470 Tasting Notes

I tried this today because of other people reporting it fishy and undrinkable.
For the record my mandarin pu came not thru Dark Matter group buy but thru W2T club or Black friday, i dont recall exactly. i just know i have it since November-December 2015.

Took 10g for 140ml Jian Shui pot. double rinse (i usually do once,but because of “fishy” reports i decided to rinse it twice)
212F and short steeps
This pu has fermentation flavor as any young shou does. i couldnt find anything fishy or off putting. around 3rd-4th steep it became spicy. i believe its mandarin peel. it wasnt unpleasant, peppery-cinnamon y spice. creamy, some minty cool notes,not strong. I think its Bulang shou but i might be wrong.

This tea is perfectly drinkable if you drink young shou.
my only guess it might be different batch.




Boiling 0 min, 15 sec 10 g 5 OZ / 140 ML
R.F. Hill

The batch could be it. I think it’s drinkable after the first few steeps (the aftertaste is still a bit off, though). I’m allowing to age a bit before I give it another go! Great review! I’m happy to hear a positive review :)


Thanks :D I had to share my positive experience


I really wish I could try this, but my research on the mandarin varietal suggested a no-go with calcium channel blocker pills I’m taking. :((

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next Liu bao from my Yunnan Sourcing order
This one is very young. i got 50g to try.
i didnt expect such a young Liu Bao tastes so good. i havent detected any fermentation flavor. it tastes very clean. somewhat chocolaty. dont know how betel nut tastes (Scott mentions it in a description) ive noticed some steel cut oatmeal creaminess ( i have weird associations ;)
i wish this tea be a touch thicker. maybe i will use more leaf next time. maybe thickness will come with age. that i dont know.
I have to mention this tea didnt have strong qi as 2002 “803” .
i feel like getting the whole box and store it away and see what happens.
Does anyone know what the best storage for liu bao? please let me know. id love to age some.

212F 6g/80ml yixing
1 rinse 3/5/7/10 sec



Boiling 0 min, 15 sec 6 g 3 OZ / 80 ML
Tea and Cheese Lover

Not weird at all. I get a plain oatmeal or unbaked dough flavor in a few of the ripes that I’ve tried, but not until the last few steeps when the majority of the other flavors are gone.


I tend to store my liu bao in pouches if loose or in the original wrappers and then zip locked if cakes. As for humidity it depends on how they were stored to begin with and what I want from them. Liu An and most hei cha I treat similarly depending on ripe or raw. Some get some heavy breathing/airing out time if they are exceptionally musty.


Normally it is stored in bamboo baskets. I’ve been doing an experiment using one of the balsa boxes from Joseph Wesley. Join me in giving that a try!


@Tea and Cheese Lover thanks for confirming im not alone with my oatmeal flavor;P
@CWarren thank you for the advice. if only i had space for storing neatly. but thats another topic ;)


@Cwyn interesting. do you mean that flip box he sends out with gift sets?

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i was bitten by Liu Bao bug so now i have to try every Liu Bao I see. Got a small order from Yunnan Sourcing of Liu bao last night.
I had to try it right away. normally i give some time to rest for cakes. but i thought since its loose and in ziplock and didnt travel for too long (only 10 days from China, super fast. actually out of 1o days it spent 3 days in SF mail jail ;((
Ok, the dry leaf is beautiful. long, some twisted. occasional sticks but not too many
2 rinses 6g/80ml yixing 212F
short steeps of 3/5/7 sec
i love humidly stored cakes. so i havent noticed anything off putting. this tea tastes clean to me. no fishiness or other stinkiness. it is dark rich, somewhat spicy. Also it has some quite powerful qi. i was teadrunk and it made me very warm. it was welcoming since we have a chilly weather.
I highly recommend pu lovers to check this Liu bao out



Boiling 0 min, 15 sec 6 g 3 OZ / 80 ML

Awesome review. There’s something very cool about wet storage even if at times it comes off as wet basement.


Thanks. This one is clean. But maybe someone who hasn’t tried any humid stored teas won’t find it appealing. I’m going to get more with next purchase ;)


I find myself favoring Guanxii over most other Liu Bao I’ve tried. You mentioned betel nut, the Guanxii area teas have the most pronounced, in my opinion.

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i got 25g with my last order. leaves are mix of long and some broken and stems.
The tea is very aromatic and tasty. its not loud but delicious nevertheless. Chocolaty, fruity, some mild spicyness, i would say cinnamon and some dried fruits. The tea is light and would be perfect for the warm season. i dont drink green teas. Some black teas are malty and just too heavy in summer. this one is perfect
5g 100g glazed pot 200F
no rinse/10/15/20sec



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

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drank 2013 Rou Gui by Tea Yuan
470 tasting notes

This is a sample for review.

i really like the Tea Yuan yancha offerings are high roasted. its not common, most of the places are offering medium roast. high roast if done right is much more complex and enjoyable in my opinion
This Rou Gui is high roasted. The roast is nicely done, doesnt mask the fruitiness of this tea. the color is dark and pretty. it doesnt have that strong cinnamon flavor associated with Rou Gui, but its been awhile since i had one with noticable cassia(cinnamon) flavor. When i pushed for longer steeps it didnt get bitter or unpleasant.
It was very enjoyable, thank you Tea Yuan for the chance to try it!

4.5g 70 ml shiboridashi 212F
rinse/short steeps




Boiling 0 min, 15 sec

Totally agreed on the high roasted! I love the mineral notes that often come out

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i got this sample for review. Thank you Tea Yuan

Excellent quality of leaves, long and beautiful.
this tea is high roasted. I love it. The roast is done nicely and it doesnt over power the base of tea. i t has this strong chocolaty flavor along with mineral notes.
4.5g 70ml shiboridashi 212F
rinse/short steeps
Later on as i pushed for longer steeps it never got bitter, just richer
Thank you tea Yuan for the chance to try your teas, I enjoyed them all!



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This is a sample for review.

212 F 6g/100ml glazed shibo, rinse/short steeps.

I love high roasted Yancha. Unfortunately, its getting harder and harder to find it. The trend now is for a greener, medium roast.
This one is heavy roasted and so delicious. the roast is nicely done, no ashy aftertaste. it will improve with aging, the roast will mellow out. but its delicious as is right now. its like coffee with caramel swirls and touch of berries on the background.
Longer steeps dont make it bitter but add more thickness.

Thank you Tea Yuan for letting me try it. i need it in my exploded cupboard ;D





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

wow sounds really interesting!


i wish you could try Sil. if i will get more of it i will send you.


if shipping wasn’t so extreme to Canada, i’d consider a small order but 18$ is a little much even IF the dollar was doing well.


shipping is ridiculous. They keep raising rates. Sigh :(


Your right dark roasted yanchas are few and far in between, I’ll give this a try. Thanks

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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
470 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
470 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’ve stopped rating teas long time ago. Couldn’t be happier ;D


Brooklyn, NY



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