Yunnan Sourcing

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Recent Tasting Notes

80

This stuff is full of chocolatey awesomesauce. It goes the distance in my gaiwan too. I got it as a sample with my recent order. It’s rare that I find a tea I like this much that is so inexpensive.

Flavors: Chocolate, Floral, Nutty, Sweet

Preparation
Boiling 0 min, 30 sec 6 g 5 OZ / 150 ML

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This is a dynamic, complex and powerful young tea that starts out sweet and almost buttery with a pleasantly lubricious mouth feel. Make no mistake, this is a bitter tea, but it’s a productive bitterness that coaxes out the flavors of the tea (apricots, nuts and maybe a hint of anise) in the same way that the right amount of salt enhances good cooking. It’s tongue numbing in the middle steeps, and the flavor slowly morphs from fruit to vegetable as the session continues. Another delicious young sheng in the $50/cake range from Yunnan Sourcing. I shared this with some sheng-newbies at work and they loved the mix of drinkability and complexity.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML
boychik

Sounds delicious. Next Sheng sale and I’m in big trouble.

looseTman

At least you have enough restraint to wait for a sale!

Doug F

There are a lot of good 2014 cakes in that $50 range; it will be tough to decide which one(s) to choose.

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Getting this one out a second time as I forgot to post the first time.
I got 10 grams out and gave a rinse and let it sit a while. I brewed this quick with short steeps. Color looks good on this one. Seems to be aging well.
The color is golden in the cup. For Bu Lang’s I do short steeps as the can get bitter.
This one has turned pretty thick with a good mouth buzz to it.
I get notes of bitter, some woodiness to it as well as a bit of saltiness. It is engaging and a bit energizing. The bitter will remain a bit that goes to a cooling with a deep breath after drinking will bring that effect on.
I am partial to these Bu Langs so I am liking this for the punchy bitterness it exhibits.

Flavors: Bitter, Camphor, Salty, Wood

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

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A gentle, earthy raw.

Initially, I get the slightest hint of smoke in the aroma which then matures into a generic green/vegtale after a few steeps in in. A strong mineral finish after each sip, overall the flavor is very soft with a hint of earth. No huigan. Even with a reboil at around the 9th steep and added agitation this tea still holds up, presenting its soft flavor experience. Slight chi felt moving upwards in the chest and shoulders after the session was over. Dark mixed with a few light tippy leaves in my 60ml gaiwan, not many whole leaves even though my sample came from a whole cake.

Good value for or a tea under 11 cents a gram, not engaging enough for me to want to pick up 400 grams of it though.

Flavors: Earth, Mineral

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65

Thank you Nicole! I’m not sure if I steeped these mostly gold, fuzzy twisties properly. I’ve had similar teas from YS like this one that I adored, but this one seemed to turn out a little light to my tastes. First up was a hint of tomato soup, but then it’s very light and sweet honey. Not much else in the way of flavor, even though the color of the cup looked like a milk chocolate brew, so it should have been like a medium strength black tea. I wish I could say more, but this one was too light! Only one serving left anyway.
Steep #1 // 1 1/2 tsp // 12 minutes after boiling // 2 minute steep
Steep #2 // just boiled // 3 min

Nicole

I usually steep my YS teas for 3-5 minutes if I’m doing them Western style. And I always overleaf just about all of my teas. :) I see I haven’t rated this one. I seem to recall liking it but not as much as others.

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I’ve suddenly lost the ability to describe the flavour of black teas, weird. This is a lovely golden bud tea, of which I was lucky to get a sample from Nicole. I put the whole 3g sample in my 100ml gaiwan. So far I’ve done two steepings, of 30 and 40 seconds. The wet leaves have a spicy, baked-good scent that is amazing, but unfortunately not really coming out in the tea liquor, which I suspect is because I’m not yet brewing it correctly. Ok, I just tried a longer, 60sec steep. The liquor is an amber/gold colour, like whiskey. The flavour is a bit earthy and sweet, like I expect from a dian hong, but there’s an acidity that I’m not thrilled with. Just tried another 30sec steep, and the flavour is smoother, but not as aromatic. Hmm, I’ll try a few more steeps but this tea and I don’t seem to be connecting today. Oh well, can’t win ’em all. :) Happy to have had a chance to try it, though!

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I used up the whole sample of this tea that Ubacat sent me – about 2 tablespoons.

And boy, was it a great idea! I love the way this tea smells. It’s got a deeper scent than other buckwheat I’ve tried. This one smells like cocoa and honey, actually – like a Crunch chocolate bar, the kind of chocolate that has rice crisps inside it.

This extends to the brewed tea. A lovely golden liquor with notes of honey, puffed rice, and roasted seame seeds. This is pretty awesome! I’ll see if I can get a second steep out of it.

Christina

Heh, it was your note from the other day that spurred me to try this! The second steep is a bit nuttier. But both buckwheat teas are super good.

OMGsrsly

I keep hoping to find one locally, but there’s just corn (not brave enough to try yet!) and barley (which I can’t have). One day I will find some! :)

KiwiDelight

Such interesting notes. Never would have expected them buckwheat tea.

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60

This is the only pu-erh I’ve had where I needed to rinse it out. That first steeping was pungent and overpowering. I was worried that just rinsing it out wouldn’t make much of a difference, but it did. The second steeping, first tasting, was delicious. I didn’t realize how much you would lose in the rinse, but all that is left is drinkable delicious tea. Every steeping there is a significant change in the intensity of flavor, but that initial taste stayed with me through every cup.

Cold Brew
I was really nervous about this cold brew since I don’t rinse the leaves before steeping. To my disappointment, there is hardly any flavor in this tea. None of the flavors are there, its just brown water. There is a very slight aftertaste, but nothing distinct. Usually the cold brew brings out everything I love in a tea, but this one was just a disappointment.

Flavors: Astringent, Compost, Dark Wood

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75

Brewed this one up this morning western style.

I smelled the dry leaves from the bag and they smelled really good & fresh but for the life of me I can’t seem to put into words how it smelled. Maybe a deep mossy green?

It’s got a slight sweetness with a dry finish. There’s a slight astringency which I don’t mind. I mostly prefer the smooth greens with no astringency but once in awhile it’s nice to have something different. In spite of how it smelled dry I didn’t get much of the dark green mossy taste to it.

Overall , there was nothing about this tea that stood out as amazing but it was still a good green tea.

Flavors: Astringent, Sweet

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From the Sheng&Shou TTB2:

This tea was an interesting journey. It started out with medium body; rich with depth of flavor. Not much aroma. Not sure how to describe the flavor. By the third, steep it was still rich and smooth with different flavor: wood, tobacco, and a little straw. Still very nice. 4th (30s): Rich and sweet and fruity. good texture in the mouth. Bumped my rating up a couple of notches. 5th (40s): Still full: tobacco and wood. Never had much in the way of nose: the one drawback. 5th (60s): Woody and slightly bitter. no longer special.

I’m now at the 7th steep and there is a bit of tar entering the flavor. At its best this was a very enjoyable tea. It was always pleasant and I liked the different faces it showed me as I steeped it. I"m not giving a rating, partly because I have a hard time rating puerh and partly because it was very good at its best, but only average for several steeps.

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Next up on the YS sample tour is another excellent young tea from Bang Dong village. The aroma of the dry leaf is uniquely toffee-like and reminds me of my favorite candy bar: Skor! The first steeps are floral with a caramel sweetness and a nice mouth-coating viscosity. A luxurious creaminess emerges around steep three or four along with a tip-of-the-tongue sweetness that persists through the 10 or so steeps.

This tea really performs best when pushed to 30 seconds or so; the creaminess and floral notes are allowed to shine while the bitterness is still kept at bay.

Another very satisfying raw pu-erh which deserves a place in my decidedly lo-fi storage area—a kitchen cabinet that my wife grudgingly sacrificed to my addiction.

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 4 OZ / 130 ML

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70

Pretty solid. Gains a stronger wood flavor with the large amount of leaf i used(10g), about halfway through i begin to detect subtle hints of stone fruits and a pleasant coffee-like aftertaste. the wet leaf aroma is reminiscent of earthy fallen logs. it does have some old-book type flavor in the beginning but that was short lived about 3-4 steeps in. all in all pretty tasty.

Flavors: Coffee, Maple Syrup, Stonefruits, Wet Earth, Wet Wood

Preparation
205 °F / 96 °C 10 g

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62

Decent! If let sit for longer infusion times, gains a deep flowery flavor with a charcoal like smokey flavor. after a few more sessions at higher temps i begin to identify the smokey flavor as cedar. i also begin to detect a faint citrus flavor. personally i found it most enjoyable in a large pitcher infuser or teapot western style brewed aggressively with high temps and high amount of leaf. Its definitely worth a try.

Flavors: Cedar, Citrus, Flowers, Smoke

Preparation
205 °F / 96 °C 7 g 34 OZ / 999 ML
boychik

I think the temp is too low. i would use 200F at least since its roasted oolong ;)

Kiyoko

ooh, I’m sure tried it at around 203F and didn’t notice much, perhaps my tastes were off that day. I’ll give it a revisit at higher temps and see if i notice any other complexity~

boychik

i ordered this tea and will get it in abt 10 days. It will be interesting to compare notes ;)

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I drank this twice, actually, but this morning it was a sipdown. Thanks to Ubacat for sharing!

I first drank this a few weeks ago after I finished reading Steles of the Sky by Elizabeth Bear – because it contains a dragon that lives in a lake, and they actually call the location in question “Lung Ching”. Hooray for second-world fantasy series that aren’t set in Europe!

I finished it off today because I finally published my review of the Eternal Sky series, of which Steles of the Sky is the conclusion. Review at: http://booksandtea.ca/2015/08/book-review-the-eternal-sky-trilogy-by-elizabeth-bear/

The tea itself is pleasant and nutty, and produced a really pale liquor despite oversteeping. No astringency, which was nice. However, dragonwell teas don’t really ring my bell – I just figured it would be the perfect tea to commemorate this book/series.

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Scott Wilson is spot-on with his description of this high-elevation tea, which coats the mouth with a pleasant lubricating sweetness and remains balanced and free from bitterness and astringency through many steepings. Prominent mineral, hay, and soy notes linger in the throat. I feel joyful, calm and focused after drinking this tea; any caffeine effects are sublimated in favor of positive energy.

This is a very fresh tasting and delightful tea that is an absolute pleasure to drink right now and a bargain to boot! If I had any kind of influence I would fear that broadcasting its under-the-radar excellence may cause a run on this sheng, but as it is, I urge anyone interested in a daily drinker to give it a try.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML
BigDaddy

Twist my arm, as if I needed a reason.

jschergen

One of the staples in Scott’s line. I’m a fan.

TeaBrat

sounds fab :)

boychik

wanted to wishlist, turned out i did it before ;) I think its a sign

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This tea is in a class of itself. I couldn’t remember how to brew this tea so just did western style for 1 min. It brews up clear as water and is very mild tasting too. It has a dominant pine note along with hay and citrus notes. It’s just such a weird tea, I cannot decide if I like it or not.

teatortoise

As with white teas, you’ll need to use more leaf than generally to make a good and flavorful infusion with color and mouth-feel.

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97

Thanks again, Nicole! I thought this one was very similar looking to Mandala’s Morning Sun, possibly even the same harvest so I wanted to try this one soon after the other to compare. I think it is the same tea. This one did a little lighter than the Mandala BUT that could be a matter of using slightly less leaves this time (or some other parameter being off.) But this one results in three solid steeps that never get that oversteeped oaky leaf flavor. It’s such a complex deep tea though! I do get the barbeque notes at the top of the first steep that someone else mentioned, because at first it’s a little smoky and spicy/peppery. Malty, honey deep amber liquid follow for the remainders of that cup and the other steeps. I wish I had a tea like this in stock! I really wish I didn’t like quite so many varieties of tea.
Steep #1 // 1 1/2 tsps. // 10 min after boiling // 2 min
Steep #2 // 6 min a.b. // 2 min
Steep #3 // just boiled // 5 min steep

Nicole

I find this one to be a bit smoother than Mandala’s with a bit less smoke. I like them both a ton but if I had to pick just one, it might be this one.

tea-sipper

Ah, so it might not be the amount of leaves I used if you noticed it too. Maybe one is a spring harvest and one is a fall?

Nicole

Perhaps. I found that the Morning Sun from one year was better (to my tastebuds) and with less smoke than it was the following year so it can always be all kinds of growing variations as well as processing.

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A pleasant ripe, similar to the 2014 V93 in earlier steeps, with a raw walnut astringency. Later steeps brought more of a traditional wet wood and general roasted nuttiness (think roasted almonds or pecans…less walnuts). Brewed with a heavy leaf to water ratio the tea delivers a pleasant thick viscosity and dark liquor. There is some mouth action with slight numbing in my cheeks, too weak to describe as cooling. For a ripe this new I am content with the available experience; would much rather this over any new V93 any day. At almost $28.60 for 357g this ripe tis but a steal with potential to become a plunder if one chooses to play that aging game.

8g, 60ml gaiwan, 8 steeps.

Acquired sample from a friend!

Flavors: Walnut, Wet Wood

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I bought a couple of bings of this three or four years ago and have been carefully curating them so that they could age properly (or I just forgot they were at the back of the box of tea and drank other stuff). I’ve drunk it occasionally since then but singularly failed to write any tasting notes on it. So, in the spirit of procrastinating over writing up the conference I went to, here, finally is my tasting note on the 2008 Feng Shan Yi Hao. Ta da!!

The dry leaf has that gorgeous aroma of warm horse that I like so much. It is a mix of silver and brown small leaves. There is some chopping but there are also whole leaves in the mix. The liquor is dark orange with a lightly floral aroma. It tastes smooth with a silky mouth feel. There is some astringency and a vegetal note. Sweetness develops in the aftertaste which is of an acceptable duration, but there is also a slightly bitter edge to it. This is not a bad tea at all. In fact, it is quite pleasant, especially when the price is considered, but it will not replace the 2005 Tibetan Flame as my everyday puerh, unless it grows significantly in the next few years.

Flavors: Floral, Vegetal

Preparation
195 °F / 90 °C 0 min, 15 sec 9 g 4 OZ / 130 ML

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I have this theory that silver needles are always good. Thus far, I have been correct.

I’m hoping to continue this experiment :)

I really like me some tea needles; gold or silver.

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85

Thanks for a sample of this one Nicole! I expected a light fruity brew, and that is what I got. The first steep from these completely black twisty leaves is delicious – the main (and really the only) note is of a fruit – probably plums. So tasty I expected the Steepster rating to be higher! I must have steeped it perfectly. The second steep wasn’t as magical — it just didn’t have the burst of plums like the first cup. This is a light amber brew and a lighter black tea in general. I wouldn’t mind stocking up on a tea like this one, as I don’t really have any black teas like this around. I’d definitely think about it if the second cup would stick the landing!
Steep #1 // 1 1/2 tsp // 10 minutes after boiling // 2 minute steep
Steep #2 // 5 min a.b. // 2 min

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95

This is a rich tasting sweet ripe puerh. There was almost no earthy flavor left at all. This tea may have been only lightly fermented because it has nearly fully cleared. In fact the only tea I have drank with less fermentation flavor is the 2008 Song of Chi Tse. I added a very small amount of sugar to this tea and was rewarded with an intense dates flavor. I think the flavor was there underneath but just needed some sugar to bring it out. Perhaps plums would be just as accurate a description. In any case this tea is so good I am tempted to buy another bing if it is still available the next time Yunnan Sourcing runs a sale.

I steeped this tea eight times in a 120ml gaiwan with 9g 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. If I didn’t want to stop to make something iced I’d say I could have gotten another four or five steeps out of this at least.

Flavors: Dates, Sweet

Preparation
Boiling 0 min, 15 sec 9 g 4 OZ / 120 ML
Lion

Was the 10 minute rest intentional? I’ve never heard of doing that before.

AllanK

In theory you should give it a longer rest to let the tea leaves open up but I give it ten minutes because I am impatient. I think an hour would be ideal but I never want to wait that long for my tea.

Tealizzy

Ha! I went to wishlist it, but I already had! Sounds delicious!

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Another result of sharing a subscription box with Ubacat.

The leaves of this tea are dark green-brown curled nuggets with a thick, vegetal scent that, in addition to the smoke/rubber note I mentioned above, smells somewhat roasted. In fact, it reminds me rather of an oolong than a green tea. Interesting.

I steeped 1.5 tsp of dry leaf in a 12oz mug with 85°C water for 2 minutes. The resulting brew was a pale orange-yellow and smelled similarly to the dry leaf — roasty, somewhat vegetal, but still smoky.

The taste was similar. However, I think this tea is better if you don’t think of it as a really green tea, but as a sort of lightly roasted oolong. Full review at http://booksandtea.ca/2015/08/tea-reviews-yunnan-sourcing-july-2015-jade-tea-box/

Ubacat

I had never associated Yunnan green teas with rubber. I enjoy most of them but do agree about the smoke. It’s one of the things I like about them.

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Ubacat and I are sharing a YS monthly box now, and I’m really happy!

The dry leaf of this tea was long, spindly and dark brown, like little twigs or spider legs, and had a lovely autumnal, roasty smell like corn or barley. Unlike the other two teas in the July 2015 box, I decided to steep it multiple times in a gaiwan rather than do a single western-style steep. I did a 5-second rinse with 90°C water, then 5 steeps of increasing length, starting at 15 seconds and ending at 30 seconds.

The tea from the first steep was amber like beer and had a thick, soupy mouthfeel with a grassy aftertaste. I think I also smelled some orchid in the cup. The aftertaste was sharp, slightly bitter, and had a fresh greenness at its heart, like the inner flesh of a plant’s stem.

But what were steeps 2-5 like? Check out the full review at: http://booksandtea.ca/2015/08/tea-reviews-yunnan-sourcing-july-2015-jade-tea-box/

Flavors: Green Wood, Molasses, Orchid, Roasted Barley

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