81 Tasting Notes

Herbal Punch(not your grandpa’s pu erh)

Still under the weather so again can not comment on flavor or taste too much. As for dry leaf nothing discernible keeping in my mind I have a cold, but wet leaf is where it gets interesting. This is the second offering from jalam I have tasted and the second tea to be unusually fragrant, not sure if its a theme or just a consequence of autumn plucking and/or being processed for immediate consumption or a combination. These pu erh so far have not been young sheng as I know it, very different but in a nice way. Not sure if “tea masters” would call this blasphemy but I enjoy them.

Once again the scent was hard to place it was surprised me as I was again not expecting such a unique smell. It reminded me of a high elevation green tea I have had from taiwan which also strangely enough smelled like an herbed pasta sauce, with a slight extremely short lived soured/fermented lemon almost alcoholic front nose. The body was notable as well especially when I increased the time the visual viscosity and oils made me a happy camper as I look for body in my pu erh. That being said I did get a tannic drying almost soap like texture at a 2 min steep later but that was obviously pushing the limits of normal session steeps so early any how. About three steeps in I might also note my vision when to fish eye lens (tea drunk) but only slightly and relaxing which is nice because with all the tea I have been drinking lately I have a high tolerance for sure.

I never tasted much bitterness that everyone else is mentioning I am not sure if this is a my preference for “strong” tea or result of my new found storage (boveda pak 75% RH) or my upgrade to mineral spring water or once again a combination but supposedly I have read others comment that those factors can change a tea dramatically.

All in all a keeper in my book checks all my boxes for preferences in pu erh decent body (check), tea drunk(check), unique fragrance(check), pleasing bitterness(check). Once again I will try to up the leaf next time and see if I can coax anymore pleasing bitterness without the super tannic drying resulting from high infusion time.

Flavors: Champagne, Herbaceous

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Tame for a young sheng

My first of jalam offerings wasnt sure what to expect so I braced myself used cooler water (195-205) and all flash steepings. The aroma was quite impressive after the i heated the gaiwan and through the first rinse. None of the harshness I usually associate with young sheng, this was slightly floral not like rose or jasmine but like a white tea. It was just barely sweet and barely astringent dainty and faint. The liquor was light on color and flavor i suspect because this was a autumn plucking but very interesting indeed. It was slightly fruit almost like some yiwu I have tasted but lighter and less tannic.

The complexity surprised me unfortunately I had to leave before I got a proper session so I will come back to this tea but very interested to uncover all the ethereal qualities I caught a glimpse of. Before I left I boiled water threw it on and prepared to leave so a good 5-10 mins must have past and even then the cup was only slightly bitter, almost all other of young shengs would have tasted like petrol soaked in plastic had I put them through that torture test. Not sure if thats a good or bad sign to be so asymmetrical as I have heard many a people claim young harshness shows it will age well and tolerable young sheng is a sign of poor quality tea meant to only be drunk immediately. As I live in a dry climate I’d rather pay for aged or young tea that is immediately consumable and enjoyable anyhow I don’t really trust myself to age anything but just a interesting note.

I will surely use more leaf and time with my next session. This tea but me in a fairly good mood and was rather easy on the stomach. I would recommend it yiwu palates and/or newer sheng pu erh drinkers as there seemed to be lighter friendly tones from my short experience with this tea.

7 g 3 OZ / 100 ML

I am very interested in this tea club. I have had one that fared well with me and I have a Bulang sample to try as well. Nice to see your notes on this.

Jiāng Luo

I am not familiar with naka so I couldn’t comment on the profile but in my short experience I prefer spring plucking with thicker bodies so not sure if I will enjoy this club as it seems most are Autumn but the fragrance was rather nice change it surely didn’t smell like your typical slightly sour wet leaves.

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First session had a little bit of cold so wont comment of flavor.

According to the description this was “aged” maocha pressed into a cake and I am not sure if that has anything to do with the lack of longevity or not but I really only had colored infusion from maybe 5-6 steepings. Also more of a reminder to myself if seemed to be astringent on the first few brews quick quickly dropped off. I like my tea on the “strong” side especially pu erh so I will try to adding more leaf or extra time to each steeping.

Still to early to review but from the little that I did taste it was fairly unique and I am excited to take my time and master brewing this tea as I bought a whole cake.

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

I do at least 9-10 grams per gongfu session. I like it strong as well.


I have a small sample of this I need to try

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All I taste was attic…. hoping this is “storage” i will let it air out for a week before I retry

7 g 3 OZ / 100 ML

I couldn’t get into this one. Sad because everyone else seems to love it

Jiāng Luo

Yeah I have yet it air out a little and it still reaks like a dusty attic, I will give it a go in a week or so I unfortunately bought a cake luckily it was only $20-30 but I think I like young sheng more than aged I will have to try a few more aged samples


Put this in a place to get some moisture. I think it will open up for you. If it’s not to you liking after that hit me up and we may do a swap.

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S’ mores!

Wow as soon as I threw the leaves into the warmed yixing I was slapped awake woth the smell of something toasty and sweet. I imagined a warmer graham cracker and immediately thought of s’ mores after. Unfortunately my paranoid was confirmed my yixing is still not season thoroughly and is sucking all the flavor out out out tea. Every steeping no matter how short or how hot/cool of water I tasted nothing but the assamica varietal.

Putting off reviewing this until I throw it in a gaiwan to see if this tea is all bark and no bite aroma/flavor wise or my pot is a flavor sucker.

Flavors: Graham Cracker, Toasty, Toffee

8 g 6 OZ / 170 ML

Yixing is so interesting to me! Bummer that it sucked out your flavor, but the warm graham cracker smell sounds fantastic.

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A high quality TKY for sure but not as complex as I would have hoped. The leaves are surely hand picked and judging but the calming effect I would say this is probably gaoshan cha or close to anyway. I got the generic basic TKY flavor with a little more sweetness and a little less roast as you would guess from the appearance but just no big shockers here maybe my interests have just swayed. I would defiantly drink this tea again maybe seasonally in spring when it is fresh again but I can’t see myself buying it.

Didn’t peak my interest enough personally but if you like lighter TKY this is definitely your tea. It was faintly floral with a very light vegetal sweetness like celery and a slight dry nutty finish like raw walnuts.

High quality for sure and from a fairly high altitude with little to no roast to really show off the freshness but just didn’t wow enough to warrant purchasing.

Flavors: Nutty, Osmanthus, Vegetal, Walnut

Boiling 0 min, 30 sec 8 g 5 OZ / 150 ML

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The tasted improved dramatically when in a gaiwan versus regular open glass brewing, glad I wanted to review this one until I had time to respect the leaves. Usually I just dragonwell village style glass brew it before the gym which results in a plain jane green tea taste. I got the daintly sweet asparagus notes with a whiff of ever so slight floral nature I would have got off a higher end shi feng but a little bit of the complexity was missing.

Not a bad example but I think this takes fourth place of long jings for me with verdant’s shi feng and tevivre(premium xihu) offerings tied for 2nd and jing tea shop shi feng AAA a clear top place for the unbelievable quality of leaf and complexity.

Flavors: Asparagus, Floral, Lima Beans, Sweet

175 °F / 79 °C 0 min, 30 sec 5 g 3 OZ / 90 ML

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Reputable Companies I have narrowed down to over the years and my personal purchase preferences from each

Origin tea (Gao Shan Oolong)
-Eco Cha (Taiwanese Teas)
-Rishi (Great starter for Taste Profile Footing and high quality teaware)
-Yunnan Sourcing (Teaware, Black, Pu er)
-White2Tea (Curated Pu erh)
-Essence of tea (Curated Pu erh)
-Tea Classico (Curated Pue rh)
-Yuuki-Cha (Japanese Teas/Teaware)
-Den’s Tea (Japanese Green)
-Teavivre (Chinese Teas)
-Jing Tea (Best Chinese Teas I’ve Tasted)

“You can go a week without food, but not a day without tea."

Numerical rating personal meaning
Drinkable but would not purchase

#Traveling/Tumbler/Office Tea#
Willing to pay up to $5/oz

Willing to pay up to $8/oz

Willing to pay $10/oz


I try to refrain from numerically rating a tea until I have tried brewing at least an oz of it with various different parameters and vessels (hotter/colder water, longer/shorter times, yixing/gaiwan etc)

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