Yezi TeaEdit Company
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Recent Tasting Notes
This is the only non-sample sized tea I got in my Yezi Tea order. Thought I’d like this one best. But gotta admit, kinda disappointed by this one.
It’s pretty earthy above all. Once you get past that you begin tasting sweet potatoes. But mostly just earthiness. It will probably grow on me since I have an ounce of it, but…it’s just alright for me right now.
Flavors: Earth, Sweet Potatoes
I was a little hesitant to try this tea because of the supposed smoke in the description, but it seems to be positively reviewed so I will give it a try! Sipping… I’m glad that there isn’t a bunch of smoke here. It’s earthy, smooth and tastes a bit like caramel and milk without any heavy sweetness. This is another tea that I would like to be stronger. The flavors are all nice, but are quite faint. It’s difficult to enjoy the more delicious elements because the earthiness sort of takes over for me.
Brewed with glass test tube steeper. Steeping times: 45, 60, 75, 90, 120.
The leaves are dark green and long and twisty, like gnarled branches in an old forest. They are perfect for the test tube steeper. I liked watching them become enlarged and turn into a lighter green. Very alive and plant-like. The dry and wet leaf aroma alike are thick with vegetal and buttery notes. After the second infusion, the wet leaf began to smell like dried pineapple. The liquor is bright green with fuzzy particles, yet clean with a bright personality. Texture is a little creamy. Flavors of spinach, bok choy, and sugar snap peas are present, and the aftertaste is predominantly floral. Overall, the feeling is fresh and clean. Good for all year round: complements warmer months, evokes spring warmth during winter.
This is the only Wen Shan Baozhong I’ve had, but I really like this. One of my favorites of Yezi.
Origin: Li Shan (Pear Mountain), Taiwan
Leaf Appearance: Spinach green color rolled balls with scents of vanilla wafer
Method: Gaiwan 200F immediate rinse-45"-55"
Liquor: Pale Spring green with Orchid scent
Flavor: Floral, creamy, sugarcane
Flavors: Creamy, Floral, Sugarcane
Dark brown strip-style leaves smell minerally and like a burnt Almond Joy candy bar if ever there was such a thing.
200F Gong Fu
Liquor has a light pearl color with a floral scent. The flavor is creamy, vanilla orchid, baked coconut husk.
Leaves open up to be forest green in color. I have never had a Da Hong Pao this mildly roasted before. It is subtle and lightly toasty not heavily roasted and coffee- like. This is a very enjoyable Oolong.
Flavors: Coconut, Cream, Orchid, Vanilla
Brewed this with the wrong temp this morning lol, I am so tired I didn’t feel like looking it up online lol. But still a decent tea, although again muted by the travel mug and the steep temp being lower than it should be. Still some mild cream/honey notes, hopefully this tea also isn’t too old that it’s losing it’s flavor.
Funny, I just read my note and it said my sleep schedule was screwed up 10 months ago and I was going to fix it on the weekend..I feel like that again today, 10 months later lol. I am proud to say I have made a habit of going running at least twice a week, 5 km each time I go minimum! This has been ongoing since about the start of April, I am very pleased I have finally kept up with it. But anyways, that could be contributing to my sleepy state this week, just an accumulation of no sleep. Gahhh. Today I am off at 1:30 from work though, so I will go home and sleep hopefully if I am tired enough :P
See previous notes on this tea!
I have never written a note on this tea! That is not good haha because I loveee this tea. Yesterday I was going through my cupboard and found this one and thought yeah, I want that tomorrow. So I made it for the morning at work today. Yes, the flavors are a bit muted from the travel mug, but this is a delicious light black tea just dripping with honey flavor. Like this is a HONEY tea. A favorite black tea of mine that I definitely do not drink often enough. This is fresh honey from the comb on toast with creamy butter underneath. Or a cup of cream mixed with honey. Whatever it is, honey is the dominant note and it is just so yummmm.
In other news, I am still ridiculously tired..I think my sleep schedule got messed up beyond repair with the long weekend (late nights, relatively early mornings) as well as the cat waking me up with his meowing at various times in the night (different each day, sometimes 2 am, 3 am, 4 am….ughhh). This weekend hopefully I can recuperate and fix up my body, I am zonked at work again.
Back to the tea briefly, overall, a delicious tea that I highly recommend!
Flavors: Baked Bread, Creamy, Honey
I was surprised by this one. Yezi describes it as “bitter yet sweet” but I happily get absolutely zero bitterness in this tea. It is beautifully sweet and very strongly reminds me of Bailin Gong Fu. It’s a nice hearty tea with a lovely body even though I under-leafed it. The first 15s steep was a little light, but the second is just lovely. Smooth with notes of sweet cream and a touch of malt.
Rinse, 15s, 30s…
I am having the same issues with Yezi samples as I had with Butiki samples ages ago….I’m making weak tea. waaaaaaaaaah!! This time the victim was Jin Jun Mei. I didn’t even post about my attempt with Ming Hong, because I was so disappointed with the outcome. But I’ve decided to forge ahead with this review because I even though weak, I can still pick up on some fascinating business happening in this cup of tea.
Yes, it looks like a Yunnan…a dian hong perhaps… but this tea has a few notes that certainly separate it from that crowd. There is a smoothness to this tea that holds a touch of astringency, which is different from most of the Yunnans it resembles. Bottom notes of chocolate and sweet potato skin form a solid base for the woodsy grainy smoothness that sits in the middle of this tea’s flavor profile. Top notes are a touch of orchid and perhaps a touch of grape skin, which is where I’m getting the touch of astringency from. All these notes are very subtle in my cup (due to a bad steep) but they are there, creating a layered intricate tea with much to offer the person holding the cup. Even if they do mess it up….
Flavors: Grain, Grapes, Orchid, Sweet Potatoes, Wood
This is a very interesting tea. The first cup was smooth and quite light. It reminded me a bit of Joseph Wesley’s Bai Lin Congfu, only softer. I’m now on my second cup and it seems to have changed its tune a little bit.
The sip starts out rather savory and brisk. It seems to become a little bit sweeter and I detect some mild floral notes in the finish. There is something that lingers in the background that adds strength and astringency. It doesn’t take over, but is quite noticeable. I don’t seem to catch any smokiness which is definitely good news for me. I wish that it could be a little bit more sweet as I think it would make the tea more interesting, but it is still enjoyable.
Overall, I think that I liked the first cup a bit more, but this is a nice tea for the morning or for the afternoon when you need a little boost!
Time to bust out my Yezi pu’erh samples! I’m working from home today, so I figured I could try the 3 pu’erhs they included as samples in my prior orders.
Method: The Yezi site says to use 30 sec to start, then increase by 10-15. Seemed too long, so I did – 5 g, 3 oz, rinse then 15-20-25 seconds, 205 degrees, ru kiln gaiwan. Long pu’erh steeps make me nervous!
Aroma: I’m guessing this is a ripe pu. Please correct me if I am wrong. It smells cavey and earthy. I am learning to appreciate these aromas more, but I admit that they still make me a little uncomfortable.
Flavor: I blended the first 3 steeps into one mug. The flavor is also earthy, but I do catch pleasant little hints of chocolate. I’ve had some pu’erhs with a sharp taste, but this one is very smooth. I like it, but I want to like it even more than I do. It feels very thick and substantial and the aftertaste is actually more pleasant to me than the tea itself.
Here’s pics in my brand new gaiwan:
I am so worn out! I spent the day redoing my room to make room for my newest treasure. Ben’s parents wanted to get rid of an antique writing desk that had been in their family for at least three generations, possibly four. In a near spastic fit I claimed that thing in a heartbeat, I have a real weakness for antiques and desks, so it was the double treasure. Now I just need to get another tea kettle so I can have tea in the bedroom and in the tea lair!
Today’s tea is from Yezi Tea, Yi Fu Chun, a tippy golden tea from the Nanhu Mountains in Fujian, China. Apparently these mountains are covered in a dense fog 200 days a year, meaning the tea that grows there is more or less kissed by clouds, it seems to make it a bit whimsical to me. Add the fog to my intense love of fuzzy golden teas (they are just so cute!) and that makes me a happy tea sipper, or at the very least an interested one. Oh my that is a pleasant and heavy aroma, it seems the leaves collected the dense and heavy feeling of fog rather than the wispy one. There are notes of oak wood, molasses, cocoa, and a touch of smoke. It is intense, not sweet, but more like a rich molasses cookie and cocoa powder.
After the golden leaves have been steeped (and have left their delicate fuzzies behind) the aroma is still strong in the real of molasses and chocolate, though this time it has a sweetness the dry leaves lacked, also a tiny hint of loam. The liquid is even sweeter, retaining the chocolate notes but adding in some delicious stewed plums and cherries.
I decided to do something a little different with this tea, I brewed it Western Style! The first steep is incredibly sweet, like a bit of peaches and honey mixed with my tea! There are also notes of molasses and oak wood with a slight hint of smoke at the finish. The tea manages to be very rich while maintaining an air of lightness about it.
For the second steep the aroma is sweet, with notes of stewed fruit and roasted peanuts, there is a delicate hint of smoke at the finish. The taste is much richer with notes of oak wood and roasted peanuts, this fades to molasses, and lastly a delicate hint of smoke and peaches. Kind of like the way peaches cooked on a grill tastes, this lingers as an aftertaste. This tea is delicious and very smooth, I like it!
For blog and photos (including my cat pretending to be a secretary) : http://ramblingbutterflythoughts.blogspot.com/2014/07/yezi-tea-yi-fu-chun-black-tea-tea-review.html
Flavors: Honey, Molasses, Peach, Peanut, Smoke