Yunnan Sourcing

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Recent Tasting Notes

94

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.

http://tinyurl.com/ostpkv4

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88

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

jschergen

Aha. You do have it! +1 on the recommendation.

Ginkosan

haha yeah it was up next to review today. I think I have one or two more from the bag of samples.

mrmopar

Y’all are killing me , How will I explain another Yunnan Sourcing order I wonder.

boychik

I love thick oily sheng. Wish listed

Doug F

ditto.

Ginkosan

Damn you Scott for pressing a Spring flush of this cake…

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95

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

jschergen

Always wondered how this was!

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88

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

jschergen

Appreciating all the notes you’re putting out there for Yunnan Sourcing productions. Really under-reviewed teas!

Ginkosan

Yeah I got 250g of samples with my last order… I also couldn’t believe these weren’t more reviewed, I appreciate your appreciation!

jschergen

Yeah, seriously. I’ve had maybe five or six from 2014, but without Hobbes and Jakub regularly reviewing them it’s a pretty unsurmountable task to sort through their stock!

Ginkosan

From 14, winners so far are Bangbao, Yi Bi, and Da Hu Sai. Just one man’s opinion though, I don’t have nearly the breadth of experience as Hobbes and Jakub do….

jschergen

I don’t believe I’ve tried any of those. If you get around/have interest in autumnal cakes, I’m a fan of the Daqing Gushu from the autumn.

jschergen

Oh and these notes should be most helpful for deciphering the 2015 harvest.

mrmopar

Have either of you tried the Da Si ancient arbor from 2013? It’s stellar.

jschergen

Yeah, I have a sample. It’s definitely good.. Also had it on the episode with Scott.

jschergen

OK. Just drank the Dasi again, back to back with the Da Qing Gushu. The Dasi is clearly the better tea, more depth etc. I don’t regret my Daqing cakes as they’re still great value IMO, but I’m increasingly more tempted by the Dasi.

Interestingly, it probably came the closest to reminding me of Crimson Lotus Tea’s Slumbering Dragon. Hard to say based off one session and because I’m just going off my memory, but big thumbs up to the Dasi.

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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.

boychik

This is Autumn Gushu. i suggest you to increase leaf to 7-8g if you have enough to experiment. my usual ratio is 5-6g for 80ml for gushu

Kirkoneill1988

i’m not sure if i tried this yet :/

KittyLovesTea

Thank you for the tip @boychik. I have around 20g left I believe so I shall increase the leaf amount next time.

mrmopar

You are making me want this one….

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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!

boychik

Do you rinse

curlygc

Pu’ers, always. Not always with other kinds though, just depends.

boychik

i rinse all chinese teas. Pickles, love them. not sure abt tea

boychik

is it sour taste? maybe it has dill note thats why reminds you of pickles. i just looked at other reviews and all of them mention pickles. hmm

curlygc

I know, when I read the other reviews that mentioned pickles I thought they were mad! It’s not dill, maybe it’s just an odd sourness. I don’t know, I’ll have to come back to it another time.

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83

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

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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.

https://instagram.com/p/5k6GjQBwj7/

https://instagram.com/p/5k7kSaBwnp/

Preparation
200 °F / 93 °C 0 min, 15 sec
Doug F

Stop! My wish list is getting too long!

boychik

you should get a sample at least. As a learning experience lol

Kirkoneill1988

i shall try this someday

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88

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

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86

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.

https://instagram.com/p/3zDbbUzGUb/?taken-by=haveteawilltravel

Flavors: Honey, Maple, Sap, Smoke, Tobacco

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
Nicole

What is “huigan”?

Haveteawilltravel

Huigan is the lasting sweetness that lingers at the back of your throat from a pu-erh session. Its that almost caramel like tone that you can taste even after drinking the tea. :)

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89

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

Preparation
Boiling 0 min, 15 sec 10 g 4 OZ / 120 ML

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80

I’m a little enamored with this cake, it’s just SUCH good summer-time drinkin’. Thick, sweet and pungent (if not a little straight-forward), it is suggestive of ripe peaches and meadow flowers. Very sweet, but picks up some bitterness towards the end.

Flavors: Floral, Peach, Vanilla

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90

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

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90

Whoa! Sooo buttery! This is very good Bi Luo Chun, though it’s not the delicate stuff you’d get from more the Eastern provinces. The leaves are huge, the soup is thick and sweet. Notes of fresh bread, grass and orchids.

Flavors: Baked Bread, Butter, Freshly Cut Grass

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85

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.

Preparation
175 °F / 79 °C 2 min, 0 sec 2 g 4 OZ / 118 ML
Stephanie

Greens can be so finicky!

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85

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

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

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85

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

Doug F

My Yunnan Sourcing orders are getting more and more frequent—and I guess this one should go on the wish list.

Ginkosan

Yeah Scott is basically a drug dealer… that said, I probs won’t be getting this one. As noted above, it’s just a bit too smooth and flowery for my tastes. I can see someone who’s really into Yiwu liking this one though…

Doug F

I enjoyed the interview with Scott on the teadb.org site. It reaffirmed my respect for his business.

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69

This smells like graham crackers and milk. It tastes sweet and silky, but it doesn’t have the earthy flavor that most ripe pu-erh has. It’s interesting but it’s a little bland for my taste. This might be a good starter pu-erh.

Flavors: Graham Cracker, Milk

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93

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

Preparation
195 °F / 90 °C 2 min, 0 sec
TeaBrat

I have some that are like that too… hmm. have you tried steeping it gong fu method?

Ubacat

No, I haven’t tried it gong fu yet but if it was good Western style then it will be even better gong fu.

TeaBrat

Indeed. I may need to try this too. Difficult to find Dancongs that aren’t too fussy.

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86

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

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

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