Yunnan Sourcing

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Recent Tasting Notes

So I began drinking this for breakfast while at my cousins and I was 100% confused…
This tasted like a lot of the early 00’s teas I’ve had so I was curious what the heck I was actually drinking. Insanely dark for a 5 year old raw pu’erh and a lot of age in the taste. Well, I did what I normally don’t do when I sip away at a pu’erh; I read about it. Turns out it was meant to taste like this! Whew, I’m not crazy then.
This still has some smokey/camphor to it, but it brews out around the sixth steep. The longevity of the brew is quite well depending on what you are eating or drinking with it because it can dry your mouth out in roughly 10 steeps… but I was going hard on my drinking as I am just chillin’ here :)

https://www.instagram.com/p/BFBrmH0RYCc/

Rui A.

Best of luck at the festival this Saturday!

Matu

I thought this one was ok the first time I tried it, then the next couple times I really enjoyed it – I was kinda bummed to see that YS is out of it

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The first time I steeped this tea it had a bit of a fishy flavor so I threw out that steeping and tried again. Fortunately the second and third steepings tasted much better. So I recommend rinsing this before steeping it (I know some people do this as a matter of routine but it just seems wasteful to me to throw out perfectly good tea so I always try it without rinsing first to see whether it needs it).

If you make sure to rinse it first, I’d say it’s a good tea, although not my absolute favorite Dark Matter selection. I didn’t take notes for a full review yet but I have enough leaves left for a bit more tea (I brew Western style) so I guess I can do that later. I’m on the third steeping now but it’s not very representative because I accidentally steeped it for like ten minutes lol.

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28

From Dark Matter 2016:

Anyone remember that “hangover cure” concoction from the movie Heathers? I kept thinking that’s what this would taste like if I added some OJ. My palate is definately sensitive to smoke flavors so that’s a bit understandable, but there is some other flavor to this that I dislike as well.

I brewed this in a gaiwan with a first steep of about 15 seconds or so (longer than I intended of course) and it was pure ashtray. Okay, I thought the same with the Iron Arhat and I ended up enjoying it once all the flavors harmonized. So I kept going, and going, and eventually it started to get so unpleasant that I started to throw out my cups after drinking half. It seemed to steep forever. Eventually the smoke subsided a bit and I started to get a really bitter front note. It also left my mouth dry and coated with a chemical flavor I can only describe as “oh god I hope I don’t get mouth cancer”.

So yea, sample this tea before buying…

Flavors: Smoke, Tar, Tobacco

Preparation
Boiling 3 g 3 OZ / 90 ML
Kirkoneill1988

i don’t mind smokey flavors at all. the bitterness i’m not too picky on

Kirkoneill1988

in fact i love smokey flavours

Gooseberry Spoon

To each their own. I’m fine when it’s in BBQ, and salmon, and other protein but in tea it’s just been unpleasant. There was something else going on in here though, it might honestly be one of the worst teas I’ve tried.

Kirkoneill1988

hmm, i may have to try this to see too

Matu

The opinions on this tea, and many others in Dark Matter, have been so polarizing. A really interesting group of teas :)

Gooseberry Spoon

Yea reading through the other reviews is bizzare. I even had my sig fig try a later steep and he said it tasted like mint!

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Dry leaf is well-darkened with age, having a generic woody aged smell with no hint of mustiness.

1 short rinse with boiling water, steeps like 5s, 10s, 15s … 50s, and then longer intervals.

Starts with a sort of generic dry-aged medicinal flavor profile, some sweetness developing around the 4th steep. No hint of humid storage. Mouth feel a little thin for tea this expensive IMHO. Very nice floral cup aroma early on. Later steeps develop a fascinating fruity aftertaste reminiscent of Juicy Fruit gum. This becomes pronounced after about 10 steeps, when a pronounced mouth-drying astringency also appears, gradually tapering off over many additional steeps.

I was able to remain interested in this one through 20 or so infusions, which makes it very good AFAIAC, but it is quite pricey.

Flavors: Floral, Fruity, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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I was not expecting this tea (from the Dark Matter group buy) to be so light in color when steeped. I thought about letting it steep longer (a minute isn’t very long, after all) since it’s a lightish amber-yellow but then I tasted it and realized it had plenty of flavor already.

On my second sip, it started to remind me of Laoshan black tea, which I think is because of the cocoa notes. I can detect a somewhat oolong-ish fragrance as well, but I don’t think I would have identified it as that if the website hadn’t mentioned it. It’s not bitter, and has just a bit of astringency. It’s a different flavor combination than any I’ve tried before, I think. It’s quite interesting and good, though I haven’t made up my mind as to whether it’s a favorite or not yet.

Preparation
200 °F / 93 °C 1 min, 0 sec 1 tsp 6 OZ / 177 ML

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90

Others have described the taste in precise detail – I just want to add one thing:
I feel VERY good after drinking this tea.

Preparation
4 g 3 OZ / 80 ML

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Crisp autumn leaves and Dutch cocoa aromatics when dry, earthy autumn leaves and dark sweet prunes when wet. Amazing golden liquor with a surprisingly yancha like flavor without the heavy mineral notes. Beautiful plump leaves when fully opened. Takes multiple infusions well. Exactly 7g with 120ml just under boiling temperature. 10s, 15s and up for 5-10s climbs before reaching its peak. A happy mountain heicha that I very much enjoyed and one in which I might treat like oolong next time around in regards to parameters.

Another Dark Matter 2016 selection, fifteen tasted and only four left to try; looking forward to them all. It’s been fun.

https://instagram.com/p/BE6rw4UhUp-/

Preparation
7 g 4 OZ / 120 ML

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Dry leaf has a somewhat fruity smell. Wet leaf reminds me somewhat of dried apricots.

First steep liquid is golden yellow.

The taste starts out fruity and sweet. On later steeps some smokiness comes in as well as some sourness.

Preparation
205 °F / 96 °C 5 g 5 OZ / 150 ML

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74

No notes yet. Add one?

Flavors: Astringent, Spicy

Preparation
185 °F / 85 °C 0 min, 30 sec 2 tsp 4 OZ / 120 ML

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I found this tea decidedly not spectacular. It was not terrible, but was not great. There was a fair amount of bitterness and astringency. The astringency was very strong. It never developed what I would call a sweet note but more of a not bitter note. There were no wet storage tastes to the tea and taste of tobacco and leather was only mild and in the first few steeps. This was not a terrible tea but was certainly not what I had hoped for. There was a mild qi to it but not much. This is also a tea they are now sold out of at Yunnan Sourcing. I got the last one. I had considered it for some time and I decided it was now or never.

I steeped this tea ten times in a 120ml gaiwan with 9.2g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. The tea was not done but I really didn’t feel like continuing.

Flavors: Astringent, Bitter

Preparation
Boiling 9 g 4 OZ / 120 ML

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Care of Dark Matter 2016.

Sweet Pine Smoke, Rich Tobacco, Thick & Luscious Liquor, a tea made for those who love a good scotch and cigar…my favorite tian jian by far. 7g, 120ml, boiling with infusions starting at 15s and moving up to…who knows, I’m still sipping on it. This is definitely one to stock up on.

https://instagram.com/p/BE46wxNBUgG/

Preparation
Boiling 7 g 4 OZ / 120 ML

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85

Some of the reviews on this said that there was a meat flavor note to it, and this was certainly true initially, and it wasn’t the best flavor note, but after a couple of months, it’s effectively disappeared, or at least my palate has gotten used to it. I could drink it all day for many days straight. Nice and malty and sweet and fruity, and it’ll produce a respectable number of steepings for a black tea. It’s also interesting to see the variations in the tea it produces at different temperatures. For later steepings, however, cooler water as low as 170F is best for preventing the brew from tasting sour. I’d recommend all YS Bi Luo Chun teas based off of this one.

Preparation
180 °F / 82 °C 5 g 3 OZ / 100 ML

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93

As far as black teas go, this one is just so deep in complexity. Based on this, I would strongly recommend all old arbor black teas from Yunnan Sourcing. It’s so well balanced with dark fruit notes, appropriate sweetness coupled with a perfect amount of bitterness and full body. It also held up well to many steepings, and just continued to develop and produce good tea. I’d be really interested to see if this ages well, but unfortunately I don’t think I can wait long enough to see!

Preparation
185 °F / 85 °C 6 g 3 OZ / 100 ML

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Returning once again to another Dark Matter 2016 selection. Flavor notes in all the right places; Toasted Brown Bread, Semi-sweet Florals, Happy Little Mineral Notes and a nice leafy green finish…

6g, 120ml porcelain, 190F. 15s-45s for a count of six infusions with a few 90s-2m steeps @boiling to extract all the leftover leafy goodness.

I truly enjoyed this oolong.

https://instagram.com/p/BE36FX0hUsI/

Preparation
6 g 4 OZ / 120 ML

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Quickly discovered that this needs some longer steep times to truly bring out the flavor so after one quick infusion I moved it up to 2m for a total of three times before ending with one 3m steep. This is very light with some subtle earth and bamboo sweetness. Nice cha qi. Used 6g of leaf in a 120ml pot at boiling temperature. I’d really like to try this again with twice the leaf amount and after some more aging.

https://instagram.com/p/BE2LCYsBUiQ/

Preparation
Boiling 2 min, 0 sec 6 g 4 OZ / 120 ML

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There’s nothing mini about these little tuos. Smooth sipping, slight camphor, buttery mouthfeel. Nice mellow earth and some hints of floral goodness too. 6.1g tuo, 120ml porcelain, boiling temps with one 10s rinse which I admit I drank without remorse and at least ten infusions, ( maybe a dozen), of 15s upwards to 90s before this little one could give me no more. Beautiful Metaxa colored liquor. If I drank more ripe this would easily be a staple in my cupboard. Unwrap, prepare and enjoy…

Note: Another Dark Matter 2016 selection.

https://instagram.com/p/BE1nu02hUuC/

Preparation
Boiling 6 g 4 OZ / 120 ML

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Update 2: After god knows how many steeps, this tea is starting to fade. I’m now getting my beloved apricot notes, although the butter flavor seems to have disappeared. Funny how flavors can kind of poke their heads up for a steep or two and then just disappear. Astringency has remained high although bitterness is fading. The vice on my head is also loosening. It’s been an interesting afternoon for sure.

Update: Jesus Christ, I’m on steep like 18 and the tea is still strong as ever. The qi on this stuff is insane. Starting to wonder if the leaves are laced with cocaine or something… Anyway, taste is getting better, more mild and with some buttery flavors creeping in. I’m gonna keep steeping—I’m determined to finish these leaves, even if it puts me in a coma.

Original Review: Got a sample of this from LiquidProust (so many samples! so generous!). I picked this tea to brew up because it has some absolutely gorgeous maocha—long, unbroken, fluffy leaves with a deep green color. The smell out of the bag was also really nice. Apricots and grass.

So it’s safe to say I started brewing this up with high expectations. Did it deliver? Er, well…

See it’s not bad. It’s just really not my thing. It’s pretty bitter and strong, with a little sweetness here and there. Very vegetal in early steeps. It sort of reminded me of drinking cheap-o green tea bags, which is something I get with really strong raw puerh. Could be I used too much leaf, I suppose.

Also side note—as I’m writing this the qi is hitting hard. It’s getting strangely hard to type, and my head is getting that floaty feeling…yikes.

All right, this is getting rambly but I take back what I said about cheap green tea—this tea doesn’t deserve that. It’s definitely getting sweeter, and less bitter. Maybe the last steeps will be softer…only time will tell.

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71

No notes yet. Add one?

Preparation
175 °F / 79 °C 0 min, 45 sec 2 tsp 4 OZ / 120 ML

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100

1996 Cnnp “green mark te ji” ripe puerh cake review

Ru Yao dragon teapot gongfucha

Dry leaves: slightly musty
https://www.instagram.com/p/BE1FGJKp43W/
https://www.instagram.com/p/BE1GJ1EJ47O/

2x 15s rinses

Wet leaves: slight earth/fermentation smell, Old books and autumn leaves. Light musty smell
https://www.instagram.com/p/BE1JQRoJ40u/

Light steep: I taste smell; light -> earth/fermentation, old books.
Slight -> autumn leaves.
https://www.instagram.com/p/BE1GiNKJ48j/
https://www.instagram.com/p/BE1GeICp48T/

Medium steep: I taste/smell;
medium -> earth/fermentation, old books, autumn leaves. Light -> camphor.

Heavy steep: I taste/smell; medium to strong -> earth/fermentation, old books, autumn leaves. Medium -> camphor.

All in all this is an extremely tasty tea! The aroma, the flavour, the qi! I rate this a 100!

Flavors: Autumn Leaf Pile, Camphor, Earth, Musty

Preparation
200 °F / 93 °C 10 g 165 OZ / 4879 ML
R.F. Hill

That’s a dark tea!

Kirkoneill1988

yeah, but it was “oh so good”

R.F. Hill

I enjoy aged teas—the old wood/deep earth flavors are what I like the most about them!

Kirkoneill1988

I’ve only had sheng from 2009 iirc. I have a 2003 cake on the way.

I prefer young sheng’s honey, spices, smokey flavours

R.F. Hill

I love ALL sheng, but I too, like the younger kind. I like that “newness” to it—the smokey, spicy, honey, and slightly astringent notes that linger throughout the sessions. But there are days when I’m craving that woodsy/deep earth note(s). As my friend once described it—“This is what I imagine river water, with the river floor [mud, rocks, etc] would taste like.” Older/aged Sheng has that “rainy day in the woods” vibe to it; so, it’s more of the adventurer part of me, wanting to reminiscence about past hiking experiences. However, a young Sheng reminds me of Spring, where everything is new and delightful. So, now you know, when/why I like to have my tea—and at what age I like having, when I like having it!

Kirkoneill1988

wow! great way of describing it

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The ‘’Wu Liang Mountain’’ is strong but it has a hint of peach flavor in it in the first brew. the second brew was sweet but still strong and tasted like it you were eating a sauce. the last brew I did it was still sweet but it was thick at the same time .this is one of my favorite teas so far since I been drinking.

Flavors: Bitter, Peach, Sweet, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 150 OZ / 4436 ML
mrmopar

The young apprentice picked this one to try with no guidance.

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85

4:46 am Saturday Indianapolis, IN

I have been drinking this for about an hour and felt compelled to write a small review off the top of my head.

First thing I would like to note are the few simple flavors. Nutty smells and flavors, I tasted spice (cinnamon, peppercorn) a few times. Although simple, (and yes, obviously delicious) there were many variations to them, if you play with the steeping parameters: temp and water to leaf ratio. I wish I would’ve made notes during my session because the tea is now beginning to fade and I can’t remember what happened while I was drinking it.

I do remember that I used an easy gaiwan, didn’t measure the leaves, and used many different temps and amounts of water. Each steep was enjoyable. To me, that is a testament to the quality of the leaves. You can mess the entire brewing up and it will still come out fairly ok (or great).

I think this specific tea inspired this playful attitude of this session. So I feel that it deserves a fairly high rating. 85 may even be a low-ball rating.

Flavors: Butter, Cinnamon, Nutty, Peppercorn

Preparation
180 °F / 82 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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