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Recent Tasting Notes
Finished this winter stash yesterday and I will have fond memories of this tea. It was my every day to get me through the snow and now spring beckons. Today I’m having a tea given to me by a shop owner in Flushing. All I know is its a black Formosa but doesn’t rival my Mojiang.
I agree with the vendor description on this. It is the most “delicate” purple bud tea I have tried. they are mostly very bitter and harsh to drink even with aging.
This tea brews nicely aromatic with a buttery asparagus and slightly wet hay aroma. It is floral and fruity with just the slightest hint of smoke( I actually had a hard time finding this flavor). It has a touch of sweet on the back end and is a very drinkable young tea.
I went through two separate days trying this to be able to give a decent review of it.
It is nice , sweet and fruity florally tasting and a very nice with the butter hints coming in after the second steep. very nice warm and relaxing to drink.
brewing parameters were 12 grams loose tea into a 8 oz. yixing. Short steeps to bring the flavor out nicely.
I actually pushed this one hard with an extended steep to see if it became bitter. It ended up being only slightly bitter on extended steeps.
Nice tea simply said.
One of the best black teas I’ve ever tasted. The dry leaves are a sight to behold: large, wirey and radiantly golden. Smelling the dry leaves, one detects an intoxicating caramel aroma – the sum total of the simultaneous chocolate and floral notes. Tasting the tea, the immediate first note is malty – like fresh bread, but it soon gives way to a lingering floral or honey aroma that stays on the tongue. There is a subtle milk chocolate flavor throughout as well. Smooth, fresh, stimulating and complex. A real winner.
This is another solid black tea from Yunnan Sourcing. Because of how much I love the other one, this pales a bit in comparison. This is still really good, I would be more than happy to have more of this – but not sure I want to buy 50g of it. Decent black tea. I liked it.
Thanks Sil for another good one.
Was drinking this at work this morning. WOW – for me this is a GREAT black tea, right up there with some of my favorite black teas. Not as chocolate as some, but has hints of that and everything else that should be in a good Yunnan.
REALLY LIKE IT. Have been snooping around the Yunnan Sourcing web site- don’t like that there isn’t anything smaller than 50g (and some teas 100g).
Thanks Sil (and everyone else who’s hands this has passed through) for sending me a sample of this fantastic tea.
This morning I’ve decided to sample a 2009 Lao Ban Zhang Premium. I received this tea from a friend the other day and am very pleased to be able to sample it. I begin with approximately 4.2 grams in my gaiwan. I cannot say much as to the dry leaf appearance as it looks like your typical arbor leaf. What I can say is that it is mostly intact – very nice. A brief wash (my washes tend to be about 5 seconds) of the leaves bring out a unique nose. .. perhaps a slight smoky (not the smokiness found in Xiaguans) hayness? The nose isn’t very impressive – typical of the region. However, where the nose lacks, the soup makes up for! The soup is a beautiful light amber colour with a wonderful profile. Upon sipping, there is a kind bitterness which greets all the taste buds. In a fraction of a second, this bitterness transforms into a subtle sweetness. One can easily detect this transformation in the mouth… very dynamic. The tea is thick in the mouth and leaves a nice coating. The hui gan is a little light, but perhaps I under leafed? Perhaps the sender could comment on this. I do detect some cha qi, which, naturally, is very nice. In my opinion, this is an excellent tea. It’s dynamic, complex and tastes nice! I will give this tea an 84/100 =).
My taxes are finished!
My son Drew’s taxes are also finished!
My son Leif & I will finish his taxes tomorrow, & then we’ll do everyone’s FAFSA.
And then we’ll sign up for Health Care. All by Friday.
This was the tea I drank all afternoon, this was the one that saw me through.
I don’t have much to say about it. It is a lovely Dian Hong, & although the needles aren’t as Golden as the name would imply, it is still delicious, sweet, lightly malty, & thick in feel.
And now I’m going to bed. Hopefully the raccoon won’t be back at 5am again!
This one is a keeper!!! A few weeks ago, I was fortunate enough to stumble upon this cake held by a trusted seller I’ve been dealing with lately. I have long been intrigued by this 2005 Six Famous Mountains series – Yiwu, Jingmai, Menghai, Nannuo, Bulang, and Youle, so I did not hesitate to purchase it. The original rice paper wrapper was a little worn after years of storage and it had a few rips in it. It was too tempting – I usually put my puer cakes directly into a special cabinet for aging but in this case I dumped out the loose leaves and scraped more so that I could fill the gaiwan and enjoy a few cups.
That was three days ago and I am now on the tenth steep. This little gem has not yet lost steam. It was a bit smoky in the first three brews (this surprised me a bit). Once I got through to steep #4, it was delightfully smooth, bright and sweet. I have been beside myself looking forward each day to a session with this tea. The cake is now in the cabinet where I plan to let it age for another year before I pull it out to pick off several chunks. I can’t wait!
thanks terri! I’m not sure what to make of this one. I like it, but on the other hand it’s a little weak for me. I had a few steepings of this and it never developed into something i REALLY wanted. That being said, I’m glad to try it since i’m really enjoying the Yunnan sourcing journey that terri is taking me on! thanks sister!
I originally ordered this tea because it has the words ‘fu shou’ in its name, bringing to mind my beloved Anxi Fo Shou, but it is not that tea, & & I figured that would be the case, but a girl’s gotta try, right?
Regardless, it is still an interesting tea, rich & malty, and a little sweet. I still haven’t got my steeping parameters worked out, but I’ve only drank it a few times. The first time I used a little too much leaf, this time I could have used a bit more, as it’s a little on the thin side. Like Goldilocks, next time it will hopefully be just right :)
Today is day 2 of the fish tank redo. Yesterday we drained & cleaned the tank, moving all the fish to a smaller tank. Today we’ll set it back up. Tony leaves for KC tomorrow, which will give the water a chance to settle & then we’ll start adding fish again.
Here is another of the teas I shared with the BBBB. I was gonna try to compare this one to the Pure bud bi Luo, but got sidetracked, so there is not much to say.
This one doesn’t have the buttery aroma of the other, but is, in my opinion, maltier & a little more floral. Both are sweet, but this one is a little deeper.
Both are delicious.
I just noticed that Yunnan Sourcing has their spring 2014 teas up on their website now…sigh…I’ve been very happy with everything I’ve gotten from them.
This is one of three teas that I sent to my BBBB sisters, which I hope they will both enjoy. Tender buds, hand rolled into the ‘spring snail’ shape, with a sweet aroma & a large ratio of gold. The flavor is heavenly, at least to me, with a thick creamy kind of feel, & a buttery sugarcane taste.
I’m convinced that in some past life I was a high class Chinese concubine to some emperor, laying around dressed in silk, sending some servant to some sacred spring to bring water for my teapot. In some other past life, I was a servant going to fetch that water, sneaking a sip to see if the water was really as wonderful as the legends claimed.
In some other life I was a Shaolin monk…
I feel that these past lives (& others) explain my affinity for Chinese teas over all others, & my need to do Taichi every day (or not feel ‘right’).
Yup, I think that explains it.
This sampling session is accompanied by Joao Choras O homem do Ribatejo. I enjoy Fado music. Anywho, I begin this sampling with 4.8 grams of dry leaf. Leaf appearence isn’t very impressive.. however, this may be due to the fact that the leaves I received are from the interior of the bing. The wet leaves produce an aroma that I can only describe as floral.. perhaps a grassy floral? The liquor is a light-medium amber colour… typical I suppose. The tea is well balanced with a clean, pure sweetness and pleasant mouthfeel. There is an immediate qi that flows into your body from the tea – something I detected immediately from my first sip. The hui gian and hui tian is apparent. In conclusion, I enjoyed this tea. I think an 80/100 is a fair grade.
Edit : In later steepings, a slight bitterness opens up.
This little cake is pretty tightly compressed. I broke out the needle and the flat blade to get into this one. The leaf pried off are smaller than most sheng leaves. The dry aroma is almost an oak woody scent. I did 8 grams in the yixing with a 5 second rinse. The wet leaf had an almost metallic scent to it. The first infusion of about 10 seconds yielded a dark amber color. It has a very light scent to it with a good hard hit in the flavor department. It is an upfront slightly bitter and astringent note with hints of pine and the familiar tingle of the camphor from the tea. It has a nice thick sense in the mouth. It is not an overly complex tea but it leaves a nice mouthwatering sweetness to it. The flavor notes carry on for a while after drinking a few sips of this. Nice and upfront and no beating around the bush with this one. Punchy ,upfront and drinkable to be as young as it is.
I did four more steepings: 3’, 4’, 5’, and over 10’, such that the water temp was around 180-190F, with the exception of the last steeping where I decided to try boiling. I barely detected a degradation in flavor through all of the steepings. My guess is this tea would have yielded many more steepings, especially had I done it gongfu style—starting at 20 seconds and adding 20sec for each additional steeping.
This is an amazing tea, and I plan on showcasing it tonight with those in my men’s group. When I experience a tea like this my immediate desire is to share its pleasures with others. Unfortunately, my wife doesn’t like it. Phooey on her! :p
I received this tea in the mail recently and opened it just today.
Age of leaf: Early February, 2014.
Ceramic 150 ml gaiwan, sweetener (on second steeping), a small handful of tea buds, 5 OZ water.
……….1st: 175, 2’
……….2nd: 180. 3’
Appearance and Aroma of dry tea leaves: Right away, I could tell this tea was a very different type of tea than I have ever had: largish green and white cluster-like buds. There were a few stems (as in, small pieces of brown twigs). Still, there were NO little bits of broken tea leaves/buds in the bottom for the bag, as is usually the case with most any other tea I have bought. Little twigs aside, Impressive (the presence of little twigs actually doesn’t bother me, I simply mentioned it here because I aim to be thorough as possible in my descriptions).
Color of tea: Very light yellowish-green, and incredibly clear.
Aroma of tea liquor: fresh, mildly pleasant forest aroma.
Flavor of tea liquor: clean, light and incredibly fresh, and as the description says (otherwise I don’t think I would have come to this my own) a hint of fresh pine needles.
Overall: So far, I’ve only done two steepings (I plan to do at least on more). Still, …, I love this tea! I brewed it up in my new gaiwan (I LOVE my new gaiwan). It is a tea with an appearance I’ve never seen before, the tea liquor has a beautiful clarity that practically glows in my clear glass 8 OZ teacup, and has one of the freshest flavors of any tea I’ve had. When I drink fresh spring teas like this one, it’s hard to explain, but it’s like, up, uP, UP all the way into the clear blue sky!
I always enjoy trying something new, and I knew I was taking a risk with this tea. Not all risks pay off, yet I’ve found some of the best things in life come from taking risks.
Read a couple of taste notes before trying this one. It seems to be a little “finicky” to brew as others seem to have experienced. I used a little more leaf than usual to brew with. It brews a light yellow with a mineral floral aroma. It has some astringency with a punchy flowery type of hit. It has a little thickness to as you drink it. I think in terms of some other ones this is not a bruiser tea but a little note that lets you know it’s a sheng.
Monday is maintainance day at my house. I just finished breakfast & watered ALL the houseplants, accompanied by this tea. It is not particularly special, but it is tasty, with notes of malt, fruit, & a touch floral.
Next maintainance activity: a shower (don’t worry, I do that more than once a week, LOL).
The main maintainance activity of the day is….you guessed it…
“Quit screwing around & finish those damn TAXES!”
yes…that was Ms Theresa…