Berylleb King Tea(ebay)Edit Company
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Recent Tasting Notes
I’ll be the first one again to review :)
I’ve been craving a good Sheng session, and my Berylleb order came in. I dived into this right off the bat. I opened the package and took in a deep smoky aroma. It carried a slight aged scent. The beeng was of long darkened curls with a few brilliant gold strands standing out. I broke a generous chunk and placed inside my warmed yixing to open up. The scent broadened to the charred remains of blackwood forest after a firestorm. This brew had some intense smoky tones; however, the taste was surprisingly different. The initial sip had a light oak base and a delectably sweet aftertaste. It wasn’t a nectar sweet tone, rather it was a sugar cane sweetness. This smooth taste lasted for quite awhile, and I swear I could even taste the cane itself. The qi from this brew was prominent with the first drink, but it faded soon after. I can still feel a slight subtle presence. This is a great sweet treat. It did not hit the spot though, and I will definitely be exploring my other shengs until I am satisfied, hahah.
Flavors: Char, Oak wood, Smoke, Sugarcane
Thanks AllanK for including this in our swap.
I was just drinking a 2014 winter crop green oolong from Beautiful Taiwan Tea Company before this which is a nice comparison. This oolong is what I would consider to be brisk. The bitterness overtakes the sweetness, but it is a darker oolong which makes it acceptable. If it was a tieguanyin with these bitter notes I would rate it low, but it it is not. There is something about this tea that is enjoyable, but at the same time there is something about it that makes it a sipping tea versus a drinking tea.
I wish the honey came through more. This oolong should be brewed quickly, leaving it in for 3 minutes makes it a bit too strong for my liking. Two minute steeps seem to work for me. The is nice and dark after many brews and has a funky smell, but the taste stays strong.
This cute little pu square was sent to me by Sarsonator, thank you sweetie.
Quick rinse and first steep is like a pale version of what it should be…i didn’t let it steep long enough, its super compact.
Second steep and…whoa! This doesn’t taste like shou…it tastes like roasted coffee beans!
Very dark and rich, slightly bitter just like a strong black coffee.
Now, I don’t drink a lot of coffee but I enjoy a cup once in a while. And I drink mine black, so this is very reminiscent.
I would say it resemble Special Dark a tad. Certainly as rich and full bodied.
Third steep and it’s still not completely loose, this will render many steeps.
And it provides a pretty intense qi, made my heart beat a little faster and gave me tons of good energy. Really, i see this as a potential regular morning cuppa. I think it would do as good brewed western style cause it doesn’t have a very complex flavor profile. The steeps tasted almost all the same.
I agree with Sarsonator’, a must try to all the coffee lovers out there!
Here’s a look:
I was going to make the 2008 Song of Chi Tse, but my Golden Shousy teapot isn’t done seasoning yet, so I thought I’d give one of these a try. They were given as a little tea gift from Berylleb.
This is a really interesting tea. I did two rinses, not because of flavor, but because it was hard to get the leaves to open. The wet leaves smell exactly like COFFEE.
It’s pretty amazing. I wasn’t expecting THAT! There are certainly other flavors here, but I can’t get past the coffee. It’s not just the scent. This tea tastes like coffee.
I know we are all tea lovers around here, but if you also dig coffee, then this is definitely for you!
Brewed this one western style this morning. Some puerh teas don’t take western brewing well, either they are too earthy or too bitter. This one is good from the first steep although it is certainly good gongfu style as well. I’m not getting as strong notes of chocolate this time, ah well but its sweet and tasty.
I brewed this once in an 18oz teapot with 6.1g leaf and boiling water for 30 sec.
This tea is excellent, almost but not quite stellar. It has very little fermentation flavor left, just a touch, barely perceptible. This is on par with a good quality puerh cake at least, if not the very highest quality. It is good. I might just put in an order with Berylleb for a half kilogram. I only bought 100g. In the initial steeping I detected notes of cocoa or chocolate. By the fourth steeping these notes had deepened to dark chocolate. There were other sweet notes as well. This is a very relaxing tea.
I brewed this 5 times in a 207ml Taiwan Clay Teapot with 7.6g leaf and boiling water. I steeped it for 10 sec, 10 sec, 15 sec, 20 sec, and 30 sec. There were at least five more steeps to this tea but I have had enough caffeine for one night. It got only a little weaker in the fifth infusion. I should have given it one minute instead of 30 seconds. This was a damn good tea.
Flavors: Chocolate, Dark Chocolate
This is an excellent oolong that lives up to the phrase “competition grade”. It is slightly sweet and slightly bitter, but it is bitter in a good sort of way. It has some of that characteristic oolong flavor common in Dong Ding oolongs but it is not overwhelming. It might be described as a musty flavor but I don’t know if that is right.There is also a mild honey flavor to this tea. This is is the first time I gave this the full gongfu treatment.
I brewed this four times in an 180ml celadon teapot. I used 190 degree water and 5g of leaf. I brewed it for 15 sec, 15 sec, 25 sec, and 35 sec. This was without a doubt one of the best oolongs I have ever drank.