Yezi Tea

Recent Tasting Notes

Finished the last of my Golden Peacock (aka 2010 Jin Kong Que)… In honor of World Goth Day, my SO and I are sporting some of our goth gear (my military hat with the Skinny Puppy logo and his favorite Tripp NYC pants) while having tea by candlelight and playing Tomb Raider.
Pu-erh shu and yancha, to me, seem like the most goth teas out of all the tea types. They are dark, mysterious, beautiful. And they are mostly misunderstood and under appreciated by many tea drinkers.
I absolutely love this tea. It has such a creamy mouth-feel and is so incredibly smooth. The notes remind me so much of winter honey from Kona. I think I got about ten infusions or so out of it. I definitely need to order more.

The set-up:
http://tea-pet.tumblr.com/post/86553766473/candlelit-gongfu-cha-in-honor-of-world-goth-day

Sarsonator

Skinny Puppy FTW!

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70

I originally had the review for this tea under Yezi’s Jin Jun Mei, which is obviously incorrect. I am putting it in its proper place, as well as making an update.

Round 1: This tea has a lovely malty flavor. I wish I could pick out some additional aromas or flavors, but alas, I cannot.

I steeped this at 205 degrees for 5 minutes. I also did a 2nd steeping for 6 min. I wish this tea was a little sweeter, but it was good. The second steeping had less maltiness and tasted more like plain tea.

Next time, I may add a teensy bit of sugar, just to see how that goes.

Round 2: I brewed 1 tsp in 3 oz of 202 degree water using very short steepings. The first was 30 then another 30, then 40.

I could barely smell or taste the maltiness from the first round. Instead, the tea smelled more grassy, and I was also picking up the scent of popcorn.

The flavor was good, but I actually preferred the stronger malty flavors from the first round.

Preparation
205 °F / 96 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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5/21/14

Origin: Yunnan Province, China
Vintage 2005
Dry Leaf- scents of pears and dried apples, tiny bit of wood
203F 2 tsp – 4 oz h2o
Gong FU
30” – rinse
30” liquor smells woody, sweet, vegetarian prune brownie. Taste is creamy, silky, smooth, sweet and woody notes.
45” as leaves loosen more, liquor is a darker burnt sienna color. Notes of wood but not harsh, smooth. Sweet prune bread, just prune,,no sugar.
. 30” leaves loose now,,the woodiness is turning into notes of espresso.
45” delicious and the feeling is cleansing and rejuvinating!!! Far Out!!
1 minute – I can drink no more tea but this last steeping is a light espresso note with subtle sweetness. There are some essences of dried fruit as well.

This tea has been stored very well and am glad that I got a chance to try it.

Thank u to Yezi Tea for this sample with purchase!!

Flavors: Cream, Stewed Fruits, Wood

Preparation
200 °F / 93 °C 0 min, 30 sec 2 tsp 4 OZ / 118 ML
boychik

Wow this one sounds amazing

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75

This tea has a lovely malty flavor. I wish I could pick out some additional aromas or flavors, but alas, I cannot.

I steeped this at 205 degrees for 5 minutes. I also did a 2nd steeping for 6 min. I wish this tea was a little sweeter, but it was good. The second steeping had less maltiness and tasted more like plain tea.

Next time, I may add a teensy bit of sugar, just to see how that goes.

Preparation
205 °F / 96 °C 5 min, 15 sec 1 tsp 8 OZ / 236 ML
TheTeaFairy

I know I steep heavily, but maybe you could try using 2 tsp, cause it’s a light tea in weight. Jin Jun Mei is very flavourful usually, so maybe this way you’ll get more what you are looking for out of it…
Just a suggestion :-)

Sarsonator

Worth a try! I tend to vary the brewing if I try a tea and don’t love it, so I’ll definitely try your suggestion. :)

yyz

I haven’t tried this with Yezi’s tea yet, but someone once recommended doing very short steeps with boiling water for JJM and especially with some of the ones that seemed a little bit off using more western type steep times this has made all the difference. My favourite is around 1.5 TSP/8oz with boiling water steeped for 5-15s the first steep, increasing by about 10s each subsequent steep until the steep tastes week and than I use increasingly longer steep times. As well one of my Jim has this flavour profile that goes through bright and fruity to normal op to a few final steeps of caramel, if you stop at the boring steeps you miss the best ones. Have fun playing with the tea I hope you find a way to make it more enjoyable for you!

Sarsonator

Thanks for the suggestion. I always appreciate the feedback, especially if it helps me find a better way to brew!

Yezi Tea

Hi Sarsonator,

Our recommendation for the Jin Jun Mei is 3 TSP for 8 OZ of water (about 4-5g of tea). We just fixed instructions on the site for water temperature, and your temperature was perfect (boiling water), and time for the 1st brew shouldn’t exceed 30 sec (this will give you a bit stronger tea).

Let me know if you have any questions or suggestions.

Meiqin

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Had a good lunch and some time today on this Saturday so I could try this sample I received with my purchase from Yezi,,thanks!
This is my first Shu,,,I have only tried Shengs so far so I am excited!
When I opened the sample package, it smelled just like pears!!! Very intriguing but it dissipated very quickly after that and it was a light fruit scent. These leaves were pretty tight in my sample chunk though so I don’t think the smell was truly evident until I loosened the leaves with water.
I used 205F water and my little 4 ounce gong fu pot.
1. 15" rinse
2 . 30" bit of a second rinse because leaves very tight. Liquor is orange sunshine color.
3. 30" leaves have opened up more and there are definite woody notes with pipe tobacco. Liquor is darker in color, a deep auburn. Thicker too. Flavor is wood and tobacco and it gets better as it cools.
4. 45" even though I don’t want to drink wood and tobacco,,,I keep drinking it. It gives you a nice laid-back feeling. It does get heavy on the stomach,,,I see why it is suggested that you enjoy a nice meal beforehand.

I really love puerh and am fascinated by all tea. I think I like sheng better than shu,,,but I have not tried enough to know for sure. Great first experience with this shu and need to try more :)

Flavors: Tobacco, Wood

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

That’s because you are white and green tea lover

Lee

Exactly !! lol I was thinking that!! :)

boychik

I really like Menghai and Haiwan factories. Their shou is deep complex full of dried fruits notes.

TheTeaFairy

Happy first shou experience, sounds great!

Lee

Thanks!!!! I had fun!!!

Lee

I will have to check out Menghai and Haiwan,,,I am having a fun Saturday at home checking out internet so I will go there now!

boychik

Yunnan Sourcing and Dragon Tea House are highly recommended as source. One problem with YS if you choose china post shipping is soo slooww. 6-8 wks. Not a problem with US site. I think it’s in Portland. DTH gets to me under 10 days

Lee

Oh I see,,,these factories are the people that invented the shou technique,,,no wonder they good. I did try the Yunnan S. US site and I love it!! But yeah 6-8 weeks is a killer :( :( :(

boychik

China site has a better variety and some cakes are cheaper. Did you try their whites and greens? So delicious. I’m partial to Yunnan, so I even like their whites and greens. Blacks are just glorious . My last orders I picked green, white and black fr US site. Didn’t want to wait and ‘spoil’ fresh teas. And pu I picked fr China. Maybe it will develop better flavor and aged while in transit. Haha. It was a good sale 12%off. It’s good because they are cheaper than on other sites at first place.

Lee

Oh wow!!! Great sites!!! I love Yunnan too. The hot desert controls my spending on tea for summer lol bc I am afraid it will sit out and ruin if I don’t get to mailbox and meet the mail carrier. But in fall,,,,I’m back to shopping lol!! I bought ahead so I have a few from YS still to try!!

boychik

Same for me. I’m away for the summer with kids. Brooklyn summer is brutal too. The humidity is killing me, not heat. It’s opposite of desert, like jungle. Bleh
i read that ppl living in dry conditions should add humidity to maintain puerh.

Lee

Yeah,,I’m only aging a tiny bit and just drinking my new cakes for that reason :( Hey,,,life is short anyway,,,I drink my tea asap!!!

Lee

The cake I have is from 2011 so it has good flavors and though prices are higher, it’s easier to buy already aged than to try to humidify the desert lol. It’s impossible :)

boychik

Did you read on Teachat abt pumidors? Mrmopar has one. So cool

Lee

Oh cool!! I will look at this,,,like a wine fridge eh? Maybe I’m back in business here. Cool thanks! I saw Mrmopar’s sheng or shou thread,,,cool!

boychik

he is the best. so nice. i dont know if you follow him, you should. he gave me lot of advice on buying and stuff. he made a great setup. he shares his knowledge with everybody. MzPriss called him Pu-ru. he is ;-)

Lee

Lol Pu-Ru Cool! I will!!

MzPriss

Yes! You need to know mrmopar, and also really all the people that post on the pu of the day thread. Those people will teach you so much. And they’re nice! And mrmopar IS The Pu-Ru

Lee

Cool!!! Thanks you guys!!! I will be reading and visiting often!!! I need to learn more :) I like Pu-Ru lol

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88

This is way too floral for Dexter3657, but oh so perfect for me! I’m happy she sent this big sample my way…

Wenshan Baozhong/Pouchong are among my favourite oolongs. Almost considered green tea due to their very light oxidization, they are delicate and very floral.

This one is no exception. Not quite as good as the one I keep in stock (Tealux) but close enough to really indulge myself tonight.

Sweet and round mouthfeel, it feels buttery and creamy. Big notes of orchid and lilac, with a spearmint fresh finish. Wonderful!

Delicate but so tasty, a real spring celebration!

Thank you Dexter3657 for choosing this one for me, a perfect match :-)

MzPriss

I really enjoy floral oolongs.

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88

I don’t live a cup-half-empty life. My cup is always full (of tea!!!)

Method: I was in a rush b/c of problems with my dogs this AM, so this was something like 1/2 tbsp per 8 oz, 1 and 2.5 minute steeps. 200 degrees. French press.

And this is soothing my nerves in the most lovely way. It’s a little fruity and quite refreshing. I’m glad made a giant thermos for work! It has a nice astringency on the finish that is pleasant along with a mild sweetness. Yum!

Preparation
200 °F / 93 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML
Cameron B.

You’re a poo poo head! …just kidding, love you. ;)

Sarsonator

HahHhAAaa!!!!! OMG I’m dying over here, Cambot! Too funny. :)

Cheri

The cup is always full of something.

Sarsonator

My cup is always full of tea, Cheri. And I’ve edited my post to reflect that. :)

mj

I still say Steepster is the nicest, friendliest internet community I’ve ever seen

Sarsonator

This is the best place for tea on the Internet!

mj

Which means the best place on the interent, period? ;)

Sarsonator

Oooh. I see what you did there. Touché :p

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77

This had a very green aroma and flavor, and while I liked it, I didn’t pick up on any special scents or tastes. It just tasted like a slightly sweet greenish tea.

Absolutely drinkable, but there are several teas from a yezi that I like better, so I’ll be sticking with those.

Edit 5/19/14 – I made this grandpa style at work last week and I thought it was especially well suited to this method. The tea tasted mild and pleasant, but never became bitter. I got 3-4 steepings out of about 3/4 tsp. of tea in a 10 oz. mug. I’m adjusting my rating because I was very happy with the result.

Preparation
205 °F / 96 °C 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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87

My behind is currently parked in a chair in my back yard, drinking cups of this grandpa style with 205 degree water. I think this is one of my new faves, for sure. I’m on the 2nd steeping and there’s zero bitterness. Just a lovely floral sweet tone that has a very comforting effect.

This is definitely on my list of Comfort Teas!

Preparation
205 °F / 96 °C 8 min or more 1 tsp 10 OZ / 295 ML

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87

The dry tea smells like matcha, with vanilla. I brewed this for 4 minutes using water at 205 degrees. The aroma while steeping smelled like hay, with hints of jasmine and another floral. Maybe it is the orchid that is mentioned in the tea’s description. Not sure.

This has a mellow flavor, and the same florals from the aroma can be tasted in the tea. The tea is mild and has enough sweetness that no additives are needed. I’m really impressed with this one! Apparently I should stick with Yezi’s teas because I have liked them all!

Preparation
205 °F / 96 °C 4 min, 30 sec 1 tsp 8 OZ / 236 ML

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92
drank Jin Pin by Yezi Tea
251 tasting notes

When I opened the bag of tea and took a deep inhale, I was not immediately impressed. It smelled like tea.

But then I boiled the water and started to brew this, and wow, it’s gorgeous. The tea is a lovely amber color and the brewed tea smells exactly like the malted grains used in brewing beer. I mean exactly.

When the tea finally steeps and cools, and I take a sip, it tastes like it smells. Any homebrewer or beer aficionado would know this flavor. Grains can be malted a million different ways into colors from light to dark, and flavors from mild to strong. The flavor of this tea was in the mid-range, which happens to be my favorite.

I should have brewed this gong fu style, but I wanted a nice sip while I watched a film, so I used boiling water for around 4 minutes. There was a slight bitterness, but I made a second infusion, poured it into a tall mug with the first (gasp!) and drank it that way. It was excellent and less bitter than the first steep alone.

I also tried adding just a hint of rock sugar, maybe just 1/2 tsp, which cut the minimal bitterness and really let the malty flavor shine.

I didn’t really pick up other flavors, but whatever. It’s probably because I am malt-obsessed, so when that appeared, I didn’t care about anything else. I was thrilled with this tea.

Flavors: Malt

Preparation
Boiling 4 min, 0 sec 1 tsp 8 OZ / 236 ML

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75

This oolong has a light floral scent and the flavor is green, vegetal, slightly salty/tangy and floral.

I feel some difficulty in picking out specific notes, but the overall taste is rich while still remaining light. It’s a got a nice buttery green feel to it with just a hint of floral. Relaxing without being too heady. It has a Tie Guanyin feel to it but a little less green and more floral and light.

Flavors: Butter, Flowers, Grass

Preparation
195 °F / 90 °C 0 min, 45 sec

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88

Thank you so much KiwiDelight for a surprise sample of this in our swap!

Wow this is a extremely floral oolong, without being perfumey! It is like a gentle lilac aroma floating on a breeze…sweet and slighty vegetal tasting too. I like it very much!!!

KiwiDelight

Yay! I like this one a lot, so glad you like too! :]

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100

This set is just gorgeous. I wanted a white tea set for gong fu style brewing. The teapot is a little larger than many I have seen. It’s around 8 ounces. The cups are around 1.5 ounces. This also has a 6 oz. tea pitcher, but I mainly just use the pot and cups for now.

The set comes with plum flower cups, but Yezi Customer Service was kind enough to allow me to substitute their other lu yao cups instead. I liked the clean lines better on the “plainer” cups. When I asked about care, I was promptly advised to hand wash with mild soap, and that these sets can also gently be cleaned with a toothbrush. Good to know!

It was harder than I thought to find a reasonably priced gong fu set that was white. I like to really see the color of the tea when brewing and drinking! The porcelain is very smooth and feels almost “soft” to the touch. I love this set and I keep looking for excuses to brew tea in it. Not that I really need one. There are no cons to this set, only pros. It’s perfect! Highly recommend!

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97

This tea is gorgeous. I’m a little bit in love, with a tea. I’m resisting the urge to write: “on nom nom” as the entire review, because that’s probably not very helpful.

The dry tea smells like green tea, but after steeping, it smells like sweet flowers, with a little bit of berry. It smells like summer!

This was prepared gong fu style with just-under boiling water. First steep was 45 seconds, then 1:30, then 3 minutes. I prefer the longer infusions, but they were all great. The best infusion was at 1:30.

At 45 seconds, the color was very pale yellow and the flavor was quietly floral. After 1:30, the color deepened slightly and the flavor was sweet and flowery, but without being cloying. It’s hard to describe this effect, other than to say that it’s perfect. I can also taste the sweet berry flavor I was smelling as the tea brewed. After 3 minutes, the tea was a golden yellow and the floral flavors were more pronounced, but were still somehow subtle.

I want to drink this tea every single day. I’m currently kicking myself for not buying a larger bag, but it’s a little pricey. It’s absolutely worth the money, but for me, it will be saved for special occasions.

This tea is beautiful, amazing, delicious. Definitely my new fave!

Preparation
205 °F / 96 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML

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100

This is excellent!!!! I got this as a sample with my purchase from Yezi,,,which I must say has terrific customer service and website!!!!!!!
Grown in the town of Longjing, near the west Lake of the Zhe Jiang Province of China.
I brewed this in a glass teapot.
The dry leaf is beautiful. All uniform, flattened, moss green and yellow tinted raffia-like leaves. It smells so fresh, like green beans and sea salt.
The liquor is a light, light pearl green color and it smells like green beans, and butter as well.
I feel that Yezi’s quality tea and perfect steeping instructions have allowed me to enjoy the best Dragon Well that I have had. I love their instructions. They are on the money with help on best tea ware to use, temp, and amount of tea to water.
All the other Dragon Well teas that I have tried have had a lima bean note but this one does not. It is straight butter, sea salt (not seaweed), green bean notes and it’s good stuff. No astringency either,,,very smooth and creamy. Yumm
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5/14/14 Yumm having some today with lunch,,,my favorite Long Jing
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5/20/14 More with lunch,,,I keep drinking it and am gonna be upset when I run out :(
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6/9/14
Getting low on this :( Drinking again and it’s yum as always!!
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7/9/14
Brewed this in my little 8oz kyusu this afternoon. 175 for 1 minute. Used 5 grams leaf and caught a tiny tiny amount of bitter. I might have put in too much leaf but still yummmm.
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7/26/14
Having some more Western style this afternoon. 175F for 1:30" —definitely a keep on hand tea!!!
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8/4/14
Gaiwan style this afternoon. Always good!! Yezi has great tea.

Flavors: Butter, Green Beans

Preparation
175 °F / 79 °C 1 min, 30 sec 2 tsp 6 OZ / 177 ML

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Got around to this generous sample finally because I was looking for one from Mandala (still haven’t found it…eurgh) and unearthed this in the mean time. A lovely leathery but mellow pu erh. I really need to give Yezi more props here than I do—I adore Qing Pin and the scotch-y tea, and this is a great intro to pu erh, flavorful but not scary, ha. (I still don’t share the fuss for Jin Pins from any company I’ve tried them from, but I reckon that’s like me and Monkey teas; my palate is just not wired right to catch the subtle notes in their full glory.)

DeliriumsFrogs

I’ll have to get some Pu erh from Yezi next time! :)

Dexter

LOL yep me too – haven’t tried any of their pu’erh.
I agree ifjuly – I don’t give them enough props either. Glad you enjoyed this one.

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94
drank Jin Pin by Yezi Tea
244 tasting notes

From the Nanhu Mountain range, China.
In Chinese, Jin Pin means gold personality. The dry leaves do have a fun personality; they are small, thin brown threads mixed in with golden blonde threads that smell malty.
I brewed this tea Western style, tasting at every minute and steeped for a total of 3 minutes at 190F.
The wet leaves smell like baked brown peasant bread with a bit of citrus peel.
The liquor is a dark orange jewel color that smells like malt, honey, touch of cocoa.
The flavor is well balanced with a citrus note up front, a brown bread note, smoke, small cocoa, and a honey note on the nose more than the palette.
Overall, smoky tea with lots of interesting flavors supporting it. Golden personality indeed!!
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7/23/14
Brewed this Gong Fu style this morning. 190F water with short steeps—immediate rinse, 6-4-6-8-10
This tea is smoky. It seems more smoky Gong Fu style than when brewed Western. Still getting the other flavors that I did before but smoky is dominant this way today. Love Yezi teas!!

Flavors: Baked Bread, Cocoa, Honey, Orange Zest, Wood

Preparation
190 °F / 87 °C 3 min, 0 sec 3 tsp 8 OZ / 236 ML

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85

I haven’t been on Steepster for a while! I missed it more than I thought I would :)

This was one of the teas I had some time this last weekend. I mostly had the “leftover” teas, not many new ones at all.

Anyway, this dragonwell did not disappoint, although it wasn’t close to perfection either. Dragonwells must be my favorite type of green tea. I love how they brew into this sunrise, almost pastel, yellow. And I love how they smell. This one was just as flowery as the other ones I’ve had. The flavor was surprisingly strong, usually long jings are very subtle. Perhaps I steeped it a bit too long. It had all the yummy buttery, vegetal and floral notes that make this tea so special. Thank you, Yezi Tea, for offering as many as 3 samples with your orders. That’s how I got the chance to try this one :)

Next time I order from Yezi, I would love to get some of their dragonwell but I think I will settle for the lower grade (High Grade) that is considerably cheaper. I don’t think my palate will detect that much of a difference ;)

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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95

I revisited this tea because I just had some awesome green tea from Yezi using their proper steeping instructions and I realized that I over-leafed this one the other day. I looked at the wrong section for steeping and today I looked at the right one lol.
This is my old review from the other day that I am deleting but keeping here (because I like to have my reviews for a tea all in one place):

4/28/14
From Nanhu Mountain; Fuqing City, Fujian province, China.
Dry leaves are small black/brown twisted threads with a few golden ones mixed in. They smell malty, like malt-o-meal cereal.
I used a little glass gong-fu pot that I got. I love this little pot bc I could both brew the tea gong fu style and see the leaves and liquor progress at the same time.
The water was at 200F and first steep was 15 seconds then subsequent steeps for 25-30 seconds.
Liquor was a golden-amber color and wet leaves smell smoky.
Flavor is smoky,,,this tea tastes like Da Hong Pao. The dry leaves don’t look like Da Hong Pao but the flavor tastes like it with the smoky, espresso, and cream notes.

5/1/14
I got all those smoky notes on the 28th because I had too much leaf in there. I got a proper Gong Fu tea set too with serving pitcher because you need the serving pitcher.
This tea is delicious with notes of Vanilla and Cream and a natural sweetness of subtle honey. There is a light light touch of smoke but not like when I overleafed it the other day. It is subtle and hardly there.

I kept my old review here because you can see how overleafing can change the taste. I am glad that I had some more of this one to do a re-do. Yumm and I’m glad I know how to brew it now :) lol !!!


7/5/14
Brewed this one Gong Fu style today. Dry leaves are thread shaped and it has a beautiful golden colored liquor. The wet leaves are course, like a Da Hong Pao. They have definitely been twisted and smoked. The flavor is high mountain smoked creamy with not a lot of sweetness. This type of tea always gives me a caffeine buzz too so it is a good one for morning or early afternoon pick up if you are feeling drowsy.
All of Yezi’s teas are so delicious and high quality!!
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7/28/14
Tried this one both Western and Gong Fu this morning. I brewed it at a lower temperature, 190F for 3 minutes in my little glass one cup size pot and then gong fu was immediate rinse, 30-15-30-30
Gong Fu brings out subtle notes and a focus on vanilla, cream, and honey with a touch of smoke. Western brings out a more intense blend of them all but completely balanced both ways. This tea is really really balanced in its flavors. Super good and I like the lower temp for me but Yezi recommends 200F. This tea is good all ways as long as you pay attention to your leaf and don’t overleaf.

gao shan (Gao1 Shan1) = high mountain (高山) or high elevation, especially in Taiwan

Flavors: Cream, Honey, Smoke, Vanilla

Preparation
200 °F / 93 °C 0 min, 15 sec 1 tsp 3 OZ / 88 ML

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95
drank Qing Pin by Yezi Tea
244 tasting notes

From the Nanhu Mountains, China
Dry leaves are tiny twisted black brown with a few golden ones mixed in. They have a malty scent.
I brewed this Western style.
Wet leaves smell like baked dark pumpernickel bread.
Liquor is a deep amber red with scents of spring water, malt, and honey.
Flavor is smooth, well balanced with notes of the pumpernickel bread, malt, honey. Very good red tea!! I have enjoyed all the teas I have tried from Yezi Tea.

Flavors: Baked Bread, Honey, Malt

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 8 OZ / 236 ML

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100
drank Ming Hong by Yezi Tea
244 tasting notes

Autumn 2013 Ming Hong from China’s Nanhu Mountains.
The dry leaves smell like sugared raisin bread and pastries. They are black brown twisted threads and a few gold ones mixed in.
I brewed this Western style. The liquor is a deep auburn red and smells very sweet, like the top of a créme brûlée and also like fresh clean spring water.
The wet leaves are still twisted, autumn brown color and smell briny and like rye bread.
The flavor is delicious . Very naturally sweet with notes of sweet raisin bread, rye bread, honey butter.
YUmm!
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7/14/14
Had some more today Gaiwan style!!!!! Lots of essences and flavors of Raisin Bran. Little bit of smoke.
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8/4/14
Gong Fu style today. 195F Immediate rinse-20-35-40-40-50
Nice light orange Sunkist color liquor. Malty scent and flavor. So good. Cream, malt, tiny touch of smoke.
This is best brewed Gong Fu,,,I really have stopped brewing Western style for my Chinese teas. Darjeeling and Indian teas are my Western style brews.
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8/22/14
Good stuff!

Flavors: Baked Bread, Caramel, Cream, Malt, Raisins, Smoke

Preparation
195 °F / 90 °C 3 min, 0 sec 3 tsp 8 OZ / 236 ML
KittyLovesTea

This tea sounds amazing!

Lee

It’s really good, very well balanced. I am loving Yezi’s teas!

BigDaddy

They can’t be beat.

Lee

:) Yumm :)

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drank Jin Pin by Yezi Tea
391 tasting notes

This is the second Jin Pin I’ve had and I’ve come to find that I am quite fond of these teas.

This tea has a strong roasted scent in the first steep before it settles down in the background. It has consistent tones of cocoa and butter toffee, and longan.

The initial steep had a fruity top note of longan and peaches with cocoa over roasted grain notes,and a butter toffee where the candy has been slightly overcooked giving a stronger browned butter note and a little bitterness. The tea has a soft and slightly powdery texture.

In later steeps the peach dissapears, leaving only longan, the cocoa transitions to milk chocolate than Ovaltine and a nutty roasted cashew type note appears. As well a malt note becomes apparent. I steeped it 4 times( 20, 35, 50, 90s).

Quite enjoyable. Special thanks to Dexter3657 for the sample!

jump62359

Oh dang. This tea sounds great!

TeaExplorer

That does sound really good. Added to wishlist :)

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98
drank Jin Jun Mei Black Tea by Yezi Tea
244 tasting notes

From the Tan Yang Mountains, Fujian, China.
Yezi’s notes say that Jin Jun Mei grows at 4,500 feet above sea level, at which altitude there is very little agricultural land available to grow tea. This in large part explains why there is so little Jin Jun Mei to go around.
(From Wickipedia) Jin Jun Mei (金骏眉) (Golden Beautiful Eyebrow) is a Lapsang Souchong black tea from Wuyishan City, Fujian Province, China. It is made from two small shoots plucked in early spring from the plant’s stem which are subsequently fully oxidised to giving a tea that has a sweet, fruity and flowery flavour with a long lasting sweet after-taste. The brew is bright reddish in colour.

In China, this variety of tea is viewed as one of the most prestigious of all teas. Its price varies depending on the quality, ranging from US$60 to US$700 per ounce.

Dry leaves are black and gold, mostly gold twisty small thread like pieces. Scents of dried sweet apple and other dried fruits with a shortbread or sugar cereal note as well.

I brewed this tea Western style. The Yezi website suggested temps between 176F-185F,,,I brewed at 180F and tasting at every minute, I steeped for a total of 5 minutes.
The liquor is a gorgeous red amber jewel color and has scents of the dried apple and maybe some prune, there is a slight tamarind note as well.
The flavor is cooked red apple peels, there is a tamarind aspect of puckering your mouth. As the liquor cools, a dried apricot note is coming through strongly. Very different flavors to me and I might have to play with this one since I brewed it the way I did, Western with a low temp. I will be gong fu brewing.


6/16/14
Took this one down to 175F Western style this morning. Used 4 grams tea in 16 oz water. Steeped for 5 minutes.
Liquor is deep orange and the flavor is apple peel, a bit of toast. These buds benefit from a lower temperature Western style. Still gotta brew this one Gong Fu.
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7/5/14
Finally brewed this one Gong Fu style this morning. I haven’t had this in a while and the dry leaves smelled winey and had notes of bread today. I used 1 heaping tsp of tea in my little 100ml porcelain gong fu pot. Used 185F water.
Did an immediate rinse then
15"- thin and very subtle flavors
30" – more golden in color and has a subtle smoky and fruity flavor. This is a very refined Lapsang Souchong. The wet leaves are all buds.
30" – got sweeter as the smoke faded.
30" – nice but subtle flavors
45"- very subtle flavors.

Overall, I think more leaf would be fine for this tea to bring out even more flavor. I will have to try an extra tsp next time with gong fu.
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7/31/14
Having a cup Western style. Yezi just has such good tea!!!!!!!!!!!!!!!!!!!!!!!! This is smoky and has lots of flavors adding depth to it especially apple.

Flavors: Apple, Apple Skins, Apricot, Smoke, Stewed Fruits

Preparation
180 °F / 82 °C 5 min, 0 sec 3 tsp 8 OZ / 236 ML

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