Tea Drunk

Edit Company

Recent Tasting Notes

94

This is the high end Ya Shi from TeaDrunk, nearly broke the bank but it’s well worth the price. Overtly fragrant with lychees, orange blossom honey, and a hint of smokiness. The soup is enrapturing with a mid level butteriness and then flavors of lychee fruit , magnolia and a slight sourness at the finish which is surprisingly inviting given all of the over the top sweet sensations that come before. If you have the cash this tea has the flavor.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
Rasseru

That sounds very up my street. Nice one

tanluwils

I visited their flagship NY store. Nice people and excellent teas, but none within my budget. I think with them, you almost are forced to aim high to get the most value for your buck.

Rasseru

Just looked at the price. Welp.

BigDaddy

Yes it is very expensive, though the quality is the best I’ve ever tried. If you’re ever in town shoot me a line and first pot is on me.

Rasseru

Haha I’m uk based but thanks for the kind offer. . Hopefully getting a payrise soon so I might just have to take the plunge & get some, even if just a sample. Ya Shi is firmly up there with some of my favourite tea experiences, I find it intoxicating

Add a Comment

Please keep things friendly and .

86
drank Shui Jin Gui by Tea Drunk
158 tasting notes

Classic rock Shui Jin Gui, heads of aroma and flavors of plum abound, with a light roast. Steeped in Yixing 140ml pot, the flavors abated around the 8th with the rock appearing early. If you dont like Yancha because of the heaviness this tea will be a good alternative as its more light and airy.

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g

Add a Comment

Please keep things friendly and .

94

Drinking this tea follows directly behind drinking Cha Ceremony’s ShuiXian.
I hesitated posting this review because 1. I’m tea drunk and cant really get my mind to analyze flavors like I want it too, 2. a dog chewed through the paper bag this tea comes in thus compromising the tea.

And yet on my first steep this tea left me too much in thought not to at least start a review.

The first thing that hit me about this tea was the smell. Now usually Shuixian is a bold foward tea, in the world of Yan Chas a good Shuixian’s body can only be rivaled by Tie Luo Han. So when I smelled this tea and noticed its soft complexity I was driven by a wonderuous curisosity to brew it up.

The aroma is defiantly floral. Oolongs as a category are floral, but this floralness is bold yet subtle. Confident yet quiet. Like a beautiful woman on the street who only needs to give you a small smile to solicit your full undivided attention. While that struck me, the lack of roastiness also caught my attention. I assume Shuixians to be very roasty, yet this one the roast also seems softer.

The first steep left me in silent ponder of what I had just tasted. The roast was much lighter than Im use to for Shuixian. But it is very inbalance with the rest of the tea, so it is not a flaw. The floralness is exactly as I smelled, beautifully quiet: like a masterful painting on the wall of a museum. If I wasnt inravelled enough in this tea, the finish was more complex than I think I have ever seen in a yan cha.

The lid of the second steep showed signs of a developing roastiness and body. (Did I accidently drink the rinse?). The flavor had deffiently developed. Here was the Shuixian flavor I knew. Bolder, a sturdier roast, with a mettalic-floralness that comes toward the back. Notes of fine ecspresso also showed themselves, but not too strongly, just enough to be reconize and enjoyed.

The tea is roasting in the front, but leaves a clean finish in the back. It leaves your mouth very refreshed with a bit of a come back sweetness.

Through the many steeps this tea, kept its character. It lasted a long time and showed very small flaws. (A touch of sourness here or there). The texture was good and I didnt detect any bitter or stinky green.

I always can tell if I like a tea by how much I drink it. Some teas even though objectively I know they are good, after a few pours I get stop drinking. This tea I kept brewing and kept focusing on. I paid more attention to this tea than any tea in the last few months.

Objectively: I like it
Subjectively: I like it
Flaws: few
Positive points: Many

Flavors: Espresso, Floral, Metallic, Peach, Rosehips, Spices

Add a Comment

Please keep things friendly and .

83

Wu Dong is the top location of Feng Huang Shan, and it is probably one of the only types of Feng Huang Wulongs I truely Truely enjoy. My major dislike of Feng Huang comes from the personal opinion that they are all perfume aroma and nothing else. The low to mid quality ones tend to be a a little monotones too, one or two major characterstics and that’s it. When you get it from Wu Dong though, it is a different story.

A real Wu Dong wu long has a more controled aroma and boasts more complexity then your average wu dong, especially in the case of Bai Ye. Bai Ye is one of the most straight forward wulongs. It has a very strong peach aroma and is known for being one of the least complex. (For this reason it is usually the least desired and the cheepest).

Bai Ye from Wu Dong still has a very confident and clear peach aroma, but also buttery notes of flowers as well. While still not incredibly complex, the Bai Ye Wu Dong has a nice is just complex enough to be an enjoyable tea and simple enough to be drank causually without having to pay too much attention to enjoy it all. I highly recommending taste Tea Drunks Wu Dong and non Wu Dong Bai Ye side by side to really understand the importance of terroir and what it mean to be a Wu Dong wulong.

Flavors: Butter, Flowers, Peach

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 120 ML

Add a Comment

Please keep things friendly and .

94

Another outstanding year for this jewel of a tea. Vegetal tones of asparagus and spinach with a hint of sweetness and smooth as silk on the tongue. Really top notch. Pricey but if you need to pamper yourself this is where to do it.

Preparation
175 °F / 79 °C 1 min, 0 sec 7 g 8 OZ / 240 ML

Add a Comment

Please keep things friendly and .

84
drank Zhi Lan Xiang by Tea Drunk
12 tasting notes

This tea is from 2015, and I have to say it is pretty solid. I am not really a fan of Phoenix Wu Longs. I find no great flaws in them, but they dont get me excited. I find them a little to perfumey and thin. I bought Tea Drunk’s Zhi Lan Xiang cause I knew the cultivar was a little stronger than other Feng Huangs.
This medium roasted tea is quite nice. With a medium body, I describe this tea as having a squash/pumpkin taste. The fact it is a feng huang does add a little bitterness and texture, but this compliments nicely with the simple full flavor.
I would probably rate this tea higher, but since I am not a feng huang fan my bias comes into play.

Flavors: Pumpkin, Roasted

Add a Comment

Please keep things friendly and .

96

This is one of my favorite teas. I like this version better than their 2014. (The 2014 is still very good.)
This tea is freshing and sweet which gives it an overall cucumber sort of taste. When you dive into it a bit you taste a great honey comb flavor. To be clear I dont mean honey I mean honey comb, so its honey sweet but there is a waxy nuttiness too. Very clean finish. It subtle but there is a lot of flavor. Near perfection.

Flavors: Cucumber, Floral, Honey, Nutty, Vegetal

Preparation
7 g 5 OZ / 147 ML

Add a Comment

Please keep things friendly and .

87
drank Dong Nong by Tea Drunk
29 tasting notes

Drunk over multiple steepings at Tea Drunk in NYC. Very enjoyable light sweetness at the end that stays with you.

Add a Comment

Please keep things friendly and .

69
drank Da Hong Pao by Tea Drunk
29 tasting notes

A subtle oolong, very roasted, slightly sweet.

Preparation
185 °F / 85 °C 0 min, 45 sec

Add a Comment

Please keep things friendly and .

94

Definitely a great example of yancha sourced by this shop. Very expensive but it makes up for it in quality. Hand made of medium-high roast this tea from the foil package smelled so inviting, I literally drooled on myself. Brewed up a nice coppery tan with traditional gongfu in a thick walled gaiwan. Fruity floral aromas as soon as the first bit of water hit the leaves. The flavors are so perfectly blended that none stands alone, raspberry, chocolaty smokiness. Full bodied even after 7 steeps and a essence of the rock creeps in around that time. First class Tie Luo Han for those who want to pamper themselves.

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 3 OZ / 100 ML
tanluwils

Which tie luo han did you and I have yesterday?

BigDaddy

Yep this is the one.

Add a Comment

Please keep things friendly and .

90

I’m a sucker for well made Yancha. Never tried this varietal. Described as having intense floral aromas and that is exactly what you get and should get from anyWu Yi medium roast Yancha. Then onto the flavors of dried cherry, plum and the requisite smokey roastiness but it really doesn’t present the smoke as much as the roast. Mouth-feel is thickish and with subsequent steeps (Gong Fu, 100ml gaiwan) you need to wait until about the 7th for the rock to hit.

Preparation
190 °F / 87 °C 0 min, 15 sec 7 g 3 OZ / 100 ML

Add a Comment

Please keep things friendly and .

drank Dong Nong by Tea Drunk
1 tasting notes

Add a Comment

Please keep things friendly and .

Add a Comment

Please keep things friendly and .

Add a Comment

Please keep things friendly and .

92

Everything you want in a Dan Cong. From dry to the spent leaf there is abundant florals touch of sweetness and amazing structure. Bright yellow-orange soup from my medium walled gaiwan, flavored direct representation of orange blossoms and peach-apricot pit. It is so pleasing that you dread finishing. Hats off to Shunan at Tea Drunk, her sourcing continues to marvel.

Preparation
185 °F / 85 °C 0 min, 15 sec 8 g 4 OZ / 125 ML

Add a Comment

Please keep things friendly and .

Add a Comment

Please keep things friendly and .

Add a Comment

Please keep things friendly and .

Add a Comment

Please keep things friendly and .

drank Ya Shi Xiang by Tea Drunk
1137 tasting notes

Add a Comment

Please keep things friendly and .

98

Add a Comment

Please keep things friendly and .

100

This tea will change everything you know about white tea.
A soft but full body, this tea reminds me of a pu er. If raw pu er was a beautiful lady it would be this tea.
There is a soft flavor of woodsy mixed with dark caramel. A touch of fruityness and a full aroma.

After drinking this tea you will never call white tea soft and subtle again, but you’ll love it even more.

Flavors: Almond, Caramel, Fruity

Preparation
Boiling 7 g 4 OZ / 115 ML

Add a Comment

Please keep things friendly and .

Add a Comment

Please keep things friendly and .

94

What a great tea
This tea has a solid roast with out being too heavy.
You can see taste the Tie Guan Yin in this tea in it’s floral metallic secondary taste.
The tea leaves a satisfying warm after taste.
steeped in the gaiwan

Preparation
Boiling

Add a Comment

Please keep things friendly and .