Shuang Yi FactoryEdit Company
Popular Teas from Shuang Yi FactorySee All 1 Teas
Recent Tasting Notes
A light, clover honey-like, sweetness with a dry mouth felt throughout my session. Wet leaf aroma smells like bees wax candles. Not an overabundance of caffeine, but enough to keep my leg shaking while writing this and to force me to go do some dishes that have been waiting in my sink for a while. Perhaps this is a good thing?
Earlier on in my session I noted an aroma similar to wet alder, prompting me later to go outside and smell the various trees to confirm. Found an alder sapling. Smelled it. Confirmed.
Apart from the dry mouth feeling this tea really did not pack a whole lot to show. For a Bulang cake I expecting a whole lot more “punchieness” in the gut…but my gut feels a-okay. It’s definitely fair to say: Bulang – 0 Stomach – 1.
Additional brewing parameters: 6g leaf, 100ml gaiwan, 2 rinses, about 8 steepings ranging from 15 seconds – 45 seconds (for the later).
Picked up sample at Yunnansourcing.com. James over at Teadb.org mentioned this tea in his Bulang tea report: http://teadb.org/bulang-puerh-july-2014-report/
Flavors: Astringent, Honey
Opening up the last of my sample, I was surprised to be met with a bit of a spicy, woodsy “aged” aroma in the dry leaf, more akin to older sheng than the fresh stuff. Somehow my attitude towards this tea has change. Perhaps I’ve gotten better at brewing it, or my palate is shifting. Regardless, I could smell mint pouring off the freshly wet leaves. The sourness I remarked on before was absent and this tea gave a great array earthy wood, mushroom, tannin, and leaf tones. Sure, there’s some cooked black-tea-esque character too it, but I don’t find it shallow, hollow, or empty.
After a two weeks hiatus from sheng, this tea proved to be a unique reintroduction. Leaves were well compressed, but flaked relatively easy, throwing off nice big curls. The sheen and mottled appearance of the cake was satisfying to the eye. The first two steeps gave an even clean soup, with very low astringency and a slick oily character. A breath of morning dawn cool mint camphor exhaled in the smack of the tea. The third and fourth steeps got a little funky, with palpable sourness (which I enjoyed) and some almost wheat-like, chewy bread notes. Light on the smoke, tobacco, and musk. Minerals and sandy soil. I like the eclectic blend of characters in this beeng, as they’re all pleasant, if a bit odd. Darker soup, with some oranger leaves present, but not so many as to give a hongcha character to the flavor.