Yunnan Sourcing

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Recent Tasting Notes

94

Wow that one is soooo suprisingly good,
almonds, roasted sesame smell and taste, unbelievable colour too
Ill get back to review more after more tasting

Preparation
205 °F / 96 °C 0 min, 15 sec 1 g 3 OZ / 100 ML

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83

Love it, pretty sweet tasting, good colour and nice smell
I got many steeps out of it
Will get back and review more after more tasting

Preparation
205 °F / 96 °C 0 min, 15 sec 1 g 3 OZ / 100 ML

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84

Received as a sample from Togo. Thanks :)

Dry leaf has some good age on it and smells as such, with other notes of dirt, dates, faint florals and apricot. Warming and rinsing releases aromas of ash, light dried apricot, bitter black olives, sawdust, clay and old dry dark wood.

The taste of the liquor is distinctly different from the smell of the leaves. It’s light-bodied and very clean with mostly minerals, grass, herbs, green wood and light dried apricot. The flavors and some astringency peak in the first few steeps and slowly fade from there. Toward the middle of the session some complementary bitterness comes in, adding some depth to the liquor and then fades away. Sweetness was never present for me.

I really enjoyed the clean character of this puerh. It would be a great daily drinker, especially for green tea lovers looking for an aging sheng.

Flavors: Apricot, Ash, Astringent, Bitter, Clay, Dark Wood, Dates, Dirt, Dried Fruit, Floral, Grass, Green Wood, Herbs, Mineral, Olives, Sawdust

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML

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86

This green tea has quite a distinctive profile. Even though I wouldn’t drink it often, when I am craving it, there’s not many others that could give a similar experience.

From the dry leaves, the aromas are a mix of sawdust, hay, various flowers, peach and bacon. On top of that, I also get a garden peas and a very light dill note.

The taste of the first steep is very delicate and crisp. The dominant impression is sweet, peppery one. The closest flavour I can compare it to is that of green bell pepper. Second infusion is more salty and astringent. Flavours of grass and swiss chard also appear. The third steep has more of the smokiness, originally present mostly in the smell. It has notes of cooked ham and bay leaf and a sweet nectar-like finish.

The aftertaste changes a lot, from one infusion to another as well as over time. Generally, it is quite sweet, spicy, sour and expansive. One of the highlights of the tea is its texture, which is very soft, coating and viscous.

Flavors: Dill, Flowers, Garden Peas, Grass, Green Bell Peppers, Hay, Meat, Nectar, Peach, Pepper, Salty, Sawdust, Smoked, Sour, Spicy, Sweet

Preparation
175 °F / 79 °C 1 min, 30 sec 4 g 3 OZ / 100 ML
ashmanra

Bi lUo Chun reminds me of Cheerios! The plain ones. So i guess that means they remind me of oats!

Mastress Alita

I have definitely had the bacon taste from some of the bi luo chun I’ve tried before!

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Potent roasted aroma, chalky and thick texture in the mouth that you can almost chew on. Mellow, soft minerality at the forefront. There’s the barest hint of a bite with some toasted vanilla and unsweetened cocoa in the finish. A reviewer described this as ‘old school’ and I completely agree. Comforting.

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94

My new favourite “Ye Sheng” tea! The dry leaves have an incredibly strong and complex aroma. It is a mix of medicinal, herbal and spicy – lies somewhere close to sage, eucalyptus or tea tree oil. Wet leaves’ smell is even more multilayered. I can smell some grass, roast lamb, sand, wood and honey among many other fleeting scents.

The taste is delicate, crisp and refreshing. It has the characteristic savoury and woody bitterness of the varietal. Other than that I noticed flavours reminiscent of fruits, dumplings, potatoes, flowers, spinach. In the protracted aftertaste, many more aspects come to the fore – thyme, cannabis, minerals, parsnip, plant roots, sourdough bread, black currant and others. There is a very noticeable huigan too.

Body is medium to full, with a thick velvety liquor that induces a slightly tingling sensation on the back of my tongue. For a white tea, the cha qi is significant too, quite caffeine like, but a bit more heady.

All in all, this is a tea that, along with the Feng Qing Hong Cha, suits the characteristics of this varietal the most I think. I definitely want to have a good amount of it in my cupboard.

Flavors: Bitter, Black Currant, Bread, Cannabis, Eucalyptus, Floral, Fruity, Grass, Herbs, Honey, Meat, Medicinal, Oak, Potato, Sage, Sand, Spicy, Spinach, Thick, Thyme, Umami

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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76

I had a side by side comparison with the Imperial grade today, although I did not brew both the same way. One reason for that is the fact that I still don’t have two identical teapots. But I have also observed that the preparation I have come to use for the imperial grade doesn’t work quite as well for the premium grade. The latter responds better to a more agressive brewing, like a more standard gong fu style gaiwan brewing.

Anyway, I think I like the Imperial grade a bit more for its nuttier and more delicate nature. It is somehow more special. On the other hand, the premium grade is sweeter, more grassy and with more umami too. The taste is more in-your-face. The body is comparable and the astringency levels are similar too.

Flavors: Astringent, Grass, Nutty, Sweet, Umami, Vegetal

Preparation
185 °F / 85 °C 1 min, 0 sec 3 g 3 OZ / 100 ML

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95

2013 “Bamboo Aroma” Tian Jian Hei Cha. Sold by yunnan sourcing.

Dry leaf: musty, sweet.
https://www.instagram.com/p/BrG6k4QlOAa/

Wet leaf: sweet, raisins, grapes, chocolate.
https://www.instagram.com/p/BrG6mxQFIGB/

Light steep; I smell/taste:
(Smell) light —→ chalky, cookies, chocolate.
(Taste) light —→ grapes, raisins, dark chocolate, metallic(iron).
https://www.instagram.com/p/BrG6pViF2Zy/

Medium steep; I smell/taste:
(Smell) light —→ chalky, toasty.
(Taste) slight metallic(iron).
light —→ oats, chocolate, raisins

Heavy steep; I smell/taste:
(Smell) slight chalky, chocolate(?).
(Taste) light bitterness.
Medium —→ grapes, raisins.

All in all. A yummy tea. UNIQUE! grapes, raisins. I never had that before. It’s yummy, however I’m not accustomed to the taste. So I rate a 95/100. I suggest you give it a try.

Flavors: Bitter, Chocolate, Cookie, Dark Chocolate, Grapes, Metallic, Musty, Oats, Raisins, Sweet, Toasty

Preparation
195 °F / 90 °C 12 g 8 OZ / 250 ML

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86

This Tie Luo Han was a pretty nice Wuyi oolong. A good tea to have on a dark, cold morning pre-rain. I have a 2016 harvest.

The dry leaf smelled a lot to me like the crispy edges of pot brownies with notes of dark chocolate, roasted barley, cannabis, mint, burnt sugar, roasted walnut and dark roast coffee with faint cream. Warming the leaf brought forward mostly roast, bittersweet chocolate and light caramel.

The rinse produced a thick layer of saponins on the lid of the gaiwan and after a sniff, I decided to drink it. The liquor already had an array of flavors including roast, charcoal, oak wood, orchid, pomegranate, minerals, metal like steel, and coffee with hints of mandarin orange, sweet red raspberry and jasmine. Despite the flavors and some bitterness and astringency, the mouthfeel was rather clean and juicy and the liquor left behind a light oily glaze. There was also a soothing and light aroma of caramel, marshmallow and orchid. This all continued for several more steeps with the roast and char disappearing and the bitterness fading. The tea moved into a light juicy, fruity and sweet taste, with milk chocolate, sweet red raspberry and red apple moving forward and a light aftertaste of orchid. Toward the end, wood and grass became prominents with aftertastes of hazelnut, nutmeg and light, sweet cinnamon.

I found this Tie Luo Han to be a nice, smooth and rewarding tea once I found the brewing parameters that worked for my preferences. The tea is heavily roasted but also lightly oxidized, leaving a green spent leaf. After several tastings, I found that 8g of leaf and 200F water helped to reduce the green astringency and maximize the flavors. I’d recommend this to sippers with some experience and a willingness to play around and those who aren’t put off by the initial aspects imparted by a heavy roast.

Flavors: Bitter, Burnt Sugar, Cannabis, Caramel, Char, Chocolate, Cinnamon, Coffee, Cream, Dark Bittersweet, Dark Chocolate, Drying, Grass, Hazelnut, Jasmine, Marshmallow, Metallic, Mineral, Mint, Nutmeg, Oak, Orange, Orchid, Raspberry, Red Apple, Roasted Barley, Smooth, Sweet, Walnut, Wood

Preparation
200 °F / 93 °C 8 g 3 OZ / 100 ML

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78

This Bai Mu Dan is enjoyable, but nothing special. I’ve had better ones at this price point. The most memorable aspect of it is probably its fragrance. It is floral and grassy as one would expect, but it is interesting. I could smell some rapeseed and green apple ice cream among other less prevalent aromas and a generic meadow-like feeling. The taste is somewhat metallic (brass?), savoury (grass and vegetables like pattypan squash) and has a medicinal/herbal notes too. It also has a tart finish that evolves into a biting and sweet aftertaste with pear flavour. Mouthfeel is very smooth and delicate with a watery texture and a medium to full body.

Flavors: Biting, Floral, Flowers, Grass, Green, Green Apple, Herbaceous, Medicinal, Metallic, Pear, Smooth, Sweet, Vegetables

Preparation
195 °F / 90 °C
TJ Elite

I have the 2017. Nothing too special like you said. Bought 250g of purple moonlight white to age. I know Fuding white teas are more famous, but I should probably focus more on Yunnan whites as I expect them to appeal to me more.

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90

Discovery TTB #1

First tea I’ve sampled from the box and it’s a good one! This is the kind of black tea I love: sweet, smooth, and malty with a lovely chocolatey flavor and no astringency. It also re-steeps beautifully! I think I’ll be hanging on to this one.

Flavors: Chocolate, Malt

Preparation
Boiling 3 min, 0 sec 1 tsp 12 OZ / 354 ML

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This is a nice tea but I was expecting something memorable.

Perhaps I will find that in a higher grade.

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A sample from Togo. Thanks, guy!

The dry leaf smells fantastic, somewhat bitter with sweet apricot, herbs, vegetables, mushroom, pine and soft leather. The liquor starts off really clean, vegetal and tart with an aftertaste of apricot, musk melon and yeast roll. Then the tea quickly turns into battery acid. Holy crap my mouth is raw and so dry. Can’t make it past 4 steeps even with decreasing the temperature from 205 to 195. Ow.

2016? This one’s going to need a lot of age and tlc before it’s drinkable.

Preparation
5 g 3 OZ / 100 ML

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83

Rinsed once with boiling water.

First infusion was alright, generally minerally but a bit blunt with everything jumbled together (possibly because I went a bit long – 10s steep + my pot has a 10s pour time).

Afterwards, wet leaves smell like something comforting like clean tobacco / woodsmoke. Faintest whiff of light, clear honey or dried fruit.

Second infusion is nicer, clearer and more interesting notes. All three infusions not bitter or astringent, only the very slightest dry, pleasant saliva-stimulating mouthfeel.

It’s my first time brewing aged sheng pu-erh in my Yixing zisha pot and it’s been a much better experience than the young sheng I tried yesterday (2017 Autumn Da Qing Gu Shu). I guess the age mellows it out? With almost no bitterness or astringency, this is a very approachable first sheng pu-erh.

Increasing rating from 81 to 83. (25 Jun 2020)

Flavors: Honey, Mineral, Tobacco, Wood

Preparation
Boiling 0 min, 15 sec 5 g 4 OZ / 130 ML

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83

Wet leaves smell minerally, woody, and musty. A bit of sweetness like raisins.

Rinsed once.

First infusion: Liquor tastes woody and comforting, fairly astringent (probably because I steeped for like 15 seconds instead of 10s).

Second infusion: Cleaner, lighter, still musty and still a hint of dryness and slight astringency but not bitter. More enjoyable than the first.

Third infusion: The best one yet. Light, good body, no astringency.

I have to confess it tastes similar to the other raw pu er I’ve tried, but more astringent in the first couple steeps. It’s fine but nothing really stands out about it.

Rating: 81

Flavors: Astringent, Mineral, Musty, Raisins, Wood

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78

I’m sampling this tea because I’m considering to stock it as a birth year tea. The fact that it took me 2 years to start sampling is telling.

Never had such a young Sheng before. Also never had this kind of quality, unless maybe from wet storage (not my favourite).

At first smell it seemed to be no different from a middle aged factory Pu. From its age I would have expected to encounter quite a bit of bitter, maybe similar to a green tea.

Instead, I am getting a pretty mild brew, with less bitter tones than many an aged factory sheng. The main flavour is mushroom, which I would normally consider not enough to go by, but it sits on a wider palette here. The initial steeping, as well as the leaves after early brews, have a dark green association to them, like extra vergine olive oil, which manages to give some plant context to all the more familiar ‘adult’ flavours of a sheng. (Which I would simply summarize as tobacco and musty bitterness.)

Later steepings and leaves are less subtle, and more musty bitter. And then milder again. This is a contrast with the factory shengs I’ve known — they seem to have no end to the musty bitterness.

(Initially I thought this wasn’t much of a quality, and recently I’ve learned that indeed it is not: the younger plantation teas used for these cakes tend to be unsubtly bitter. But now I’m thinking,:will that still transform into something else with very old age?)

Next time around I put it in clay to have it tell me more of its story. (It seems to compensate well for my local tap water.)

The other birth year sample I have yet to taste is the Big Snow Mountain. In hindsight I could have had more different samples: more expensive ones (as the hobby has stuck now) but also cheaper ones that came out later in the year. The downside is that then there suddenly is way too much to choose from. But yeah, maybe time for a next order :)

Recommending because it’s pretty OK. But not stocking up on it yet because it doesn’t enchant me yet. On to the Big Snow Mountain!

Flavors: Mushrooms, Olive Oil

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 120 OZ / 3548 ML

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87

This is a nice, dynamic Zheng Shan Xiao Zhong that reminded me of some equally strong Keemuns. It has a typical wet leaf Keemun aroma. The taste is mostly dark chocolate and malt, with some conifer tree sap and a touch of sweet potatoes. A strong backbone and a defined bitter-sour aftertaste.

This tea does not exhibit much of complexity and barely has any sweet or floral notes. Simple, bracing, piney. It’s not for everybody but it does have some character. It works nicely for me as a wake-up tea at work or later in the day when I need a jolt of energy and concentration.

Flavors: Dark Chocolate, Malt, Pine, Sap, Sour, Sweet Potatoes

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76

Snow Flower Bi Luo Chun is a white tea with a complex fragrance, subtle taste and a buttery mouthfeel. It is nice to drink, but not my favourite tbh.

Its aroma is sweet with notes of green apple, meat, grass, green wood, ginger, vanilla and cotton candy. In the later stages of the session there is a touch of maltiness in the smell too. The taste is fairly light with lots of subtle tones. The most prominent flavours seem to be those of honeydew melon, straw, oats and stonefruits. On the other hand, the aftertaste is predominately sweet, mineral and floral. As I mentioned the liqour texture is very buttery and it has a medium to full body.

Flavors: Cotton Candy, Dry Grass, Floral, Ginger, Green Apple, Green Wood, Honeydew, Malt, Meat, Mineral, Oats, Stonefruit, Straw, Sweet, Vanilla

HaChaChaCha

Sounded great until “meat” :-)

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72

Someone in the office recently received a large Yunnan Sourcing order that they placed on Black Friday, and she really thoughtfully brought a few of the teas into the office for us to try. A lot of people working there seem to be really into Dancong so this was the one that every immediately wanted to test out.

We actually ended up doing a bit of an experiment with it; the person who brought it in said that she’d had issues finding brewing parameters that she was happy with so we did four different cuppings all with slightly different brewing parameters to experiment a little bit and see what changes in flavour profile might show up with each brewing method. It was funny because, of the four of us doing this exercise, we all pretty much uniformly agreed on the flavor notes that were observed with each cupping but we did NOT all agree of which was the “best” cup of the tea. Kind of cool how we demonstated uniformity in our impressions of a tea’s flavour, while still also highlighting how much “taste” can be subjective…

Here’s a quick summary of the four cuppings though:

Cupping 1:
Steeped at 205F, for four min, with 2.7g of leaf. A bit of a harsh and one-note bitterness to the top of the sip and body, loosely comparable to the “skin” on a nut such as a walnut/almond. Lacking any astringency, though. Not unpleasant, but not desirable profile either. Beautiful aroma to the steeped leaves though!

Cupping 2:
Same parameters as above, but water temp at 165F instead. VERY bland/watery – really boring cup; and my least favourite of the four.

Cupping 3:
Same parameters as cupping one, but with only 1.8g of leaf. Much better overall profile, with what I would call that “maple adjacent” sweet walnut note that I personally love so much. A more buttery/fatty mouthfeel also, with floral undertones. Steeped leaf was very potent with lots of sweet floral elements! Definitely the sweetest of all the cups, and my personal favourite.

Cupping 4:
Same parameters that we used in cupping three but five minutes instead of five. This is definitely the closest to what I had envisioned a “Walnut Fragrance” Dancong might taste like. Some astringency and a pleasant, fleeting bitterness like the walnut “skin” notes from the first cupping. A little sweetness in the body, and still some floral in the finish. The most balanced and nuanced cupping, for sure. My second favourite.

Photos: https://www.instagram.com/p/BrOcBSolK-e/

eastkyteaguy

Some of the earthy, nutty, herbal, or spicy Dancong oolongs can be extremely hard to get right when brewing in the Western style. In general, I find Dancong to be best suited to gongfu brewing, especially using fairly heavy leafing and shorter steep times.

Roswell Strange

I also generally prefer Dancong steeped Gong Fu, though sadly we don’t have a great set up for this at work – and the bulk of the people in our department don’t actually drink Gong Fu anyway. So, since we were sharing, we opted more Western. When I officially get my own desk instead of a shared desk space, I plan on bringing in my own Gong Fu set up though so I can steep Gong Fu independently while I work on inputting all my lab testing information and such.

mtchyg

I love this scientific method of steeping/tasting. Nicely done.

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83

This was one of my most recent sipdowns. I took some time focus on finishing off the remainder of the spring 2017 Laoshan teas I purchased from Yunnan Sourcing, and this was the last one I finished. In a lot of ways, it was the least memorable and satisfying of the bunch and the most difficult to get consistent results out of while brewing.

I prepared this tea gongfu style. After a quick rinse, I steeped 6 grams of loose tea leaves in 4 ounces of 194 F water for 5 seconds. This infusion was chased by 15 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, and 5 minutes.

Prior to the rinse, the dry tea leaves produced aromas of baked bread, dark chocolate, pine, sweet potato, black cherry, and cinnamon. After the rinse, I noted the emergence of a malty aroma as well as a stronger baked bread scent and some very, very faint honey undertones. The first infusion did not see the tea’s bouquet change all that much. Aside from the emergence of a faint sugarcane scent, there was nothing different about it. In the mouth, the tea liquor presented notes of dark chocolate, pine, sweet potato, sugarcane, and cream that were accented by hints of roasted almond, baked bread, and cinnamon. The subsequent infusions revealed aromas of roasted almond, cream, butter, and caramel. Black cherry and subtle malt and honey notes came out in the mouth. Stronger and more immediate baked bread, cinnamon, and roasted almond notes also appeared alongside new notes of minerals, butter, orange, and caramel. I also noted hints of ginger, smoke, raisin, and lemon zest in a number of places. By the end of the session, the tea liquor was mostly offering washed out notes of minerals, dark chocolate, cream, baked bread, and malt that were chased by almost ghostly hints of sugarcane, raisin, pine, and lemon zest.

Compared to Yunnan Sourcing’s Classic Laoshan Black Tea of Shandong * Spring 2017, this was a much subtler and more restrained offering with something of an elegance that is hard for me to accurately describe. Unfortunately, it was also a less complex and flavorful offering, and it was not nearly as much fun to drink. I can appreciate sophistication, but I will also take a memorable and satisfying lower grade tea with stronger and more consistent aromas and flavors over a quality higher end tea with a bit of a stuffy, uptight, fussy feel to it any day of the week. All of that being said, I did still greatly appreciate this tea, but just to be clear, there are Laoshan black teas out there that are easier to get consistently likable results out of and more accessible. Seek those out before you spring for a tea like this one.

Flavors: Almond, Bread, Butter, Caramel, Cherry, Cinnamon, Cream, Dark Chocolate, Ginger, Honey, Lemon Zest, Malt, Mineral, Pine, Raisins, Smoke, Sugarcane, Sweet Potatoes

Preparation
6 g 4 OZ / 118 ML

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82

No notes yet. Add one?

Flavors: Blackberry, Chocolate, Dark Bittersweet

Preparation
0 min, 15 sec 8 g 120 OZ / 3548 ML

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85

I am slowly making my way in the world of Liu Baos. This is a good one. Tightly pressed, with not much of dry flavor besides some herbal pungency. As all hei cha teas, it produces multiple resteeps. The taste is bold and invigorating, with herbal undertones, fermentation, savoriness, bay leaf, some muted pungency and spiciness. It possesses a pronounced pleasant aftertaste.

This is definitely an acquired taste, somewhat similar to raw puerhs but more subdued. I am kinda like young puehrs, but prefer Liu Baos more especially in the cheaper price segment. Raw puerhs are too often fit only a very specific mood for me while this Hei Cha I can enjoy more frequently. Some people would probably say that it’s due to a lack of character… but it works for me: a very defined, unique taste is a blessing only if you are really into that combination.

Flavors: Astringent, Herbaceous, Spices, Wood

derk

I had my first Liu Bao this week. That tea and your review of this one are piquing my interest in the style.

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82

A pretty good ripe. For a five year old tea, it is remarkably free of any wet pile flavors whatsoever. It’s not particularly complex, just a straightforward clean, if not plain, brew. The flavor fades quickly, but the body holds up.

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92

Here is a review I have been dragging my feet on for weeks. I am finally on the verge of finishing a 25g pouch of these Laoshan jujube leaves with the intent of polishing off the remainder tonight. I know I have made it no secret that I loved the other spring 2017 Yunnan Sourcing wild jujube tea I tried, but oddly, this higher grade jujube tea did not wow me quite as much. It was still a great offering, but it just lacked a little strength, smoothness, and liveliness compared to its lower grade counterpart.

I prepared these jujube leaves gongfu style. After a 10 second rinse, I steeped 6 grams of loose jujube leaves in 4 ounces of 185 F water for 5 seconds. This infusion was chased by 20 additional infusions. Steep times for these infusions were as follows: 7 seconds, 9 seconds, 12 seconds, 16 seconds, 20 seconds, 25 seconds, 30 seconds, 40 seconds, 50 seconds, 1 minute, 1 minute 15 seconds, 1 minute 30 seconds, 2 minutes, 3 minutes, 5 minutes, 7 minutes, 9 minutes, 12 minutes, 15 minutes, and 20 minutes.

Prior to the rinse, the dry jujube leaves emitted aromas of roasted barley, roasted walnut, toasted cashew, and spinach. After the rinse, I noted new aromas of turnip greens, toasted rice, smoke, and roasted carrot to go along with a slightly amplified spinach scent. The first infusion introduced aromas of cabbage, collard greens, and mushroom. In the mouth, the fairly thick liquor presented notes of smoke, roasted barley, roasted walnut, toasted cashew, turnip greens, and roasted carrot that were framed by hints of cabbage, mushroom, honey, vanilla, and sugarcane. The subsequent infusions introduced aromas of seaweed, butter, vanilla, onion, roasted peanut, and caramel. Toasted rice notes came out in the mouth along with stronger impressions of honey, cabbage, mushroom, sugarcane, and vanilla. I also picked up on very subtle collard green hints and new impressions of minerals, butter, roasted peanut, onion, baked bread, radish, caramel, and umami. Seaweed notes came out subtly on each swallow. By the end of the session, I could still pick up on notes of minerals, spinach, collard greens, butter, vanilla, umami, sugarcane, and roasted carrot that were chased by delicate hints of honey, roasted barley, roasted walnut, seaweed, and turnip greens.

Like the previous Yunnan Sourcing Laoshan jujube tea that I tried, this was a great offering. This, however, was a softer, subtler, and less consistently sweet jujube tea. There was also something of an occasional sharpness to some of its vegetal characteristics that I do not recall getting from the other offering. Still, these are actually fairly minor quibbles as I think fans of wild jujube would be very pleased with this offering. Check it out if you are at all into tisanes.

Flavors: Bread, Butter, Caramel, Carrot, Honey, Mushrooms, Nutty, Peanut, Roasted Barley, Seaweed, Smoke, Spinach, Sugarcane, Toasted Rice, Umami, Vanilla, Vegetal, Walnut

Preparation
185 °F / 85 °C 6 g 4 OZ / 118 ML

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