290 Tasting Notes

I became aware of this fine tea through tea notes written by Hobbes a few years ago. Vibrant and fresh aroma from the wet leaf. Nice whole leaves. Clear deep yellow tea soup. Mild and smooth taste with a definite mushroom note. An appealing understated complexity which continued to evolve throughout the tea session. The tea liquor coats the mouth and provides a nice lingering aftertaste. Lots of staying power with these leaves. I rinsed twice and then started flash brewing – enjoyed 10 steeps and it definitely has more to give. I am very happy with this tea and glad that I was successful in tracking down this interesting tea with almost ten years of age on it.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 88 ML

Login or sign up to leave a comment.

A very interesting puerh. The 2011 Norbu Spring White Buds Raw Bing Cha is made of material from Yong De of Lincang Prefecture near China’s border with Myanmar which was harvested in the Spring of 2007. Light compression which flakes off very easily. A little sweetness and a very nice cooling effect. Intense yet delicate evergreen scent. It does taste earthy but still light and smooth, a little naturally sweet, somewhat fruity yet slightly astringent, and there is a bit of malt with a nice lingering aftertaste. Later infusions definitely become more woody overall producing a hint of smoke with a few notes of cedar. A lighter puerh which is definitely worth exploring if only for the purpose of appreciating the many different forms that Pu-Erh can take.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

Login or sign up to leave a comment.

This is a very affordable (currently $17.50 for a 357g cake) flavorful everyday ripe puerh. Moderately compressed cake making it quite easy to pick off leaves to brew. Chocolate brown leaf interspersed with many golden tea buds. Good woody flavor with decent energy. The dark tea soup presents a low level of sweetness with definite cocoa and berry undertones. No real bitterness. Enjoyed six dark infusions and I think I could have probably used the leaves a few more times

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 125 ML
Stephanie

Oh hey I am drinking this today too! :D

DigniTea

Good thinking – I found it to be surprisingly delicious!

jschergen

Hard to beat the value on these YS ripe pu’erh cakes. Decent tea for exceedingly reasonable prices.

DigniTea

jschergen – I agree!

Login or sign up to leave a comment.

A whimsical add-on item that has really paid off. This little 100g cake was quite a surprise – nice flavor, promising chaqi, and good potential for resteeps. The cake is fairly easy to pick apart; the leaf looks beautiful and whole; the tea soup seems clear although not the brightest gold I’ve seen. There is definitely smoke in both the scent of the wet leaves and the flavor of the sips but it is not too heavy and feels more like an underlying rather than dominant theme. The liquor tastes quite fresh and sweet with a bit of astringency but this is quite pleasant and a nice complement to the subtle fruity sweetness. I’ve been through five infusions today and will likely try more tomorrow. The tea is a bit reminiscent of the White Whale and a bargain at $5. I went back to pick up two more to hold onto for two years before I pick off leaves again.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 90 ML
Stephanie

Sounds good! I get to taste the fabled white whale soon, YAY!

Login or sign up to leave a comment.

This Yi Bang is a very nice tea! When I first started the session, I was not very impressed but by the fourth infusion the leaves had become magical. Beautiful whole leaves and the resulting clear bright liquor has a warm, smooth mouthfeel with soft, sweet notes. I’ve been through 12 infusions and the leaves continue to produce. I also prefer it in 200 degree water rather than boiling.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Stephanie

I tend to do my young shengs at 200 as well :)

Login or sign up to leave a comment.

100

Duplicate entry because there are two listings for this product and I am a big fan…….
I have been using the 12oz Zojirushi stainless steel travel mug for about 18 months – I use it daily and I absolutely love it. I tried the ever-popular Timolino (several models actually) and I was not really satisfied / not impressed. The Zojirushi beats them hands down IMHO. I love them so much, I bought a 16oz and I just picked up another 12oz recently.

They keep things hot all day long and do not “contaminate” the flavor at all. Fill it and drink out of it for hours knowing my tea’s temperature is just as I like it and then I brew and refill it again. If I want to drink out of a small cup, I use it as a teapot because I do not enjoy drinking lukewarm tea. Highly recommend to all.

looseTman

Which Zo model # do you have: SM-KHE48AG or SM-KB48TM?

DigniTea

The travel mug do not know have the number in front of me now.

DigniTea

My specifics:
I started with the Zojirushi SM-KHE48NL (16 oz size. Still have it and use it. Paid $25 on Amazon.
Tried the 12 oz size a few months later and I find that I use this smaller one more frequently (SM-KHE36A6 and SM-KB36TM). Paid $23 for these; 1st 12 months ago and the 2nd about a month ago.

donkeytiara

WHAAAAA? There’s a 16 oz??? swoooooon! I’m going to Amazon NOW! :)

Login or sign up to leave a comment.

100

I have been using the 12oz Zojirushi stainless steel travel mug for about 18 months – I use it daily and I absolutely love it. I tried the ever-popular Timolino (several models actually) and I was not really satisfied / not impressed. The Zojirushi beats them hands down IMHO. I love them so much, I bought a 16oz and I just picked up another 12oz recently.

They keep things hot all day long and do not “contaminate” the flavor at all. Fill it and drink out of it for hours knowing my tea’s temperature is just as I like it and then I brew and refill it again. If I want to drink out of a small cup, I use it as a teapot because I do not enjoy drinking lukewarm tea. Highly recommend to all.

Login or sign up to leave a comment.

How could I resist a cake with a blend of good quality NanNuo, BuLang and BaDa tea leaves and a bit of age on it? I could not and I am delighted that I made the purchase!

Nice clean cake with moderate compression and whole leaves. Pleasant scent from the dry leaf and easy to pick apart. Clear light yellow tea soup with a sweet aroma. Smooth sip from the first cup with a nice mouthfeel. Very, very light astringency in the first two cups but not in an unpleasant way and this was gone by the third. Nicely pleasant blend from the three sets of leaves which provide a bit of complexity.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 125 ML
Cwyn

Wow, the cake shows a real good mix of leaves. Sounds like this one is still only 9 years yellow soup young and will get even better over the years. This seems like a good buy and will be hard to find before long.

DigniTea

Agreed. I think it’s already pretty difficult to find. Now that I’ve tried it, I’m feeling pretty fortunate to have stumbled upon it.

Login or sign up to leave a comment.

The cake is quite nice to look at – lightly compressed and nice full leaves with several lighter yellow-tan leaves mixed in. A few twigs and stems discovered when cake is picked apart. A little creamy with sweet mushroom flavor which I rather enjoy. Pleasantly smooth and silky mouthfeel. A fairly light puerh which I wanted today and rather enjoy. Nice leaves. Dark yellow brew – a golden. Nice huigan. The tiniest bit of mintiness creeps out from behind the more dominant flavors. Enough chaqi to warm and tingle the body a bit. A good cake to own!

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 125 ML

Login or sign up to leave a comment.

Typical Menghai Dayi production in the look, aroma and taste. I do not suggest this in a bad way just saying that it is not that distinctive from other decent Dayi factory blends – it is reliably a Menghai Dayi ripe puerh. Rich in color; pleasant in aroma; mellow and rich in taste –woodsy, a little sweet with hints of stonefruit. Worthy purchase as a Menghai Dayi “building block” in your shou collection.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 125 ML
Stephanie

my brain made me read that as “pillow taste” the first time, heh

Login or sign up to leave a comment.

Profile

Bio

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.

Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since. Surprised to learn what a passion I have developed for all things tea related.

I enjoy most tea types but I cannot handle jasmine or other florals and I’m not particularly fond of bergamot. Started with flavored teas but moved quickly into unflavored blacks and puerhs. Now most of my purchases are puerh cakes for aging. My cold brews for iced tea tend to be a fruity green, white or rooibos but every once in awhile I’ll chill an oolong or puerh.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions. My tea notes are now simply comments reflecting my impression at that specific point in time. They are useful to me and if they happen to be helpful to someone else that is good.

Location

North Carolina

Following These People

Moderator Tools

Mark as Spammer