Yunnan Sourcing

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Recent Tasting Notes

8g, gongfu, boiling water. The aroma of this tea: mushrooms and flowers, admittedly an odd combo but I love it. More of the florals come out with the wet leaf. The flavor is not as sweet as I thought it would be. It’s peppery actually. And yes – pickles. WHY PICKLES, WHY?

I have to come back to this tea another time, it’s just not working for me tonight!

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80

Is this really from near Jing Gu? As Hobbes has written, neighboring fields in Burgundy can have different terroire… Its really quite low and savory, not very much at all like its overtly sweet and floral neighbor. There are notes of tobacco, barn-straw, wet forest floor and damp moss. There is some smoke and it seems a bit rough around the edges, not overly so though. A faint whisper of Jing Gu’s pungency lingers in the background. I am enjoying this, it’s quite unique, and there’s just enough thickness and sweetness to float the savory/nature qualities described above. I think some age would do this cake a lot of good.

Flavors: Straw, Tobacco, Wet Moss, Wet Wood

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This is a sample i got with my recent order. Thank you so much Yunnan Sourcing

The dry leaves are gorgeous, long and twisted. Floral and hay aroma.
4.5g 50ml celadon gaiwan 200F
rinse/flash steeps/gradually increasing time
The tea is smooth, creamy, bitter, sweet, very little astingency. quick lasting huigan.
I was craving for some bitter sweet sheng and this one was perfect at the moment.

https://instagram.com/p/5k6GjQBwj7/

https://instagram.com/p/5k7kSaBwnp/

Preparation
200 °F / 93 °C 0 min, 15 sec
Doug F

Stop! My wish list is getting too long!

boychik

you should get a sample at least. As a learning experience lol

Kirkoneill1988

i shall try this someday

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88

Note: I may edit this review later because I’ve only had it once and wasn’t paying terribly close attention. That said, I really enjoyed this little guy. Nice and thick, balanced bitterness and sweetness, notes of apricots and flowers with some honey under-tones. Lasted quite a while, very nice looking leaf and bud-sets.

Flavors: Apricot, Bitter, Floral, Honey

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86

I had to redo this session. I tried this out on an earlier date, but it just didn’t taste right. It must’ve been something with my taste buds. Today was much better. The dry leaf has a strong tobacco and almost eucalyptus scent. I broke off a chunk and placed in my warmed yixing. The aroma was intriguing. I couldn’t really place it . It was smokey and almost resinous. I washed the leaves once and began brewing. The flavor was delicious. This tea lacks a lot of complex tones, but for the price it’s pretty perfect. It has a full body and a lot huigan. There is a slight bitterness present in the aftertaste of this brew. I wasn’t able to get a great many steeping (only like 8), nonetheless it was a very solid brew. The qi was uplifting and gave me a good happy feeling. My morning meditation with this brew was perfect. This wonderfully smooth session got me ready for the day ahead and put me in good spirits. I couldn’t see myself buying more of this and using as a daily drinker.

https://instagram.com/p/3zDbbUzGUb/?taken-by=haveteawilltravel

Flavors: Honey, Maple, Sap, Smoke, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Nicole

What is “huigan”?

Haveteawilltravel

Huigan is the lasting sweetness that lingers at the back of your throat from a pu-erh session. Its that almost caramel like tone that you can taste even after drinking the tea. :)

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89

Bought This one not realizing I already had it. Ah well it was only $4 for 50g. I found it was already in the catalog and I had put it there. This is a very tasty ripe puerh comparable in my opinion to more expensive teas by certain other companies on Steeepster. It starts out with a fair amount of fermentation flavor, although no nastiness. This cleared after about four steeps and I was left with a nice sweet puerh. It was sweet before that too but more intense flavor notes developed after. I would say the note that people refer to as chocolate was present and sweet fruity notes too. They were kind of subdued.

I steeped this eight times in a 120ml gaiwan with 10.1g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I still have the leaves and will probably go back for more later.

Flavors: Chocolate, Earth, Fruity, Sweet

Preparation
Boiling 0 min, 15 sec 10 g 4 OZ / 120 ML

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80

I’m a little enamored with this cake, it’s just SUCH good summer-time drinkin’. Thick, sweet and pungent (if not a little straight-forward), it is suggestive of ripe peaches and meadow flowers. Very sweet, but picks up some bitterness towards the end.

Flavors: Floral, Peach

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90

I didn’t order this sample, but I got it anyway! Even though Yiwu isn’t usually my cup of tea, I’m inclined to make an exception for this one. It does indeed have the typically floral Yiwu profile, but good lord is it strong! There’s medium-high bitterness, plenty of body, and is intensely focused and structured. There’s also a bit of dry-fruit texture, though not as much viscosity as other Yiwu’s I’ve had (this is sort of the opposite of Scott’s GFZ), I’ll probably be inclined to spring for the cake at some point…

Flavors: Bitter, Floral, Straw

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90

Whoa! Sooo buttery! This is very good Bi Luo Chun, though it’s not the delicate stuff you’d get from more the Eastern provinces. The leaves are huge, the soup is thick and sweet. Notes of fresh bread, grass and orchids.

Flavors: Baked Bread, Butter, Freshly Cut Grass

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58

Oh man I tried so hard to like this tea. I brewed it in so many different ways, in a glass tumber, in a gaiwan, cold brewing, mixed it with other teas, etc. but alas this tea could not redeem itself. Compared to other dragonwell teas I’ve had, it’s more vegetal than sweet and prone to bitterness. Not Yunnan’s best offering…

Flavors: Bitter, Broth, Vegetal

Preparation
175 °F / 79 °C 2 min, 0 sec 2 g 5 OZ / 147 ML

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85

Scott Wilson pulls through again, with another budget-friendly puer from ancient and wild trees. The first thing that I notice is the musky orchid aroma, then the smooooothe, oily body with a base of solid bitterness, and lastly a lingering aftertaste that reminds me of buttered crackers. It may sound weird, but the XHS reminds me A LOT of Scott’s Yunnan Bi Luo Chun… maybe its from around the same area? I can’t really fault this tea… it might not be as much to my personal tastes as others, but its strong, fragrant and interesting, with cha qi for days.

Flavors: Baked Bread, Butter, Lavender, Orchids

Doug F

My Yunnan Sourcing orders are getting more and more frequent—and I guess this one should go on the wish list.

Jake Dirnberger

Yeah Scott is basically a drug dealer… that said, I probs won’t be getting this one. As noted above, it’s just a bit too smooth and flowery for my tastes. I can see someone who’s really into Yiwu liking this one though…

Doug F

I enjoyed the interview with Scott on the teadb.org site. It reaffirmed my respect for his business.

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69

This smells like graham crackers and milk. It tastes sweet and silky, but it doesn’t have the earthy flavor that most ripe pu-erh has. It’s interesting but it’s a little bland for my taste. This might be a good starter pu-erh.

Flavors: Graham Cracker, Milk

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93

I wasn’t looking forward to this tea. I haven’t had that much success with Dan Cong’s lately. Most times I just don’t get any notes and wonder what it’s all about. Tried a bit of the tricky brewing the past but never came up with anything like it’s supposed to be.

So I just brewed this Western Style – 2 min at 90C. I am loving it.

It’s so sweet with a bit of roast coming through. Finishes off with floral and fruity notes. Soooooo good!

Flavors: Floral, Fruity, Roasted, Sweet

Preparation
195 °F / 90 °C 2 min, 0 sec
TeaBrat

I have some that are like that too… hmm. have you tried steeping it gong fu method?

Ubacat

No, I haven’t tried it gong fu yet but if it was good Western style then it will be even better gong fu.

TeaBrat

Indeed. I may need to try this too. Difficult to find Dancongs that aren’t too fussy.

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86

This is a very tasty ripe from Yunnan Sourcing. Because I trust the source of the tea I believe it is wild arbor tea. It was think and earthy in the early steeps. Fermentation flavor dominated the first four steeps. Around steep five other flavor notes began to emerge. The note that people refer to as chocolate is not out of bounds. It is quite sweet. There were a variety of complex notes after the fourth steep. This is a good quality tea. It is not however for someone with an aversion to fermentation flavor. While I detected no fishyness, it was strongly earthy.

I steeped this tea eight times in a 180ml teapot with 10.5g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. I could have certainly gotten five or six more steeps out of the leaves but I am at my caffeine limit for the day.

Flavors: Earth, Sweet

Preparation
Boiling 0 min, 15 sec 10 g 6 OZ / 180 ML

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84

My first white jasmine and as a long time green jasmine drinker, I am impressed with this tea. It has a sweet, mellow jasmine flavor that really shines through thanks to the mild white tea. It’s also more forgiving than green jasmine which can easily become bitter.

Flavors: Jasmine, Sweet

Preparation
165 °F / 73 °C 2 min, 0 sec 4 g 8 OZ / 236 ML

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86

Thanks Tea Lizzy for giving me a sample of this to try, it definitely has long beautiful leaves. I decided to steep it Western Style this morning. I’m getting a very light infusion that is slightly malty, light and also has a definite sweet aftertaste. The fruity element is quite prominent here with notes of apple and apricot. This might have been a better tea to try gong fu’ing instead of steeping western style but that’s all I had time for today. This is nice and refreshing, would be a good choice for afternoon tea I think. Thanks again, TL!

Preparation
205 °F / 96 °C 2 min, 0 sec
Tealizzy

Glad you liked it!

TeaBrat

i’m such a slacker with trying my new stuff. gah

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This is a strong, interesting tea at a good price-point. Last year, it was very green, aggressive and bitter. This year it’s mellowed somewhat into a lower, thicker, but still powerful and bitter tea. I’d say that it has notes of wet, dark straw, fermenting fruit, and sweet tobacco. As you can probably guess, this tea may not be for everyone, but I find the flavor profile outlined above to be to my tastes. It is enduring, while being both savory and sweet. I can certainly see it continuing to age very well.

Flavors: Stewed Fruits, Straw, Tobacco

mrmopar

Agreed as this is a good one. Mang Fei is known for its potent brew.

Jake Dirnberger

Ye I’d love to see how it ages. Too bad I’ve already killed the better part of a cake this year…

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Thanks Ubacat for sending me a sample!

Honestly, this is a pretty typcal, non-descript tea for me. I’m not a huge fan of Mao Fengs, I’ve found, and I’ve also found that I’m not a fan of Yunnan greens, so having this tea be both wouldn’t be my ideal. It’s not offensive or awful, but it’s kind of middle-of-the-road green for me. This tea has that sort of smoke/rubber note I get on the back of my tongue a lot when I drink Yunnan greens.

Preparation
175 °F / 79 °C 3 min, 15 sec 3 tsp 24 OZ / 709 ML

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82

I have had this sample for awhile and must have had it ( the pkg was open) but had left no review.

So today brewed it up. Started drinking on 4th infusion. I found this one fruity, not much bitterness – light. The fruity flavor does have some of the apricot I get in most shengs but this one being lighter . I brewed at 190 which might explain why I don’t have much bitterness in it. I detect a faint bitterness at the bottom of my cup but it’s mostly fairly smooth and light.

Steep 5 was even better. More honey notes coming out, a bit more rounded. There was a faint peppery note that wasn’t there before.

It’s good I pulled out this tea today. It is reminding me that I have still plenty of teas that are so good to enjoy. I found myself on the Crimson Lotus website this morning about to place an order for some of their shengs (and wanting a yixing teapot too!). I never seem to stop wanting new teas no matter how many good ones I have!

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