Yunnan Sourcing

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Recent Tasting Notes

84

My first white jasmine and as a long time green jasmine drinker, I am impressed with this tea. It has a sweet, mellow jasmine flavor that really shines through thanks to the mild white tea. It’s also more forgiving than green jasmine which can easily become bitter.

Flavors: Jasmine, Sweet

Preparation
165 °F / 73 °C 2 min, 0 sec 4 g 8 OZ / 236 ML

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86

Thanks Tea Lizzy for giving me a sample of this to try, it definitely has long beautiful leaves. I decided to steep it Western Style this morning. I’m getting a very light infusion that is slightly malty, light and also has a definite sweet aftertaste. The fruity element is quite prominent here with notes of apple and apricot. This might have been a better tea to try gong fu’ing instead of steeping western style but that’s all I had time for today. This is nice and refreshing, would be a good choice for afternoon tea I think. Thanks again, TL!

Preparation
205 °F / 96 °C 2 min, 0 sec
Tealizzy

Glad you liked it!

TeaBrat

i’m such a slacker with trying my new stuff. gah

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This is a strong, interesting tea at a good price-point. Last year, it was very green, aggressive and bitter. This year it’s mellowed somewhat into a lower, thicker, but still powerful and bitter tea. I’d say that it has notes of wet, dark straw, fermenting fruit, and sweet tobacco. As you can probably guess, this tea may not be for everyone, but I find the flavor profile outlined above to be to my tastes. It is enduring, while being both savory and sweet. I can certainly see it continuing to age very well.

Flavors: Stewed Fruits, Straw, Tobacco

mrmopar

Agreed as this is a good one. Mang Fei is known for its potent brew.

Jake Dirnberger

Ye I’d love to see how it ages. Too bad I’ve already killed the better part of a cake this year…

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Thanks Ubacat for sending me a sample!

Honestly, this is a pretty typcal, non-descript tea for me. I’m not a huge fan of Mao Fengs, I’ve found, and I’ve also found that I’m not a fan of Yunnan greens, so having this tea be both wouldn’t be my ideal. It’s not offensive or awful, but it’s kind of middle-of-the-road green for me. This tea has that sort of smoke/rubber note I get on the back of my tongue a lot when I drink Yunnan greens.

Preparation
175 °F / 79 °C 3 min, 15 sec 3 tsp 24 OZ / 709 ML

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82

I have had this sample for awhile and must have had it ( the pkg was open) but had left no review.

So today brewed it up. Started drinking on 4th infusion. I found this one fruity, not much bitterness – light. The fruity flavor does have some of the apricot I get in most shengs but this one being lighter . I brewed at 190 which might explain why I don’t have much bitterness in it. I detect a faint bitterness at the bottom of my cup but it’s mostly fairly smooth and light.

Steep 5 was even better. More honey notes coming out, a bit more rounded. There was a faint peppery note that wasn’t there before.

It’s good I pulled out this tea today. It is reminding me that I have still plenty of teas that are so good to enjoy. I found myself on the Crimson Lotus website this morning about to place an order for some of their shengs (and wanting a yixing teapot too!). I never seem to stop wanting new teas no matter how many good ones I have!

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83

This is a very mild & smooth (non astringent) tea. There’s a bit of nutty/buttery . From YS notes, they say this tea has fruity and floral notes which I am not getting. That might be because I brewed Western style. I will try gong fu next time to see if there’s a difference but it’s still a nice cup of tea the way it is.

Flavors: Nutty, Smooth

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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83

Thank You Mr Mopar for this sample. This is a strong and tasty tea. It is slightly bitter and very punchy. Wasn’t really paying attention to the specific notes but what I got was bitter apricots if that is possible. I think this tea has a strong Cha Qi.

I brewed this tea ten times in a 120ml gaiwan with 8.4g 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. There was more to this tea but I am at my caffeine limit for today.

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 120 ML
mrmopar

It is aging well.

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85

This is very tasty. It has a fair amount of fermentation flavor left but no nastiness. It has not completely cleared but is part of the way there. It had a bittersweet flavor at first. This took two or three steeps to go away. I wasn’t paying that close attention to the specific notes but I don’t think chocolate is out of the ballpark. It was very tasty. Not one I’d stock up on but good.

I brewed this tea eight times in a 180ml teapot with 10.2g 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, and 30 sec.

Preparation
Boiling 0 min, 15 sec 10 g 6 OZ / 180 ML
tea123

Not a stocker-upper. There’s a measure. Good review :)

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69

Decent, but not great. This tea has a very vegetal taste and lacks the sweetness of other Silver Needle teas I’ve had. Still a pleasant cup of tea to drink around bedtime that helps gently calm your nerves.

Flavors: Hay, Vegetal

Preparation
175 °F / 79 °C 2 min, 0 sec 2 g 5 OZ / 147 ML

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This one kind of fell out of the pumidor so I guess it’s up tonight.
I pulled about 11 grams off and went with the easy steeper as my other brewing implements are currently occupied. Love me some vacation tea drinking time. It rained about all day here so I am sipping away waiting for a busy outside work day tomorrow.
I remember trying this when I first got it. I don;t recall thinking a lot about it as I wanted to more or less age this one. I have bad habit of picking off some leaf from each new cake and leaving it in the wrapper to see how the aging will progress, much like storing loose maocha I suppose.
I gave a quick rinse and let it sit a while.
First brew yields a nice deep gold amber. This has become thick and buttery with a medium range of bitterness for me. The aroma is a bit musty and sweet. Hard to put a note on. The tea has good strength to it. My storage may have speeded up the changes but this one is getting better by far. It is complex and mouth filling . The sweetness creeps in as the bitter slowly fades away.
Probably shouldn’t be drinking this one as late a night but I am already 4 steeps fro 2 big cups into it already. Simple musings and I will drink away. The empty cup still has the lingering floral musty aroma of this making me want another cup.

Flavors: Bitter, Butter, Floral, Musty, Sweet, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML
Cwyn

Say, what happened to the Chairman?

mrmopar

Someone’s sister let the chairman out and forgot to keep an eye on her.

looseTman

Hopefully, she’ll return from her tour of the neighborhood when she’s hungry?

JC

I love this tea. I think it is underrated :)

TeaBrat

The Chairman flew the coop?

mrmopar

She was let out in December and someone kept her I am sure. JC underrated it is I think. I wasn’t much on it when I got it but seems to be aging well.

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100
drank Offering by Yunnan Sourcing
35 tasting notes

Not only is this flowering tea absolutely beautiful, it’s delicious—whether I decide to steep it for five minutes or all day. The longer it steeps, the creamier it becomes. I’ve even had it as an iced tea. When they say you can steep it several times, I’m pretty sure that means indefinitely. I’ve re-steeped the same tea ball for three days before. That’s a lot of cups of tea! I eventually threw it away because I was ready to move on to another tea, finally. :) At some point it just becomes a utilitarian decoration on my desk!

Flavors: Creamy, Floral, Smooth, Sweet

Preparation
180 °F / 82 °C 5 min, 0 sec 7 g 16 OZ / 473 ML

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86

The hot weather has finally hit the UK in full force as we experience a heat wave. It’s times like this that I tend to crave green tea and Oolong in general but lately I’ve found myself craving some black tea. That’s when I remembered about my sample of this from March – Yunnan Sourcing – Premium Club. I know what you’re thinking, “But Kitty, that was months ago!”. And yes it was, but if I’m honest I just haven’t been in the mood for black tea. I have had some in that time to try and de stash but I’m sure most of you understand what it’s like, you fall in love with one tea and similar types and before you know it your fancy has changed and you end up pushing the pre loved tea towards the back of the cupboard. So after such a long wait I am looking forward to finally trying this.

Once the tea leaves are free from their silver packet I can note some gold tips among a dark brown base tone. The leaves are rather thinly rolled and average roughly 4mm in length. A nice mixture of size to be frank, some small and some large but most being similar and meeting in the middle. This deep, Autumn feeling tea has a dry and wooden scent with a touch of sweet malt and cocoa.

Steeping parameters:
Leaf – Approx 7g
Method: Gaiwan 100ml
Water: 100C – Boiling
Rinse: 5 seconds

Steep One – 30 seconds

Golden brown colour with rich sweet wood and malt scent.

Flavour is dry and sweet with wood, malt, date, brown sugar and soft leather notes. Wonderful combination of flavours there and each bowl offers more and more. They blend in very well and linger in the after taste. The only downside is the dryness which is rather thick in my opinion, especially for a first steep.

Steep Two – 1 minutes

A little stronger but still well balanced in terms of flavours, most of which remain for the second steep. The notable characteristics of this steep being: The malt is thick but seems to have smoothed out slightly and is less sweet, the dryness in the after taste has also dissipated a lot and on the whole it tastes better balanced compared to the first steep. Meaning that this steep the flavours are less surprising and less temperamental. That makes this my favourite steep from the two so far. Also the after taste is very much date and prune like, it’s delicious!

Steep Three – 2 minutes

Notes: Softer scent and colour is light golden brown.

Flavour is also softer in this steep, which cuts out a few of the previous notes. Dominance being embraced by the malt and wood tones in particular. Also the date flavour is still present but rather soft at this point. The after taste no longer lingers as such which has been replaced by some sourness. Only a touch of sourness though, nothing drastic and not enough to claim it is bitter.

Steep Four – 3 minutes

An increase in sourness and decrease in strength (as I was predicting). Though despite that the dryness is not as bad in this steep and it still has a nice malt and wood finish. Still enough flavour to be pleasing and on the whole remains fairly smooth for the most part. I would also say that with the sourness it reminds me of light tobacco notes rather than leather.

Steep Five – 4 minutes

Note – I honestly thought it would end on steep four but I felt there was enough flavour left for this steep ie steep five. A pleasant surprise :)

Yes, this is my final steep but it was worth having that one extra. Albeit soft and light, there is some sweet malt tones that remain with a mild sour finish and a touch of dryness in the after taste. I feel that completed my drinking experience perfectly.

Summary:

This black tea had a wonderful burst of flavours at the beginning and it slowly began to soften. With the main flavours throughout being: Wood, Sweet malt and date; this made for a delicious and rather special black tea. I have tried a few sources for Bai Lin Gong Fu and I believe this is my favourite so far. Reason being that it had the wide array of beautiful notes that for the most part remained consistent and pleasing, plus I found the strength was about right for my personal liking. Not to mention that this actually went very well with the heat wave thanks to the fruit tones.

Now I regret keeping it in my possession for so long without trying it sooner! I suppose all it means is that for right here, right now this is ‘my kinda cuppa’.

Also featured on: http://sororiteasisters.com/2015/07/06/imperial-grade-bai-lin-gong-fu-black-tea-yunnan-sourcing/

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95

This year’s version solidifies this tea’s standing as one of my two or three favorite teas—those you buy automatically each spring and turn to maybe 6 out of every ten times you brew a cup. This harvest strikes me as a somewhat darker and heavier tea, with stronger molasses and coffee flavors along with the cocoa and caramel. Dostoevsky versus last year’s Tolstoy.

Preparation
205 °F / 96 °C 4 min, 0 sec

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90

So far some of the new 2015 greens I’ve tried from YS have been good but not amazing. I’d say this one was pretty amazing.

Brewed up the aroma had that sweet pea smell/flavor. So good. It came through in the taste as well. Sweet nutty, sweet pea. Yum!

Flavors: Nutty, Peas, Sweet

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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88

This was my morning tea and hubby shared it with me. It gave me a good energy boost. I ended up on a big cleaning spree afterwards.

There was no bitterness in this tea at all. After two quick rinses I brewed 10, 10, 15, 20, 25, 25 , 30

I think my favourite one was the first infusion when I could taste fruity but it was very light. All the infusions were great though with a nice fruity apricot flavour

Flavors: Apricot, Fruity

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 4 OZ / 118 ML

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Brewed this tea this morning Western style and it tastes pretty weak. I think I need to come up with different brewing parameters for this tea. It smells delicious dry but when brewed it’s a barely there chestnut flavor. Maybe that’s how it should be or it might be because it’s such a new tea. It’s really fluffy too like white tea. I did put more than 1 tbsp. in to compensate for it being a fluffy tea.

I just can’t rate this tea right now until I give it a bit more time and different brewing techniques. Right now though, it’s not one of the greens I love. Just too weak.

Flavors: Chestnut

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 8 OZ / 236 ML

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88

This is my very first tea of the day. Well, first REAL tea. I had to fast to get a blood test done this morning and just ate breakfast out having a green tea in a restaurant for the morning. So to me that didn’t really count as a REAL tea.

This tea is delicious. It’s sooo pricey though compared to some other teas at YS.

I brewed it gongfu trying out my new glass gaiwan. The only other gaiwan I had was a tiny one and I wanted a bigger one that could take a little bit more volume. I soon learned that it’s much harder to handle when it’s bigger. The whole thing comes dangerously close to flying apart when I can’t get a good grip on it. I still like it though. It’s nice to see the green leaves through the glass.

This dragonwell is deliciously sweet and nutty with a green bean taste to it. So fresh! Even at the price it is, I would consider getting more of this tea.

Flavors: Green Beans, Nutty, Sweet

Stephanie

The price is not bad compared to other pre-Qing Ming dragonwells :)

Ubacat

I haven’t looked around but you’re probably right. YS has good prices.

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81

This is a very tasty puerh tea made from the Camellia Taliensis varietal in Simao. The leaves are light and silvery and produce a peony flavored puerh tea with mild bitterness. I’m impressed with how long steeping this is, I’m at twelve steeps and the tea hasn’t quit yet. I got a lucky 25g sample with a purchase. The leaf is often used in blends with other teas to add thickness, resulting in a syrupy brew. Good tea to try at least once to recognize the profile in other puerh blends.

Right now a 400g cake of this tea is only $59 making it a good bargain. I wrote more about it on my blog. It is a good cake for people who like to drink fresh puerh and have a mild experience.

Flavors: Floral, Sugarcane, Vegetal

Preparation
Boiling 0 min, 15 sec 8 g 3 OZ / 100 ML

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85

This tea is very different from your average ripe. It tastes strongly like bread dough. And I mean that in a good way. The fermentation is kind of on the light side, but the flavor is good, earthy and sweet, and packs a pretty good caffeine punch. A very interesting one to sample, though I’m not sure I’d want to drink it regularly myself.

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87

A very finnicky tea but once you get the brewing parameters right, it rewards you with a delicate syrupy-sweet floral taste that’s balanced with hint of nutty roasted flavor, characteristic of darker oolongs.

Brewed in gaiwan for 2 mins @ 185 F for the first infusion. Added one minute to each subseuqent infusion.

Flavors: Floral, Maple Syrup, Thick

Preparation
185 °F / 85 °C 2 min, 0 sec 1 tsp 4 OZ / 118 ML

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This is rather nice sheng as it isn’t bitter at the first steep which I am so use to with shengs now. The aroma, look, and taste is all right there in regards to what I look for in my sheng now. I think it just misses that smooth finish when it comes to the mouth feel.

mrmopar

The 2011 is really good as well.

Liquid Proust

I think I fell into the trap of pu’erh… the older the better; the older the more $$$ it cost; the more $$$ it cost the lower amount I will have.

mrmopar

Buy early and build a pumidor! I had the 2011 aged a few years and it turned out well. The 2009’s Scott pressed are coming into their own as well. There are still bargains just have to know where to find them. If you get hung up finding one let me know as I bargain shop as well.

Liquid Proust

I’m just impatient… I have two contacts in China that have been making claims about their pu’erh being xx years old and all, but I told them I want samples first. I got the answer I wanted being a no. I figure if a pu’erh cake is authentically as old as someone tells me, they won’t let samples go out. The only issue wit this is that they respond about 11-12 days after I contact them. I’ll be getting my first cake from one of them in a few weeks. Their other teas have been fantastic. I also have a contact who has some aged oolong, but $90 an ounce is way out of my budget ____ and that is discounted… the tea from that farm is superb though :)

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