Boyou Tea Factory
Popular Teas from Boyou Tea FactorySee All 5 Teas
Recent Tasting Notes
This Boyou ripe is smooth to the taste with all the sweet, earthy notes one would expect from a good cooked puerh. Brewing the leaves produces a bright brown, ruby red liquor with a creamy, sweet taste. I was able to detect special and intense aromas of spicy dried fruits with a lingering finish. I’ve worked through six steeps and it has more to offer. Found this one at royalpuer.com and I am glad I picked it up.
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I was gifted a sample of this tea and found time to drink it today. The first impression I had was that this tea is very smooth and mellow. This tea is so smooth it could be compering at a jazz club. There is no earthiness, no astringency and no bitterness. Instead it is mostly a wet woody flavour with tiny hints of cinnamon and cedar, and a thickish mouthfeel. I’m not getting much else from it, but that is alright because the smoothness is very pleasant and I am pleased to be getting a decent number of steeps from it too. Not every tea has to be challenging, you know.
Flavors: Cedar, Cinnamon, Wet Wood
I think I’ll call this one the coffee experience. Or perhaps the Guinness experience. This is my first tea from the Bo You factory. It is now my current favorite. I am steeping it quite strong, and get a brew that is like coffee – slightly bitter, though smooth underneath, strong, and with chocolate undertones. It is a real keeper, and a bargain at just $20 from Yunnan Sourcing, though it is only available at their China site. I’m going to try the 2011 version as well to see how it stacks up. As mrmopar noted in a review of another Bo You tea, this coffee type flavor may be typical of this factory.
I got this one about a year and a-half ago and it’s only getting better. It has such a rich roundness with just a hint of sweetness.
Lot’s of cooked pu-ers have a kind of tobacco, wet cardboard, with essence of molasses taste. After having drunk some richer varieties, and perhaps with age, the tobacco notes have become more attenuated. There is no sign of errant fishiness with this cake. The cha-qi might clock in at about a 6 on a scale of 1-10. It’s a grounding tea, a winter tea, something that would go most excellently with rich meals, like after all those sweet yams and turkey on Thanksgiving. It’s an top-notch aid to digestion.
As for brewing, I have two ways of going about it. The first is the technical pu-er fashion by giving it only a minute or so and pouring into a pitcher, but in the winter I like my tea hot, so I place a chunk into my 20oz thermos and drink at will. About half-way in, I’ll add more hot water, as the strength and quality of this Bo-you can more than accommodate 30-40oz of water. Maybe my serving size is bigger than 5g., but not much bigger. The tea is just that good.
This is my first Boyou cake and I find it to be very smooth and sweet with a dark brew almost like a cup of coffee. I am really enjoying the smoothness of this tea. It is made from material from 2008 and I would guess pretty heavily fermented from the color of the brew. I think this would be an excellent tea for a first timer. There is none of the fermented taste that you find in some other shu. This tea has been allowed to breathe to get rid of this aspect. brew at 210 with a 10 second rinse and a 10 second steep on the first cup. Overall a pretty good tea.
this tea was my first puerh, and when it arrived today, I opened the bamboo leaf and was attacked by the wonderful aroma. It smells like sweet iced tea, but I haven’t really tasted it yet, because the brew is incredibly hot, and the liquors color is similar to a reddish coffee. I would most definitetley buy more.