467 Tasting Notes

recently bought several 25g samples .
falling in love with Taiwanese teas but it shouldnt be happening. Puerh addiction is more than enough for my wallet.
nice looking long leaves smell of ripe tomato and plum.
6g 130 ml teapot 205F
rinse/short steeps
the brew is gorgeous red color, smells like herbs and mint. it has pretty strong menthol and spice taste along with plum and lychee notes. yummy and so warming. perfect for snow storm we were experiencing today.



205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 130 ML

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drank 2013 Tie Luo Han by Tea Yuan
467 tasting notes

This is a sample for review i got from Tea Yuan.

Dry leaves are so pretty, long and full. wet leaves smell of this intoxicating aroma of roasted nuts and cannabis
6g /100ml shiboridashi (gaiwan) 205F
rinse/short steeps 5/7/10 sec
This tea is complex. a lot of flavors come to mind. sweet and mineral, chocolaty and nutty, some floral at the background, thick mouthfeel. responded good to pushing with longer steeps without bitterness or unpleasant soapiness. lasted thru many steeps.
I enjoyed this tea a lot, thank you Tea Yuan for the opportunity to try it



205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

Interesting one.


I ordered the Mengsong cake from these guys the other day. Now if they will ship it…


@*tea123* its a good one. Im thinking picking it up once they restock high roasted TGY
@*mrmopar* was that Mengsong in TTB youve tried? i dont think i did.


It was one I ordered from them Jan 31st. It is from the same producer that W2T got the RuiYan cake from.


TY for the inquiry on my behalf. I guess I don’t always want to bother people.

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drank 2013 Shui JIn Gui by Tea Yuan
467 tasting notes

this is a sample I got for review from Tea Yuan.

Dry leaves are fully intact, long, smell of roast and looked delicious. i love high roasted yancha. its much more flavorful ( to me), some people may disagree. it gives that strong long lasting aftertaste. i just went back to the descriptiion this tea is medium high roasted.
the brew was dark and smelled roasty and comforting. the roast is very skillfully done , there was no ashy aftertaste, smooth, rich, more fruity than floral (yay)
I went thru many steeps, towards 7-8 steep i was pushing it more and it never got bitter or unpleasant.
5g /70ml shiboridashi (gaiwan) 205F
rinse/ short steeps 3/5/7sec( i actually dont time , but just to give an idea what is short steep to me)

really enjoyed this Yancha time, thanks Tea Yuan!




205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 70 ML

ooh yeah. them leaves look nice

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I got this sample for review.
Dry leaves are nice,long,smell of hay and slight tobacco
brewed in my yixing pot. 5g/80ml off boil, rinse and very short steeps. I was keeping my lid off between steeps to avoid cooking leaves.
the brew was golden color, medium thickness. Smooth, barely detected any bitterness or astringency. some slight tobacco, honey and citrus. very pleasant and refreshing.
This sheng is very easy to drink and would be perfect for someone new to raw puerh.
it went thru about 10 steeps but unfortunately i was interrupted and had to stop.
Thank you Great Horse Teas for the opportunity to sample this sheng.




200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 80 ML

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This tea pairs so well with cold and gusting winds we experiencing now.
it is exactly like in the description: cinnamon spice and strong minty cool tastes along with fruitiness. i find some plums and lychees maybe but they are sort of background.
6g 100ml glazed teapot 212F
rinse/ short steeps ( i dont time, according to my liking, but i say i started with 3/5/7/10sec maybe)
Very enjoyable session.



Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Last 2 days i spent on Planet Jingmai by Crimson Lotus Tea. I think its my 3rd orb since i got it last April. its developing nicely. its thicker,leaves are getting darker. so sweet,almost no astringency, just barely. i used off boil water, that what i do for any sheng, young or middle aged. It was opening slowly and i was patient. ive had some other teas in between. it made me very mellow and relaxed.
i started in 90ml shiboridashi and ended up in 150ml yixing pot. i had to give a room for the leaves explosion!





205 °F / 96 °C 0 min, 15 sec

shiboridashi? what is that? :)


its basically a japanese gaiwan….


Or easy Gaiwan


I still have the two balls I got in the summer. I’m thinking this weekend I’ll finally have one…


@Brian, awesome!

Crimson Lotus Tea

I’ve spent the last three days on one ball in a Jianshui teapot. They’ve got some long legs. I mistakenly started one ball in a 50ml yixing. It just fit so cute in there. Big mistake! :-)


@ Crimson Lotus Tea its still in my Hanwa, its spilling out of it and its 150ml lol
I had two cups in the morning and had to go to bed for a nap ;P

boychik KiwiDelight start in small gaiwan but be prepared to transfer. every night i just spread leaves on a plate. dont keep lid on between steeps to avoid cooking the leaves. 200- 205F was a right temp for me, it wasnt bitter or astringent

So do I need to find a bigger teapot for it, boychik? How does 18oz sound?


OMGsrsly lol that’s extremely big. 6-8oz pot is fine. If you don’t have that size fill your 18oz in half. Otherwise it will be thin


@Crimson Lotus Tea, what is the gram amount per ball?


Hahaha. :D Yeah, I know. It’s thermos size. I think I have something ~200ml. :)


does anyone know the gram amount?


@kirkoneill 1988. I think they are about 6g more or less.


@Boychik, hmm… weird that it could get so bitter :/


@kirkoneill it’s not bitter, I didn’t say that. Have you tried it and was it bitter for you?


I really appreciate your advice! I have my 4oz porcelain gaiwan, but also a 6oz glass tea pot. Those should be fine, right?

Crimson Lotus Tea

@Kirkoneill1988 they’re about 8g per ball. It varies, but the average is around there.


@ KiwiDelight yes, start in smallest vessel. Then you will have to transfer, leaves would just explode. Like oolong.
@Crimson Lotus I never weighted them. You are right they are bigger than 6g


@boychik, i must have misread it somewhere :/ i apologize


@Crimson Lotus Tea, i see :)


@ Kirkoneill1988 cool , apology not needed . I thought you’ve tried and it was bitter for you. Misunderstanding

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This tea is fantastic. i love heavy roasted Yancha. the roast is skillfully done so it has no ashtray taste. i tried it twice and placed an order last night for another 75g. since its Limited edition tea. last year Da Hong Pao and Qi Lan were sold out pretty quickly

The brew is deep red color. its mix of fruity floral and some roasted nuts in the background. this kind of tea i always brew with boil water and short steeps. it gives me nice long lasting sweetness.

Btw Joseph Wesley tea is having giveaway of their brand new gaiwan on instagram. He asked me to help him with it. its gorgeous and very functional. thick, flared so you dont burn fingers and coated with pretty porcelain glaze. the giveaway is till December 21. international too. go try your luck!


Boiling 0 min, 15 sec 7 g 4 OZ / 110 ML



Yesssss, giveaway!

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Sample with the purchase.
i had a session of it last night and im going to continue today. this kind of sheng brews and gives many delicious steeps. its buttery creamy, some floral and about 3rd steep nice bitterness kicks in immediately followed by huigan.
I really enjoy it. it goes on my enormous YS wishlist.

Somebody shared with me that its necessary to keep the lid off between steeps when you brew young sheng or green oolong. keeping lid on cooks the leaves and make it soggy.




205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

Gorgeous photos! Where did you get the teapot from? Been looking for one that filters out leaves and yours looks so beautiful! :D


thank you. it was commissioned from polish pottery Andrzej Bero. Are you on IG? if you are i can tag you to his account. Some of his pieces are sold on puerh.sk

Charles Thomas Draper

I keep the lid off for all tea …

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drank Tuo Cha 1990 by pu-erh.sk
467 tasting notes

I got 7g sample with my recent order.
I havent had many aged sheng due to it usually very expensive. So glad i got a chance to try.
Let me just say i enjoyed it a lot. Dark burgundy soup, no funky smell, tastes clean,almost like shou but not quite. still slight bitterness on a background showing true raw nature.
It is sweet, has notes of good quality leather and dried persimmons. some beet root but not overpowering.
i expect to brew it at least 3 days. this kind of tea usually is very durable. will see.
If i ever win a lottery ticket i know exactly what im going to buy after giving some portion to a charity of course ;D




Day3. Still strong


Boiling 7 g 3 OZ / 80 ML
Red Fennekin

Gosh – I see what you mean about the colour! It is really dark :O


i made pics in a sun. inside of my house it was much darker

Red Fennekin

Even so, you can still really see the depth of the colour of the tea. Looks really excellent :D


I like this tea too. Now I must find a dried persimmon…


do you have any middle eastern markets nearby? also i think this tea used to be smoky. some smoke showed up on a second day. i still hoard leaves, its bright orange now. lotsa flavor. if only i could afford it. sigh…


Not sure. I’ll check.


Love this tea. :)

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I have this cake for about 2 years, trying only now. this cake is very clean,maybe due to hanging out in my house for so long. I havent noticed any fermentation flavor or maybe ive had so much shou that tiny bit goes unnoticable.
Its very good, rich, smooth and not overly complex but it did a good job. i tend to put extra leaf for shou, it lasts longer. i brew 15g in 140ml pot and now im thinking that 10-12g would be enough. 400g for $20 is a steal if you like gong ting shou.

Boiling 0 min, 15 sec 15 g 5 OZ / 140 ML

I got a cake of this with my last order. I will try to get to it shortly so we can compare notes!


great, cant wait for you to try it ;)


I also have a cake of this, bought nearly two years ago and never tried. Will have to dig through my boxes to see where it is :)


wonderful review

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I’ve stopped rating teas long time ago. Couldn’t be happier ;D


Brooklyn, NY



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