Yunnan SourcingEdit Company
Popular Teas from Yunnan SourcingSee All 779 Teas
Recent Tasting Notes
So I did a side-by-side with this and Mandala’s Flowering Black Tea Cones.
Surprisingly, to me at least, they are actually quite different. Both are definitely Yunnans but this one is slightly sour with a dusty, fermented taste. It’s very thick feeling. Like Mandala’s, these take a long steep without issue.
While both are good, for a smoother, sweeter experience I prefer Mandala’s. For a heartier, more in your face experience, I’d go with YS. :) If I were serving it to tea novices, Mandala wins to get them hooked. For experienced tea-ites, either would be good.
Okay, well, I may be easy to please, but I’d say this guy does live up to the hype. Thick, sweet, and oily, I’m not sure what else there is to ask for, especially for an autumn harvest tea. It is pungent and bitter, with notes of wild grasses and honey suckles. The first time I brewed this, I got more straight-forward fruit flavors, but for whatever reason now I’m getting the more floral complexity and musk, which is what I look for this time of the year.
Flavors: Floral, Grass, Honeysuckle, Nutmeg
This cake is simply mind-blowing, and is one of Scott’s best. One of my buddies had this in early 2014, when it was about 6 months old, and I bought one last October and still have about 150-200g remaining, so I’ve seen it change over the last couple of years. Throughout, it has been remarkably easy to drink, but has thickened and sweetened considerably this summer. It almost reminds me of a Taiwanese Oolong; there is very little bitterness, yet is cooling, it produces a thick, viscous soup with notes of vibrant, green spring vegetables. I like to make this one for people who are new to quality Chinese tea and Gong Fu.
Flavors: Creamy, Honey, Vegetal
Oh Lordy, what a value! Buttery, sweet, and cooling, the Bangbao village is exactly what I look for at the mid-price range. There is a pungent, floral profile, with just enough kuwei to give it a little edge and keep my attention. I find myself appreciating the olive-oil like viscosity of the soup, the hints of vanilla, and the enduring after-fragrance that this tea leaves. Another beautiful cake from YS.
Flavors: Butter, Floral, Vanilla
Quick notes for this one. (For the time being).
Raw leaf: Sweet wood and earth scent with mild smoke. Also some creaminess in the after scent. Pure and very nice overall.
Taste: Pretty mild actually, more than I anticipated from the smell. Even after a few steeps it’s very mild. I’m using roughly 5g in 125ml and thought it would be about the right strength for me. It’s slightly sweet and creamy with some dryness.
Since this wasn’t working for me I decided to long steep it. So on my fourth steep I went straight for 1 minute 30 seconds rather than the 10-15 seconds previously. This worked much better, now it’s thick with some bitterness but the sweet and creamy tones are still present and linger nicely in the after taste with a hint of smoke. Much better than before, though the bitterness was a tad strong and is taking some getting used to.
Since it went from one to another extreme (very light to very bitter) I will not rate it this time. I still have enough left to experiment with but so far I’m not impressed. I have a feeling this one just isn’t for me, I like a strong and creamy Sheng with minimal bitterness and dryness. Oh well, worst case I can always western steep this to use it up.
8g, gongfu, boiling water. The aroma of this tea: mushrooms and flowers, admittedly an odd combo but I love it. More of the florals come out with the wet leaf. The flavor is not as sweet as I thought it would be. It’s peppery actually. And yes – pickles. WHY PICKLES, WHY?
I have to come back to this tea another time, it’s just not working for me tonight!
Is this really from near Jing Gu? As Hobbes has written, neighboring fields in Burgundy can have different terroire… Its really quite low and savory, not very much at all like its overtly sweet and floral neighbor. There are notes of tobacco, barn-straw, wet forest floor and damp moss. There is some smoke and it seems a bit rough around the edges, not overly so though. A faint whisper of Jing Gu’s pungency lingers in the background. I am enjoying this, it’s quite unique, and there’s just enough thickness and sweetness to float the savory/nature qualities described above. I think some age would do this cake a lot of good.
Edit: having this again, from a Yi Xing this time, it seems to have more Jing Gu vanilla and additional sweetness. Weird what little changes can do to the experience of a tea. Still plenty bitter, punchy, viscous.
Flavors: Straw, Tobacco, Wet Moss, Wet Wood
This is a sample i got with my recent order. Thank you so much Yunnan Sourcing
The dry leaves are gorgeous, long and twisted. Floral and hay aroma.
4.5g 50ml celadon gaiwan 200F
rinse/flash steeps/gradually increasing time
The tea is smooth, creamy, bitter, sweet, very little astingency. quick lasting huigan.
I was craving for some bitter sweet sheng and this one was perfect at the moment.
Note: I may edit this review later because I’ve only had it once and wasn’t paying terribly close attention. That said, I really enjoyed this little guy. Nice and thick, balanced bitterness and sweetness, notes of apricots and flowers with some honey under-tones. Lasted quite a while, very nice looking leaf and bud-sets.
Flavors: Apricot, Bitter, Floral, Honey
I had to redo this session. I tried this out on an earlier date, but it just didn’t taste right. It must’ve been something with my taste buds. Today was much better. The dry leaf has a strong tobacco and almost eucalyptus scent. I broke off a chunk and placed in my warmed yixing. The aroma was intriguing. I couldn’t really place it . It was smokey and almost resinous. I washed the leaves once and began brewing. The flavor was delicious. This tea lacks a lot of complex tones, but for the price it’s pretty perfect. It has a full body and a lot huigan. There is a slight bitterness present in the aftertaste of this brew. I wasn’t able to get a great many steeping (only like 8), nonetheless it was a very solid brew. The qi was uplifting and gave me a good happy feeling. My morning meditation with this brew was perfect. This wonderfully smooth session got me ready for the day ahead and put me in good spirits. I couldn’t see myself buying more of this and using as a daily drinker.
Flavors: Honey, Maple, Sap, Smoke, Tobacco
Bought This one not realizing I already had it. Ah well it was only $4 for 50g. I found it was already in the catalog and I had put it there. This is a very tasty ripe puerh comparable in my opinion to more expensive teas by certain other companies on Steeepster. It starts out with a fair amount of fermentation flavor, although no nastiness. This cleared after about four steeps and I was left with a nice sweet puerh. It was sweet before that too but more intense flavor notes developed after. I would say the note that people refer to as chocolate was present and sweet fruity notes too. They were kind of subdued.
I steeped this eight times in a 120ml gaiwan with 10.1g 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. I still have the leaves and will probably go back for more later.
Flavors: Chocolate, Earth, Fruity, Sweet
I didn’t order this sample, but I got it anyway! Even though Yiwu isn’t usually my cup of tea, I’m inclined to make an exception for this one. It does indeed have the typically floral Yiwu profile, but good lord is it strong! There’s medium-high bitterness, plenty of body, and is intensely focused and structured. There’s also a bit of dry-fruit texture, though not as much viscosity as other Yiwu’s I’ve had (this is sort of the opposite of Scott’s GFZ), I’ll probably be inclined to spring for the cake at some point…
Flavors: Bitter, Floral, Lemon, Straw
I feel I owe this tea an apology for the disappointing review I previously gave. It wasn’t you it was me. I brewed this tea again today in a gaiwan with two small modifications – I didn’t preheat the gaiwan and acting on a tip from Teavivre, I kept the lid off while steeping. That made all the difference in taste. There is virtually no bitterness anymore, just a smooth, subtly sweet flavor that a fresh spring tea should have.
Oh man I tried so hard to like this tea. I brewed it in so many different ways, in a glass tumber, in a gaiwan, cold brewing, mixed it with other teas, etc. but alas this tea could not redeem itself. Compared to other dragonwell teas I’ve had, it’s more vegetal than sweet and prone to bitterness. Not Yunnan’s best offering…
Flavors: Bitter, Broth, Vegetal
Scott Wilson pulls through again, with another budget-friendly puer from ancient and wild trees. The first thing that I notice is the musky orchid aroma, then the smooooothe, oily body with a base of solid bitterness, and lastly a lingering aftertaste that reminds me of buttered crackers. It may sound weird, but the XHS reminds me A LOT of Scott’s Yunnan Bi Luo Chun… maybe its from around the same area? I can’t really fault this tea… it might not be as much to my personal tastes as others, but its strong, fragrant and interesting, with cha qi for days.
Flavors: Baked Bread, Butter, Lavender, Orchids
I wasn’t looking forward to this tea. I haven’t had that much success with Dan Cong’s lately. Most times I just don’t get any notes and wonder what it’s all about. Tried a bit of the tricky brewing the past but never came up with anything like it’s supposed to be.
So I just brewed this Western Style – 2 min at 90C. I am loving it.
It’s so sweet with a bit of roast coming through. Finishes off with floral and fruity notes. Soooooo good!
Flavors: Floral, Fruity, Roasted, Sweet
This is a very tasty ripe from Yunnan Sourcing. Because I trust the source of the tea I believe it is wild arbor tea. It was think and earthy in the early steeps. Fermentation flavor dominated the first four steeps. Around steep five other flavor notes began to emerge. The note that people refer to as chocolate is not out of bounds. It is quite sweet. There were a variety of complex notes after the fourth steep. This is a good quality tea. It is not however for someone with an aversion to fermentation flavor. While I detected no fishyness, it was strongly earthy.
I steeped this tea eight times in a 180ml teapot with 10.5g 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. I could have certainly gotten five or six more steeps out of the leaves but I am at my caffeine limit for the day.
Flavors: Earth, Sweet