Yunnan Sourcing

Recent Tasting Notes

85

Yunnan Province in China has a reputation as being THE place to find premium teas. Tea cultivation in this area dates back thousands of years. In fact, it is purported to be the birthplace of tea. One of the more intriquing aspects of Yunnan tea is the diversity of tea bush varieties that grow there as well as the number of old tea trees and old gardens that thrive in the mountains. Yunnan teas really define the notion of terroir as there are many particulars that contribute to their flavour and style characteristics. When it comes to dark teas – and, even some blacks – Yunnan pumps out some of China’s best.

So it was with some surprise I learned green teas were coming out of this area.

A short search online threw up a handful of impressions about green tea production in Yunnan…
◾In general they aren’t particularly high quality.
◾The price is often suspiciously low. (Yet, that’s not indicative of a quality tea.)
◾The teas are often heavily roasted, creating a tea that is more aromatic.

As a rule, needle shape teas are difficult to process. The fresh leaf must be quite long in order for it to have shrunk to this the long needle size and shape during the firing.

This particular tea from Yunnan Sourcing is made near Simao from large leaves that are rolled into a needle shape (Xiang Zhen in Chinese) and roasted at high temperature for a short time. This typically helps to impart a strong scent. And it does. The dry leaf is highly aromatic, with standout notes of cooked fruit (peach or apricot) and snow peas.

Time for some infusing!

As with most green teas, the leaves needed to be treated with care. A gaiwan was used and water heated to 80 degrees as per the vendor’s instructions. The leaves had a bluish-green hue, which changed on contact with hot water, to light green. After an infusion time of 1.5 minutes, the liquor looked a clear light yellow-green. However, the taste was slightly on the bitter side. For the second infusion, the temperature was wound down 10 degrees. The result? The flavour was full, rich and distinctively fruity with a backbone that is reminiscent of chestnut and snow peas with a slight mineral note at the finish. It possesses a very nice sweetness without any bitter notes. It reminded me a little of Rizhao Xuequing (Snow Sunshine) from Shandong Province, but fruitier. Overall impression? The aroma is by far the outstanding feature of the tea, but it still rates as a reasonable cuppa. However, it not a particularly forgiving leaf when it comes to brewing. Measurement is critical: use too much and it will be bitter, use too little and it will not seem particularly interesting. The water must be well off the boil, similar to the temperature for a Japanese green tea, but not too cool or the flavour will hide inside the leaf until the third steeping (which you may not even infuse!). In saying that, with a price tag of US$5 for 100g, one can’t really complain.

Flavors: Chestnut, Peach, Peas

Preparation
160 °F / 71 °C 1 min, 30 sec 2 g 5 OZ / 150 ML
yyz

Nice, I love Rizhao, if I want a cheap green I may try this sometime.

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85

Yunnan Province in China has a reputation as being THE place to find premium teas. Tea cultivation in this area dates back thousands of years. In fact, it is purported to be the birthplace of tea. One of the more intriquing aspects of Yunnan tea is the diversity of tea bush varieties that grow there as well as the number of old tea trees and old gardens that thrive in the mountains. Yunnan teas really define the notion of terroir as there are many particulars that contribute to their flavour and style characteristics. When it comes to dark teas – and, even some blacks – Yunnan pumps out some of China’s best.

So it was with some surprise I learned green teas were coming out of this area.

A short search online threw up a handful of impressions about green tea production in Yunnan…
◾In general they aren’t particularly high quality.
◾The price is often suspiciously low. (Yet, that’s not indicative of a quality tea.)
◾The teas are often heavily roasted, creating a tea that is more aromatic.

As a rule, needle shape teas are difficult to process. The fresh leaf must be quite long in order for it to have shrunk to this the long needle size and shape during the firing.

This particular tea from Yunnan Sourcing is made near Simao from large leaves that are rolled into a needle shape (Xiang Zhen in Chinese) and roasted at high temperature for a short time. This typically helps to impart a strong scent. And it does. The dry leaf is highly aromatic, with standout notes of cooked fruit (peach or apricot) and snap peas.

Time for some infusing!

As with most green teas, the leaves needed to be treated with care. A gaiwan was used and water heated to 80 degrees as per the vendor’s instructions. The leaves had a bluish-green hue, which changed on contact with hot water, to light green. After an infusion time of 1.5 minutes, the liquor looked a clear light yellow-green. However, the taste was slightly on the bitter side. For the second infusion, the temperature was wound down 10 degrees. The result? The flavour was full, rich and distinctively fruity with a backbone that is reminiscent of chestnut and snow peas with a slight mineral note at the finish. It possesses a very nice sweetness without any bitter notes. It reminded me a little of Rizhao Xuequing (Snow Sunshine) from Shandong Province, but fruitier. Overall impression? The aroma is by far the outstanding feature of the tea, but it still rates as a reasonable cuppa. However, it not a particularly forgiving leaf when it comes to brewing. Measurement is critical: use too much and it will be bitter, use too little and it will not seem particularly interesting. The water must be well off the boil, similar to the temperature for a Japanese green tea, but not too cool or the flavour will hide inside the leaf until the third steeping (which you may not even infuse!). In saying that, with a price tag of US$5 for 100g, one can’t really complain.

Preparation
165 °F / 73 °C 1 min, 30 sec 2 g 5 OZ / 150 ML

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When I opened this sample , it was a nice sized chunk of the tea cake, in shades of olive, gray, & wood. The dry aroma is that of grass, a day or so after you’ve mowed it.
It has a nice green fresh kind of scent.
The early steepings gave up a light wheat bread taste. The aroma of the wet leaf in my yixing smelled sweet, tart, & juicy, with a the promise of things to come.
Over the course of the evening & many steepings, a tangy flavor developed, like a mild sourdough bread. There was one pour that that bitter, another was astringent.
The later steeps were sweet & rather like a golden mushroom broth, with a buttery feeling.

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Is this tea really only $5 for a 100g cake??? It is so good, especially for that price! I’m very glad I got a sample of this one from a friend :)

I am getting hints of smoke, and hints of fruit and flowers. Nice mouthfeel, too. Wow, I am going to have to place a YS order sometime soon. YUM!

Cheri

sounds nice, and what a great price!

Terri HarpLady

I love YS :)

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85

Lewis & Clarke TTB

This is it, folks! This is the very last sample I took from the TTB before sending it on its merry way. I’m not sure why I haven’t tried this one sooner, it’s been hanging out next to the dreaded Da Yu Ling Oolong sample that is finally gone. Anyway, on to the good bits! The leaves are long and fairly thin, and tightly twisted. Color is a lighter shade of grey/green. The outside bag smells like Hot Lips, oops! Luckily the tea inside didn’t seem to be contaminated, and smells lightly sweet with mild vegetal notes. I steeped mine for 1.5 minutes because I felt like it (seriously).

I think I may have underleafed or understeeped this one, as I’m not getting a ton of aroma. What I do smell is a bit of mineral quality combined with mild and sweet vegetal notes.

Confession: I totally let this tea cool a ton, mostly because I was looking through boychik’s cupboard with my mouth wide open… Seriously tempting things in there! Ahem! Anyway, yeah this is definitely underleafed. I do like the flavor that’s there, and it reminds me of the Bi Luo Chun that I got from Han Xiang on AliExpress. It has an interesting mineral/smoke note to it that I enjoy, along with strong apricot notes near the beginning. Overall, very nice, even underleafed! :D

Flavors: Apricot, Mineral, Smoke, Vegetal

Preparation
175 °F / 79 °C 1 min, 30 sec 1 tsp 8 OZ / 236 ML

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86

What a fruity tea. Think apricots, the most apricoty pu that I’ve tasted. It’s a nice tea that has very little bitterness, fairly strong cha qi, and medium body. Seems like high quality leaves. I like this one quite a bit.

Ubacat

Sounds like a good one! I love apricot pu.

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I had a little time to kill between weddings, so I came home to relax for half an hour, & made myself a cup of this, which I got in my last YS order. I do enjoy chrysanthemum, & of course, I actually have some here, so I guess I didn’t really need to buy a 100 G brick, but it is beautiful to look at, & I am always & forever curious, so I bought it.

I probably should be doing this gongfu, but I don’t want to take in TOO many liquids before the 2nd wedding, so I went with a western steeping of it for 3 min.
And…I don’t really know what to say…lol. It isn’t knocking my socks off, but it also isn’t gross in any way either. Very smooth, very drinkable, I’m getting a bit of a head rush, along with a nice tongue tingle. My sinuses are opening, & that’s a good thing. As I’ve said before, I think Sheng pure helps allergies, & now I guess some Shou Puerhs also are helpful, or maybe its the chrysanthemum flowers? Anyway, flavor wise, I’m having trouble pinning it down…
roasted hominy…a rich soil…a slight bitterness like hops…
my cup is empty, time to go play the 2nd wedding. I’ll try to return for a resteep or 2 later.

Tealizzy

I thought the Shou I had earlier was helping my nose, so you might be right!

gmathis

What a lovely weekend to get married! (Of course, I’m a little biased. Ours is tomorrow—29th.)

Terri HarpLady

Happy Anniversary, GG!

Terri HarpLady

I’m home from the wedding now, drinking a resteep.
Again, I’m just not really sure what to say about it. I’ve been outside so my congestion level has risen, & almost instantly upon taking a few sips, I feel like it has an antihistamine effect.
The flavor is similar to before, a little less ‘soil’, & the chrysanthemum is more present. The texture is shiny, lol, & a little drying. Instant tea buzz, BTW.

Now to pack some teas for Tony’s house, cuz in about an hour I’ll step into a 36 hour pajama party with good food, baseball, tv, reading, cuddling, & probably a bubble bath. I need a day off (although I did play hookie to hang out with Sil), & I’m taking it!

Ubacat

Terri , do you find you can breathe better with the shengs? I have asthma and it seems like some shengs (not all) help with the breathing.

Terri HarpLady

Uba, I do!
I’d like to drink a sheng every day, because I really feel that at least some of them help with my allergies. I really should start documenting it better.

Ubacat

I should do that too. I found Mandala’s Wild Mountain Green Raw 2011 seems to help. I’ve been taking supplements to help breathe better too. They help but I have to remember to take them daily.

Terri HarpLady

right! That’s my problem, remembering to do things.
Probably the one thing that helps my allergies the most is Nettles tea. If I brew a Qt & drink it each day, or at least most days, it really makes a difference for me.
I use 1/4 cup herb to a quart of water, let it steep til it cools down, put the jar in the frig, & strain it as I use it, spreading out small cups of it throughout the day. It’s actually pretty good cold.

Terri HarpLady

Admittedly, I haven’t been drinking it lately, due in part to my schedule getting so crazy.

Ubacat

I’ll have to try that. Thanks!

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84

So this was a nice little surprise!

It needed 2 rinses because it does still have some fermentation flavor, but once those are done, it’s very mild and pleasant. I don’t get a ton of distinguishable flavors, but I enjoyed this tea very much. For $7 per cake, I can’t really find anything bad to say. I would consider this to be a good daily drinker!

Preparation
200 °F / 93 °C 0 min, 15 sec 6 tsp 4 OZ / 118 ML

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83

This cake has a deeply satisfying quality about it. I can see it becoming a favourite among those who like a rich-tasting pu’er with lots of sweetness, without the off-tastes. Sometimes, it takes a while for a ripe cake to air out before being ready for consumption. This is hardly the case with this 1938, though just to be on the safe side, you may want – See more at: http://universotea.com/content/2005-cnnp-lucky-brand-1938-prime-grade?ovr=1#sthash.BDTd6KB0.dpuf

Flavors: Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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i love this tea. its so good.
Its fruity and sweet with some savory smoky meat notes. Smoke is not overpowering, i quite like it.
Gongfu method
5g 100ml gaiwan 200F
rinse/pause/5/3/5/5/10/15/15 sec etc
some bitterness shows up at 3rd steep but nothing major. in fact i like it, makes it more interesting.
This tea was a sample from very generous Steepster fellow. Im so glad to be able to try. Thank you so much.
I’d like to pick up couple cakes, the price is $5.50 on US site

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
Cameron B.

Yum yum smoked meat tea! :D

DigniTea

I could not agree more. As you know, I am a big fan of this one and with Scott’s current sale you actually pay less than $5 for this little 100g gem – that’s unheard of!

Stephanie

Oh yum, sounds good!

boychik

Thinking of it makes me hungry;)

Kirkoneill1988

I shall try this tea someday

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81

This is my first foray into Chrysanthemum Tea so I’m not sure where to start. It was very strong, a little too strong but not bitter. It was in a way earthy, but nothing like the way ripe puerh is earthy. I was only guessing on the correct amount of Chrysanthemum flowers to use. Next time I try this I will use half as much in the way of Chrysanthemum. It was very flavorful, I will say that. I don’t think I would want to drink this everyday although a friend of mine at work loves the stuff, he is Chinese. I added a small amount of sugar to cut the flavor down a notch or two. I will go through the flavor list and see if any other than the obvious fit.

I brewed this once in a 1.5 liter teapot with 7.5g Chrysanthemum Flower and boiling water for 3 min.

Preparation
Boiling 3 min, 0 sec 7 g 51 OZ / 1500 ML
Sarsonator

Sounds interesting. I think I have some tea like this that I haven’t even tried yet. I’ll have to dig it out!

AllanK

I bought it originally to add to ripe puerh but broke it out today because it is caffeine free. After tomorrow my three days of 5am will be over for a while and I can go back to puerh. It was good I just don’t know how to describe it. It’s not expensive.

Sarsonator

Maybe I am building up a caffeine tolerance. I pu’erh into the evening and haven’t had any adverse sleeping effects.

sherapop

Thanks for reminding me that I have yet to try the chrysanthemum blossoms I got from Mighty Leaf a while back…

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82

I have no idea what I was thinking having this wild ass sheng first thing in the morning. I succumbed to peer pressure (consisting of no actual pressure) and joined Sarsy in morning sheng. I usually prefer to ease more gently into my mornings with a nice black or some Special Dark. But there you are. I shenged.

I call this bad boy Wild Child. It is a wild hollering baby and I love it. It’s punchy for sure. Very very punchy.

After borrowing a jackhammer, I put 6 gr in the weexing, used 200 water and combined numerous steeps in one mug alá Sarsy. It brews up dark orange so it kind of warns you what’s coming.

Is it a little rough around the edges? Oh yeah. But it has something that I LOVE very much in a tea. It has an intense grapey-muscatel flavor that gives me a happy. It’s fairly bitter but not off-puttingly bitter with an aftertaste that appeals to me mightily. I just really really like the way it tastes. I have a real affinity for the purple thing y’all. There is not much smoke to speak of and I have to say I prefer separate steeps for this as it does mellow out in later steeps. In the combo method you have the bitter all the way through.

Wild Child wants to make sure I’m paying paying attention so it slaps my head around a time or two and I get an immediate wave of head bang. Not much body feel for me – this is all in the head.

I really like this sheng. Lots of people won’t. It is $6 for a 100 gram brick and I think that is a screaming deal for this tea. I’m thinking after it calms down in a few years, I will will thank myself for buying 6 of them. In the meantime, I will drink it cause I like it.

Couple of songs for this bad boy:
http://www.youtube.com/watch?v=KxZbOZDineQ
http://www.youtube.com/watch?v=def3ob2h-1s

Flavors: Muscatel

TheTeaFairy

Some slapping and head banging early in the morning….you are a Wild Child dearest ;-)

Cameron B.

WEEXING! :D

boychik

Last time I saw it was one 6-pack avail. Did you get the last one? I got only one but didn’t try yet. I liked 2005 version a lot but must warn you wet storage is noticeable

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91

This is a sheng I bought cause i saw Scott posting pics of it on Instagram and it being a yin and yang design, well, I knew I just had to have it!

It’s like when I sometimes buy a bottle of wine just for the label, hoping To get lucky.

Well I just got lucky!

This is quite a deal. Young sheng yes, but it tastes a lot more mature than its age.

And I’m sure it will only get better with time.

I get close to zero astringency.

It’s super mellow, all sweet and honey.

I get hints of apple pie, feels like autumn tea to me.

It’s also a bit grapey. Definitely fruity.

Tonight I’m having it with the TEAplets, but I had it for the first time last night, and it gave me pinky cheeks. And a nice buzz.

Hey, I never wear much makeup, so a nice natural blush sheng glow is always welcome ;-)

The qi is kicking and I almost feel like I stole this cake, having spent a ridiculous amount of $15 on it.

People. Get this, it’s a bargain!!

MzPriss

Pink cheeks!

Sarsonator

Gettin’ lucky!!!! :p

Sarsonator

Dr. Sheng approves!

TheTeaFairy

Lolol!! You little dirty teaplets!!

MzPriss

WE weren’t the ones talking about pink cheeks O.O

Sarsonator

OR getting lucky! :p

TheTeaFairy

Hahaha! I love you teaplets!!

Kirkoneill1988

i will get one next time hopefully

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89

Tea Party!!!!

This cake is from the lovely MzPriss who heard about it somewhere and took a chance. Good move and thanks so much, my dear! I drank this tonight with MzP and TheTeaFairy and I think I can say that we were all quite happy.

The Fairy and I cannot agree on whether this tastes more like apricot pie or apple pie, but there’s definitely fruit and pie. It has a little bitterness so very short steeps are a good idea. I did the best around 10 seconds. I may even lower the water temp slightly next time. You can’t beat the price on this. Like $15 for 357 g. I think it will smooth out a bit with age, and I’d say it’s totally worth the price!

You can trust Dr. Sheng on this one! :p

Preparation
200 °F / 93 °C 0 min, 15 sec 8 tsp 6 OZ / 177 ML
MzPriss

Doctor Sheng! I put your bug eyes on my note xo!

Sarsonator

LOL awesome!

TheTeaFairy

Dr sheng, I say that it’s a pie made of apples and apricots, even more nomz!!!

Sarsonator

Hahahaa!!! Totally!

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86

Sheng party with the Teaplets. I put 6 grams in the wee shengxing and hit it with 200 degree water with one rinse which was fairly nondescript, though with a bit of tingle (I almost always taste my rinse). After a 10 minute or so rest and hen onto 15s/20s/30s/45s/1m/130m/2min steeps.

The soup is apricot colored and the first steep gives me a nice tingle and a very, very slight bitterness, even though Sarsy made this face: O.O

Slightly more bitter on the third steep but not a bad bitter. A little fruit starting to come through here, a little bit of bread. The aroma is a really nice honeyed bread smell that I’m enjoying very much.

It’s getting a little more bitter for me, especially at the back but that might be because I forgot about that steep.

I’m getting a nice relaxation, and a little head buzz, but nothing too hard. It’s nice rather than challenging. The 30 second steep is really nice and balanced – tasty.

I’m continuing to enjoy this. I think it’s really decent to drink now and I bet in two years it will be really, really good. I think it’s a great deal for the price.

Sarsonator

LOL I did make that face!

MzPriss

I just made it on LTF’s comment

Sarsonator

I’m enjoying the way you are fitting it into every convo LOL

TheTeaFairy

Lol, O.O love!!!

And yo, shengxing!

Sarsonator

I love my shengxing. It makes me so happy. The patina is getting really lovely!

MzPriss

Yeah mine is getting used a lot. Sigh, wish Leafy was here…

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One more offering from Dag Wedin. This is a Raw Puerh, with beautiful large budsets, & a tangy spicy aroma! I went ahead & used the entire 7G sample in my yixing, combining 2 pours at a time in my favorite cups (or at least one of my favorite, there are so many).

Green beans, orange peel bitterness, fresh eucalyptus, & some kind of floral, a thick sensation, cannabis after-aroma, accompanied by a great tea buzz, the wonderful head clearing kind. I really believe teas such as this are beneficial for allergies, & this will be a pleasant head-space for my taichi class tonight.
Thanks Dag!

Sarsonator

Wow, this sounds awesome! I’m jelly :p

TheTeaFairy

Jelly here too ;-)

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Another extremely smooth and drinkable young shu! Very creamy finish. I got 3 nice semi-western steeps out of it before the leaves got tired. I like that it is organic, too! This is one I would buy and definitely recommend :)

Ubacat

Added to wish list!

DigniTea

Another one that is good to drink now but hopefully even better as it ages over the next few years.

Stephanie

I need to work out a pu-storage system for aging!

DigniTea

It does not have to be as intimidating as we often make it sound – there is ideal and there is satisfactory. I know people who use a cardboard box or a drawer in a chest for their puerh cakes (opening for air movement once a week or so; storing away from direct sunlight and aromas. Perhaps like wine storage, real collectors purchase wine and store in a wine cellar or special temp. controlled box. Others have a large wine rack in a dining room and hold on to a favorite bottle or two for years. Again, one is ideal and the other satisfactory.

Stephanie

Yeah, it’s the aroma contamination that concerns me. Lots of strong aromas in our house as we frequently cook Indian and Thai food.

mrmopar

Keep the aromas away.

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100

Marco Polo TTB

Guys, I finally did it, I figured out the perfect Tea Triage for my blog! I have been stressing for a bit over posting order because I have a ton of teas to review from different companies. Since it is just good policy to review teas sent by companies rather than ones bought/gifted first, this is my usual order, but for the first time ever I got a bunch of different teas from a bunch of different companies all at once. And I thought the spring harvest was a busy time for tea bloggers, this is just awesome! My main problem really is just making sure none of the tea companies feel neglected or forgotten, so I set up a Tea Triage (tea-age, treage, this doesn’t make for good punnery) that I am happy with.

So for today we have Yunnan Sourcing’s Jinggu Golden Strand Pure Bud Yunnan Black Tea Spring 2014 a gloriously fuzzy golden tea (my biggest weakness, maybe) I just love the appearance of fuzzy teas, the gold ones in particular just fill me with happiness when looking at them. According to Yunnan Sourcing, this particular batch of Hong Cha (red tea) is the fuzziest they have sold, awesome! This particular fuzzy gold tea is from Jinggu, Yunnan, and is made with the highest grade Yunnan large leaf buds. After my usual period of staring at the tea oohing and ahhing at the adorable tea I got around to sniffing it. The aroma is…well, it is awesome, there are notes of dried cherries and apricots, with more subtle notes of sweet potatoes, roasted peanuts, and lastly a tiny hint of cream. It is very much so iconic for a Yunnan black tea, at least for me it is, it has all the notes I expect when sniffing a fuzzy gold tea, but with a cleaner and crisper edge.

And into the gaiwan the leaves go, it is always a little sad since this means the gold fuzz will go away (and by go away I mean go into my cup for me to sip, mmm fuzzies) but it is also happy because it means I am about to drink tea. The aroma of the now steeped leaves is sweet, pretty intensely sweet, blending notes of stewed apricots and cherries with a touch of molasses, malt, sweet potatoes, roasted peanuts and a finish of wood. The poured off liquid from the first steep is creamy sweet with notes of sweet potatoes and acorn squash (almost verging on pumpkin) and a finish that is almost floral, like very distant flowers.

The first steep starts out juicy and sweet, it reminds me of biting into a perfectly ripe plum and then it transitions to malt and molasses. After this there is a delicious kick of pumpkin, I had a funny moment when sipping this tea where I actually shouted out Pumpkin! and promptly handed Ben the cup to taste, where he agreed that yes, this tea had pumpkin notes and promptly went back to reading. The finish of the tea is floral, with almost a rose like touch, the mouthfeel starts out creamy and fades to a dry slightly fuzzy feel at the end.

Second steeping time, and the aroma of this steep’s aroma is rich and sweet. There are notes of sweet potatoes, stewed plums, and a touch of raw honey at the finish. The taste is quite rich, it starts off with malt and molasses this time with only a hint of fresh plum. This transitions into pumpkin and a touch of roasted peanuts with a finish of honey. The mouthfeel starts off more dry than last time, but there is still a hint of the smoothness at the beginning.

For the third steep we have a creamy pumpkin and sweet potato aroma, in fact the aroma reminds me of sweet potato patties I used to eat like crazy as a kid, (are they just a thing in the South, because I never see them anymore) so yay for nostalgia points. The mouthfeel starts out creamy and stays creamy, it is very mellow, actually everything about this steep is mellow. It starts out gently fruity and honey sweet and fades to malt and molasses, at the finish there is a bit of pumpkin and a refreshing cooling effect. So yeah, I enjoyed this tea, but have I ever met a fuzzy tea from Yunnan that I did not enjoy immensely?

For photos and blog: http://ramblingbutterflythoughts.blogspot.com/2014/09/yunnan-sourcing-jinggu-golden-strand.html

For the actual tea: http://yunnansourcing.com/en/yunnan-black-teas/2875-jinggu-golden-strand-pure-bud-yunnan-black-tea-spring-2014.html

Flavors: Honey, Malt, Molasses, Plums, Pumpkin, Stewed Fruits, Sweet Potatoes

looseTman

Excellent review Amanda!

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I bought 25g sample of this some time ago.
I think its first time im tasting wet stored aged sheng.
its sweet and herb spicy. Also menthol pretty pronounced in the beginning. i pick up some earthiness, like dump soil, but its not much,some trace. its not unpleasant to me. had more than 6 steeps, color is orange tinted. Again, my steeps were very short, maybe if you steep longer color would be brighter. Long lasting sweetness. Coolness in my mouth remained for a long time.
I think i like it a lot.

Gongfu method
5g 100ml 200F
rinse/pause/5/5/10/10/10/15sec etc

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML
Cwyn

I have the 2013 brick, glad to know this ages nicely!

boychik

i got 2013 brick too. im just afraid it wont be able age the same. its humid in NY but is it enough? Anyway i think i will pick up 2005 brick. The leaves are black, no green spots.

Cwyn

Yeah looks like the 2005 already has the humid storage and doesn’t cost much more.

mrmopar

I got one of these somewhere I think. I liked it so much if I recall correctly.

tperez

Mmm, glad to hear you like it

boychik

thank you;)

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No notes yet. Add one?

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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75

ill do a full review right up front:

when i smell the brick, it has a musty earthy smell

when i smell the brewed leaves, it smells the same as it is dry

when i smell the brewed tea, it smells like heavy earth.

when i taste it it tastes like heavy earth taste and little notes of copper taste :)

IMHO, this is a good tea, but i have had better, i will let my second box I’m waiting for age a bit :)

many thanks to Scott Wilson and Yunnan sourcing for this nice tea :)

Flavors: Earth, Metallic, Wet Earth

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 8 OZ / 250 ML

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85

Lewis & Clarke TTB

Hooray, more Yunnan Sourcing! I wish every company had been this generous with their sample sizes, because then I don’t feel bad about trying every tea they included! :D The leaves of this tea and thin and very straight, almost like pine needles or twigs. They appear to be mostly dark with some spots of gold. The dry leaves smell very sweet and malty with honey notes. I did my general “black tea” parameters of 200 degree water for 3 minutes.

Once brewed, it smells strong and malty with a little bit of an earthy note. I can also smell raisins and honey/molasses. Just as an aside, I don’t generally enjoy this style of Yunnan as much just because they tend to get into the earthy/mineral side of things. This one, however, barely touches those notes. It’s mostly lovely malty bread with a bit of sweet potato and dark fruit flavors. There’s a little hint of earth in the background, but it doesn’t bother me here. I am pleasantly surprised by this one! :)

http://yunnansourcing.com/en/yunnan-black-teas/2885-feng-qing-classic-58-dian-hong-premium-yunnan-black-tea-spring-2014.html

Flavors: Baked Bread, Dried Fruit, Earth, Honey, Malt, Molasses, Raisins, Sweet Potatoes

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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82

A nice fairly easy to drink young sheng. It brews a pale gold, the liquor is very nice, thick and hearty through numerous infusions. The flavor is good, basic, a little floral and sweet, but some sourness is pervasive. This is a nice quality tea, good but not great, and is priced fairly at $28.

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