471 Tasting Notes

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!



Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

drank 2013 Tie Luo Han by Tea Yuan
471 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.

Login or sign up to leave a comment.

drank 2013 Shui JIn Gui by Tea Yuan
471 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 description 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

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

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

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

Login or sign up to leave a comment.

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!

Login or sign up to leave a comment.

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 …


Since I started out as a green tea drinker I habitually keep the lid off all teas after pouring. I have noticed though when using a gaiwan that shengs do well with it on during the initial two or so steeps after the leaves cool slightly. It’s trivial, but I think it helps the leaves hydrate more efficiently and makes for better forthcoming steeps.


I do the rinse and wait method. I let the tea rest after the wash as I find it brews better with the wait.


Yup, I’ve learned that from others here how sheng leaves need a rest before the 1st brew. I love how pu’er forces me to slow down and experience the tea.

Login or sign up to leave a comment.



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

Puaddict flirting with Taiwanese teas at the moment


Brooklyn, NY



Following These People

Moderator Tools

Mark as Spammer