Yunnan Sourcing

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Recent Tasting Notes

This lightly fermented shou is a prime example of needing to be aired out, age, and storage. Go look at all the other reviews here and it’s all over the place. I drank this, looked at the reviews and it sounds like a different tea compared to reviews a year ago.

My Green Miracle goat got pretty well aired out, sat for months in the open, then I threw it in my shou pumidor. I got no dry, funk, tart, nor mutated fermented stank that people mention here. Notes I found were primarily mineral wet stones, with some rounds of dirt earth, caramel, clean, and fresh taste. Bit of a green essence to it with some crisp cold breaths.

Full review on Oolong Owl http://oolongowl.com/2015-green-miracle-shou-puer-yunnan-sourcing/

Preparation
Boiling 0 min, 15 sec 1 g 0 OZ / 12 ML

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Puerh Plus TTB. I am enjoying the bitterness of this tea. It’s kind of like a somewhat insensitive teenage guy. He doesn’t care too much what anyone thinks of him. He makes a few too many jackass observations to be a good friend, and is really pretty shallow, but in a plot twist personality-wise, loves to make you laugh. The kind of guy who would tickle you even though you hated it, and then you’d laugh because you couldn’t help it.

Do I keep this guy around for the laughs? I’m not getting much else, but there’s value in a tea that will bring on the smiles.

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90

Dry leaf – HERBAL, SPICE, HONEY (fragrant and bitter green herbal like dill, cilantro; dry baking spice: cinnamon, allspice; hints of Mexican hot chocolate and vanilla extract). In preheated vessel – rich fragrant floral, honeysuckle, bitter honey

Smell – VEGETAL, HONEY (bitter green, bitter honey, herbal notes still there)

Taste – VEGETAL, HERBAL, FRUIT, SWEET. Arrival has dill, cilantro, buttered lima beans, and honeysuckle. Development of cream, cinnamon, and fragrant floral (orchid maybe?). Finish lingers on cream, cinnamon, and green apple notes. Aftertaste of peach and green apple, with lingering creamy sweetness.

It’s called Hairy Crab, and I bought it because the name made me laugh. Also, it’s cheap. Better yet, it’s good. Lots of great flavors, it’s dynamic in the mouth and throughout the session.

Nice balance of green/vegetal/herbal notes with sweet notes of honey and fruit. The creaminess and “spiciness” of it were nice surprises as well. Never unpleasantly bitter or “green” or just overly vegetal as many green oolongs can be. Strong hui gan that is refreshing and satisfying.

Price to quality ratio on this one can’t be beat. Great choice for an affordable and delicious oolong.

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 3 OZ / 88 ML

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85

A nice happy medium of an oolong. It’s a little toasty and a little floral and a little sweet.

Preparation
185 °F / 85 °C 3 min, 45 sec

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83

Another cup from my tea sister. This has some nice chocolatey notes to it. Smooth taste .

Final Count: 104

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76

Another one from terri that i had earlier today. This one is another good cup of tea. It doesn’t stand out as a must have , but it was a great tea to have. medium body, smooth, slightly malty.

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88

noms. another from terri that i may need to add to my wishlist. this was a deliciously tasty cup this morning. Malty with a hint of smoke…so good.

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76

Another tea from Terri i decided to have this one with another from the same area. I find more and more that the imperial grades from YS are often not for me. this has a bit of malt, but it’s got a thin brew taste to it. There’s a bit of sweetness here and some tannins. Overall, a decent cup, but not my favourite.

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100

First things first – this is a gorgeous cup. I love African rosewood and the silver being almost white is such a perfect complement to the wood color. It feels good to hold and the wood keeps the silver from burning my fingers.

I used this for the first time tonight with a Dian Hong. I compared an unglazed clay cup and the silver rosewood cup and a Crimson Lotus silver cup. I wouldn’t have noticed if not doing it side by side like this but there is definitely a moderating influence that this cup exerts on at least this tea. It sat in the pot for a bit longer than desirable. In the unglazed clay cup, it was pretty harsh. It was a bit more mellow in the CL silver cup but in this one it was noticeably smoother and the bitter edges seemed to fade.

I am extremely curious to experiment with other teas in this cup now.

ashmanra

So neat! I see these are out of stock now. Sad! I have a silver teapot and I agree – it does something special.

Rasseru

I love how they resemble coconuts, its a really natural look

AllanK

How do you get it to let you review teaware without saying the word “drank”?

mtchyg

Those are quite possibly the best looking tea cups I have ever seen. I am jealous.

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85

A delicate tea with a touch of earthiness and a touch of sweetness. It has a really smooth mouthfeel and re-steeps well.

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This is my first sampling of any puerh tea. I’ve prepared it gong fu style.
Prior to steeping, the tea smell is light and earthy with notes of straw and sweet grass.

First infusion: 5 seconds
Color: Light red/orange
Smell: mossy and vegetal
Taste: Bright and earthy up front with a lingering straw, wood finish.

Second Infusion: 10 seconds
Color: Much darker red, maple syrup
Smell: deeper vegetal, steamed spinach
Taste: Leather with a slight bitterness on the tail. Sweet light wood finish that lingers. Satisfyingly astringent mouth feel.

Third Infusion: 20 seconds
Color:Dark red amber
Smell: Damp straw, delicate but sweet leather
Taste: Bitter raw leather with sweet straw and spinach

I continued with the infusions until the flavor began to subside . Overall I found this very enjoyable. I don’t think it would be fair to throw a number at this as I have nothing to compare it to but it was a wonderful new experience. Would recommend.

Preparation
8 g 3 OZ / 100 ML

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75

This is worth experimenting with to see if it agrees with you, but I don’t think its for everyone. I did enjoy it. It was smoky, but not so much that I couldn’t enjoy it. A hint of molasses sweetness was sensed in the background.

Flavors: Smoke, Wet Earth

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 4 OZ / 125 ML

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80

The brick is full of “golden flowers” . It has earthy components of dry mushroom and hay, with very little bitterness. What I am enjoying most about it is the warm, relaxing feeling that comes after drinking it.

Flavors: Autumn Leaf Pile, Barnyard, Hay, Mushrooms, Nutty

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 4 OZ / 125 ML

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75

A black tea with a delicat taste of bitter chocolate. the price is low for this quality of tea.

Flavors: Baked Bread, Dark Chocolate, Hazelnut, Nut Fruits

Preparation
195 °F / 90 °C 2 min, 0 sec 2 g 3 OZ / 100 ML

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95

Immortal Monkey, may you live forever! There are many teas on steepster that have gotten rave reviews of 95 or higher and yet they do not stand up to the refinement and sophistication of this tea. With the active mouthfeel of raw, with the richness of ripe – and definite potential for future deliciousness, this tea outstrips the appeal of – let’s say – phatty cake – with it’s heft, smoke, leather and in your faceness – by a more subtle seductive, mysterious, come hither allure.
Taste and smell absolutely no “fishy-ness” or fermentation flavor what-so-ever. In style it reminds me of some of the 2012 smaller leaf lesser fermented Dayi cakes 0532 and 7632. Granted, I reviewed the 7632 with some sketicism, having fallen in love with the brown sugary deliciousness of 2012 Yongde Blue. But my palette has come to appreciate more subtle brews that defy description – where you really can’t define what exactly is so wonderful – while knowing they are. This kind of tea pulls you into the meditative realm where flavor, sensation and mystery meet.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 5 OZ / 160 ML

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80

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Flavors: Floral, Sweet, Vegetal

Preparation
195 °F / 90 °C 0 min, 30 sec 6 g 4 OZ / 120 ML

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85

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Flavors: Floral, Smooth, Spicy

Preparation
195 °F / 90 °C 0 min, 30 sec 7 g 4 OZ / 120 ML

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92

Prepared in my Jian Shui gaiwan. Filtered Santa Monica municipal water just off the boil then poured into a glass cha hai prior to going into the gaiwan. With Autumn approaching, I wanted to add a daily-drinking Dian Hong to my roster – I’m very happy with this selection.

The dry tea is redolent of sweet potato and hay with a hint of milk chocolate. The buds appear just a little dingy or bruised compared to the bright pure gold appearance they have in photos on YS’s website, though this may be a result of transport.

After a 10 second wash the wet leaves take on a “brisk” and faintly vegetal aroma in addition to the aforementioned sweetness. Their striking uniformity grows apparent as they become fully hydrated/saturated.

Eight steeps at 10, 15, 20, 30, 45, 60, 90, 120sec: Tawny liquor; musky with clay-baked yam aroma; complex malt, grassy sugarcane, a touch of sorghum; finishes faintly woodsy with a hint of chocolate or even burdock emerging at times. Medium-thick mouth-feel; no impression of tannins. The first steep had a special brilliance of flavor that proves fleeting and difficult to capture in words. Color shifts to more of a satin sheen gold,while the aroma, flavor, and body all dull somewhat by the sixth steep. The tea continues to be nourishing throughout the session. Caffeine is evident, but more energizing than speedy (sweating, racing pulse, etc.).

Refined yet rustic – making for a pleasurable experience; good value to boot.

Preparation
195 °F / 90 °C 0 min, 15 sec 2 tsp 4 OZ / 125 ML

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75

This is a very interesting white tea.

I picked this one up because my son and I have been enjoying white tea together, and it was inexpensive and a bit unusual.

I was not let down. What I got was a very light colored tea, with a slightly sweet vegetal flavor.

Preparation
175 °F / 79 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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89

I’ve been pretty pleased with Hunan hei cha, and this one is no different.

It’s plummy, a bit sweet, but with a rich slightly earthy undertone. Very easy to drink warm or cool.

Preparation
Boiling 0 min, 15 sec 6 g 120 OZ / 3548 ML

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81

2013 spring.

This is a fermented purple, but no description of the fermentation process. It tastes to me a bit like Hei cha. Ive gongfu’d this a few different ways & I much prefer it with kid gloves, slight less heat & flash steeps, if I brew hotter & longer a malty taste comes out & it tastes more like a normal black tea & a bit mushed together.

The bag & leaf smell of a sweet/candy I cant place, really lovely aroma. The taste has a thickness like dense water, with the ever-present sour note of purple leaf there.

All the flavours & aromas are hard to place really! Id love a course where you smell every aroma, im not good at this part. It is plant-y like a sheng but has other flavour-colours going on.

I do really prefer my purples with a roast, from my experience with them. I think the char compliments the sour very nicely (zi hong pao for example – I havent tried the light roast version) But this is still nice. Its a bit like the sourness of plum but softer. cool stuff

Flavors: Plants, Pleasantly Sour, Plums

Matu

They have kits you can buy for wine that come with oils bearing the different aromas you can smell in wine :P They’re kind of stupid expensive though lol

Rasseru

I’ll bet they are. The flowers, I know rose & orchid & floral. :flol:

Thinking about it more, sometimes not knowing is better. I make electronic music, & sometimes pick apart a track into its parts instead of just enjoying it. It might be the same with tea, some tea I dont know what it is but it evokes colours, places, emotions. It might be more boring if I knew that it was just ‘gardenia’ or somesuch

Matu

Yea I can’t really distinguish many floral flavors myself. Lavender sometimes…probably rose too.

I do agree, sometimes it can be weird picking things apart so much like that. Like watching a movie with somebody who critiques every little aspect like “can’t you just enjoy the movie!?” Though I’ll admit I’m sometimes guilty of that lol.

Cwyn

This is a black/red tea made from purple puerh varietal. It is oxidized and not fermented. Having said that, it is one of the best red teas I’ve ever had. I currently have two bags on hand myself. I get a rose scent from the cup which I actually can taste. A beautiful tea.

Rasseru

‘This is a expertly fermented black tea’ on teh websites. Whos right, you or scott?

Actually, more importantly, in a all-you-can-drink-tea-fight, who would win, you or scott? :)

I didnt get rose, do you remember how you brew for this? I would love to get that

Cwyn

Okay mine is an older version of the tea, perhaps he’s changed it from two years ago. The one I have is definitely not fermented. That might explain the difference in flavor profile. I do gong fu brew the tea, however.

Rasseru

mines the 2013, and I checked on the website & 2013 says fermented.

& I gongfu it, and never got a rose scent. i want my rose scent, damnit!

Rasseru

Im not trying to be argumentative, mine doesnt seem fermented either. But I dont know much about different black tea processing :)

tperez

I think Scott might just mean “fermented” in the colloquial sense like people often call black tea fermented

mrmopar

I’ll drink them both under the table…..

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From the Pu’erh Plus TTB.

Brewed in a ceramic gaiwan. The tuocha weight totaled 5.4g. I was going to give it two 10-second rinses and a ten minute rest, but it opened up very quickly, so only one rinse was necessary. Steeping times: 2, 2, 4, 4, 8, 18, 30; 1.5 minutes, 4, 15.

The tuocha smells of cedar wood. Letting it rest in the pre-heated gaiwan brings out an aroma of pulled pork, which gradually changes into honey BBQ sauce, and then to chocolate. The wet leaf smells of tapioca and smoky pine wood.

The soup is deep reddish brown, full-bodied, and creamy. It’s somewhat cloudy at first and takes up to four infusions to finally clear. I may should have kept the tuocha better. Who knows how long it’s been sitting in the little plastic baggie (kept in an open cardboard box). The first two infusions taste funky, which begins to lessen at the third, when I also taste a hint of chocolate. The fourth infusion has that cream of mushroom flavor I haven’t tasted in shou in a while, but it is also sweet (not incongruously so). Fifth infusion and onward, there is flat cedar wood note, almost paper-like at the end.

This might be my tastes since I haven’t had a mini tuocha in more than a year. More likely, this might be a lesson on how I should keep shou mini tuos if I ever stock on any.

https://www.instagram.com/p/BKi6g28BgRr/

Preparation
Boiling 4 OZ / 120 ML

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