555 Tasting Notes


2014 long run tea. 826 by spring tea group review

Ru Yao dragon teapot gongfucha.

Dry leaf: musty.

Wet leaf: earthy, sweet little to no fermentation funk.

1x long rinse

Light steep: I taste/smell; little to no
-> camphor, mushrooms. Light -> cream, earth/fermentation.

Medium steep: I taste/smell; light
-> camphor, mushrooms, cream, earth/fermentation.

Heavy steep: I taste/smell; medium
-> camphor, mushrooms, cream, earth/fermentation.

All in all a wonderful tea! Nice aromas and flavours. The cha qi is nice and calming. the texture of this tea is creamy. and so, i rate a 100

Thanks AllanK for this sample!

Flavors: Camphor, Cream, Creamy, Earth, Mushrooms

200 °F / 93 °C 12 g 6 OZ / 165 ML

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i can’t help but say this. WHAT A LOVELY TEA!

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i just noticed i have the 2013 version… but anyhow, this tea has aged well in a few months. quite smooth and mellow

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so this is now my second most favorite shou after nian jian phoenix ripe puerh mini brick

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Smokey spice black tea by 52teas review.

Ru Yao dragon teapot gongfucha.

Dry leaf: spicy, star anise, cinnamon.

Wet leaf: same but intensified.

Light steep: I taste/smell; light -> cream, cinnamon, basketballs?, brand new nike shoes? Both In a good way. Note: Must have lapsang souchong in it.

Medium steep: I taste/smell, light cream. Medium -> cinnamon, basketballs , brand new nike shoes.

Heavy steep: I taste/smell; medium cream. Strong -> cinnamon, basketballs, brand new nike shoes.

All in all a very yummy tea. Nice blend and lovely cha qi. I rate a 100 even though I’m not much for blends.

There must be some lapsang souchong in there. I love that tea.

Many thanks to Anne of 52 teas for the free sample.

Extra photo: https://www.instagram.com/p/BKI_IfThyfT/

Flavors: Anise, Cinnamon, Cream, Spices, Spicy

200 °F / 93 °C 2 tsp 6 OZ / 165 ML
S.G. Sanders

I think I have this one here. I might give it a go in the morning and/or this weekend. :)

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2015 Red shroom – shou puerh by w2t review.

Yixing engraved Dragon teapot gongfucha.

Dry leaf: musty

Wet leaf: weak sweetness

2×10s rinse

Light steep: I taste/smell; little to no fermentation taste. Slight -> earth, cream, sweetness. No bitterness

Medium steep: I taste/smell; little to no fermentation taste. Slight cream. Light -> camphor, mushrooms, earth. Medium sweetness. No bitterness.

Heavy steep, I taste/smell; little to no -> fermentation taste, cream, Bitterness, sweetness (after). medium -> camphor, mushrooms. Medium to strong earth.

All in all, a mixed bag of aromas and tastes. I love it! Surprise each steep! Ok cha qi. I rate 100.

I will definately order from white 2 tea in the future.

Extra photo: maybe if i eat it, ill grow big like mario and luigi!


Flavors: Bitter, Camphor, Cream, Earth, Mushrooms, Sweet

200 °F / 93 °C 7 g 8 OZ / 250 ML

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Bai shu (or sha?) xi imperial grade tian Jian review:

Ru Yao dragon teapot gongfu cha.

Dry leaf: musty.

Wet leaf: musty and smells like a black tea.

1x light rinse

Light steep: I taste/smell; light
->musty, honey, spices, earth. I’m not sure if this is a sheng or a black tea. It has a funky name like a puerh would so, I’m thinking this is a sheng. Correct me if I’m wrong.

Medium steep: I taste/smell; medium funky -> earth, musty, honey, spices. I’m Totally confused now.

Heav steep: I taste/smell; medium
-> earth, honey, musty, spices.

Can someone please tell me what tea this is? It is lovely with a strong somewhat unpleasant cha qi. So I rate an 80

205 °F / 96 °C 7 g 6 OZ / 165 ML

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An awesome brew :) I taste strawberries, blueberries among other things. This stuff is like fine wine, champaign and apple cider all mixed togeather! So lovely. a great fermented tea!

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2006 fengquing chun yun ripe puerh cake review:

engraved dragon yixing teapot, gongfucha

1x long rinse, 1x short rinse.

dry leaf: musty

wet leaf: earth/fermentation, musty.
(old pic)

light steep: i taste/smell; slight cream. light -> earth/fermentation, caqmphor.
(old pic)

medium steep: i taste/smell; light -> camphor, cream. Medium Earth/fermentation.

heavy steep: i taste/smell; light cream, medium camphor, strong earth/fermentation.

all in all, a lovely tea! nice taste, smell and cha qi, very sweet throughout the session.

bonus photo: https://www.instagram.com/p/BHSIWC4BZ78/


Flavors: Camphor, Cream, Earth, Musty, Sweet

205 °F / 96 °C 10 g 8 OZ / 250 ML

forgot to say i used 10g

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Jingmai by zhao Zhou tea review.

Ru Yao dragon teapot gongfucha

Dry leaf: fruity, musty.

Wet leaf: fruity, musty, spices.

1x long rinse.

Light steep: I taste/smell; slight honey. light -> grass, metallic (unknown), sweet.

Medium steep, I taste/smell; slight spices. Light —> honey, grass, sweet, metallic (unknown).

Heavy steep: I taste/smell; light -> spices, honey. Strong -> grass, metallic (silver? Iron?), sweet.

All in all an awesome tea. Great taste, aroma and cha qi. A tad bit plain so I rate a 98.

Definitely recommend.

Many hanks to zhao Zhou teas for this lovely sample.


Flavors: Fruity, Grass, Honey, Metallic, Musty, Spices, Sweet

200 °F / 93 °C 6 g 6 OZ / 165 ML

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