Yezi TeaEdit Company
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Recent Tasting Notes
Sipdown and backlog from last night:
I’m having a really tough week right now. I’m still sick (ear infection), on medicine that’s making me jittery, and working on a group project in one of my classes. Unfortunately, it’s one of those that only gets more complicated as you get further into it. My mother was nice enough to offer to make me dinner and tea last night, and when I asked for some kind of plain oolong she brought me a pot of this.
At first this seemed lighter than I usually like my oolongs: slightly earthy, some hay notes, and a touch of greenness. Then as it started to cool the sweet, almost melon-y aftertaste asserted itself and completely changed my mind. This is a very enjoyable tea, and a nice companion for a rough night. I would gladly drink it again (but sadly, it’s all gone).
I was thinking of having a Yezi tea this morning.. or should I say I was thinking specifically of the flavor of a Chinese black (or red) tea? No, I knew Yezi wouldn’t fail me. I’ve been holding onto this one from the Butiki traveling teabox so I thought I’d try this one. The Yezi black teas I’ve tried seem to be variations on a theme when it comes to flavor… especially if you happen to be able to steep them with exactly the same parameters. Yezi suggests a teaspoon for each three ounces of water, so I steeped the entire sample: three not-entirely-full teaspoons. The black and golden leaves have exactly the flavor I was looking for: not quite chocolate, not quite sweet potato (it’s a nice middle ground that only Yunnan seems to have), with something in the flavor that reminds me of wine. There is something about teas like this one that it seems like I’m actually chewing food – very rich and satisfying. Three amazing steeps with this one. Perfect every time. It’s hard to tell which Yezi red/black tea is the best, but I’d sure love to try them all to find out.
Steep #1 // 3 tsps for 12 ounce mug // 10 min after boiling // 2 1/2 min steep
Steep #2 // 5 min after boiling // 3 1/2 min
Steep #3 // just boiled // 4 min
Got a sample of this from the lovely Albertocanfly.
I usually love Li Shan Oolong, but this one doesn’t have tons of flavor. I even steeped it for longer than it said, but still not much flavor. So I’m kinda bummed out about this one! :/
It’s wayy too light for me. It’s lightly roasted, but mostly just kinda tastes grassy….
Kinda hard to tell. xD Definitely not something I’d get more of. But always glad to try another oolong. Thanks, Albertocanfly! [:
Flavors: Grass, Roasted
This tea has a roasted, clean aroma and taste to match. The sip opens with a natural sweetness then grows deeper with a roasted stem taste, then lightens up with a clean grassy finish. I actually found myself stopping and sighing, thankful that I found a tea that I enjoy drinking! It really is a quality tea & you can tell. Such a relief from some of the teas I’ve been trying recently that have been bland or unbalanced.
Flavors: Grass, Plant Stems
This is a sample that was included with my last Yezi order. Thank you!
I am working from home today and after my wonderful experience with Mandala’s Fancy Big Red Robe I wanted to try another version today gong fu style. I think the difference between last nights teas and today’s tea is the roast level. I think I was drinking a darker roast last night that brought out more of the malt/chocolate notes. This is more of a peachy fruity flavor. What I did learn today is that I do not like the first 2-3 infusions of DHP. Once the leaves opened up I fell in love though. The bitter quasi roast flavor went away and the it became a beautiful juicy oolong which is a completely different experience than I I have ever had with a wester style DHP. More exploration is needed, but I this was a great tea to sip on this afternoon.
EDIT: Umteen infusions later I am back to the roasty side of this oolong, although a much nicer roast, not with hints of bitter. This has been a really nice experience.
So the description on Steepster for this tea is:
“Baked Bread, Caramel, Cream, Malt, Raisins, Smoke”.
Didn’t taste smoke or caramel at all. But I definitely tasted the other four!
It tasted strongly of sweet potatoes too. And the creaminess took off the earthy edge.
I would buy this again in another really good Yezi Tea sale!
This is the last of my Yezi Tea samples also. Glad I got to try so many of them! And my tasting notes with Yezi ended on a good note! :D Would definitely recommend this one!
Flavors: Baked Bread, Creamy, Earth, Malt, Smooth, Sweet Potatoes
Guess who didn’t feel the need to take pain killers right after her shower this morning!? This girl!!
Which means that I get to drink black tea until my pain gets so bad that I have to give in!
I’m so excited! I feel like I don’t drink black tea enough these days…well at least this week. So I’m excited to be able to wake up and drink more of it! ^^
Bought 2oz of this one at the Yezi sale last week. I remembered that I had liked the sample, so figured their sales were a good time to pick up more. (:
I totally forgot how bready this one is! I love the natural sweetness, and I love how creamy and bready it tastes! I’m really happy that I bought more of this one! :D
Flavors: Baked Bread, Creamy, Sweet
So. The description for this tea is: Cream, Honey, Smoke, Vanilla.
Least according to Steepster.
This tea is nothing like that description. Perhaps it’s because I steeped it for three minutes instead of two, but…doubt it’s that.
For me this one is strong and earthy. The bready-ness made it drinkable, but…there’s just so much earthiness. Makes me not so much of a fan, to be honest.
Would rather not feel like I am mainly drinking dirt. xD But it’s not horrible. Just not what I expected or hoped for.
Flavors: Baked Bread, Earth
Oolongs are one of the most enjoyable teas to watch when brewing. With Da Yu Ling, the dark green leaves are curled tightly into tiny, crooked balls when dry. By tiny, I mean smaller than a button. As the tea brews, the leaves unfurl to reveal their full, beautiful almond shape about the size of your thumb. That’s huge, compared to other tea leaves! This visual surprise is one of the reasons why I love oolong tea.
Also, oolongs have a distinct orchid fragrance compared to other teas. It’s lightly floral, with more exotic and regal hints than a typical floral or green tea. From there, the oolong scent spectrum expands, ranging from vegetal to sweet to slightly fruity. When dry, Da Yu Ling lies on the vegetal end; but when brewed, it exudes an enchanting mix of orchid, grass, and butter. I don’t detect the tangerine notes described by Yezi, yet the richness of Da Yu Ling’s bouquet is exactly what I look for from a good oolong.
Apart from Teavana’s Monkey-Picked Oolong, Da Yu Ling Oolong is the first tea I’ve tried that the vendor recommends to steep multiple times. For the first cup, I brewed about 1½ teaspoons for 1 minute. The water turns a pretty pale gold, with a minty green tinge. Of course, there’s no mint whatsoever when you sip it. In fact, the first cup of Da Yu Ling tastes like green tea – fresh, grassy, natural. Maybe that shouldn’t surprise me, since the dry leaves gave off that scent. Yet it did.
What makes Da Yu Ling a star is its additional steeps. The leaves release more flavor as the brew time increases. The steep I savored the most is at 90 seconds. Here, the liquid takes on a beautiful gold hue, and the orchid current starts to weave itself through. The tea also develops a smooth, buttery texture and a delightfully sweet finish. Whenever the 90-second brew is gone, my heart flops with disappointment because I enjoyed it so much – but then my mood flips to excitement, because the empty mug means I can make a new cup! I’d advise against brewing Da Yu Ling past 4 minutes, however. Beyond that point, a mild bitterness replaces the sweetness and eventually overpowers the floral notes.
Read my full review here: http://bibliophilesreverie.com/2014/09/17/tea-time-at-reverie-yezi-teas-da-yu-ling-oolong-tea/
Flavors: Butter, Grass, Orchid, Smooth, Sweet
I’ve been loving using my new variable temperature kettle, so I thought that I would try out a white tea. First off, it was evening, and I didn’t want to much caffeine. Secondly, I could finally use my new kettle to get the proper low temp that white teas need. Now all I need is a scale to measure tea in grams rather than messy teaspoons. It’s especially hard with this tea to use teaspoons because it is so fluffy. So I just kind of ended up eyeballing it and steeping for about one minute at 180 degrees.
The tea ended up a lovely transparent yellow/brown color. I’m not sure if this is because I may have underleafed, but the flavor was very very delicate. I could almost barely taste it… which probably means I should add more leaf. Despite this, I do think I detected some grassier or hay notes. After I read the description on the Yezi website for this tea, I do think I started to detect some plum notes in there as well. Who knows how much of that was psychological, though, haha.
Overall, a very pleasant and mild tea that was the perfect fit for a calm evening. I’m going to hold off on rating the tea because I have not tried too many straight white teas yet, so I’m not sure how this measures up in comparison. I do have some left from my free sample, though, so I’ll definitely come back around to it sometime.
The dry leaves in the warm gaiwan smell nutty and roasted, but they also smell like heavily fried foods, particularly fried chicken. The first infusion is very bold and vegetal, with green bean and asparagus notes with a hint of char. There’s also a fried food nuance in the flavor. The tea feels very wet and clean in the mouth and has a lingering sweetness that makes me salivate.
The second infusion yields bolder flavor, despite brewing for half the time as the first. It is more intensely vegetal with more green bean flavor and still tastes quite a bit like fried chicken skin. There’s a bit of astringency that turns into lingering sweetness. The third infusion is more subtle but with similar flavors, not by any means weak or bitter at this point. This tea is not particularly sweet but has a lingering very subtle sweetness that causes me to salivate. It’s nice. This tea is like having dinner. I really enjoy how hearty it is.
Flavors: Asparagus, Char, Green Beans
This is a sample I received with my Yezi order. Thank you!
I am kicking myself for not using this sample to brew this tea GongFu. Oh well I guess that means I might just have to order an ounce of it down the road. I am drinking this as my morning cup this morning. The last cup I had was a tad weak so I made sure to let this puppy brew for a decent amount of time this morning.
This cup is malty, sweet, with a finish of fruit. I am really digging this up this morning. I read in a few tasting notes about molasses. I am definitely picking up on that. I think I have one more Yezi black tea to try, Ming Hong Black Black Tea. I will have to add this to my wishlist so I remember to pick up a sample next time.
Man, there is just the strongest scent of flowers coming off the brewed leaves of this tea. This is stellar. It’s backed by some nutty roasted flavors and hints of vanilla and cream.
Gongfu style brewing in a gaiwan… the first infusion tastes slightly like wood or bamboo with a creamy sweet finish. There’s a healthy dose of mineral that is more noticeable if you drink it hot. Rolling the scent a bit in a Taiwanese aroma cup, it smells just like honey. Letting the tea cool gives you a much smoother, creamier cup.
Oh my goodness, I was not prepared for this. The second steeping of this tea is SOOOOO good! The taste is of honey and a very strong taste of flowers. I’m not tasting a lot of mineral this time, other than in the finish. There are tiny hints of the sort of camphor and spice notes I’m used to in Da Hong Pao but they do not dominate the cup.
The third infusion is bringing out more mineral and char flavors, lessening on the sweet and mild ones. The fourth infusion brings out more fruity, floral and sweet qualities once again, perfectly balanced by the mineral and char tastes to give a really complex flavor.
EDIT: Over the last year this has become my very favorite Da Hong Pao and I am very pleased to continue purchasing this one. I brew this tea for very special guests in my home and they are always so impressed.
Anyone know why it’s “Shui Xian Da Hong Pao”? Is this a blend of Shui Xian and Da Hong Pao???
Flavors: Char, Cream, Floral, Honey, Mineral
I placed a Yezi Tea order a while back when they had their free shipping promotion. I have really really been enjoying straight blacks this summer and so I thought why not. I have had the opportunity to try quite a few Yezi Teas with out making a purchase so thought I would go ahead and support these guys. I threw this one into my cart without trying it and I will be honest it is not all that I had hoped for. It is a decent black tea, but nothing about it is unique. It is more like your every day cup of black tea. I am okay with that. I need this on those days when you just don’t know what you are looking for. It is a light tea with hints of bread and slight hints of cocoa. This tea won’t go to waste, but it probably will not make it back into my cupboard after I finish this 2oz. I have quite a few more from Yezi that I love more.
My second black tea of the morning came from KiwiDelight. I’ve had several Jin Jun Mei teas before and enjoyed them, so I requested this one in our swap. The leaves are familiar – small, thin, wiry, and mostly gold in color. Dry scent is strong malt with some sweetness and molasses tones. I steeped a heaping teaspoon for 3 minutes at 200 degrees.
Once brewed, this tea smells rather savory with strong malt and grain aromas. This reminds me of another Jin Jun Mei I had in that it has a nice savory smoked meat flavor to it. However, it’s not the main flavor in this tea. I get a strong toasty grain note along with a nice creamy texture and together, they remind me of white tea. There’s an underlying richness that makes me think of molasses and it helps to deepen the overall flavor. I can taste a touch of sweet potato as well. Overall, a lovely savory tea with layers of flavor.
Flavors: Creamy, Grain, Malt, Molasses, Smoked, Sweet Potatoes, Toasted
Well, this confounded my expectations. I have never had an unroasted Dong Ding, so this is a new experience to me.
The first steeping was light with hints of sweet soft floral. By the second the infusion color is a light yellow-green with a very generous buttery flavor and mouthfeel and a finish of floral and sweet vegetal flavors. A few infusions in I’m reminded a bit of a Tie Guanyin. There are the nice hearty leafy qualities with just hints of floral and spice. In later steepings the tea is more mellow and buttery with just dull sweetness, but it is good for many infusions. I’m on 6 and and though there is a bit of a mineral flavor emerging, it is still overall good to drink. By infusion 8 the bitter/mineral quality seemed to back off again and the cup is mostly sweet, if not a bit weak. I’m doing a 9th infusion before I stop (can you tell yet that I’m brewing Gongfu style?). Wow! On the 9th infusion the flavor changed completely and now it tastes like artichoke! Surprising! There’s a little lingering sweetness, and as it cools I’m getting more of the clove/camphor notes from before. Okay, maybe one more won’t hurt. 10’s a good stopping point. Oh yeah, now that I’m trying it, it’s quite interesting. Really different from where this tea started out. Still buttery with some nice artichoke and cream notes.
While I must confess I find myself more drawn to the roasted type of Dong Ding, this unroasted version is unique and fun to enjoy. It really gives you a peek at what nuances in the tea leaves develop into the qualities you’d find in a roasted Dong Ding when it is roasted.
Flavors: Artichoke, Camphor, Clove, Floral, Honey, Sweet, Vegetal