Yunnan SourcingEdit Company
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Recent Tasting Notes
This tea is fairly strong and fairly bittersweet in nature. There was a lot of fermentation taste to this tea. I didn’t get any fishy notes though. Not sure if there were any chocolate notes in there, I wasn’t really paying attention. It did develop a fruity flavor in later steeps. Overall this is a good puerh but not as good as I would have liked.
I steeped this tea ten times in a 120ml gaiwan with 9.1g 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, 30 sec, 45 sec, and 1 min.
Flavors: Bitter, Earth, Sweet
Got this one in a split with Liqyud Proust. Im SO glad I did. This one may have just vaulted to the top of my list of Shu! Sweet, raisin or plum, with no fishy smell or taste. Cake batter comes to mind when Im sipping this tea! So sweet with a lingering fruitinessQ I will be offering a cake of this stuff as soon as this half cake I have is gone. Will be my new go to.
Gong fu style…
Flavors: Baked Bread, Cake, Malt, Plums, Raisins, Sweet
This is an enjoyable middle-aged tea. While it may not have the same depth that gushu does, it’s not at all lacking in complexity. There is smoke, meaty flowers, peat moss, and even a hint of fresh bread. Soup is dark orange, not a terrible amount of qi, but it is smooth and has plenty of huigan.
Flavors: Baked Bread, Floral, Peat Moss, Smoke
Clean, creamy and sweet are the operating terms here. This one, in addition to the Huang Shan, reminds me of Mengku terroir, with its cool frosting-like bite and pungent floral profile. There is bitterness here, but it comes on only as the briefest of afterthoughts once the sweet creamyness peaks. The soup feels heavy and spicey , in fact its brewing orange, but maybe I’m just pushing it too hard… The leaves do look pretty dark though. This one might be a good example of a young sheng thats actually good in cold weather. There’s plenty of huigan and kuwei…. at 52 dollars, the cake seems like a really good value. If you’re building a collection, I’d advise you to sample it.
Flavors: Cloves, Cream, Floral
I brewed up about 6 grams in a 100ml gaiwan. Two rinses at about 10 seconds on first and a bit less on the second. The first steep smells and tastes like an earthy tree bark with dark chocolate. The bark tastes like a Pau D’arco bark tea, if you have ever had that (its not for drinking for flavor…medicinal properties) I think the earthy bark taste is the fermentation flavor tho not fishy at all. The second and third steeps starts to move more into the honey sweet/tobacco back end with less of the earthy bark taste. The smell of the wet leaf now has a fruity/cherry sweet smell that I enjoy. Third steep onward the tea opens up to reveal what its all about. This is a damn good ripe. A nice chocolatey sweet back end with a great cha qi. I think with some aging this tea could be even better, possibly even amazing! I would recommend this one for sure. A great ripe that will get better…cant wait! No fishy fermentation flavor and quite sweet at a young age..what more can you ask of this tea.
Flavors: Bark, Cherry, Dark Chocolate, Earth, Honey
I’ve gotten spoiled with some of the amazing young shengs out there that do not have much (or none at all) bitterness.
I decided to try this one this morning before work instead of my usual green tea. It was just too much bitterness to me. Yes a bit of fruity apricot but I couldn’t get past the bitterness. I imagine it probably would have gotten better after quite a few steeps but I didn’t have time this morning. I usually don’t have an untried tea as my first cup and on this day I was disappointed I did. The first cup of the day has to be one I love.
THIS TEA IS A GUT BOMB…
I just wanted to make a review here ot mentioned it. It’s a good tea. Had a good mouth fell
and a lot of energy . I felt tea drunk most of the session. If I didn’t had the black
color in the cup, I’d have belived this was a raw puerh… It’s not bitter per say but it is
POTENT AS a lot of Menghai raw blends…
I did 6.6g/90ml… felt VERY ill… aproach this tea like a raw puerh… gently and with less
leaves that you would usually…
Edit: This was sampled off the transport… which sadly might have screwed me over. I’ll resamble and repost a new note in about a month.
Well this is what I like about YS… Site posts tea from a village I’d never heard of for a completely reasonable price, I sample it, it’s actually quite unique and a pleasure to drink. Incredibly pungent, it smells of sweet musk and fruit. Once it gets going its pretty thick and dark, and feels oily in the mouth. There are sudden notes of sweet mint and honey, but the base is much earthier- barn-straw dark green moss. Certainly an enjoyable experience.
Flavors: Honey, Mint, Straw, Wet Moss
After heating the Gaiwan and adding the tea, and letting it warm up as the water was re-heating, I noticed the smell of sticky rice, perhaps fresh popcorn.
The wash was a reddish amber color, clear and mostly clean (no little bits of tea).
After the wash the Pu-erh smelled a bit like wet earth.
1st Steep was about 10 seconds or so. With a dark red, or brown color. It reminded me of dark honey.
It had a really mushroomy taste.
The second steep the tea was pretty well broken up. This steep the color was really dark almost purple. I was reminded of dark amber ale.
It was during this steep that I noticed the taste of the sticky rice herb took front stage! The Pu-erh taste was still there, albeit very muted in the background.
The tea tasted like a nice creamy mushroom soup. I was thinking the whole time of rice and mushrooms.
The 3rd steep I was thinking that there was a hint of tortilla chips. Weird I know.
The 4th through 8th steeps were mostly the same as the 2nd and 3rd. That’s to say the Pu-erh taste was mostly muted in the background.
This Pu-erh is not bad at all. It’s a bit of a change and to me seems more like a novelty item than a serious Pu head’s tea.
Good stuff this one. Initial steepings are light, but with a deep resonating back-of-palette bitterness and a granary sweetness that picks up the more it is steeped. The soup is dense, actually an opaque light-yellow that reminds me of an IPA. Flavors are nutty, with a sweet-corn and honey suckle quality that is somewhat ubiquitous north of Banna, but is intensely focused and balanced in this tea. By the third cup it is intensely bitter and in-your-face-floral. In fact, the bitterness seems to be everywhere in my mouth, from the way-back to right behind my teeth. If you’re a fan of scott’s Lincang/Simao pressings and enjoy some ku-ku-cha, then I’d recommend this…
Flavors: Corn Husk, Honeysuckle, Jasmine
Ok, another from my YS monthly sub.
really thin perfect needles, not a single one unbroken, and really heavy on the scales! i always pick out a lot more than i think is right.
flavour wise, its like varnished wood, malty, strong, almost ‘brassy’ (?) if thats a thing. like a slight astringency going on, but that is balanced by the heavy strong malty note. A bit of tobacco & wine notes in there too. Classic Yunnan red/black, but a bit lively with it. Not as heavy as others ive had. but not sweet either.
Ive only been drinking it grandpa style as im out of town at the moment, but its been doing that nicely.
Flavors: Astringent, Malt, Red Wine, Tobacco, Wood
As this is my first time actually writing about tasting tea, I can’t say a whole lot. I am far too much of a tea novice to describe this as some of you could. I can say that this Pu-erh is very delicious. This tea came as a sample in my first YS order. I initially had way too much tea in the travel Gaiwan. I did a flash wash and flash steeped the first 7 or 8 brews. It has a wonderful earthiness to it, which I guess one could say about many Pu-erh’s.
My other experiences with Pu-erh have been with older ones, and as such I believe this tee needs a few more years before it will be ready to (at least for me) to drink. Of course it could have to do with the first steep being really strong, and I may have kind of ruined my ability to thoroughly enjoy the tea. All-in-All it was a good tea, and it was a nice surprise to my order.
Flavors: Earth, Heavy
Sometimes you just got to get your funk on. This is one of those teas that I find has good tasting fermentation funk, I really enjoyed it. It is a burly one, kind of in your face. It is very strong and simple, quite dark and thick and just a little sweet. As Alan said, it is strong with fermentation flavor being so new, but I think this is going to be a very good tea after it settles down. There is no bitterness at all, and a real smoothness underneath that is undeniable. I think the strong smooth character might very well take over after a time.
Purple tea! Yep this is the tea that got me interested in sharing LP’s Yunnan Sourcing Order. Thank you!
It was a little odd pouring purple tea out of my gaiwan. For some reason I just thought the tea would be purple and not the brew. I expected this tea to be malty. It was not. It was very floral without the vegital notes that you normally get in green oolongs. The way I brewed this lent to it being slightly bitter as well. I enjoyed being able to get to try this unique tea, but I am not sure it was one for me.
A sample via Dex from the April tea box!
My piece was like a rock. A rectangular rock. So I rinsed it long, twice. And let it sit a while between the rinses. Then I tried a 15 second steep. WOWSERS. That was strong!
It smells like sweet, bitter, flowers, and smoke. Interesting combination. Smoke being that tobacco scent that I find some puerh has.
Whoa. I’ve just dumped 18oz of this as not drinkable. :/
I am seriously flash steeping this. Water goes in, water comes out. It’s very bitter still, but starting to be drinkable. I think a few more steeps and it will mellow out into something my taste buds understand a bit more.
Hahaha. Ok. Over 1 litre later, I’ve removed some leaf.
It’s still way too much for me. It keeps promising sweetness in the smell, but then it’s just sharp, bitey sheng. Bleh.
Edit. Ok, ok. I removed over half the leaf. And now I’m flash steeping. 1.5 litres in. FINALLY the sweetness it was promising is starting to come through.
Tea should not be this hard.
This is the oldest tea I have drank so far and it was quite an experience. The soup had the complexity of a dolma; the woody and vegetal grape leaf, starchiness like rice, and the bitterness of the olive oil. Steeps maintained an astringent mouthfeel throughout, but after 6 steeps the bitterness would grow and take over the flavors entirely. The strength of the bitterness reminded me of tonic water, not what I expected but not bad. The body effect from this tea was strengthening and warming to the core -similar to bitter dandelion greens in effect.
Flavors: Olive Oil, Rice, Vegetal