the tea continued to give – smooth until the very end. Cannot wait to get a whole cake to savor and enjoy over the years to come.
This robust tea is to be savored and contemplated. Smooth with slight astringency in early steeps. This raw puerh cake has a pleasing mineral flavor and is very easy to drink.
I began with what has become my routine process with puerh cakes (both sheng and shou): boiling water; two 5s rinses; then let it sit for 15m to loosen the chunks and open up the leaf. Dark golden tea soup with the tiniest bit of cloudiness. First sip hits the tongue and mouth with lots of mineral flavor; easy to swallow; just a hint of light astringency; drying in the mouth and tongue. Softens and mellows with successive infusions moving towards vegetal flavor rather than honey sweetness – I’ve been through seven so far and this tea has more to give so I’ll likely continue tomorrow.
Hitting this one again. 5s rinse; 5s rinse; let it sit for 15m to open up.
Clear liquid; sweet smell with a little sweet pastry coming through; the sip is smooth and sweet. Enjoying this one as much as I did the last time. Took it through three steepings so far; have not found the slight kick of pepper yet (but probably later). What’s not to like about a thick & mellow tea with long-lasting after taste sweetness. This one is a keeper!
Very enjoyable to drink. Smooth, silky, sweet and rich; pleasant in the mouth and throat.
Two quick rinses; then left it for 20m to open up. The first steep produced a clean mahogany colored tea soup; pleasantly appealing woody smell mixed with the aroma of fresh leather. First sip was welcoming and pleasant – no bitterness at all with accompanying tobacco undertone. Later steeps became full and smooth with subtle cacao tones and sweet aftertaste. Took it through nine steeps and I could probably get another one or two but I’m ready to move on to something else.
I enjoyed this tea from the first moment – opening the bag and inhaling the aroma resulted in thoughts of walking through a pine forest. The tea is full of honey sweetness. It keeps on giving and giving of itself.I was curious about this tea since I am a fan of yabao so I added it to a recent Yunnan Sourcing puerh cake order (note: these buds were picked in March 2014). The beautiful whole buds themselves vary greatly in both color (medium brown, tan, with touches of green thrown in here and there) and size (from ½ inch to 1 ¼ inch).
Very clear, pale yellow tea soup; the taste is sweet and fruity with hints of evergreen. First steep offers a pleasant evergreen flavor; the next two steeps begin to produce subtle flavors of fruit (light and subtle like apples); my last two steeps were pleasantly mellow and sweet. I plan to resteep the remaining leaves twice and chill in the fridge overnight.
Bottom line – fun to play with; very forgiving; quite flexible and versatile; potential for many resteeps.
This is the oldest cake I own. Picked it up during Yunnan Sourcing’s recent sale and when it arrived I had to open it up and pull out the leaves that had collected in the bottom of the wrapper. 7 grams of dry leaf with ; 4 oz boiling water; 15 sec rinse; I began steeping the tea at about 10 seconds and added 5 for every succeeding infusion. It yielded a very clean red-brown colored liquor but I have to say that I was a bit disappointed in the flavor. There was the earthy and musty taste one might expect but it was rather flat. The third steep, however, produced a smooth and sweet taste with a rich, medium body and not a hint of bitterness. In steep five, I began to detect notes of fruit and chocolate. I’m drinking steeps seven and eight now and find them very enjoyable.