Yunnan Sourcing

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Recent Tasting Notes

drank Kuding Cha by Yunnan Sourcing
1232 tasting notes

Bought this a few weeks ago and am just getting around to trying it. This is a bitter tasting tea that also has a somewhat interesting taste to it. It was also somewhat sour initially. The bitterness is certainly the dominant factor. I only gave this three steeps. Both because that’s all I could handle and this is a caffeinated herbal and I am at my caffeine limit. In the end this is not a tea I can recommend to others, or for that matter not recommend. It is interesting to have tried it. I had tried it before a couple of years ago. This makes a bitter sheng puerh seem sweet. That is for sure. It’s bitterness is abiding. I also can’t give this a number. I don’t know what to compare it to. Some people may like this tea and it is supposed to be very good for you. I did not use very much of the tea, only 3.7g for 120ml gaiwan. I had vaguely remembered you didn’t need much of this tea. In fact I may have used too much.

I steeped this tea three times in a 120ml gaiwan with 3.7g leaf and boiling water. I steeped it for 10 sec, 20 sec, and 30 sec.

Flavors: Bitter, Sour

Preparation
Boiling 3 g 4 OZ / 120 ML
Terri HarpLady

I have some, because of course I had to have some, since I’m into healing herbs and all that old hippy stuff. I’ve attempted to drink it a few times now, only using one ‘needle’, and very short time, and sadly, it is undrinkable for me.

AllanK

It’s pretty much undrinkable I agree with you.

mrmopar

The “Bitter Nail” as it is called. I think it is actually part of the Evergreen family of trees.

Cathy Baratheon

Tried some kuding from a chinese supermarket. Tasted like nail polish remover. No complexity, no nothing – just nail polish remover.

Terri HarpLady

It’s supposed to be a great tonic, LOL, starting out horribly and then developing a sweet taste…

AllanK

Next time I will try for more than three steeps and see if it improves.

Kirkoneill1988

you can always give it a number you know

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78

Sat down with LiquidProust yesterday to try my first sheng. We tried just about every brewing time known to man, so I feel like I got the full spectrum of what this tea can be. I also got a great lesson in playing with a tea to coax different flavors out of it.

Vegetable was the overarching flavor of this tea, no matter what temperature it was brewed at—specifically zucchini. When we did a longer steep on the leaves, it was unsurprisingly bitter. We did a couple of sessions where we let the water run straight through leaves and into the pot, and that was where the jasmine notes really shone through. After letting these short steeps cool a little, I got the slightest hint of a sweetness.

Overall, the flavor was pleasant, but not the darker, roastier, fermentier, deeper flavors I am used to. I think I’m still on the fence between simply liking and loving these “greener” teas. Time and experience will tell.

A HUGE “thank you” to LiquidProust for taking the time and the tea out of his schedule to come and educate me on puerh. I look forward to trying the others.

Flavors: Jasmine, Sweet, Vegetal, Zucchini

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76

GCTTB V1

I’ve really liked the Yabao that I’ve tried, but haven’t done much experimenting with different companies’ versions so I was excited to see one from Yunnan Sourcing in the box.

Going by dry sent alone, this smells very similar to Whispering Pines’ Yabao and that’s the one I have the most familiarity with. Taste wise, they’re similar: I get a nice silky mouthfeel, and notes of heavy cream, honey, cedar, wood, hay, and a sort of herbaceous note as well. One thing I found a little weird about this one was that along with the herbaceous flavour I also found I got a bit of a licorice/anise type flavour and I’m really note sure where that’s coming from.

But it’s tasty! Hard to compare it to the other Yabao I’ve tried though; there are so any similarities and some dissimilarities.

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92

Incredibly smooth and drinkable for fresh ripe pu-erh tea. Notes of dark chocolate, camphor with a sweet lingering mouth-feel. Brewed leaf is a brown with some hints of green still there. Enjoying the addition of tippy material compared to the Green Miracle from last year which is similar but unique in it’s own right.

Preparation
Boiling 0 min, 45 sec 8 g 5 OZ / 140 ML
Rich

Please don’t take this harshly, but is it appropriate for vendors to review and rate their own teas?

Yunnan Sourcing

No idea.. I’ve put the tea up with the all the info and added my own review. I am transparent that I reviewed my own tea. If I made fake accounts to to review the tea and did it multiple times that would certainly be unethical. It’s not like one review by me is going to propel it to the top teas on steepster. ;-) I thought people would enjoy my review. What’s your take on it?

caile

I appreciate and enjoy the reviews. :)

apefuzz

Fair point, Rich, but personally I would hope a vendor would review and rate their own teas. It shows confidence in a quality product, and they are putting their reputation on the line every time they do. If they posted something like “100% – another fantastic offering!” and ended up selling mulched wood chips, the people on this site would be all over it. Reviewing a quality tea that the vendor offers is a service that I appreciate.

Yunnan Sourcing

@caile @apefuzz thanks for your perspectives. It seemed to me that one review from the vendor posted transparently would be OK. Of course I don’t know the rules here, and it’s not intention to break the rules or offend. I looked just now but didn’t find a way to remove a review.

Rich

I know you’re not trying to pull one over on us, and you are of course transparent. So no accusations here, I respect your way of doing business. I just think it is kind of biased. My opinion is that the reviews should be for the consumers, not the sellers. There is an inherent conflict of interest. I think your own website is the place where you can wax poetic about your teas. And I do enjoy those descriptions and take take them seriously, at least from Yunnan Sourcing.

Yunnan Sourcing

@Rich I see your point. I will remove the reviews if I can. I cannot see how to do it through the steepster interface. Do you know how to do it?

Rich

Sorry, I don’t. Thanks for listening. And I’m looking forward to trying this tea!!!

Yunnan Sourcing

seems it’s not an option. Oh well.

mrmopar

I don’t think any rules were broken. Maybe just logging the notes without a numerical rating could keep both perspectives happy.

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96

I found this tea to be very rich and floral. Sweet and highly drinkable. Smooth from the beginning, but becoming ever smoother and more mellow with later infusions. And it does do well with many infusions— the first few were much more robust, and then it tapers off and other flavors become more apparent. Brewed gong fu cha style, ten second wash then over ten infusions starting with 10 seconds and the longest being about 40 . . Yum!

Flavors: Floral, Flowers, Spices, Thick

Preparation
205 °F / 96 °C 0 min, 45 sec 5 g 2 OZ / 60 ML

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87

1st tasting will be quick. I don’t think I’m tasting that well this morning, so i’ll probably update at a later time

light amber infusion
aromas of marshmallow, sweet potato and honey
medium body. very smooth and delicate with light malty tones and a lingering honey finish

highly drinkable, but don’t serve with anything too strong.

Preparation
205 °F / 96 °C 0 min, 15 sec

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79

I did a short western brew to reduce caffeine content. I know this isn’t the proper method but I didn’t have time to steep it properly if I wanted to take it with me this morning.
15 second rinse in cold water, 12 second steep in hot water (boiling)

The liquid is a medium amber colour and smells very strongly like honey and light fermentation.

It does not taste super sweet like I expected, more like fermentation with a strong “tea” flavour characteristic of strong white or black teas. It does have a bit of the honey flavour (but without the sweetness) which is very nice. The odd thing I noticed is that I found the liquid “spicy” like when you taste vinegar and breath through your nose it is almost “stings” to breath through your nose. I don’t know, maybe my travel mug has soap residue on it or something. I will be trying this again in the future to see if I can get rid of that.

Flavors: Honey, Spicy, Tannin, Tea

Preparation
Boiling 0 min, 15 sec 3 g 15 OZ / 450 ML

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80

I seem to be amassing red/black & green teas at the moment so I’m trying to sip them down. This was one of those mornings that a cold snap in the night, and lack of decent sleep had made everything cold & I was dozy. So, I broke out these wonderful soft golden furls & stuck them in my Gaiwan & had three quick steeps before stopping. I used a small pinch in my 160ml & did 10/20/45 seconds just off boiling.

This one is interesting as its a Mao Feng which has been processed into something like a Dian Hong

By the 2nd steep I had that caffeine hit that is like tinnitus in your head, and was up running around trying to tidy everything at once while showering myself :D

As for taste, I agree with CCR that there is some fruity something in the aroma, I actually have found this one quite soft. All the standard malt & chocolate hints, but also this other note which is definitely like tomatoes. Thick & soft mouth.

I always give my red/black/gold teas to my friends who as for an English breakfast blend as its the closest I have, this one is perfect for that. Great pick-me-up tea for the cold mornings

I didnt get much floral notes, probably need a different steep parameter but its a bit strong caffeine-wise for me even flash steeped like this

Flavors: Chocolate, Fruity, Malt

Preparation
200 °F / 93 °C 0 min, 15 sec 2 g 5 OZ / 150 ML

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80

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97

The bag opens up with a strong distinct fruit smell – like walking in an apricot grove.

Tea is smooth, and goes down quickly and easily. A great summer tea.

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88

Dry leaf: ROAST, NUTTY, FLORAL (chocolately roast, roasted almonds and pecans, green leaves, floral, bittersweet)

Smell: NUTTY, FLORAL (is it fair to say that it smells like an oolong? Just that nice bittersweet green leaf meets nutty roast kind of smell. Some floral – orchid, I guess!)

Taste: NUTTY, VEGETAL, SWEET, FRUITY, FLORAL, EARTHY, and MORE! (roasted walnut and almond, roasted corn, brewed dark tea, wildflower honey, light chocolate, orchid, honeysuckle, autumn leaves, light roast and woodiness, mineral, hint of orange and grapefruit rind, tart raspberries). This is a dense tea – flavors are numerous and develop on the palate and throughout individual steepings.

You know what? I like this tea because it demands respect. Upon first tasting it, you are greeted with roasted nuttiness and some bittersweet notes – nothing to write home about, really. To be honest, it only starts to taste good – really good – when you sit down and give it the attention it deserves. Do that, and you’ll have yourself a rewarding experience.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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94

This one took me a minute to wrap my head around . . . as a relatively new tea drinker, there were no obvious flavors that I could put a finger on. However, the complexity of the flavor is what made it enjoyable and intriguing. I found shorter steeps to be better . . . There is a hint of smokiness, it is very warming and almost feels filling due to the rich flavors. Brewed gong fu cha style, I don’t think I steeped it more than 20 seconds at any point. It evolves a lot over multiple infusions. There is quite a bit of savory-sweetness lurking in this tea!

Flavors: Round , Smoke, Spices, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 2 OZ / 60 ML

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90

I got this tea cake about a year ago and drank it, enjoyed it alot and then set it aside and got distracted by literally tons of other teas. Pulled it out and drank it yesterday and today! Sweet, spicy, hay and umami in this 9 years old raw pu-erh. Nice cooling mouth feeling and very infusable. I decided to purchase 2 cases and now offer on my website. Truly a bargain tea and good tea from an under-represented area.

Preparation
Boiling 0 min, 30 sec 8 g 5 OZ / 160 ML

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I really didn’t like this all that much. There were notes of leather and tobacco in the beginning with this tea. They did slowly evolve into something nicer, not sure how to describe them. More and more I am coming to the conclusion that I don’t like aged sheng. It’s not that this was terrible or anything but it had too much leather and tobacco for me. I can tolerate that in an aged sheng if it’s got strong qi. On this one I got no qi at all so it didn’t have that going for it.

I steeped this tea ten times in a 120ml gaiwan with 9.1g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 miin.

Flavors: Leather, Tobacco

Preparation
Boiling 9 g 4 OZ / 120 ML
R.F. Hill

I really should look into this tea. I’ve been wanting to smoke a cigar lately, but considering I diverted from the habit two years ago, I might have to look into this tea. Great review.

tanluwils

I appreciated this review since it differs from most others of this tea. I’m also not entirely in love with aged sheng. Is it those tobacco and leather notes that you find off putting in aged sheng? Most aged sheng I’ve had share a specific kind of medicinal and prune-like flavor that deter me from purchasing more. My hunch is that dry-stored teas can evade developing this flavor.

CWarren

I’m with R.F. Hill on this one. There is something awesome about those tobacco and leather notes that I enjoy in raw pu-erh, perhaps like R.F. a history of past cigar enjoyment.

AllanK

I keep buying aged sheng hoping it won’t have those flavors but they all seem to have them.

R.F. Hill

Maybe that’s something I need to really look into.

AllanK

The tobacco an leather in this one was not too pronounced. The flavor was more pronounced in the Yangqinghao teas I’ve tried. But with those you also had generally massive qi so what the tea tastes like is less important.

R.F. Hill

Good to know. Thank you for the tip!

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76

Smooth, nutty in taste and smell, with a slight sweetness following. Very easy to drink with a pretty light green color, silky texture, and pleasantly savory taste. Has a very nice “fresh” spring feeling to the after taste as well, although I feel it needs more body/flavors to round it out, unfortunately. Not bitter at all, does have some mild to moderate astringency if you push it too long steep wise.

I tried this western-ish style to start due to a rushed morning, 5 grams per 8 oz, two minute-ish steeps. Will report back after trying other methods if they vary result wise.

Not sure what the heck I’m doing different, but my subsequent steeps have all tasted crazily heavy on the umami to the point where it tastes like dashi without the fish flavor to me. Will try cutting back on the temp and/or leaf see if that’s where I’m going wrong, but it’s kind of insanely strong and a bit unpleasant to me at this strength…

Flavors: Creamy, Freshly Cut Grass, Nuts, Umami

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92

Totally agree with Rasseru. This is a generally over the top Dan Cong which I too have had darker roasted. The trend though has been to make lighter ones and with this tea its not an improvement IMOA. Yes all the things you love are here, but not with the pop and clarity of a darker roasted version. That being said its still a damn good tea, finicky if over-steeped and just the right temp. I played with the temp and found lower to be better than the requisite 195. The number two on my best Ba Xians

Flavors: Citrus, Malt, Orange Blossom, Orchid

Preparation
185 °F / 85 °C 0 min, 15 sec 8 g 6 OZ / 180 ML
Rasseru

What was your favourite? I had a check and no higher ba xian ratings than this

BigDaddy

I drink it locally at a tea shop near me called Tea Drunk, she only does mainland Chinese teas and her heart is all oolong. The prices are high because she really does care about procuring the best teas for her shop and it reflects in the quality. She does tea-offs on Tuesdays , the type of tea is chosen before hand and everyone brings their own and compares with her version, lots of fun and a great learning experience.

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96

this was for the Spring 2015
was impressed with its initial parfume. Floral, patchouli, cocoa, baked potato

first steep was approximately 80C. sweet milk chocolate, minerality, malt, dates. liquid velvet
increasing temperature gave a bit more body, though still quite light, and wine-like flavours and the dustiest of tannins. tingling minerality. this is elegant; everything in its right place. a long honeyed finish. The burgundy of black teas

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

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86

This is an interesting tea. It does not seem to have notes of malt or chocolate. The main note is fruity in nature, not sure what fruit, maybe plums or peaches. I did add sugar to this so that note is intensified. There is no bitterness.

I steeped this one time in a Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 3 min.

Flavors: Fruity

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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64

GCTTB
The steeping recommendations suggested using 5g of tea but since I didn’t want to use up the entire sample, I took half and went for a bit of a longer steep time instead.

I rinsed the buds for 20 sec before steeping.

1st step at 1.5 min was rather weak and the flavour was a strange combination of mineral and mustiness and I almost gave up right there. But I decided to give it another go.

2nd steep at 3 min: The flavour was much more developed but still quite low-key. It’s sweeter and not as musty-tasting.

I’m only so-so about this tea. I’ve had other pu-erh buds that have been much nicer and more flavourful.

Preparation
Boiling 2 g 8 OZ / 236 ML

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90

A super interesting tea!

The dry leaves are huge! 50 grams came in the larger sized bag that normally fits 100. They’re purple and green and black and red with a musty aroma of pine and ripe fruit.

Brewing it up you get a warm yellow liquid with a floral aroma. There’s a fruity taste like peaches and white grapes, and slightly medicinal like pine and mint. It’s a soft and mellow brew that reminds me of fresh clothes out of the dryer. The taste is similar to YS’s Sundried Purple Buds but overall more enjoyable for me. The wet leaves are olive green to light brown with lots of bud sets.

Flavors: Floral, Mint, Peach, Pine, White Grapes

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 5 OZ / 150 ML
tanluwils

This has received some good reviews. Have you tried the Dehong purple raw pu’er? How would you compare the two?

tperez

I do have a purple Dehong brick! The raw puerh is much more bitter and powerful and medicinal tasting. This is more mellow and fruity, sort of like a purple Dehong sheng crossed with Bai Mudan

tanluwils

Nice! I do wish I had purchased that while it was on sale. But, I now have too much tea and am only purchasing things I’m only purchasing items I’m crazy about. This does seem like a curious tea!

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