Yunnan Sourcing

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Recent Tasting Notes

Diet Puer/Puer “Lite”

I remember reading somewhere purple varietal are suppose to be smokey and harsh so I braced myself for a rough and tumble session. To my shock it was literally the opposite, super fruity, it is truly yiwu tea but amped up sweetness due to the anthocyanin that result in the purple colored leaves. The flavor was so fruity if I was blind folded I would say it was a flavored tea not at all a puer and almost teavana flavored sweetness. I maybe over exaggerating the sweetness slightly but after a week off drinking rough bitter harsh young pu maybe my taste buds were off kilter following the logic of the polar opposite spectrum given that studies have shown calorie free sweeteners are soo overly sweet that when we taste real sweetness it is bland in comparison maybe the young shengs have been so bitter my taste buds felt anything remotely sweet was candy. Either way this was rather thin and not terrible complex but very approachable and atypical of puer not at all bitter or astringent or unpleasant in any way it was actually so sweet and dainty I almost don’t care for it but will gladly drink the rest of my budget blind buy cake. This would be a good casual drinker as it cannot be over steeped and distractions would not have a bearing on your enjoyment with other complex teas where you might miss subtleties.

I have not tasted the tea referenced but my experience parallels the tea the guys over at Tea DB review in this link.

Just realized Tea DB did a review on a newer vintage of this tea as well but my qualities it shares with the yunhai nan nuo still stand

Flavors: Berries, Blackberry, Honey

Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML

Purple tea can get a bit confusing.. There’s a couple different types of purple pu’erh. The yesheng (wild purple) tends more towards the harsher/smoke.

Purple bud like this tea can be a bit more sweet and mellow. The autumnal nature probably pushes it this way as well. Yunnan Sourcing has written a bit about this as well.

Jiāng Luo

Thanks for the clarification maybe thats why it was more fragrant(forgot to mention) with less bitterness and thickness, wish I had a spring version because it would probably be more balanced.


I tried my first purple sheng recently and I liked it. This sounds great :)

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Yay thanks for the sample kieblera5!

I drank this at work earlier but was too busy to write a tasting note. I really enjoyed the sweet/ roasty flavor, with the long lingering floral/mineral aftertaste. Quite a nice Dancong, I think they only one I prefer over this one is the one I have from Verdant tea.

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This tastes just like roasted sunflower seeds!
I feel like it might be nice to have some of this around to enjoy in the evening, when I still want something to drink but need a break from caffeine so I won’t stay up all night.
Thanks for sharing, Sil!


This sounds yummy!

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A very nice tasting ripe from YS. It is quite complex. There is some fishy flavor, so it will probably benefit from some aging. It’s an interesting mix of sweet dates, coffee, and bitter chocolate. It is dark and thick, and seems to have a lot of caffeine. I like it! I think it has a lot of potential.

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Drank this one yesterday – It was pretty good, all the nice notes that I like in golden Yunnan blacks.
Just wasn’t to say thanks Sil

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Urgh, I had written a note for this and accidentally closed the window before I could finish it. Starting all over!

Yesterday I decided to boil my shu puerh teapot as I thought it picked up a moldy smell after accidentally leaving water in it for a few days. Here’s the pot, looking and smelling a lot better:

This sample puerh came from the YS dark tea of the month club. I’m quite pleased with it so far. As Allan noted, there is no fermentation flavor or aroma present. I am doing short steeps in the yixing and get a sweet, creamy tea that is very smooth. No bitterness is present. The tea is chocolate-y and also went fabulously with a dark chocolate peanut butter cup from Justin’s. :)

3 steeps so far and the flavor is quite good. I would consider buying a cake of this, a good value at $30, but my tea budget is not very large at the moment.

205 °F / 96 °C 0 min, 30 sec

I hate when that happens!


me too :-P


Mine is sitting in San Francisco.


Mine left SF few days ago . Still nowhere :( in transit …I have no prob when it goes thru Chicago or JFK. SF always a pain in a b…


I guess it’s good that I live in San Francisco!

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im not too much for this tea now. maybe its because of the toast and onion taste.

new score 100 -> 50

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this is an awesome tea!

when i smell the leaves dry, they smell toasty and like onions

when i smell the leaves wet, they smell toasty, like onions and like dill pickles.

when i smell the brewed tea, it smells like the wet leaves

when i taste the brewed tea, it tastes toasty and like onions! MMMMM

thankyou scott wilson and yunnan sourcing for selling me this yummy tea

Flavors: Dill, Toast, Toasty

Boiling 0 min, 15 sec 4 tsp 8 OZ / 250 ML

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Received a very generous sample of this shou in a recent YS order. 2007 raw material used to form this brick. Easier to pick apart than many I’ve had. Clear dark burgundy tea soup which gives off a mushroom sweet aroma. Very smooth from the very first sip with a flavor profile mixing creamy mushroom and brown sugar. No off-putting fermentation smells or tastes to distract from the rich tea flavors. Decent longevity which provided me with eight enjoyable infusions. Currently $27 which seems like a decent price for a brick of this age and quality. Seems to be a solid shou for everyday drinking.

205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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Yum, I love Golden Monkey teas so I was happy to see a 50g bag of this show up with my Yunnan Sourcing dark tea of the month.

I am still trying to wake up after having a deep dish pizza and wine with a friend last night, I think I was in a carbohydrate coma all night and morning. It was so good but I haven’t eaten deep dish in years and what a calorie load.

So on to the tea… I tried steeping this two ways already, both in clay teapots. The first try was Western style in a large pit for 3 minutes. The second try is via gong fu method in a small pot for 45-60 seconds.

Both were good, but I am preferring the shorter steeps as the longer one took on a slight bitterness. This is a great tea to sip on straight as it is not at all tannic or astringent. Very smooth and sweet with the shorter steeps. To me this takes on notes of chocolate and has a slight dark grain note, like that of pumpernickel bread. Honestly I am not getting much fruity or floral from this unless you steep it for a short time, like 10 seconds. Then it begins to take on a bit of a peachy quality. Anyway, this tea seems to be great any steeping time as long as it isn’t oversteeped. I would say do not exceed 2 minutes and you are good to go. ;)

Glad to have this one in my stash. Hoping it will revive me enough that I make it to the gym later today!

Boiling 1 min, 0 sec 1 tsp 4 OZ / 118 ML

Sounds really interesting. I’ve seen a lot of “golden monkey” teas but haven’t tried any yet. I hope my experiences with them are as good.


I hope so too! :)

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Bought this yesterday at Puerh Brooklyn. He buys nearly all of his teas from Yunnan Sourcing. I can expect he has the 2014 version as his store is brand new. This tea is excellent. Brewed this one gongfu style in a large 220ml gaiwan and gave it four steeps. There is a noticeable note of malt and another of astringency. I also seem to detect a little smoke in there and some chocolate notes, but on the back burner.

I brewed this four times in a 220ml gaiwan with 8.1g leaf and boiling water. I steeped it for 5 sec, 5 sec, 10 sec, and 15 sec.

Flavors: Astringent, Chocolate, Malt, Smoke

Boiling 0 min, 15 sec 8 g 7 OZ / 220 ML

AllanK – I also like this leaf brewed Western style. I do two steeps using 5 grams leaf to 9 oz (266 ml) of 194 F water for 3.5 and 7 minutes. It really brings out the cocoa notes with a nice underlying sweetness.

Jiāng Luo

Damn a retail outlet that selling yunnan sourcing teas? spoiled new yorkers

Dr Jim

Lucky New Yorkers


It not close enough to me to go to on a regular basis. It is easier for me to order from the .com site than go to the store. I hate parking in Brooklyn.


Also, he only sells about %5 of their products. Small selection.


You might want to chat with Scott about this. I found one of his cakes on resale at a local tea shop for quite a mark up. Scott has specific cakes he prefers that tea businesses resell, and tries to work with them on those products. He appreciated knowing what is going on with his products.


I just got my yunnan sourcing order in and received this. Can hardly wait to try it! I got all kinds of goodies!

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Didn’t know how long I should steep this one for…So I ended up only doing it for 2 minutes. Didn’t get too much flavor. Was kinda malty, but that’s about all I could pick out.
Oh well. I’ll have to try it again and steep it longer next time.
Thanks for letting me try this, AllanK!

Flavors: Malt

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This one is pretty malty. Kinda woody, which isn’t really for me. But the malt! I enjoy this one! (: Wasn’t sure if I’d like it, Jin Jun Mei teas are so hit or miss for me.
But I do like this one! Wouldn’t buy it, but I am glad I got to try it.
Thank you, Terri!!

Flavors: Malt, Wood

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Very nice roasty oolong with floral notes and sweetness. I steeped this western style at 195 for 2.5 minutes. I will try this again in a gaiwan at some point.

Flavors: Floral, Honey

205 °F / 96 °C 2 min, 30 sec 3 tsp 16 OZ / 473 ML

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Holy. Freakin’. Shanghai.
I love this tea.
This is the second time I’m having it since Terri sent me such a generous sample!
The first time I could taste bread, honey, sweet potatoes, and malt. Today I taste mostly malt with lot of honey and a touch of sweet potatoes in the background.
It is seriously just soo good! Oh goodness, I really should order more of this one!
Thank you sooo much for the sample, Terri!!!

Flavors: Baked Bread, Honey, Malt, Smooth, Sweet, Sweet Potatoes

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I’m back inside my comfort zone, but still having a great tea day – I seem to have randomly picked out great ones today. Thank you so much for sharing Sil

I LOVE this. Onto the wish list – I need to get more of this.
Mmmmm everything a Chinese black tea should be and then a little more. What makes this one interesting for me is the burned sugar/molasses notes that are mingled with the malty, cocoa, caramel. Not a yam in sight.
I’m just going to hug my mug with this one for a bit…..


Sounds delicious! Found a little 50g bag of this in my cupboard … will have to take it for a spin :)

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OK – I’m just having a morning of surprises – this one too is not at all what I was expecting.
I’ve had flowering cones before and none of them were anything like these.
First sip – wow caramel – second sip – fruity. If I didn’t know better I would almost think this was a flavored tea. Not malty at all, zero sweet potato (there is sweet but no starchiness). It’s not at all like any straight black tea I’ve had – it’s missing the “blackness”. Almost a little salty – I really want to say salted caramel with a hint of apricot (stone fruit anyway). These are really good – strange, but I like it.

Thank you so much Sil for another interesting experience. :)

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This tea is quite tasty but somewhat bitter. It was strong even until the tenth steep. I was at my caffeine limit so I stopped. This tea has given me quite the tea buzz, something I almost never get. Perhaps it is its pure character, perhaps it is high in caffeine. Wouldn’t want to drink this one at night. It was bitter in the early steeps. The bitterness largely went away by the fifth infusion. It has a nice bitter/fruity aftertaste to it. It was quite good overall. I am glad for having bought this sample and if I hadn’t just ordered from Yunnan Sourcing I would probably order a bing. As it is it will have to wait.

I steeped this ten times in a 120ml gaiwan with 9g leaf and 200 degree water. 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.

200 °F / 93 °C 0 min, 15 sec 9 g 4 OZ / 120 ML

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After seeing all the positive ratings, I gave this one another couple of runthroughs to see if I was missing something. I don’t think I am, though. While it’s not offensive in any way, and has a pleasant sweetness and a little huigan, this is just not a great tea at the moment. There’s very little in the way of distinctive flavor, very little lasting mouthfeel, and almost no bitterness at all. Slightly sour. Nice and relaxing at least, but I think I’ll drink through the rest of this when I want to conserve samples.
W2T ruyao gaiwan, boiling water, flash brews. First and second tries were 5g leaf, third was 7.5g.

Flavors: Honey


I tried this and would say it needs to age a bit. I may pick one up and bring it out in 5 years from storage and see how it is.


Yeah, I got it as a free sample with my last YS order. I’m not quite discerning enough to know what makes for good aging, but I could see it improving this… If it doesn’t, at least it was cheap. I should probably set up for aging once I’ve sampled a few more things (W2T order I just placed) - broken minifridge + hygrometer + cigar humidifiers can’t cost -that much and I imagine I’m missing out on a lot by only being able to deal with “drink now” stuff. I’d like to see how that 2013 Spirit of Tea or the GMX Banpen turns out in a few years…


…oh dear, I guess I’m not used to the formatting on this site. That strikethrough shouldn’t be there.


I think I know what you meant to say. You will probably like the W2T stuff. Paul finds some good things.

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This tea is very good. It is one of the best ripes I have had in a while. It is sweet with virtually no earthy flavor left. It has developed a nice flavor that I think is usually called a dates flavor. There is no smoke or camphor or off taste to this tea. It is really good. I am glad I bought the whole bing and not a sample. I steeped this a grand total of twelve times before dumping the leaves because I had had enough tea and was at my daily caffeine limit and then some. But had I wanted to continue I could have gotten a few more good steeps out of this tea. I think it might have gone twenty steeps. It definitely would have gone fifteen. The tea had gotten a little weaker at steep twelve but had not become weak tea yet.

I steeped this twelve times in a 120ml gaiwan with 9.2g leaf and boiling water. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min and 2 min.

Flavors: Dates, Sweet

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

This sounds absolutely divine!

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