Yunnan Sourcing

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87

Decided to break this out today since it’s gotten hot and muggy in Ohio. Thanks to LiquidProust for the generous chunk of puerh!

Anyway, I decided to go a little light on the leaf (5g) and ended up with a very mild, smooth brew. Initial steeps were sweet with a bit of a sour note, and gave way to sweet, thick steeps with very mild sourness. Last time I brewed this I got hit with a delicious apricot taste, which I don’t taste as much this time around. Could be part of the sourness. I think the sour taste is a signature of purple tea, since I’ve gotten the same thing with the purple buds I have. As far as qi, I feel awake and I’m feeling the forehead sweat hard. The room feels about ten degrees warmer. Maybe I’ll go for a walk…

Matu

This one is the bomb. I went heavy on the leaf with a bit over 8g in my 100mL gaiwan and it was awesome. Didn’t get bitter or anything.

JWhisk

Yeah, I’d totally buy some more if I didn’t have a growing pile of tea staring me in the face…guess that’s what swaps are for!

Matu

I feel ya…I did buy a cake tho XD

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Drinking this at work and the one major thing I notice is how beautiful the leaf is. Many two leaf and a bud with stem attached. Unfortunately the nicely picked leaf doesn’t have a deep taste or anything unique to offer. Very thin and very light tasting. I steeped this at 15 seconds and still no major difference. Easy to sip at but no feelings and I’m unsure if the caffeine does anything with this one

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85

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Flavors: Chicken Soup, Dark Bittersweet, Floral, Flowers, Honey, Meat, Umami

Preparation
195 °F / 90 °C 0 min, 30 sec 2 tsp 4 OZ / 120 ML

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https://cuckoossong.wordpress.com/2016/04/23/2015-autumn-nuo-wu-village-yunnan-sourcing/

Nuo Wu

Up today is the cousin of last week’s tea, Autumn 2015 Nuo Wu Village, another young Bing Dao are sheng from last fall’s harvest. I let the rinsed leaves steam in the gaiwan for a moment before taking the first whiff, which is deeply pungent, earthy and fruity. The first infusion is just as it should be; textured and sweet with fruit and tobacco tones. It is also bitter and forward in the best way, and not at all without aftertaste lingering throughout the palette. I love the look of the leaves right now as well, alternatingly light and dark green with lots of buds and stems.

The second infusion is probably creamier, and much of what I wrote last week about the Ba Wai is applicable here; the tea is vibrant, oily, and bitter, with notes of tobacco, diesel, wild grass and tropical fruits. I find the third infusion to be just a little fuller and more mellow. There is a relaxing and stoney cha qi (tea energy) that accompanies this cup as well, which serves as a contrast to the active and intense flavor profile of the tea.

On steeping four the tea continues to mellow, like a fast and turbulent mountain stream settling into a wide and meandering flatland river. This probably a cake I would let age a year or two (or ten) though before really getting into it; it’s just a little bit of a rough ride, even this many steepings in, with its intensely raw flavors and vibrant green leaves (this coming from a guy who likes it raw, too). There is astringency (not bitterness) in steeping five, so this will need to be worked out a bit… Of course that’s just what one is getting into when drinking tea that hasn’t even had a year to sit. Maybe I’ll try to snag one of these before the price jump in autumn, because a full year of aging makes a big difference in my experience. I’m unfortunately though not currently in the market for tea to age (got enough of that I’m still waiting on to see how my storage conditions are. Might do a bit of a write up on that this coming fall).

Still, this tea is really something, just a hair too raw still for my tastes. Maybe more mellow Yiwu teas like Ge Deng are drinkable this young, but kick-you-in-the-teeth-Mengku-pu might need a little more time to settle into itself. On the later infusions, I’m enjoying some musky floral notes that call to mind the trees that are just starting to flower here in Colorado. It remains thick and bitter, which, as I’m told, bodes well for aging. Really this is a tremendously complex tea, and a really good find from Mr. Wilson at ye olde Yunnan Sourcing.

Flavors: Grass, Tobacco, Tropical

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86

Is there any other tea as attractive as Bi Luo Chun? As the name implies, the rolled leaves are black and gold with aromas of chocolate and cocoa.
This follows through in the steeped aroma which is malty. It’s smoky as well, but not overpowering…altogether like a s’more. Nutmeg and more high frequency cocoa notes.

Taste is rich and creamy. rather sweet with some bitter astringency, which just makes me think more of cocoa.

Preparation
Boiling 0 min, 15 sec

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Got this in a recent YS order and tried it for the first time today. I was dismayed when I opened the bag, because it smelled like wet, almost rotten leaf pile. The only other tea I’ve tried that smelled a bit like this was almost unpalatable to me. For this I used 6g in a 100mL gaiwan with boiled water. I did two rinses because I was nervous of wetness. The liquid of this tea was remarkably clear and an orangish brown color. It got more red as the session went on. I did steeps of 7s, 10s, 15s, 20s, 30s, 40s, 50s. I almost certainly could have gotten more but I sort of had to rush through the session.

The flavor was dominantly wet wood, but wasn’t particularly unpleasant. The smell which had put me off in the beginning became a bit more alluring as I drank the tea, maybe just because I knew the taste wasn’t nasty. Around the third steep a sort of softer/creamy flavor started to creep in on the aftertaste, and the next steep reminded me a good bit of shou. The next one (the last I got to) had a bit of a metallic taste along with wet wood, feeling like it may have been dying, I don’t know. Glad I have 50g of this to mess around with.

Flavors: Wet Wood

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML
boychik

It is nice. I like it in Yixing more than gaiwan

Matu

I did enjoy it for sure. Don’t have me an Yixing yet so won’t be able to try that way just yet unfortunately :P

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Knowing nothing about this, I grabbed a sample and took it to work.

How do I put this… after six steeps I wasn’t sure how I would pass off being able to work. Someone thought I was asleep for awhile because I was so zoned.
This stuff kicked my butt and I wasn’t expecting or ready for it.
Finally looking for more info online… not much to go by, but this is really affordable for the year, quality, taste, storage…. everything.

mrmopar

I concur, this is a little gem. I think YS still has some of it.

Liquid Proust

Yeah, @ $16 for 100g…. it’ll go up for sure, 100% it’ll go up in price.

mrmopar

929 in stock.

Ubacat

What do you mean “zoned”? Did it make you tired?

Kirkoneill1988

ah, tea drunk ;)

KiwiDelight

If I got tea drunk at work, I think I’d get in trouble…

Kirkoneill1988

@kiwidelight, was that comment directed at me? :)

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80

I recently bought a tong of these mini cakes so It’s good that I liked it. It was sweet with a fair amount of fermentation flavor. The fermentation taste was the dominant note for the first four or five steeps. It definitely needs a little while longer to clear. It was think and dark in the early infusions. There may have been some notes of chocolate in there but I wasn’t really paying attention. I was too busy watching a movie while drinking. It was quite good however. There was very little bitterness to this tea.

I steeped this tea twelve times in a 150ml gaiwan with 12g 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, 1 min, 1.5 min, and 2 min. I could have gotten a couple more steeps out of the tea had I wanted to.

Flavors: Earth, Sweet

Preparation
Boiling 12 g 5 OZ / 150 ML

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79

Being newer to Pu’erh, I did’t find as much complexity as others, but I thought this was a big powerful young Sheng. It was all a bit much for my mate!
The wet leaves smelt deep and savory. 1st steep it had an oily mouthfeel, initially on the palate a deep hay note and some bitterness. There was apricot fruitiness and later sweetness. 2nd steep : opening up with more mild pleasant bitterness and later vegetal sweetness, broad beans. 3rd steep more oily sweetness starting to come thru early and by steep 5 it was somewhat sweeter, with huigan that just kept on coming. I went for a big steep for no 9: sweet and bitter, cloying with some oily character left, long aftertaste.
8g gaiwan 2 rinses & 10min rest. Steeps (sec): 10; 10:15 : 15: 25 : 30 :45 45 :90 : 80 : 90: 90

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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90

This was one of my first batch of YS Sheng samples, and probably my favourite.
Wet leaves smelt appetising, slightly meaty & sweet.
1st steep a bit oily, vegetal like green beans, a bit bitter, spicy wood on the finish. 2nd steep : on the nose remarkably floral, honeysuckle, Jasmine. Palate richer, sweeter, more oily. Still some astringency. I get why this rocks now. 3rd very bitter… Why? Went 5 steeps, became more balanced with vegetal notes still and more huigan. Ran out of time to fully explore this superb Sheng.
Not sure I could stretch to a whole cake now it’s $77, but would happily split one.
8g in 120ml gaiwan. 95deg C. 15s steeps

Flavors: Astringent, Green Beans, Honeysuckle

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 120 OZ / 3548 ML

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90

One of my favourite Black (red) Teas. Rich, robust, malty and cocoa. The dry leaves have a fabulous hazelnut aroma. Quite a contrast to the supersmooth caramel of Canton Tea Co’s version.
Brewed western I use a heaped tablespoon and 2min steep, 2-3min on 2nd steep, maybe stretching to a long 3rd. I’ve steeped at 80deg C with good results.

Preparation
2 min, 0 sec 3 tsp 7 OZ / 200 ML

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backlog
i got a sample with recent purchase. im always on look out for not overly expensive sheng with some age.

I wasnt disappointed. it was very nice fruity camphor sheng. florals were present but kinda on the background. Because of Guangdong dry storage the tea mellowed and smoothed. the color is orange. Former tobacco notes i always pick up with mengku sheng really mellowed out and were barely noticeable just because i knew they were there. later steeps picked up some more astringency/bitterness but nothing unpleasant.
Im expecting some in a mail soon ;)
5g 65ml yixing 212F rinse and short steeps

https://instagram.com/p/BEPIcSIhwso/

https://instagram.com/p/BEPKhfQBwg2/

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 65 ML

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80

A middle-of-the-road raw pu-erh ball. Pleasantly bitter. A mixture of fruit and floral, with more of the fruit notes on the nose and more of the floral notes on the tongue. Mildly dry, but with a good mouth feel. Mild aftertaste.

This ball is fairly easy to open up. I would place it between Crimson Lotus Planet Jingmai (harder to open) and White2tea Smooch (easier to open).

1st steep – wash for 30 seconds, poking the ball lightly with the gaiwan lid. Discarded. Left gaiwan covered for 5 minutes.

2nd steep – another 30 seconds, more poking. Ball mostly opened up. I drank this one.

3rd steep – fell back to 20 seconds, more poking, and ball finished opening up.

Added +10 seconds from there on in.

Flavors: Bitter, Fruit Tree Flowers

Preparation
205 °F / 96 °C 0 min, 30 sec 8 g 3 OZ / 100 ML

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The Trails of LBZ, Case 2 of 6
(Liquid Proust search for his favorite laser beam zensheng)

Came hoe pretty excited about going into my second LBZ; which can be confirmed as it is through YS. This one had the color of a roasted oolong would generally have and a smell that was actually picked up unlike the other LBZ that I could not smell. Very similar in taste, but a tad different in the feeling.

Brewed this one a few different ways and ended up getting most most out of it at 15 to 20 seconds. A mild mouth feel that goes away quickly, not really something I can say is nice because I like mine to stick with me. At about the eighth steep I knew I was in trouble though. My head felt like it wasn’t all the way on :/
This kind of gave me a headache. It’s quite strong and a little darker and deeper than the other
So far this is stronger one, but as for the taste I do prefer the lighter one even if it doesn’t make me look at my screen and wander into the light and realize it isn’t on.

Haveteawilltravel

Been thinking about picking up some of these.

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85

So I was drinking this tea, thinking it tasted like a pretty decent white tea. Nothing special, just a more malty silver needle. Then I let my friend have a sip.

“It tastes like froot loops,” he said.

And bam, that’s all I can taste now. It’s like a curse or something—I can’t help but taste froot loops every time I sip this tea. Which isn’t a bad thing, it’s a pretty great cereal. And I can still taste the other notes—hay, malt, fruit—it just mostly tastes like breakfast cereal.

Preparation
170 °F / 76 °C

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88

Dark Matter 2016 number 7.

Does anyone here also drink scotch? This is like if Laphroaig Quarter Cask was a tea.

I really love the smokey flavor and the thick liquor this tea offers. Definitely interested in teas like this/would buy more.

Flavors: Brown Sugar, Pine, Salt, Scotch, Smoke, Wood

Preparation
0 min, 15 sec 4 OZ / 130 ML

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Dry leaf smells of aged tea, no dampness, age-darkened but not so much that the tips are not still golden-brown. Well-compressed but not so tightly that I couldn’t pick thin layers off of the main chunk of the sample.

10s rinse is surprisingly dark but then I’d teased the leaf apart to almost being like loose leaf. Vegetal, faintly smoky lid scent.

Since I had no big chunks in the gaiwan I kept the 1st steep at close to 5s, then followed with 9 more with 5s increments, then a half-dozen with 10s increments, then a few with 20s, so, like 5/10/15…45/50/60/70…110/120/140… for a total of 20-some steeps. Though I would not accuse anyone who stopped at 15 of wasting tea: the last half-dozen or so were pretty weak.

Soup starts out deep orange and surprisingly sweet for a few steeps, then develops some medicinal tang, bitterness and astringency with deep copper soup around steep 5. Nice full mouthfeel up through about the 10th, by which time the bitterness and astringency are fading also. Strong enough to produce a tea sweat around the 8th or so. Declines into generic sweet water with a medicinal smell by the 16th or so.

This tea has a nice flavor profile and mouthfeel, good endurance with well > 10 real steeps, no humid taste. I think I like it better than the 2004 Tai Lian I drank yesterday.

Flavors: Sweet, Wood

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

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2009 Yong De area material which aged for three years before being pressed into cakes. Brews into a nice rich cup of warm goodness. Clarity found in the mahogany colored tea soup. Dark chocolate richness – not too sweet and not too bitter. Full and thick body. Overall, this is an enjoyable tea that has a roasted, earthy aroma, with a mellow and balanced bitterness and a lingering, satisfying aftertaste.

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 130 ML

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The Trails of LBZ, Case 1 of 6
(Liquid Proust search for his favorite laser beam zensheng)
A lot of chatter revolves around the three letters LBZ so I went through my stash and found five samples and bout another. A lot has been said about the vibes that this tea provides and I want to test out as many as I can; if you have some and would be open to a swap please PM me!!!

The dry leaf has nothing speaking to me so I went ahead and gave it a quick bath. The freshly wet leaf smells kind of murky and I don’t like it very much, however after a few minutes the smell is appealing. This was kind of odd to realize as I don’t know what changes the aroma in a freshly bathed leaf versus one that had dried off a bit.
The first steep threw me off as I was expecting something a little more upfront with me as I invited it into my house. First thing I noticed was the texture; pretty thick. Rather mild to the taste, which I favor, but even into steep two there is no tingle or warmth in my mouth anywhere. Liquid is going down quickly as I sip it with a nice smooth taste; just wish the texture left something behind for me to feel. With no bitterness and a creamy texture, I’m looking forward to some more steeps… just hope I end up upside down or feel different.

On steep four only 35 minutes of being home from work and my mom calls because she has a flat tire and my dad is out of town. Putting this trail on pause…
Random story time: So I drive through 40 minutes of traffic to get my mom, which I’m 100% okay with because I love her and all, but… she never informed me that the van doesn’t have a spare tire. This van didn’t even come with one, it just has a large deep trunk; come on!
Anyways, I started back on this tea by a flash steep. First two steeps were as I just remembered two hours ago; thick and easy going. Notes of squash and roasted vegetables arose (for me at least). Still no lingering mouth feel or body warmth, but I think I have some tea high coming along because my neck is becoming a spring by the sixth steep; for those who are curious on that amount, it’s roughly 2 ounces per steep so I’m at 12 ounces.
At this point I’m curious to see the maths of this tea. $170 for a full cake at YS which is 250g, so it’s at .68 cents a gram; therefore I am going to push it to about 15 steeps and write more because the taste is staying without bitterness and slightly roasted light vegetables with a thick texture.
So… DAYMN, this tea just kicked my ass. While there was no warmth at the sixth steep, at about the tenth steep I realized that the top of my head was sweating and that life was sideways. Overall qi feeling is a bit different than the 2011 Bang Wei that turned me into a wet noodle. This certainly is strong and it makes my head feel like it was put into something and knocked on its side.
Sadly it’s teas like this that make me contemplate if oolong really is the best type of tea. See , these crazy strong raw pu’erh tend to provide a feeling that is not explainable until someone tries it.
Really hoping the other three I have from YS and then TU are similar because I foresee myself buying all sheng with the word bang in it.
Random questions:
1. Anyone else drive without a spare?
2. Where else should I shop for LBZ?

mrmopar

The Lao Man’E will have a much more pronounced bitter note to it. I would stick to people that have the ‘Real’ stuff. There is so much forgery and demand for LBZ that it is readily faked by many companies. It may have 2% LBZ and they market it as such. Buy from where you trust.

AllanK

The one you link above may not actually be LBZ it may be Lao Man E Lao Ban Zhang Tea Company which is the name of a tea company that King Tea sells.

Liquid Proust

This one from Mengku is legit via Yunnan Sourcing though right?

mrmopar

Yeah Scott has the legit stuff. If you noticed he hasn’t restocked any in a while because of the issues above. That and Chen Shen Hao locked up about 90% of the mountains production driving the pricing way up. Ruined the mountain in my opinion.

Liquid Proust

What year did he ruin the mountain?

Liquid Proust

So I should buy this ASAP because of the price? http://teaurchin.com/chen-sheng-yi-hao-2010-spring.html

AllanK

If you notice that is a blend of Banzhang and Bulang material, I’d be surprised if it was more than 10% Banzhang.

AllanK

There is always this although who knows if it is real.I do know the company is legit.
http://www.pu-erhtea.com/TeaDetails.aspx?TeaID=289

mrmopar

I think it was 2010. The one from TU only has 10% LBZ in it.

AllanK

If the Awazon people collected the leaves in 2006 that could account for the low price. In 2006 LBZ was not yet expensive. I have not generally seen Awazon raise prices because they could so maybe it is real.

Grill

Pretty much anything labeled lbz is either an outright lie, very small part of the blend or probably the worst maocha from there. The real and good stuff ranges from a thousand to thousands usd a kilo. The same goes for almost all other famous regions except their yield is so small that it never actually makes it to market. Like bingdao, unless you have a crazy connect or get lucky to know someone that has the real thing youll probably never get a chance to drink it, there is that little of the real thing, maybe a few hundred cakes pressed a year. All of those are spoken for long before anything is sold publicly

Rui A.

LP have you tried the 2006 version of LBZ? Whenever I sip this sort of tea I only use around 60-70% of the usual amount of leaves.

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76

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Preparation
180 °F / 82 °C 0 min, 30 sec 2 tsp 4 OZ / 120 ML

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Age-blackened dry leaf in warmed gaiwan has a sort of woody(?) aroma, vaguely like some shu. I think it’s a kind of generic aged-tea smell. Infusions like rinse/10s/10s/15s/20s… for the 1st 10, then 60s/70s/80s/90s. Crystal Springs water at 208-212F.

Orange soup, no hint of humid storage, very clean-tasting. First few steeps have sweetness, mellow woody taste. Bitterness and astringency begin to develop by the 5th steep. Medicinal taste in 6th and subsequent infusions. Begin to get a slight tea sweat at 9th. Astringency continues to build through the 10th. 12th beginning to taste thin. Still some sweetness, astringency and medicine at 14 but gave it up at that point.

Spent leaf completely unfurled without creases, brown with olive-drab spots, looks like factory/plantation leaf. Not rubbery, crumbles when rubbed between fingers.

Is it Yiwu? Is it Zheng Shan? No idea, but it’s nice, clean, dry-aged tea with some potency and longevity, not too expensive.

Flavors: Wood

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

Nice. I have a sample somewhere, i need to try ;)

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