Yunnan Sourcing

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Recent Tasting Notes


From the Puerh TTB # 5

The color of the liquor reminded me of honey; golden yellow, fun to look at.

The flavor of the tea reminded me of honeysuckle nectar. Sweet, floral, and honey notes throughout the brew. Very smooth and sweet. There was zero astringency or bitterness on the tongue.

Flavors: Floral, Honey, Honeysuckle, Sweet

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Dry leaf – CHOCOLATE, NUT, FRUIT: dark chocolate and cocoa, with notes of roast peanut, orange peel, and dried apricot. In preheated vessel – rich fruit develops: dried apricot, peach, orange peel, peach jelly candy, some fruity oiliness

Smell – NUT, FRUIT: roast peanut, peach notes, hint of green leaf/twig bitterness

Taste – NUT, FLORAL, MINERAL, TART, PEACH: In the mouth, general oolong roasted nuttiness, vanilla and light floral scents come up from time to time; slight wet rock minerality and green leaf astringency; fruity tartness carries hints of strong peach flavor that is to develop. Aftertaste brings a wave of peach (fresh, peach jelly, peach jelly candies, even peaches and cream), that is balanced by a perfectly balanced mineral “bassline.”

So, this is the famous ya shi.

What a great session. First of all, PEACH! This thing screams peach. Not at first, but, once that first hui gan comes rolling around… It’s strong, it’s rich, it has depth – all kinds of various peach flavors come from the throat and coat your mouth.

This is so delightful (not a word I use often!) and so distracting, in a way, that it took me a while to appreciate the in-mouth flavors. At first, I kind of wrote them off as a little subdued, a little (just a little) lacking in complexity. However, after pausing and taking my time with it, I began enjoying these flavors as well. In the mouth, the experience is drier, with an intriguing development of pleasant tannins and minerality subdued by a familiar roasted nuttiness and oolonginess. There is a fruity tartness, too, that hints at the waves of peach that are about to arrive.

So, A+ on providing an interesting and rewarding tea session that got my Saturday off to a great start.

A few parting notes – One, this guy has some staying power. After 6 (maybe 7) steeps, the flavors get a little woodier, not in a bad way, but you can tell you have tapped out the initial flavors of the leaf. Nonetheless, the peach flavors continue as strong as ever, to the point where I felt a little guilty ending the session. Probably could do something with the spent leaves and have some awesome iced tea or something.

Two, I don’t really note qi. I don’t seek after it, and most teas generally make me feel about the same. This tea, however, has some power. On one particular day that started at 5:15 am, I had two rounds of tea – some raw pu’erh about 9 years old in the morning, and this stuff in the early afternoon. The oolong won. Way more power – totally tea drunk.

In fact, currently tea drunk. Post too long. Must end. Get some of this – you won’t be disappointed.

205 °F / 96 °C 0 min, 15 sec 7 g 5 OZ / 150 ML

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I would agree with Allan there is a chocolate, malty & fruit note. Perhaps I should try with a touch of sugar (gasp!) as sometimes the malt & chocolate is too much for me with red tea, its isnt my favourite profile.

Either way, this is a really good one. So nice & fresh smelling, soft leaf & a really good cup – The taste reminds me of maltesers or when milk chocolate goes a bit dry & goes whiter in colour.

I really need a red tea lover to come into my life at this point, ive got quite a collection needs drinking :)

Flavors: Chocolate, Fruity, Malt, Milk


nooo! not the sugar! sugar most of the time, ruins teas! :P


I’ve never done it, this was a response to Allam talking about sugaring the same tea


& I’m actually finding I don’t like malty tea like I used to. I’ve got a giant backlog of tea to drink


wow :O

i don’t add sugar or milk to any of my teas anymore

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Maybe my palate still needs developing, but I didn’t like this as much as others have said, and certainly not as much as the YS 2012 Yong De Blue.
For the price it’s a good daily drinking Ripe. I quite like fermentation flavour, which is there, but not fishy. It’s certainly earthy with forest floor notes, and some sweetness comes through more after steep 4. For me it weakened after steep 5 with only 7.5g leaf in a 100ml Gaiwan, but was better with 9g. Maybe it doesn’t need 2 rinses.

Boiling 0 min, 15 sec 9 g 3 OZ / 100 ML

Almost nothing is like 2012 Yongde Blue! But the Yongde Blue snake 2013 is very similar, more affordable (now) and actually steeps out longer


i’ve tried a yongde. (2013 Yunnan Sourcing Yong De Blue Label Ripe Pu-erh tea cake) i was not too fond of it. although “2013 YUNNAN SOURCING BLUE SNAKE CHA TOU RIPE PU-ERH TEA BRICK” is better and has the same wrapper IMHO.

as for this tea, io never tried it :(

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I can see why some people rave about this tea. I think “pure” is an excellent descriptor. Personally i’d rather have the sweetness of the YS 2015 Wu Liang or the oiliness and fruit flavours of 2014 Gua Feng Zhai for the price, but it’s still excellent.
Initially it starts quite light, with mild sweetness and astringency in nice balance. A honeyed floral sweetness is noticeable by steep 3, and also the astringency builds without being overpowering. It is both VERY refreshing, but also with a thick mouthfeel and long, sappy aftertaste, with some umami. The parallel lines of sweetness and astringency continue towards the 8th steep, with some vegetal notes too. I felt it needed big brews after than to keep the flavour profile going, but it did.
8g 2 rinses 10min rest, steeps 10 , 10, 15, 10, 15, 20, 25, 40, 60, 180

Flavors: Floral, Honey

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

nice review! i really don’t drink sheng younger than 3 yrs. (other than once for review), as it can cause acid reflux

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This was my first full Sheng Cake, and i’m really pleased with it. Massive sweetness with little astringency has made it a hit with my Puerh uninitiated friends too.
2 washes, then steeped (sec) 5,5,10,10,10,15,15,20,20,25 (still going!)
There is a mild and pleasant initial astringency, and some herbal notes (sage). Over the steeps the Huigan and also a savoury vegetal note (green beans) build. It feels kind of creamy when cooling down. By about steep 6 the stone fruit hits, crystallising into a familiar apricot by steep 7. I agree a slight aniseed note.

Flavors: Apricot, Green Beans, Sage

Boiling 0 min, 15 sec 8 g 100 OZ / 2957 ML

Converts . converts! Teach them well!

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2016 Da Qing Gu Shu Raw – 5.59g in 200mL at 208C with a 10s rinse, 10 minute rest.

The smell of the dry leaves is unbelievable! Fruity and thick, like molasses and over ripe apricots. I couldn’t stop gushing over it so I let my wife smell it and her face lit up! Wet, the leaves take on a vegetal note and the fruity aroma takes on a deeper tone, but still smells amazing. Can’t wait to start in on this one!

Steep/Time: Notes
1/10s: Very light, sweet and vegetal. Not really tasting in of the fruitiness smelled in the leaves.
2/10s: Stronger, nice crisp finish. Vegetal note has decreased and the sweetness is a bit more mellow.
3/15s: May be feeling the first whispers of cha qi. The cup is quite vegetal, but good. Tiny bit of bitterness that fades into lingering sweetness on the tongue.
4/15s: Sweetness is back with an interesting, tingling mouthfeel. Have a nice tea buzz going now.
5/20s: Sweet & vegetal. Tea buzz still building.
6/30s: Bit of a break due to work. Sweet, vegetal with something that comes across as a little tangy or tart to me.
7/45s: Same as the previous. Wish I could describe this mouthfeel/taste/sensation I’m getting. It’s like tasting something tangy, but that doesn’t quite capture it. Also, cha qi says ‘Hi!’ :)
8/60s: Heh, getting some of those fruit notes now. Quite lovely this cup. _ Pretty gentle cha qi.
9/75s: Next morning – Same as previous with more sweetness. Setting aside my constant hunt for cha qi, in these later steepings the taste of this tea is really pleasant.
10/90s: Can’t pin down a particular fruit, but this comes across as very fruity now. Still able detect that gentle buzz and alertness from the cha qi.

Interesting tea. This isn’t the first time that I’ve smelled tea leaves and got a completely different taste than what was suggested by the aroma, but the aroma of the leaves is heavenly.

205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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2014 Autumn Bing Dao Raw – ??g in 500mL at 212C

I didn’t have my morning tea before heading to the Dharma Hall for meditation so I decided to put a few leaves in to a 0.5L thermos and bring along a single teacup to sip during the Dharma talk. I was worried that’d maybe I’d put too much leaf and the tea would prove bitter and/or astringent. I couldn’t have been more wrong! Sooooooo effing good! Every last cup! Just enough astringency to make each cup crisps. Sweet and fruity, sort of persimmon like in that the sweetness wasn’t over powering yet had a honey/date like finish, and ever sip you’re just glowing like, sip “Oh that’s good”, sip “Oh so good”, sip “mmmm good”… It’s a 15-20 minute drive to the dharma hall so I have to experiment with this one a bit. Really wish I’d weighed the leaves before hand to know the ratio. I think what’s so amazing is that the treasures that you find and enjoy in the early steeps and in the later steeps are all there in a single cup! Creamy, sweet astringency, fruitiness and just a enough of a hint of bitterness to add delicious complexity. I love that you can fall in love with tea all over again on any given day. This was awesome!

Boiling 8 min or more 17 OZ / 500 ML

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2014 Autumn Bing Dao Raw – 9.13g in 200mL at 208C with a 10s rinse, 10 minute rest.

Reading reviews from other pu’erh drinkers I think I may be using too little leaf in my pot, so I’m going to try adding a bit and shortening the first few steeps.
Dry leaves smell amazing! Aroma of prunes, tobacco and nectarines. Wet, the aroma of the leaves take on a much more vegetal aroma until they cool down and the aroma is once again of tobacco and prunes.
I took a few sips of the rinse…oooohhh boy! I think I may have found a winner! :D

Steep/Time: Notes
1/5s: Creamy! Sweet with a slightly tingling mouth feel.
2/7s: Same as previous with a bit more astringency. Not overwhelming but noticable. Anyone else notice that astringency and bitterness is much more detectable when the tea cools?
3/7s: Same
4/7s: With more leaf in my pot I have to pour faster. A little astringent, a little sweet with a creamy mouth feel. Definitely feeling some energizing cha qi.
5/5s: With this much leaf I pretty much have to pour immediately. The upside is that the mouth feel of the tea has an amazing creamy quality. Tiny bit of astringency that turns into a very long lingering sweetness on the tongue. The cha qi is pretty powerful. I haven’t eaten today so that may be making the effects more pronounced.
9/7s: Starting session again this morning. Very consistent taste. Stuffing my little pot like this probably means that I can get 20+ steepings easily.
10/7s: Tiny bit of astringency that turns into a very long lingering sweetness on the tongue. The cha qi is pretty powerful.

Got busy with work so didn’t get to record notes, but this was a very enjoyable tea.

Flavors: Creamy

205 °F / 96 °C 0 min, 15 sec 9 g 200 OZ / 5914 ML

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Brewed in my porcelain Jingdezhen gaiwan. Los Angeles municipal water is just off the boil throughout.

The tea sample seems somewhat brittle so I don’t make any real attempt to chip away at the nearly 10 gram chunk for fear of it disintegrating.

A brief rest follows a 15 second wash.

1st – 10th steeps (15 seconds): Coffee brown to chocolate colored liquid; earthy and vaguely spicy aroma; hints of cocoa and oats on the palate; medium-dry finish – smooth, clean, with hints of loam.

Here followed a nearly 24 hour rest…

11th – 12th steeps (20 seconds): Identical to the first 10…

…and after another 24 hour rest…

13th – 18th steeps (20 seconds, then increasing by 10 seconds/steep): slightly lighter in color and flavor than the previous cups, but only just.

…and finally on day 4 of this session:

19th – 21st steeps (2 minutes, 3 minutes, 4 minutes): milder, slightly nutty, possibly a little sweeter.

A very unassuming tea, but remarkably consistent – like the other shous I’ve sampled thus far, it enhances and is enhanced by a meal (in tonight’s case, “fish fragrant” eggplant and chrysanthemum greens with ginger and oyster sauce served with good quality Japanese brown rice).

200 °F / 93 °C 0 min, 15 sec 9 g 4 OZ / 125 ML

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Terris sent me a bit of these to have – Spring 2015 (too lazy to create a new entry). This was a malty, super smooth delicious cup from this morning. I’m a fan of this one.

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I appreciate sheng with depth, power, and kuwei, or pleasant bitterness. I might as well admit that I am a total sucker for descriptions/tales of teas that come from remote mountains—especially if they’re accompanied by photos. Scott knows this well. I had high expectations for this tea, and oh man did it deliver.

The dried leaves in my sample are mid-sized spindly tendrils that smell of sweet grass and wild flowers. Wet leaves are of a candied, high floral aroma. Steeps 1 to 6 start out soft and candy-like, then quickly turn towards a dandelion greens-type of bitterness quickly replaced by high sweet floral and raw honey notes. After steep 2 the tea soup becomes thick and heavy with with the sweet (floral), bitter (dandelion greens), and savory mingling together.

Those flavors are accompanied by a delightful, saliva-inducing, very strong mouthfeel that quickly fills the mouth and throat and lingers for a long time after drinking. It’s as euphoric as it is tranquil. The energy is out of this world. It sets in my entire body together, together with the mouthfeel, and I am transported back to that remote, high altitude forest whence these leaves came. At this point, I don’t care where they came from because this is powerful stuff.

Edit: I recommend very short 5 sec steeps until 6. As the bitterness increases with each steep so does the huigan and mouth feel. The empty cup and cha hai are covered in an intense tropical orchid fragrance. I can see this tea becoming more textured and impactful in the coming years.


“Wet leaves are of a candied, high floral aroma” sigh ‘Dammit!’ adds to cart


Yeah, I am already going to get shot when I place the next order…..adds more to cart…..


You two did the right thing. :) These trees do not appear to be over picked. This tea is wonderfully deep and pure. It seemed much more aromatic than the others I’ve tried and the bitterness/huigan is just exquisite.

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Appearance: twisted reddish-brown whole leaves when dry with very few stems or non-tea parts. When brewed, the leaves appear to be about half oxidized. Aroma: astringent, spicy up front, with fruity and nutty notes. Mouthfeel: middle of the road. Taste: 1st steeping: Considerable astringency, followed by a distinctly lychee-like flavor, with some cinnamon and black pepper mild spice, as well as nutty and woody notes. There’s some of the longer-lasting mild bitterness, but not it’s more at the front of the mouth than the back of the throat like a high mountain greener oolong would have. 2nd steeping: similar, but more of a honey flavor, and the astringency and spice notes are considerably reduced. This trend continues with increased steepings. Overall, I like the first steeping very much, but the following steepings lack some complexity.

Flavors: Astringent, Black Pepper, Honey, Lychee, Wet Wood

200 °F / 93 °C 2 min, 0 sec 5 g 5 OZ / 150 ML

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All this talk of LBZ made me want to try one of my samples ive been saving for a rainy day, so I broke this one out. Also because ive got two sleepeze tablets (diphenhydramine hydrochloride) and one should knock me out at a decent time I thought, what the hell, lets go.

Quick rinse, first couple of steeps & I can smell the leaf from across the room. Prunes, smoke, camphor & just the right amount of dankness. A bit murky

Taste is soft but powerful, deep & sweet aromas from the liquor. I love these rounded shengs. Nice toungue numbing already, sweet taste, its vegetal but I cant work out what. Like deep pastel shades of dark brown green mixed with sparkly sweet overtones. It was balanced nicely, I liked the thickness as well. Everything just ‘right’.

And the bitterness is just slowly creeping in. I was expecting a more bitter tea but it took a while for the raw to show itself, and even then it wasn’t as strong as I thought it would be. At about steep 10 I was just leaving the gaiwan to do its thing. It never went off the scale, I found it to be quite forgiving in that respect.

All in all a nice session. I liked the first 5 steeps the best, the sweet prune & dank camphor was nice. Hefty price tag though!

Also this was the last of my sample, not quite sure how much but could have done with a bit more leaf to fully appreciate the flavour.

Flavors: Camphor, Stonefruits, Sweet, Vegetal

205 °F / 96 °C 0 min, 15 sec
Rui A.

Another LBZ I need to try.


I really enjoyed it. Not sure it had the staying power of other shengs, or I was a bit surprised with it not turning into something bitter. The flavour did seem to disappear around steep 10. I guess I was using about 5g for 100ml so it might have been that. Was lovely during the session though

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2014 harvest from Terri. I love that her box has a few same teas from different years because i can try drinking them at the same time to see which i prefer. Just makes for a fun time. This one i haven’t had, as i generally prefer autumn harvests. Hot there was a strong note to this one that sort of jarred with the overall cup….as it’s cooled, that’ lessened and it’s a smoother, more mellow , malty cup now. i still prefer the autumn 2015 harvest that i’m also drinking, but this was a decent cup :) thanks terri!


autumn for aroma, spring for taste :)


haha i find it the other way around. I vastly prefer the taste of autumn harvests for the most part.

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I did a big oolong order from Yunnan Sourcing recently and this was the best tea of the bunch. A bit surprising because I’ve struggled with dan congs before and normally shy away from roasted teas.

The roasting on this tea though is subtle and accentuates its honey and fruity flavor. I’m still fine-tuning the brewing, but my experience with it has been amazing. The natural sweetness of this tea is unreal – hard to believe it has no added sweetener. The honey flavor is thick, coating your entire mouth and then finishes with a nice mineral touch. I’m not getting any of the floral flavor that others described. Occasionally, it hits you with a stunning peach flavor that’ll make you swear you were drinking a flavored tea. At present I can only coax it out by cold-steeping the half-spent leaves. I’m sure there’s a way to hot steep it to get even more peach out of it. Currently I’m doing flash steeps with boiling water which works okay. May need to experiment with lower temperatures.

This one makes an awesome cold brew and I can see this being a perennial buy.

Flavors: Caramel, Honey, Peach, Roasted nuts, Sweet

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

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Once brewed, the wet leaves lose their Halloweeny smell, for which I am grateful. Trashy American chocolate isn’t really my thing in either tea or food form. The aroma is more like a burnt chocolate pudding, a scent I can definitely get behind. I’m one of those people that actually enjoys eating the skin off of a cooling chocolate pudding.

The brew is a bit thin, lacking in body and depth, for a black tea. There is a light cocoa flavor, a sugary sweetness, and a hint of yeasty sourness. That hint of Halloween candy is back on the finish. As the brew cools, it gets sweeter. There is also some slight astringency on the back of the palate.

Subsequent steepings reveal a bright, yeasty honey flavor with a wash of cocoa on the finish. Though it’s still on the astringent side, the brew definitely thickens and sweetens as it cools. I’m still getting that Halloween candy flavor out the nose.

Though this tea is perfectly pleasant, I know I’ve had better Laoshans than this.

I did a comparison on the YS Laoshans against Verdant. Full post and photos here:

Flavors: Candy, Chocolate, Cocoa, Honey, Sugar, Yeasty

205 °F / 96 °C 0 min, 15 sec

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Happy Labor Day everyone, I hope you are having a fantastic holiday weekend. I am not doing anything special, well Ben has off from work today so we might play some Magic, but other than that it is just a day without mail. I know one exciting thing I will be doing today, cooking! Making sure Ben has lunch for the week, it will be a grand event.

Today’s tea is another hong cha from Yunnan Sourcing, Big Snow Mountain of Mengku Black Tea * Spring 2016 in my ongoing quest to go all Pokemon with all the red teas. You know, there are a lot of tea blogs out there, and several of them are very single focused, usually on Puerh but also several on Greens and Oolongs, if I am not careful I could easily become a blog dedicated to the world of reds, so I have to limit myself a little…only a little though. So, first with the sniffing, and what good sniffing it is! It is both light and rich, not one of those red teas that smacks you in the face with a bar of chocolate and pile of malt, this is subtle caramel peanut brittle, gentle malt, subtle mineral notes, and a bit of a fresh woodsy quality, like someone snapped an oak twig next to my nose, but one that has gone dry rather than being green. Recently dry, not soggy and rotting.

Oh hey! A peppery red! It seems like the last couple of year’s Dian Hongs have been lacking in the pepper department, so it is nice to run into one with that note. Alongside the pepper is a stronger note of malt, some sweet molasses, and a nice undertone of peanuts. The aroma of the first steep is lovely, very ‘Dian Hong’ with notes of toasted peanuts, malt, molasses, and sweet caramel. I was a little surprised I could not detect any yammy goodness, but not all teas have the orange tuber as a note.

Well hello mouthfeel! This one is not so much smooth as it is slippery, like thinned down okra and that is super fun, it is like a slip and slide in my mouth but with tea! It starts with this smooth slippery quality, but by the time I have swallowed it the texture turns to a more familiar thickness. The taste is delightfully sweet, starting with honey and caramel and moving to malt and sweet potatoes with a finish of peanuts and a touch of very distant roses.

The second steep brings in a fascinating change, distant notes of patchouli and myrrh in the aroma along with the sweet caramel and molasses, I love when tea gets that resinous quality (though technically patchouli is leafy, but shh.) The slippery quality of the first steep is replaced by thick smoothness that sticks around the full steep. The taste has a tangy woody cocoa shell quality that blends really well with a sweet potato and molasses middle. The finish is gentle resinous myrrh and a lingering aftertaste of caramel coated peanuts, yum!

Did I go for a steep three? You betcha, I also went for a steep nine but I won’t bore you all with the details in the middle. This tea does not really change a lot between steep two and the inevitable finish, but this is not a bad thing since when it reaches its stride the stride tastes lovely. I really liked how it could be a solid daily drinker or a special occasion tea and plan on adding more to my collection.

For blog and photos:

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This is an enjoyable tea with a heady aroma of honeycomb and orange blossom. Lots of juicy citrus and floral fruitiness along with a slight tartness. The taste and scent of this tea lives up to its Pomelo & Flower name. It compares favorably to TTC’s Citrus Scented Four Seasons which is quite remarkable considering this one is unflavored. The difference is YS’s is fruitier and thicker while the pomelo scented oolong has a more refined taste. Both are good in their own right, but lately I find myself craving the YS tea more.

I’ve tried many different ways of brewing this tea, and flash steeps at just below boiling seem to bring out the best flavor. Short steeps are key to minimizing bitterness. Packs a nice cha qi/caffeine punch too.

Flavors: Citrus, Floral, Honey, Orange Blossom

185 °F / 85 °C 0 min, 15 sec 3 g 3 OZ / 100 ML
Cathy Baratheon

Yum! Thinking of getting a dan cong from YS. Have you tried their others?


If you are just buying fenghuang dancong, I would suggest Their Mi Lan AAA, Lao Cong Ba Xian & Lao Cong Ya Shi have a stronger flavour than YS Dan Cong – I can really tell each different tea apart from each other.

if you are defo going with YS I would try the same ones mentioned: Duck Shit (ya shi), Ba Xian, Mi Lan Xiang. They are truly wonderful types of tea.

There is a price difference though for this, the jing Milan AAA for example, is $34/100g vs the AA grade for [email protected] [email protected]

its really good though :)


@Cathy – YS mi lan xiang is really good too

@Rasseru – i’ve got jingteashop on my radar. plan to order from there once i finish off my YS stash


do it man, you will not regret it. the milan AAA is so fruity & nice with an ever so slightly baked edge. so good!

Cathy Baratheon

Thanks guys! I’ll see if Jing Tea does reasonable shipping to Australia. If not, I’m defs ordering the mentioned YS teas

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From Puerh TTB! This one was alright – I wasn’t the biggest fan of the flavor profile. Started out kind of mushroomy with a bit of nuttiness and very slight sweetness, getting smoother and more balanced through the first 6 steeps. The mushroomy flavor started to get more savory – like those weird mushrooms you find in your Ramen Noodles (that taste awful to me by themselves) – shiitake? After that, I started getting a bit of a weird off note in the finish – like it was getting a little too savory and a bit funky. A floral note also started to develop on the front, along with a slight sugarcane note, though this tea was never super sweet or anything.

I did feel a bit of a buzzing qi mid-session, interesting as I was using my small gaiwan, so not imbibing too much tea overall. Decently powerful tea. More about that than flavor for me.

Flavors: Earth, Floral, Moss, Mushrooms, Nutty, Smooth, Sugarcane

Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML

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