Yunnan Sourcing

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Recent Tasting Notes

80
drank Yi Mei Ren by Yunnan Sourcing
606 tasting notes

I’ve wanted to try this for a while! I really wanted to like it, but part of my assumed I wouldn’t since I have such bad luck with teas sometimes. xD
So this one was a pleasant surprise for me! :D
The main flavor is bready. It’s very bready-Which I absolutely love! There are notes of honey too, but isn’t overly powerful. Really really enjoyed this one!
Not sure I’d buy it since I have a super bready tea from Tao Tea Leaf that I’m blanking on the name of at the moment…But it’s amazing!
But Terri sent me a really generous sample so I will have a few more cups to decide if I should ever pick this up!
Thank you so much for the sample, Terri!! Happy I liked this one! :D

Flavors: Baked Bread, Honey, Smooth, Sweet

donkeytiara

pm me the name of the bready tea…… i LOVE them!

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50

i think this gongfu is quite fun! :D

gong fu method using a gaiwan

1st steep 20s: it tastes chocolaty and peppery

2nd steep (Best) 40s: it tastes the same as above but with some bitter-sweetness this time.

3rd (Final) steep 1 min: all of the above

when i smell the tea leaves dry, i smell pepper

when i smell the tea leaves wet, i smell pepper and chocolate

overall this is an ok tea, however i think it could use a new home: anyone willing to swap?

Flavors: Bitter, Chocolate, Pepper, Sweet

Preparation
Boiling 5 g 4 OZ / 130 ML

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82

I am enjoying this tea this afternoon. It came as one of my selections with the YS dark tea club selection.

Probably not one I would have ordered myself, but it’s interesting the lighter roast means the tea color brews up pretty light and it has that lovely, mineraly flavor. Some floral with a bit of a bittersweet note in the finish. I think I’ll need to try steeping this Western style instead of the gong fu method I did this afternoon. It is nice but I’m not getting a ton of flavor from it.

Preparation
185 °F / 85 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML

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90

I’ve had this one in storage for a little over a year and decided to add 1/2 the cake to my daily rotation box.

Despite advertising light fermentation, the tea liquor is very dark and rich. The flavor profile is also rich and not too earthy. Leather, dark cherry hardwood, bitter chocolate are noted with a smooth finish and a sweet thick aftertaste. This tea packs quite a punch too for a shou, fairly consistent with bulang area teas in my experience. I’m three steeps in and I’m feeling a little out there as I write this, perhaps I need to eat. Strong cha qi!

This is a great little shou from a smaller manufacturer. A great change of pace and an excellent tea. I’m looking forward to enjoying this one over the next few months.

Preparation
Boiling 0 min, 15 sec 8 g 7 OZ / 200 ML

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I bought this on a whim after reading the description of it. Even better it was over 10 years old so the age was excellent for the price. I plunked down and got 100 grams on my latest order. Big chunks came in the bag. You could pull the tea off in layers from these chunks.
I got 10 grams out to use and quickly rinsed it.
First brew, the color is very light akin to a white tea more than a puerh. The aroma has just a whisper of a grassy note. Bracing myself as the description says not every one will like this. Very vegetal and a pine sap taste to it. Anyone ever cutting wood has had those pine chips hit you this is almost what the taste is.
Taking a sip and letting stay in the mouth before swallowing it exudes a vibrancy that is not belied by its color. I believe it amps up some more with some thickness and saltiness added to it. I believe over steeped this would become very strong and bitter. I believe it could turn out strong and turpentine akin to a Lao Mane tea.
The cake chunks were very interesting looking almost like a tea flower cake if you have ever seen one.
Interesting some sheng notes and I would say mainly puerh drinkers would find this to their liking.

Flavors: Bitter, Grass, Pine, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 10 tsp 10 OZ / 295 ML
bellmont

I have been wondering about this tea, the description on the YS website “It’s a great tea, but it’s not everyone’s cup of tea” was big initial turn off for me. I appreciate you sharing your experience, I enjoy wood tones in my tea so I will have to try this out.

mrmopar

bellmont it is a quite different experience for sure.

tea123

Amped up review. Thanks.

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No matter how I brew this tea I get sour notes. I first brewed it at 175 degrees and 3 min, very sour. Now I tried 160 degrees and one minute, still a little sour. This is not one I would buy again. At least it wasn’t expensive and was 20% off.

Preparation
3 tsp 16 OZ / 473 ML

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73

The leaves are dark brown/red with a few golden tips present. Also the leaves look small yet mostly full or at least half the leaf intact. It has a damp, earth scent with notes of wood, must and soil.

First Steep – 30 seconds

Colour is dark red with a musty and damp wood scent. Flavour is gentle with soft wood, smoke and damp earth notes. No astringency to speak of.

Second Steep – 40 seconds

The colours is now dark, similar to soy sauce. Flavour is smooth with a musty soil after taste that is gentle. A little damp tasting too.

Third Steep – 45 seconds

Flavour is still soft with damp soil, smoke, wood, musk and brown sugar notes. As it lightens towards the after taste it sweetens.

Fourth Steep – 55 seconds

Down to burnt orange in colour. This steep is more wooden and damp than musty, though the soft sweetness persists.

Fifth Steep – 1 minute

More soil in this steep though still soft and with no bitterness. Very clean and natural tasting. Slight dryness in the after taste.

Sixth Steep – 1 minute 20 seconds

Very light, all I can really taste is damp soil with a soft, sweet finish.

Seventh Steep – 2 minutes

Still consistent damp soil though no longer sweet.

Eighth Steep – 3 minutes

Softer than ever though still a faint soil flavour.

The thing that strikes me the most about this Shou is how subtle it is in flavour. The ageing has smoothed it to a nice place but personally for me this is too subtle. It has some characteristics that while still pleasant is nothing above basic.

For pics and more information on all of this months Yunnan Sourcing Premium Plan Club teas please view my blog.
http://www.kittylovestea.co.uk/2015/02/26/yunnan-sourcing-premium-plan-club-february-2015/

Flavors: Brown Sugar, Mud, Musty, Wet Earth, Wet Wood

DeliriumsFrogs

I love your blog! Thanks for the link. :)

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84

The leaves are light and crisp to the touch which consist of dark brown and red colours with hints of green. They smell toasty and subtly creamy with floral and sweet wood tones.

Steeping Method: Gaiwan 100ml
Water: 100C
Tea: 7g
Rinse for 5 seconds.

First Steep
30 seconds
The liquid is yellow with a subtle toasted scent. Flavour is more complex than the scent, it’s buttery with a soft toasted base and a sweet floral after taste that lingers. Slightly bitter though it quickly smooths out.

Second Steep
40 seconds
Softer and highly buttery with an increase of floral flavours, such as lily, orchid and sweetpea. Also toasted hay elements. Some dryness in the after taste.

Third Steep
1 minutes
A wonderful balance, the flowers are now in front of a soft butter and toasted after taste which leaves my mouth perfumed.

Fourth Steep
1 minute 30 seconds
Lower levels of butter and a touch of bitterness but the flowers still blossom in this steep.

Fifth Steep
2 minutes
Very light, all that remains are subtle flowers and a dry after taste.

This was a delightful Oolong, filled with buttery floral notes and lightly toasted. The flowers eventually became perfumed and dry but remained acceptable.

Flavors: Butter, Flowers, Toasted

Preparation
Boiling 7 g

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82

The leaves are a gorgeous blend of gold and brown which reminds me of a lions mane. They are thinly rolled and long, with some being curly. It has a sweet malt scent with gentle smoke and wood notes.

Gaiwan 100ml

First Steep
45 seconds
The liquid is amber in colour with a sweet yet smoky malt scent.
Flavour is light with dark smoke, malt, wood and prune fruit tones.

Second Steep
1 minute 20 seconds
Richer and stronger, this steep with more smoke tones that lighten into a cream and malt finish that lingers. Fruit comes through in the after taste, specifically prune and fig.

Third Steep
2 minutes
Lighter but still with flavour. Malt and wood with soft leather and some dryness. The fruit is very subtle now.

Fourth Steep
3 minutes

Similar to the first steep, this is light and sweet with malt and smoke tones albeit subtle from what it once was.

This was a nice tea that offered a blend of gold tip and full leaf flavours. It was darker than I thought it would be given the high level of golden tips but still very pleasing. Not the best I’ve tried but still very nice.

Flavors: Fig, Malt, Smoke, Sweet, Wood

Preparation
205 °F / 96 °C

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83

The leaves are a blend of brown, dark brown and red with some golden tips and stems/sticks present. It looks like a Shou/Ripe Puerh but that’s due to this being over 10 years old. I also want to note that the leaves look nice and full for the most part. Scent is earthy and wooden with some smoke, hay and bitter flowers.

Steeping Method: Yixing Teapot 100ml
Leaf: 7g
Water: Boiling
Pre rinse – This was rinsed twice for 20 seconds each time

First Steep – 30 seconds

Colour is orange with a light yet musty scent. Flavour is sweet and leathery with some astringency. Also some damp wood and light smoke tones.
Second Steep – 40 seconds

Less bitter than the first steep though it is still present. The mature flavours have settled down a little too and have blended better. The must and damp wood are still the dominant notes though more equal in this steep. Also getting a buttery note in the after taste.

Third Steep – 45 seconds

Tasting soft leather, toasted hay, smoke, must and dry perfume. Nothing too heavy but lingering for a long time in the after taste. The bitterness/astringency is present though rather pleasant.

Fourth Steep – 55 seconds

The bitterness has increased as has the smoke, which gives it tobacco and earthy notes. Also strong peony and dry wood notes.

Fifth Steep – 1 minute

Lighter than the previous steep though remains smoky, buttery and with dry peony notes. Bitterness is at a pleasant level again. Wonderful buttery aftertaste that lingers.

Sixth Steep – 1 minute 20 seconds

My favourite steep so far. Everything is reduced including the bitterness, and the peony and butter dominate and linger. A little dry.

Seventh Steep – 2 minutes

Another lovely steep though toned down from it’s mature beginnings. Lighter than the first steep at this point though still boasting butter, peony and wood flavours. Plus no bitterness.

Eighth Steep – 3 minutes

Very little remains though the buttery finish is uncomplicated, lasting and a wonderful end to this tea.

This was a wonderful mature Sheng, with an array of flavours such as:wood, tobacco, butter, peony, smoke and earth. It’s full bodied without being too dark, so while it may be mature in flavour it still has a Sheng appeal.

Flavors: Butter, Drying, Earth, Flowers, Musty, Wood

Preparation
Boiling 7 g 3 OZ / 100 ML

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This is a nice, floral, somewhat vegetal green tea. There is only a little bitterness. This is a tasty green tea as green teas go. It is not as tasty as a good black or a good puerh but I have been buying more greens lately as they are, according to my gastroenterologist, lower in caffeine.

I brewed this once in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 175 degree water for 2 min.

Preparation
175 °F / 79 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML

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51

I was told this tea was a nightmare of bitterness and the person who gave it to me said they wouldn’t feel right even giving it to an enemy. Haha. This was an invitation to adventure for me.

I brewed the kuding cha in my gaiwan for about 2 minutes at 185 degrees. I was surprsied that the tightly wound leaf didn’t really open up much in that amount of time. You could resteep this several times.

The brewed tea is a pretty pale green. The aroma after brewing reminds me of two things… freshly opened plastic hard-cases like you find electronics often packaged in… and the smell of old buildings. Neither are bad to me, I should mention, just uncommon for a tea. There is also a heavy aroma of wet hay and clay-rich mud.

Wowwwww, oh goodness wow. That is some bitter tea. What’s strange is that the bitterness isn’t just straight-up gag-reflex inducing bitterness. It’s the kind of bitterness I can see those who like bitterness enjoying. I am not a big fan of bitter flavors in general. I can’t even eat grapefruit, so this is definitely not a tea for me, but let me see if I can describe this taste a bit better. The taste starts out like the taste of paper and is even mildly sugary sweet. If you hold your breath while moving it around in your mouth, you can’t even taste the bitterness. It’s only after swallowing the tea and breathing that the bitterness really sneaks in. Or maybe the effect sort of diminishes after a sip or two.

On the second infusion the tea is a lot less bitter, or maybe I’ve gotten used to it!

I’ll be honest. It’s not nearly as terrible as what I expected. I think if you have a guilty pleasure for bitterness or “antique” aromas, or are just really into traditional Chinese medicine, this could be a good tea for you.

Flavors: Bitter, Paper, Sweet

Preparation
185 °F / 85 °C 2 min, 0 sec

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yum. this is just a really neat tea. I’m going to need to explore more hei cha teas and see where i land on them. I really enjoyed this one but i’m still not sure if it’s because of it’s uniqueness or the flavours or both! :) thanks so much for sharing with me terri!

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Pretty sure this is the first hei cha that i’ve had – again courtesy of my tea sister Terri Sadly, all i remember about this tea was it’s really unique taste…and finding myself at the bottom of the cup way too quickly. I’m glad i have more to have again when i can get a proper tasting note up for it. :)

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87

I have noticed a trend with my tea drinking lately — I’m not drinking too many flavored teas. I should definitely consume the ones I have left but I haven’t been craving many. Sometimes they are nice as dessert teas but overall I might be done experimenting with them for a while.

It’s hard to go wrong with a decent unflavored tea from a reputable, quality source. But flavored teas seem to be a disappointment to me so much of the time. I think a good plan for me moving forward is to sip those down and just not be buying a lot more. Also will be helpful for paring down my tea collection. :)

So this is a tea i got with my YS dark club order and I am trying it this morning. True to the name it has a lot of lighter-colored golden tips. I tend to like these types of yunnan teas and this is no exception. It’s very smooth with notes of cocoa and malt. Cameron mentioned cucumber which seems appropriate to me, not so much with the flavor but in the exceptional clean and smooth mouth feel of it. This is probably the lightest yunnan black tea I have in my collection right now. Good as a breakfast tea but would also be good as an afternoon tea. I like it!

Preparation
205 °F / 96 °C 2 min, 30 sec

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79

Another from my dearest tea sister Terri This one has notes in it that remind me a bit of an oolong while still falling on that sort of bready kinda of tea. this one isn’t my favourite but it’s still been a nice cup of tea this morning while i work from home. I had this one while setting up the slower cooker this morning for pulled pork tonight! woohoo!

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84

mmmmmm this one is from terri and THIS is a Jin Jun mei that i can get behind and am quite enjoying. There’s something about the way this one comes together being sweet with almost honey like notes and yet not falling in to the wimpy side of things. thanks a bunch for sharing terri!

TeaExplorer

Sounds tasty! Added to my wishlist.

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100

when i smell the dry powder, i smell sweetness and yack butter.

when i smell the brewed tea, i smell sweetness, yack butter and kang black tea.

when i taste it i taste the above notes and it is really sweet and lovely!

Flavors: Butter, Sweet

Preparation
190 °F / 87 °C 8 OZ / 250 ML

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93

The leaves are dark brown with some green tinges and lots of silver tips and some brown/red sticks/stems present. For the most part they are long and look whole though thin, tightly wrapped and with a high shine. They have a creamy earthen scent with elements of toasted hay, lightly smoked wood and flowers.

Steeping Method: Yixing Teapot 100ml
Leaf: 7g
Water: Boiling
Pre rinse – This was rinsed twice for 20 seconds each time

First Steep – 30 seconds

Colour is yellow with a gentle, creamy yet earthy scent. Flavour is soft and sweet with a creamy after taste. Some bitterness but it transfuses into sweet honey and floral peony like tones.

Second Steep – 40 seconds

Less bitter than the first steep though it is still present. Still plenty of sweet and creamy tones with some added soft smoke and damp wood and hay.

Third Steep – 45 seconds

No bitterness at all which makes it sweet and creamy. Heavenly! It coats the inside of my mouth and lingers in the after taste. Honey, honeysuckle, cream and gentle musk.

Fourth Steep – 55 seconds

Another beautiful steep, the flavour is perfect at this stage. So creamy and sweet but with depth and flavour. The bitterness has returned albeit subtle and short lasting.

Fifth Steep – 1 minute

Now the flavour is starting to reduce in strength. The creaminess dominates though it is not as sweet as the previous steeps. Also little to no bitterness is left, just the cream and a gentle floral after taste.

Sixth Steep – 1 minute 20 seconds

Slowly reduced though still creamy and pleasing. Still no bitterness to speak of, instead it’s very smooth and easy to drink. No smoke or earthy tones remain.

Seventh Steep – 2 minutes

Even lighter though still enough flavour to be pleasing. Cream and flowers is all that remains.

Eighth Steep – 3 minutes

This is certainly the final steep. Though there is still some soft cream notes there is nothing else present.

This was a very beautiful Sheng, with dominant cream tones, soft astringency and a delicate balance of flowers and earth.

Flavors: Cream, Earth, Flowers, Honey, Smoke

Preparation
Boiling 7 g 3 OZ / 100 ML
Christopher F.

That sounds nice, I was just thinking about placing a YS order, you may have well made up my mind on what to buy.

KittyLovesTea

I must say this truly was a delightful tea, honestly nicer than I expected. The price is rather reasonable as well! If you do go ahead and try this one I hope you enjoy it as much as I did. :)

Kirkoneill1988

AWESOME REVIEW! :D

KittyLovesTea

@Kirkoneil1988 Thank you! :D

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91

The leaves are a blend of dark to medium greens with a lot of silver tips present. Also they have a high reflective shine and lots of downy hairs. In shape they tend to be long and thinly rolled but rather curly too. It smells so sweet and fresh, resembling mixed flowers (geranium, jasmine, sweetpea), soft grass and gently toasted hay.

Steeping Method: Chinese Glass Tumbler
6g leaf with 75C water

As I smell the steeped tea the flowers stand out even more, not to the extent of being perfumed, instead though they are strong it is still fresh and sweet.

Flavour is crisp yet sweet and floral enough to match it’s scent. Some grass tones and astringency though very mildly. Clean tasting and very beautiful. Along with geranium, jasmine and sweetpea I can also taste honeysuckle and lily.

Altogether this is a very floral tea that remains sweet and fresh throughout, part of that is due to this being a white Bi Luo Chun rather than green.

Flavors: Flowers, Sweet, warm grass

Preparation
170 °F / 76 °C 6 g 8 OZ / 250 ML
Nattie

Ooh, sounds good!

KittyLovesTea

It truly was! Nicer than I originally thought it would be. Perhaps because I tend to prefer green tea over white. This had the strength and flavour of a green Bi Luo but in a cleaner and softer form. Worked very well.

TeaBrat

sounds lovely :)

Kirkoneill1988

awesome! i have yet to open mine and try it.

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I had a nice session with this tea today while working. I used 6g and 194 degree water. The initial steeps were very nice with a smooth, slightly sweet tobacco flavor. It’s funny how much I like that smokiness in sheng. Would have never thought I’d like that! Anyway, as I steeped it out, I got some slight bitterness, which always reminds me of that artichoke vegetal bitterness, and then it mellowed out. It didn’t get as sweet as I like in later steepings, but the first few steeps were good enough for me to want to drink it again. This is a super young sheng, so maybe the sweetness will develop with time.

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Finally getting around to reviewing this one. I think it’s from the Marco Polo TTB.

Method:
~2tsp/10oz
Pre-boiling
First steep: 1min 45sec
Second steep: 2min

It’s light on the tongue and very floral on the front end. There are notes of apricot, cream, and sweet potato. The finish is honey, honey, and thick delicious honey. Serious honey-mouth. Later steeps develop a tinge of malt. There’s a buttery, bake-y quality to this tea that makes me think of lightly toasted bread or pastries. It’s a good tea, but it’s a tad on the light/floral side for my tastes. I like something a little more robust!

Flavors: Apricot, Baked Bread, Cream, Floral, Honey, Malt, Pastries, Sweet Potatoes

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Drank my sample of this tea from a friend all day today at work.

The first couple of steeps had an off putting sour note, but after that it was all nutty sweet wonderful shou flavor and very enjoyable!

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85

My first Yunnan Sourcing club order arrived today squee!

After a busy day of packing my suitcase and trying to get the house in order before I go away on Sunday I am delighted to have finally sit down and have tea time. I haven’t had tea all day and it’s almost bed time!

The leaves are dark brown with some red patches and golden tips present. They are mostly thin, tightly rolled and curly but there are some thicker pieces present too. Also some stem/stick. It has a light, sweet and wooden scent with a hint of lychee/dark fruit.

Steeping Method: Gaiwan

First Steep
45 seconds
The liquid is burnt orange in colour and has a soft wooden scent.
Flavour is gentle and malted with sweet wood and soft leather tones. Fresh yet musty.

Second Steep
120 seconds
More sweet and rock sugar like and the malt tones are now in the background, with the wood. Also a lychee or dark fruit aftertaste.

Third Steep
2 minutes
Extremely light and all that remains is the fruity aftertaste.

This was rather a simple black but it was clean tasting and very pleasant. Not the best but something I can happily finish my 50g pouch of. Another tea where the scent showed pretty much what to expect in taste.

Flavors: Brown Sugar, Fruity, Malt, Sweet, Wood

Preparation
Boiling 5 g 3 OZ / 100 ML

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