Tea Trekker

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drank Lu An Melon Seeds by Tea Trekker
1086 tasting notes

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drank Lu An Melon Seeds by Tea Trekker
1086 tasting notes

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78
drank Sweet Dew Gan Lu by Tea Trekker
13 tasting notes

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86

Out of all the dragonwell teas I have tried, this is one of my favorites.

Preparation
170 °F / 76 °C 2 min, 0 sec 3 g 6 OZ / 177 ML
Rocco

I agree! Of the few that i have tried this also was my favorite Dragonwell of 2015

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81

I’ve had this ripe puerh cake sitting around for a while, so I figured I should get around to reviewing it before I finish it off. I purchased this puerh cake at Tea Trekker in Northampton, Massachusetts during my marathon seven hour drive from Syracuse, New York to Portland, Maine. I had just ordered three or four new cakes online, but I couldn’t pass up a well-reviewed, cheap shou. I was also kind of wrapped up in the novel experience of being able to buy puerh tea in a physical tea shop instead of just on the internet. I later found the same cake for a lot cheaper on Yunnan Sourcing, so perhaps the whole buying tea in a store thing is a bit overrated.

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This cake is from Yong Pin Hao Yi Wu Tea Factory, which I had never heard of before purchasing this cake. As you could probably guess, the factory is located in Yi Wu, Mengla County, Xishuangbanna Prefecture, Yunnan Province, China (phew!).

xishuangbanna

Xishuangbanna is all the way in the south of Yunnan Province, right up against the border with Laos and Myanmar/Burma. Yi Wu is in the northeastern part of Xishuangbanna.

6

I couldn’t find much interesting information about Yong Pin Hao online, but I did discover that Yong Pin Hao has been producing puerh tea since the early 2000’s, a relative newcomer to the Yunnan puerh scene. The cake is comprised of 2008 leaves, and was pressed in 2009.

Dry Leaf

I used about nine grams of leaves for this review. This puerh cake was lightly compressed and very easy to break into pieces. Like most shou puerhs, the leaves are predominately dark brown or black. Some of the leaves have some really neat golden hairs.

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The smell is a bit odd here. It’s not that this puerh smells bad, it’s just completely devoid of any aroma whatsoever. At least there is no yucky fishy/funky/bad puerh smell.

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The back of the cake seemed to have a lot more of the gold colored leaves.

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Teaware

I broke out my shou puerh Yixing pot from Yingge, Taiwan for this session. I decided to be a bit minimalist and go without the tea table for this review. I was locked out of my dorm room, so I was left with nothing but my lovely tea towel from Yunnan Sourcing. Check out the Ancient Tea Horse Road design!

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Brewed Tea

I started off with a ten second rinse to open up the leaves, and then moved to quick ten second steeps.

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The first steep was a nice light brown with a red tint. The most noticeable aspect of this tea is the very light fermentation. This does not taste like most generic “budget” puerhs since it is much lighter in color and flavor. The camphor notes are also very strong and in your face, which I really enjoyed. Oddly enough, I’m not entirely sure what camphor is or why it is a common flavor note in puerh teas, but I have tasted enough puerhs that I can recognize it. The camphor flavor is really hard to describe, just like the muscatel note in Darjeeling teas.

The second steep tasted similar, but was a bit darker since the leaves opened up a bit more.

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If you can imagine the typical shou puerh taste, but just lightened up a bit, then you have the general idea of how the tea tastes. This tea has a really nice thirst-quenching, “juicy” quality to it. Perhaps this is a result of the lighter fermentation. The mouthfeel is very smooth and thick, almost coffee-like, even with shorter steeping times.

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This puerh is definitely more nuanced and subtle that most budget level shou puerhs out there.

Finished Leaf

The finished leaves were pretty generic, nothing too interesting. The leaves were quite varied, with some full sized leaves and some leaves that were tiny and broken up. Judging by the leaf appearance, this is not a super high quality puerh, but it certainly gets the job done when I am craving a ripe puerh.

Conclusion

This tea might not wow you with its complexity, but it is a solid “daily drinker” shou puerh. It is definitely a step above most of the $20-$30 shous I have tried. One reviewer on Yunnan Sourcing describes this tea as “the standard of affordable quality shu.” I would definitely agree with that statement. I’m not sure if I would buy this tea again, but I’m certainly happy that I purchased it.

I found the notable light fermentation of this tea to be quite pleasant and unique, and it certainly fulfills the shou puerh craving that I often get late at night. For some reason, ripe puerhs don’t seem to affect my sleep as much as other teas, even though they do contain a sizable amount of caffeine.

After looking through my reviews so far, I have also noticed that I seem to be much more picky with my sheng puerh tastes. Budget sheng puerhs can often be quite terrible, but cheaper shou puerhs seem to be more consistent across the board. Perhaps by shou puerh palate is not as refined. Luckily I have plenty more puerh cakes to work with!

~“I am in no way interested in immortality, but only in the taste of tea.” ― Lu T’ung (Chinese tea poet)

http://yunnansourcing.com/en/yongpinhaoyiwuteafactory/1747-2009-yong-pin-hao-menghai-qi-zi-bing-901-ripe-pu-erh-tea-cake.html

http://www.teatrekker.com/menghai-old-tea-tree-pu-erh-beeng-cha

Preparation
Boiling 0 min, 15 sec 9 g 5 OZ / 147 ML
Dr Jim

You seem to have the same review for 3 different teas. Typo?

hrwhite

Whoops, sorry one of them is wrong. The other are two different listings for the same tea. I bought the tea from Yunnam Sourcing and Tea Trekker at different points, so I figured it was fair to post it on both. The Tea Trekker listing just calls it like old tree menghai something or other, but it’s the same tea

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100

No notes yet. Add one?

Preparation
200 °F / 93 °C 5 min, 0 sec 3 tsp 8 OZ / 236 ML

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85

Really nice tea and great presentation for travel.

Preparation
185 °F / 85 °C 2 min, 0 sec 5 g 8 OZ / 236 ML

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84

Enjoyed this black.

Preparation
195 °F / 90 °C 1 min, 0 sec 3 g 6 OZ / 177 ML

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84

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Light and fruity. Maybe a touch sour for my taste, but I may have brewed too many leaves.

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80

I am on the fence with this tea (Autumn ‘14 harvest). Great quality leaves which results in a beautiful golden colored cup of tea. The name is very appropriate, because the taste is not overpowering in any aspect. I like to drink it before meditating because it won’t leave any taste to distract.

Preparation
170 °F / 76 °C 2 min, 30 sec

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94
drank Doke Black Fusion by Tea Trekker
119 tasting notes

This tea has been getting some good press lately and I would say it’s warranted. The leaves are a striking dusky grey/black—long and twisted. The liquor is dark molasses and tastes something like a cross between an Assam and a Nepalese tea, malty and sweet, with hints of vanilla and pepper. It’s smooth and delicious—reminiscent also of Mandala’s Black Beauty—and immediately jumps to the upper echelon of teas I’ve tried in the last few years. Based on this and the two Darjeelings I’ve tried recently from Tea Trekker, it’s clear they choose their teas intelligently.

Preparation
195 °F / 90 °C 4 min, 0 sec 3 tsp 10 OZ / 295 ML

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93

Given the bias toward Chinese teas on Steepster, I feel I need to carry the torch for the poor forgotten darjeelings, which are still the tea I feel compelled to drink most often. I don’t think I need to repeat what Tea Trekker has already provided in terms of description. I’ll just affirm that this is a tea where every component is in perfect balance, creating a harmonious whole. The perfume is perfect—not too strong or too subdued. It really is the prototypical second flush.

Preparation
200 °F / 93 °C 3 min, 45 sec 2 tsp 10 OZ / 295 ML

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91

The dry leaf is among the most gorgeous I’ve ever seen and highly unusual for a darjeeling. The picture doesn’t accurately represent the length and thickness of the leaves. Both the wet and dry leaf have a strong aroma of soybeans, also unusual for this type of tea. The soybean remains in the flavor along with the classic muscatel taste. There’s absolutely no astringency or bitterness—the tea is incredibly smooth and drinkable. I’m still trying to decide whether it’s too subtle for my personal darjeeling preferences. It doesn’t grab your attention; instead, you must bring your attention to the tea in the same way some music can remain in the background, but once you listen closely, you realize how great the music is.

Preparation
195 °F / 90 °C 4 min, 0 sec
TeaBrat

nice I heard there weren’t too many second flush darjeelings this year due to the drought

Doug F

There weren’t, but Tea Trekker has a few intriguing ones. I ordered their second flush from the Sourenee estate and it’s a really excellent tea. I’ll log it soon.

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90

This is a nice “combo” tea. It’s all fully oxidized darjeeling, but some of the leaves have been left green to peek through in both the appearance and the flavor. It’s nicely dry and snappy, a solid afternoon pick-me-up. I think this would be a good one to feed to friends who are only familiar with tea-bag tea so they can start to understand the wonders of loose leaf.

Preparation
190 °F / 87 °C 2 min, 30 sec 4 tsp 12 OZ / 354 ML
jpr54_

did you try the 2015?

Hillel

Not yet. Should I?

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80

Weeeeellll… I guess you can’t love them all. A little fairy told me that.

The color here is amazing, like pale amber. And the dry tea smelled nice, but the wet tea had a heavy earthy smell. I did two rinses and some short steeps.

This sample is from AllanK and he did warn me of the strong bamboo flavor, but it’s a bit overwhelming at first. It seems to taper off in later steeps. And even though the earthy flavor gets quieter, it lingers at the end of the sip. I can handle it a little better when it’s at the front of the sip and more pleasant flavors remain in the aftertaste.

I’m really grateful to try this one and I have enough for a few more sessions. Maybe I’ll learn to like it a bit more.

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 3 OZ / 88 ML
boychik

i remember trying some hei cha, could not even swallow. its great we dont love everything.

AllanK

Most of the Liu Bao I have tried seems to have that bamboo flavor. I don’t know if it is because it is often stored in Bamboo baskets or if that is coincidence. When I bought this I was hoping for something like the Serenity Liu Bao from Fang Gourmet Tea but they did not turn out to be similar.

Sarsonator

I would try additional years and makers, because I can’t write off the whole style from one try. :)

AllanK

The problem with buying Liu Baos is its more hit or miss because there just aren’t that many people selling it. The favorite sellers of mine don’t carry it at all. You can’t get it from Berylleb, Dragon Tea House, or Yunnan Sourcing. Fang Gourmet Tea no longer had it listed on their website but she might get it back in stock. Hers was really good, and really expensive.

Sarsonator

I guess it’s not the “in” thing right now. Harder to find

AllanK

The seller whom I bought the Lucky Dragon from has a lot of Fu Zhuan for you to look at. I thought of telling you this because of the Fu Zhuan you liked so much from Camellia Sinensis, Streetshop88. I bought one of their Fu Zhuan and reviewed it here. It was decent but not as good as the ones you reviewed.

Sarsonator

Thanks, Allan! I’ll take a look. I would like to find a spot to order a whole brick of the fu.

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99

This tea is absolutely incredible. I had drank it before and liked it western style. I needed to gonfu this to get the full effect. This tea had strong notes of honey and fruit notes as well, perhaps apricots etc. This tea was naturally sweet. This was amongst the very best tea I have ever had. At one point I added fresh raspberries to it, but it was so good without them I stopped adding them, wanting to get the full flavor of the tea. I normally only rate ripe puerh to be this good.

I steeped this five times. I wanted to steep it some more, but I need to sleep tonight. I steeped it in a 150ml gaiwan with 190 degree water and 6g leaf. I steeped it for 15 sec, 15 sec, 20 sec, 25 sec, and 30 sec. The spent leaves had an honey like aroma to them, not the usual vegetal aroma you often get from oolong. This was as good as any tea I ever drank.

In fact, this is the last tea that Cha He will ever hold. I managed to break it tonight. It was as if the Cha He had tasted perfection and couldn’t bear to have another tea so gave its life. Does anyone know a US seller for tea presentation vessels, or Cha He.

Flavors: Apricot, Honey

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 150 OZ / 4436 ML
AllanK

Does anyone know a US seller for Cha He/ Tea Presentation Vessels?

Sarsonator

Not really. I got a nice one from Dragon Tea House. There have to be some US vendors, though.

apt

haha, broke a cup today as well. bad day for porcelain

AllanK

I finally found one. Missed it on purepuer.com initially. May order it tonight, unless I find something nicer. I found a teapot on their site to die for but its $178.

AllanK

I had an episode of teaware mania and bought that incredible teapot. Here it is.
http://purepuer.com/puer_tea/do/product/all_teaware/Chen_Yu_Zhuang_Taiwan_Clay_Teapot_B

Sarsonator

Wow, A. That’s impressive.

AllanK

With any luck I will have that on Monday. Spoke to Larry on the phone and he said they could ship out tomorrow. Purepuer sells some excellent teas although many are beyond my price range. He’s got one cake for $1300.

TheTeaFairy

I think I might need this tea…

AllanK

Tea Fairy, I will save you a sample for our swap. Mine was the 2013/2014 Winter Pluck. I think the one they are selling now is the 2014 Spring Pluck.

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80
drank 2007 Hei Cha Liubao by Tea Trekker
669 tasting notes

The first time I drank this tea I was put off by the strong bamboo flavor, but it is growing on me. There is a sweet flavor behind that as well and I will have to gongfu this tea sometime soon. Today I brewed it western style as my morning tea. I brewed it once in an 18 oz teapot with 3 tsp leaf and boiling water for 15 sec.

Most of my Liu Baos I notice have this bamboo flavor, it must be common to Liu Bao. At first I thought it was poor storage on the part of Tea Trekker, but as the puerh I got from them did not have the same flavor I doubt it. It could be that these Liu Baos were stored in bamboo before I got them, that is common with Liu Bao.

Flavors: Bamboo

Preparation
Boiling 0 min, 15 sec 3 tsp 18 OZ / 532 ML

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94

Pleasantly fruity with a slight taste of toasted grain and a classic tea fragrance. Very good quality tea with little bitterness or astringency but not enough body to make a good breakfast wake-up beverage. It is meant to be served in perfect tiny cups with tiny, expensive sweets.

Preparation
205 °F / 96 °C 3 min, 0 sec 5 tsp 12 OZ / 354 ML

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86

This tea still tastes more like an oolong than a black tea to me. It is good, somewhat astringent and quite malty and just a little bitter, just a little. It has a roasted barley taste to it like a da hong pao but not tremendously pronounced. There is another flavor behind that which I can’t identify well. This is a good tea but I don’t know if its good enough to buy again.

It should be noted that the leaves of this tea are dark black and rolled like a Tie Guan Yin oolong tea, not straight and wiry like the average black tea.
I brewed this once in an 18oz teapot with 200 degree water and 3 tsp leaf for 3 min.

Flavors: Roasted Barley

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 18 OZ / 532 ML

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86

This review may be a little sketchy, because I drank it this morning before being called in to work. It is an enjoyable, slightly bitter tea that tastes much like an Oolong rather than a pure black tea. It has a little of that characteristic oolong bitterness along with some black tea sweetness. In fact, if you just saw this tea and didn’t know what it was you would definitely think it a heavily roasted oolong. However, it is fully oxidized. It is available from Tea Trekker and I think they do a good job of sourcing their teas. It is good enough so that I might buy it again but am unsure, so many teas to try after all. I steeped this twice in a 18 oz teapot, planning to steep it just once. The second steep I put into a thermos and took to work. First for two minutes then for three. I used 2.5 tsp leaf and boiling water. It is called frozen summit because it is so high mountain that you can get frost in the warmer months even the summer I think.

Preparation
Boiling 3 min, 0 sec 2 tsp 18 OZ / 532 ML
AllanK

Tea Trekker is an interesting site, lots of good quality tea. www.teatrekker.com

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drank Mao Xie by Tea Trekker
253 tasting notes

Very delicious Oolong. No harshness, bitterness, or astringency. This is lightly roasted so it has a great balance of cream, floral, and lots of natural sweet notes.
The leaves do open up to look like a hairy crab as the tea is named after :)

Flavors: Cream, Honey, Honeysuckle

Preparation
180 °F / 82 °C 0 min, 30 sec 2 tsp 6 OZ / 189 ML

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50

I got this as a freebie with a Tea Trekker order and was looking forward to it since Golden Monkey is one of my favorite varieties. I was kind of disappointed. It was a rather thin brew with none of the nuttiness or slight fruit sweetness that I have come to expect from the monkey. I’ll try the rest in a gaiwan and see if that helps focus the flavors, but I’m not optimistic.

Preparation
190 °F / 87 °C 3 min, 30 sec 3 tsp 12 OZ / 354 ML

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