Yezi Tea

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84

I so enjoy unflavored black teas that taste like chocolate, and this is one.

The brewing fragrance is lovely – richly chocolate and enticing. The flavor bears this out, hitting a melody of harmonizing notes. Wouldn’t dub it an especially complex tea, but it is interesting. The flavor profile makes me think it should have a richer mouthfeel than it does, but that’s ok because it’s still very enjoyable.

I will probably rate this higher in the future, knowing to expect a lighter body.

Recommended for anyone looking for a naturally chocolate black.

  • anyone looking to swap some of this, lmk since i would like to try more before buying :)

Flavors: Chocolate

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83

Brewed with a glass gongfu tea pot . Steeping times: 45, 30, 45, 60, 90.

The dry leaf initially smells buttery and flowery, and when my nose becomes used to the aroma, sweet barn hay (maybe because the sample is almost a year old….). The wet leaf has classic dong ding aroma notes: roasted, much more floral, and chlorophyll-filled.

The liquor is slightly green gold, pale, clear. Full-body. Creamy texture. The first infusion is sweet and floral, an embodiment of mid-spring with a calming effect. Roasted vegetables are dominant in the second, and in the third – the peak of the session – they tone down, and a sugarcane sweetness appears, along with a honeysuckle note. Strawberry aftertaste. After a two and half hour break, I resumed the session. The fourth infusion is light and floral, and the fifth is roughly the same, although a little tangy.

I didn’t want to ingest anymore caffeine for the day, so I cold-brewed the rest for fourteen hours. Not…recommended. The leaf didn’t yield much. Not complex at all.

This dong ding didn’t give me a wow factor, but it was still lovely to drink, especially on a not-too-warm, sunny spring Sunday.

Preparation
205 °F / 96 °C 5 g 6 OZ / 177 ML

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drank Bi Luo Chun by Yezi Tea
758 tasting notes

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drank Bi Luo Chun by Yezi Tea
758 tasting notes

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Oh god, I have had this sample literally forever. I was very good about my other, non-pu-erh samples from Yezi, but I could never bring myself to take the time and make this one.

Part of the problem is that pu-erh is kind of scary, and I’ve never really had one that I’ve liked yet. I chose this sample to stretch myself and try a new, higher quality pu-erh than I’ve had before.

Dry, the leaf smells sweet and slightly of hay. It’s very reminiscent of midwestern autumns.

I am using an approx. 75 mL gaiwan and about 1.5 g of tea, per the website’s suggestion. Water is near a full boil. I will also be following the website’s suggested steeping times.

Rinse: super fishy smelling. Wet leaf: Now smells like wet hay. It’s very strong, I can feel it at the back of my throat. There’s a sweet undercurrent similar to the soft innards of homemade bread.

30 sec: Auugh, I splashed myself with some of the hot tea! After cooling my poor scalded finger, I come back to a cup cool enough to drink. The upfront taste and smell is all hay. I am stuck on hay today, apparently. However, there is this incredibly chocolatey aftertaste that hits maybe 10 seconds after I swallow and lasts for quite a while afterwards. Wet leaf now smells of new shoe leather and wet autumn leaves.

40 sec: Not much development from the first steeping. It feels pretty thin, but the flavors are very similar to the first steep, down to the chocolate aftertaste hitting after I swallow. Wet leaf smells crazy like hay again.

1 min: I have lost the chocolate aftertaste.

I have probably steeped this a total of about 5 times now and the flavor hasn’t really changed. Overall, this is fine. A lot better than the pu-erh that I have had previously. It’s made pu-erh a little less scary. However, I don’t think I would drink it again; it just doesn’t do much for me. I will hold off on rating this tea, because as I said, I am not a pu-erh drinker. I would not want to affect its rating because of that.

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86
drank Ming Hong by Yezi Tea
243 tasting notes

Brewed in a glass test tube steeper. Steeping times: 20 seconds, 30, 45, 60, 120.

Complex aroma, changing as the leaves air. Dry leaf: malt, bread, sweet potatoes. After staying for thirty seconds in the heated steeper, still dry, pure fudge. Wet leaf: chocolate fudge cake, returning to sweet potatoes.

Amber-colored liquor, on the lighter side for a Chinese black tea. Clear, with the exception of fuzzies. Full-bodied.

The first infusion yields notes of sweet potatoes and malt. Quite light in flavor and thinly textured, though – the leaves would have needed to steep more. The ball gets rolling in the second infusion – thicker texture, with chocolately flavors – but the third infusion is the high point of the session. There was even more chocolate, followed by smoky sugar, then grains, and, lastly, sweet potatoes cooked on fire. All at once, though easy to pick out separately.

After a two-hour break, the fourth infusion tasted of sweet potatoes. The final was very smokey (not any kind in particular).

Preparation
4 g 6 OZ / 177 ML

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86

So, today I went to Venice. I had this tea with my breakfast. It has that nice, light malty scent I really like. The flavoured is bit stronger, with hints of dried fruit and cocoa. There is some yam and honey/ caramel flavour on the second mug.
Overall, good, and I wish I had more.

Flavors: Cocoa, Dried Fruit, Honey, Malt, Yams

Lariel of Lórien

Actually, Venice is the street where my work is located. :)

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87

My tea with Harvest Moon today. This smells nicely like baked bread, and a little malt. The flavour is sweet, and makes me think of a light cocoa. There is a hint of fruit as well. Good to have will virtual farming.

Flavors: Baked Bread, Cocoa, Dried Fruit, Malt

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89
drank Yi Fu Chun Black Tea by Yezi Tea
1733 tasting notes

I has never heard of Yi Fu Chun tea, but the appearance of the leaves was encouraging, with powdery golden tips reminiscent of Golden Monkey and cousins… The flavor of the brew, too, was similarly with a barely sweet, dark caramel facet…

Flavors: Caramel

Preparation
205 °F / 96 °C 5 min, 30 sec 5 g 10 OZ / 295 ML

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86

Another sample from Yezi, this one the master grade Long Jing. I wasn’t that impressed with the appearance of the dried leaves, but the aroma was very good and the taste top notch!

Flavors: Chestnut

Preparation
180 °F / 82 °C 5 g 12 OZ / 354 ML

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89

By the dark color of the dried leaves and my previous experience of similar-looking wuyi oolongs, I was expecting a much darker and smokier brew. In fact, it’s rather green and silken in texturer—more like a high quality, lightly roasted TGY! Perhaps my experience differed in part because I used a much larger volume of water than anyone else did!

I like it, I do. All three steps were enjoyable, with plenty of succulent flavor all the way through to the end.

Preparation
5 g 12 OZ / 354 ML

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drank Ming Hong by Yezi Tea
123 tasting notes

Sipdown
To my surprise there was enough Ming Hong for one last session. This time I was determined to follow the recommended brewing times.
Western style: 7.2g / 8 oz / 203*F / rinse, 20, 35, 50, 65 sec. without sweeteners, milk, or cream.

20 sec.: This cup was identical to the first cup from yesterday: http://steepster.com/looseTman/posts/295565.

35 sec.: This cup is identical to the flavor profile of the first steep, but it’s definitely richer . It’s very full-bodied without any astringency or bitterness. Wow, the second steep is a very satisfying morning cup! I suspect the rest period after the short 1st steep allows the wet leaves to produce a richer 2nd cup. As I near the bottom of this cup, the caramel finish now includes cocoa and persists long on the tongue. The final sip of the now cool mug has a hint of green beans.

50 sec.: This cup has the same flavor profile but is less full-bodied than the first cup and not as rich as the 2nd steep. As I near the bottom of the cup, the mild caramel finish no longer includes a strong aftertaste of cocoa.

65 sec.: The fourth cup had the same flavor profile as the 3rd steep, but was light to medium-bodied and definitely not as rich. As I near the bottom of the cup, the mild caramel finish no longer has a cocoa aftertaste. The leaves are now fully open, so I’ll stop here.

Comparison to yesterday’s results:
By following the recommended brewing times, the flavor of the leaves was better divided over the four cups. Additionally, the recommended times yielded the optimum balance of all the flavors, especially in the second cup. The dark chocolate didn’t overpower the other flavors of the second cup today as it had yesterday, which allowed me to fully appreciate the superb richness of today’s 2nd cup. It’s a shame that this is the end of my 4 oz. stash. I’ll be definitely watching Yezi’s sales.

Impression: A very complex-flavored creamy smooth tea that’s not to be missed!

Thanks to Boris of Yezi for his brewing recommendations of this superb tea!

Method:
RO water re-mineralized with an Aptera filter http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter
http://steepster.com/teas/teaware/37731-my-weigh-durascale-d2-660-digital-scale
Brewed western-style conveniently using a digital variable-temp electric kettle in a tempered tea mug with a brew basket:
http://steepster.com/teaware/bonavita/39130-1-liter-variable-temperature-digital-electric-gooseneck-kettle
http://steepster.com/teaware/royal-albert/45581-old-country-roses-afternoontea-mugs

Flavors: Baked Bread, Caramel, Creamy, Dark Chocolate, Grain, Green Beans, Malt, Sweet Potatoes

Preparation
7 g 8 OZ / 236 ML

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drank Ming Hong by Yezi Tea
123 tasting notes

I’m nearing the end of my 4 oz. stash of this very enjoyable complex Fujian tea. This morning, I brewed Ming Hong Black Tea from Yezi Western style: 7g / 8 oz / 203*F / rinse, 20, 35, 50 sec. without sweeteners, milk, or cream.

Leaf: Fine dark brown, tan, and golden twisted 2 cm long or less
Fragrance: Notes of hay
Liquor: Beautiful brilliant clear copper
Aroma: Sweet potatoes (as it cools)
Flavors: Baked Bread, Grain (barley?), Dark Chocolate, Sweet Potatoes, Malt, Creamy, Caramel, Green Beans

20 sec.: A wonderfully complex and very satisfying morning cup of Fujian tea with a wonderful sweet potato aroma! It’s a creamy-smooth, full-bodied tea without any astringency or bitterness. Notes of baked bread / grain (barley?), dark chocolate, malt, and sweet potatoes, are equally blended together with a mild caramel finish. It’s great to have one’s first 8 oz. cup of tea in the morning with so much flavor in only 20 seconds! Most black teas brewed Western-style require 3 to 5 minutes. Near the bottom of the now cool cup notes of green beans are apparent.

35 sec.: (Due to a momentary distraction, this was actually 45 sec.) This cup is very full-bodied without any astringency or bitterness. The same flavors as above are noted, but the dark chocolate is now stronger than all the others. Wow, this is a very satisfying morning cup! As I near the bottom of the second cup, the caramel finish now includes cocoa and persists long on the tongue.

50 sec.: Not quite, so I let it steep another 10 sec. This cup has the same flavor profile as the first cup, but a little less full-bodied.

75 sec.: The fourth cup was light to medium-bodied so I let it steep longer until it produced a medium-bodied cup, about two minutes. This cup had the same flavor profile as the original. Most of the leaves were now fully open, so I stopped here.

Impression: A very complex-flavored creamy smooth Fujian tea that’s not to be missed!

Thanks to Boris of Yezi for his brewing recommendations of this excellent complex tea!

Method:
RO water re-mineralized with an Aptera filter http://steepster.com/teas/teaware/39532-puregen-aptera-alkamag-water-filter
http://steepster.com/teas/teaware/37731-my-weigh-durascale-d2-660-digital-scale
Brewed western-style conveniently using a digital variable-temp electric kettle in a tempered tea mug with a brew basket:
http://steepster.com/teaware/bonavita/39130-1-liter-variable-temperature-digital-electric-gooseneck-kettle
http://steepster.com/teaware/royal-albert/45581-old-country-roses-afternoontea-mugs
http://steepster.com/teas/teaware/29177-finum-brewing-basket
http://steepster.com/teaware/teavana/39312-perfect-preset-tea-timer

Flavors: Baked Bread, Caramel, Creamy, Dark Chocolate, Grain, Green Beans, Malt, Sweet Potatoes

Preparation
7 g 8 OZ / 236 ML
TheLastDodo

Great review! Surprisingly one of the few Yezi black teas I haven’t tried.

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83
drank Qing Pin Black Tea by Yezi Tea
52 tasting notes

I don’t have a lot to say about this tea except that it’s nicely balanced and extracts a lot of flavor in short steeps (15/25/35). The flavor was peachy sweet, but not too, balanced with just a bit of smoke. It was entertaining to watch the liquor go from reddish gold to dark, then darker orange.

Flavors: Peach, Smoke

Preparation
205 °F / 96 °C 0 min, 30 sec 2 g 4 OZ / 118 ML

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60
drank Li Shan Oolong Tea by Yezi Tea
52 tasting notes

I had high hopes for this tea that were not realized. The wet leaves were nice and earthy, redolent of warm spinach, and that first steep was pleasant, but clearly not developed. It woke up a bit more in the second steep, but still nothing to write home about. The mouth feel softened somewhat in the third steep, but there was still not much there. Either I underleafed or this is a very subtle oolong. Worth another try, but it didn’t do much for me. Hey, they can’t all be fabulous.

Preparation
205 °F / 96 °C 1 min, 0 sec 1 g 4 OZ / 118 ML

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75

I didn’t know what to expect from this because I could have sworn that the dry leaves smelled a bit of rubber along with the floral. Each steep was pretty distinct. First had a mild astringency, soft mouth feel, and tasted a bit of almond husks. Second was soft and warming, but no nut or much of any other strong flavor. The nuttiness came back a very little bit in the third steep and there was an aroma of clean laundry. I was not blown away by the overall taste – it was not as nutty as I might have expected – but I have to say that the chachi was lovely after the second cup. I felt calm, full, and relaxed, and it made me sit up straight and smile.

Flavors: Almond, Lemon

Preparation
190 °F / 87 °C 1 min, 15 sec 3 g 5 OZ / 140 ML

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This was a pleasant enough black tea. It reminded me both of Laoshan Black and VT’s Yu Lu Yan Cha. It tastes of cocoa powder and peanuts, malt and wood. Despite having flavors you would consider “heavy” it’s relatively light in body. It’s thin, and doesn’t leave a full taste in your mouth or a coating behind. There’s the light taste of nuts and that’s about it. It seems to fall flat, but it could be the age of the tea. I’ve been holding on to it for over a year. Yeah, I know. ): It’s decent but it’s not for me. It doesn’t fit my preferred flavor profile.

Flavors: Cocoa, Malt, Nuts, Peanut, Wood

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drank Qing Pin Black Tea by Yezi Tea
152 tasting notes

Method:
2tsp/10oz
Preboiling
First steep: 1min 30sec
Second steep: 2min 05sec
Third steep: 3min

The first steep tastes of cocoa and malt, along with a grapey fruitiness. There is a nuttiness and a roasted component as well. The body is medium-full with a savory, chewy flavor and texture. The finish is surprisingly clean: it has no particular overwhelming flavor, and there is no flavor or mouth coating left behind. The second steep is very much like the first. There is a light honey sweetness that I couldn’t detect before. It’s brisk and breakfast-y without being astringent or bitter. It vaguely reminds me of a Keemun but without the smoke. There are notes of toasted grain, too. This steep leaves a malty, nutty fruit taste in my mouth after sipping. Third steep has barely any cocoa, but it does have more fruit, more honey, and baked bread flavors. It’s very light compared to the first two steeps. (…it does, however, remind me of light and fluffy buttermilk pancakes. Maybe I’m just craving pancakes.)

(:

Good, but not a keeper. It’s definitely high quality. I kept a small sample in a folded, unsealed pouch for over a year in my cupboard, and it still retained a lot of flavor. I need to stop being so negligent. I bought A LOT of teas when I first started drinking loose leaf, and I haven’t gotten close to drinking them all.

Flavors: Baked Bread, Cocoa, Fruity, Grain, Grapes, Honey, Malt, Nuts, Roasted

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80

It’s a sample I just got from Yezi — and I really appreciate the samples. There’s a strong sweet potato taste, with hints of caramel — and very toasty. I haven’t had other jin jun mei teas, so I can’t compare it to anything else. It’s good, but I wouldn’t say I must have it around as opposed to other Chinese black teas. The sweet potato flavor is new and interesting for me. All in all, it’s a very good tea, but not a great one. The taste of sweet potatoes does, however, make me interested in trying out some different jin jun mei teas. to see how they compare. I’d buy this in the future if I found it on sale.

Flavors: Brown Sugar, Brown Toast, Caramel, Malt, Marshmallow, Sweet Potatoes, Toasty

Preparation
3 g 8 OZ / 236 ML
Fergy

If you like the sweet potato taste, you should try Teavanas capitol of heaven keenum. Im not sure if they are discontinuing it or just refreshing their stock, but i picked up a 1/4 lb for 17 lol. It is quite strong in flavor, and will quickly get to you if you drink it alot, but if you LIKE the sweet potato flavor, you might like this one. I have a tasting note for it if you would like to read, cant remember what exactly i wrote though lol.

kristinalee

Interesting, I’ll be near a Teavana tomorrow — I’ll check whether or not they have it.

Fergy

If they do, have them make you a cup first. like i said, it is STRONG, and you may or may not like it.

TheLastDodo

I find that Yezi’s Yi Fu Chun is probably their best black tea from the bunch. It’s not fussy, and tastes so chocolaty rich.

kristinalee

Good to know — I’ll have to try that one.

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48
drank Jin Pin Black Tea by Yezi Tea
274 tasting notes

Okay, I must have done something wrong. I have never had the same experience with a handful of black teas as some other users on Steepster where the only flavor is dirt. But. Now I can say I have.
All I taste is dirt.
Like, take a sweet potato, burn it in a fire on some dirt and ashes, and make me drink it. Physically impossible, but yes, that is the flavor profile I can narrow it down to.
I don’t want to think that it was a bad sample, I have and love all of the other Yezi blacks I own. But like, what the fuck? It must be on my end. Ah well, sorry Jin Pin. I will have to put you on my ‘get as a sample with next yezi order’ list.

Flavors: Ash, Dirt, Smoke, Sweet Potatoes

Cheri

How disappointing.

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Yezi is having a sale for CNY, and I came across this tea once again. Now I’m thinking about getting more of this, ‘cause it came highly recommended. I got a sample in my Black Friday order and hadn’t tried it out until now. I used the whole 5g sample in my 150 ml gaiwan. i did a short rinse of 5 sec and then started with 5 sec increments. Methinks it could have been better with a slightly longer initial steep after the rinse. Ah well.
So! This sample answered my questions! … well, almost.
1. Is this any good? Yes, very.
2. Should I get more of it? Yeah, couldn’t hurt.
3. Why do they only offer it in 3.5oz and full cake size???

Le sigh.

Yezi is so odd with their sizes. Some of their teas sell by the single oz, some start at 2oz, and with most of their Puerh, the bidding starts at 3+ oz. I guess I am getting another sample. Maybe one day I will cave in and get the whole goddamn cake.
But not this time.

Flavors: Citrus, Earth, Fruity

Preparation
195 °F / 90 °C 5 g 5 OZ / 150 ML

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40
drank Li Shan Oolong Tea by Yezi Tea
221 tasting notes

The warm leaves in the gaiwan have a scent of orchids and mountain air, very sweet and fragrant. I’m really eager to try this tea.

After the first infusion, the wet leaves are giving me big whiffs of floral with hints of honey, wheat, and grapefruit. There’s also a vegetal scent. The flavor is light with mostly floral notes and a bit creamy, but there is a sourness to it that I’m surprised about. The finish isn’t as enjoyable as the onset.

(I made sure at this point that my kettle was producing clean tasting water and wasn’t in need of cleaning, and the water tasted normal. )

The next infusion has quite a sour taste to it as well. There’s a drying quality to the tea that is really difficult for me to tolerate. The flavor is floral and has a pungent kind of sourness like grapefruit.

By the third infusion, the flavor is more round, floral and vegetal, but it’s bordering on bitter or sour tasting. I am brewing this tea lighter yet than I typically brew these types of rolled high mountain oolong teas, so I’m pretty certain I’m not overbrewing it.

I am bummed that I’m not enjoying this tea. The scent is great, the kind of luscious floral you’d expect from high quality high mountain oolong, but the flavor is kind of harsh. It doesn’t have a clean mouthfeel. It is pungent and sour. I love Yezi teas and feel bad leaving a less than positive review for a company I enjoy so much, but I believe reviews should be honest and unbiased. Personally, this helps me to look back at what I’ve tried and know what things to purchase or try again in the future. I suppose it can also help vendors decide which of their teas are well-liked and which ones may be more of a risk to sell.

I gave this tea a second chance with what I had left of the sample, making a fresh batch, and I had the same experience, overall good flavor, but marred by pungent sour and bitterness that sneaks in in the finish.

My brewing times were 45s, 25s, 20s, 30s, 40s, 60s, with no initial rinse.

Flavors: Drying, Orchid, Sour

Preparation
195 °F / 90 °C 0 min, 45 sec 4 g 3 OZ / 100 ML

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70
drank Qing Pin Black Tea by Yezi Tea
221 tasting notes

This tea is reminding me a lot of a classic Bailin Gongfu. The flavors are mellow, malty, bready, a little sweet.

This tea lasted far fewer infusions than I’m used to with a red tea. The flavor was enjoyable but not as complex as I’m used to from other high quality reds. I was really impressed by Yezi’s Jin Jun Mei a couple days ago and in comparison to that, this tea is missing the mark for me. There’s nothing wrong with it, but as far as red teas go, I also feel there’s nothing that particularly sets it apart from the crowd. The flavors hang on the woody, roasty, grainy, malty, side of things, and don’t dip down into the darker more fruity or chocolatey tones as much as some of my favorite reds, nor do they rise into the more bright honey sweet and floral tones. At least that is my experience with this sample.

Flavors: Baked Bread, Malt, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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88

Had it this morning with my attempt at French toast, sans milk.

This smells go good. Mostly like yams, and some cocoa. There is a nice malty chocolate flavour with hints of dried fruit (apricot perhaps). Still one of my fave morning teas.

Flavors: Chocolate, Cocoa, Malt, Sweet Potatoes, Yams

DeliriumsFrogs

I adore ‘yammy’ teas. This sounds delicious!

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