Yunnan SourcingEdit Company
Popular Teas from Yunnan SourcingSee All 1258 Teas
Popular Teaware from Yunnan SourcingSee All
Recent Tasting Notes
I’m immediately struck by the thickness and strength of this tea, which really blooms in the back of the throat. This tea has been well-reviewed and I agree it’s a standout. The mouth feel is rare for a young sheng and the peach flavors pleasantly mingle with the nutty notes you would find in a dragon well green.
Those of you with sensitive stomachs: beware; it’s hard-hitting and can be bitter if you don’t keep the steeps short. Still, I believe an experienced drinker would never get bored with this beguiling tea, one that, like a great poem, rewards re-readings.
The change in seasons really allows me to appreciate how the comforting, roasted, and mineral elements of Wuyi teas contrast with the often floral/honey-sweet, powerful, bitter, earthy, and vegetal aspects of sheng pu I typically drink.
The first thing I notice about this one is its sheer viscosity and smooth texture. It coasts the cup and the tongue like extra virgin olive oil. Beginning from the first few steeps, it’s complex in an unassuming way—roasted acorn and almond are accompanied with florals in the background and a nice mouthfeel. Mid steeps give way to more roasted almond, hazelnut and acorn, orange peel, bay leaf, leather, brown sugar, and molasses with persistent lingering florals.
There is less qi, mouthfeel, vibrancy throatiness, and floral sweetness than the Ai Jiao and Tie Luo Han—so far my favorite Wuyis, yet more comforting roasted nutty notes which is perfectly suited for the seasons here in the Northeast. This one yields around 7 tasty steeps and perhaps one or two more if pushed hard.
This is my first foray into gong-fu style brewing and… not my first ripe pu-erh, but I’m definitely a newbie in that department as well. Suddenly tea trays make a LOT of sense after getting water absolutely everywhere on my cutting board-turned-tray and the table. Towels were needed, fingers were burnt. Overall I enjoyed the relaxation aspect of it though! I love the gaiwan I got, it’s got a good heft to it and doesn’t feel flimsy: http://teaware.house/collections/gaiwan/products/blue-blessing-ruyao-gaiwan-115ml
Not too keen on this tea, I think I may have over-leafed it, it was very barn-y. Any tips for a newbie? I did two brief rinses.
While doing a comparison between a new yixing pot and a gaiwan, i tested this tea today.
After a rinse of about 20 seconds, i started with like 10 – 20 secs brews (hard to tell exactly, the pot is pouring slow). The first 2 infusions are overwhelming, way too earthy for my taste. The brew is really dark, looks like coffee.
(Maybe next time i really should do two 30 secs rinses to skip this initial taste.)
There is already a creamy mouthfeel.
The next infusions (still at 10-20 secs) are better, the earthiness scales back and there is a hint of cacao and maybe oranges. Thick and creamy mouthfeel.
Flavors: Cacao, Creamy, Earth
[Spring 2015 picking]
Dry leaf (SWEET, HERBAL, NUT): dark malt, mossy green notes, some red fruit. In preheated vessel – strong nut notes, green herb, blackstrap molasses, beer wort
Smell (SWEET, EARTHY): caramel, sweet potato, malt
Taste (SWEET, EARTHY, NUT, FRUIT): sweet potato, brûléd marshmallows, dry baking spices, light malt and caramel, raw almond, dried date, green stem notes, dark ripe cherry
Two main things with this one: 1) it tastes like sweet potato casserole in a cup, 2) it is very dynamic.
So, regarding point 1 – it is delicious. Great balance of earthy, sweet, dark and light flavors.
Regarding point 2 – every time I sessioned this tea, I got something new out of it. The flavors were constantly evolving – sometimes fruitier, sometimes earthier, sometimes greener, sometimes sweeter. Really a fun tea to have and to look forward to drinking.
I have to admit, I had a period of disinterest with black teas. They always have that one recognizable English breakfast-y sort of thing that takes me back to my bagged tea days. Familiarity breeds contempt, as they say. But after two great experiences just this year, they are really climbing pretty high up on my list. Dynamic and complex, and generally a very affordable brew.
This is the PERFECT November treat.
I really love this one. It smells wonderfull, chocolate like, dark and earthy with a hint of citrus. The brew is thick, a dark red color.
It tastes creamy, like chocolate, a hint of orange, earthy (but not too much).
I am brewing it gong fu style, a quick rinse of like 10-15 secs and then i started with 10-15 secs steepings, gradually increasing the time.
I ended after around 15 steeps (last steeping time was like 5 mins)
Flavors: Chocolate, Earth, Orange
Having a session with mom and the SO. Both of their first time trying this one.
First steep has a strong cocoa flavor for me. Second steep does, as well, along with some hints of coffee. Funny, the SO says it tastes like mineral water, she’s mad that it tastes like no other puerh she’s had so far. Mom is picking up on a bit of coffee but doesn’t have much more to say. Both of them are feeling the qi, though, as am I.
SO doesn’t really like the taste, but mom likes it for the qi, as this is her first time feeling it. It’s got us all nice and relaxed, so I have no complaints.
Flavors: Coffee, Creamy, Dark Chocolate, Mineral, Smooth, Sweet
I ordered a sample of this in my last YS haul and am glad to finally be getting around to trying it. I easily break a smaller chunk off the chunk I have and separate it as best I can in the gaiwan. After a quick wash, a mushroom aroma hits me and I get excited. I do a few quick steeps and end up with a nice, deep red, mushroomy-smelling liquor. The taste is liqht and earthy with a hint of mushroom, not surprisingly, the texture smooth, the body very nice.
I then wait a while, as the cha qi hits me really hard, and when I do another steep, I forgot I’ve poured water in the gaiwan, take a quick stretch walk around the office and come back to remember that I steeped it and immediately pour. The color is so deep I can’t see through it and the mouthfeel is very thick and luxuriously smooth. The flavor is gentle and just slightly sweet.
The next steeps taste sweeter and creamy. Still so smooth. This tea is super easy to drink and pretty much carried me through the second half of the day. Glad I still have some more of my sample left!
Flavors: Creamy, Earth, Smooth, Sweet
Only brewed this up western style for a quick cup of tea. It is pretty tasty. It’s got a bit of a note of malt. It definitely has a fruity note to it. Not really sure which fruit best describes it though. I would definitely buy this again.
I steeped this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 3 minutes.
I grabbed a bag for the price per gram and, admittedly, because the name suggests that it came from un-managed tea bushes on some mountain. It’s better than I expected. I could tell this would be good once I opened the bag and inspected the long, black tendrils of tea leaves that exuded a lovely scent of dark chocolate and pine forest after the rain. The brew has a nice viscosity and orange hue. Lots of sweet citrus with hints of roasted pine wood in the aroma and flavor. One of my favorite aspects of heicha is how good it feels going down. I’m excited to see this age.
Drinking this during our self-care evening.
The cake smells very much like sticky rice, and chunks are separated from it easily. The liquor brews up fairly dark, and smells a bit like popcorn. It tastes a bit like buttered popcorn, as well.
The second steep is even darker, and the flavor carries through. The third infusion is the sweetest yet. I don’t get to spend much time with this one since it’s approaching bedtime, but I will definitely revisit it!
Flavors: Butter, Popcorn, Sweet
Thank you JK7ray for a sample of this fantastic oolong! I used half a teaspoon of loose leaf and it expanded to fill my entire teabag, it grew at least 10x in size! I think I’m going to do it with a clear teapot next time so I can watch it grow.
The loose tea smells really good, there’s some tea smell (but not old bagged black tea smell, more like a really fresh oolong, which this is) and a bit of honey, oats, and seaweed. I wasn’t expecting that, but I’m pleasantly suprised by everything about it.
I steeped 0.5 tsp in hotish water. I forgot to take the teabag out, so it steeped for about 8 minutes. It wasn’t astringent, though, so that’s a very nice feature. It brews a really nice dark amber and has that distinctive oolong smell. mmm I love that smell. The liquid tastes strongly of that sweetness you can smell from dried autumn leaves, a bit of seaweed/kelp, some very light sweetness, and a very light toasty aspect (maybe more like dried in the sun.) The tea/tannin flavour is strong, but not bitter or astringent. This oolong is absolutely phenomenal, I am very surprised there aren’t more tasting notes for it.
Flavors: Autumn Leaf Pile, Floral, Ocean Air, Seaweed, Sweet, Tannin, Tea, Toasted, Vegetal
This is an excellent tea. It has a strong note of malt. There are some other notes in there too, not sure how to describe them. This will be a good tea to drink before work. It seems to have some of the elements of a breakfast tea.
I steeped this one time in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 200 degree water for 3 minutes.
Bought this recently with my Yunnan Sourcing USA order. There are some different notes in this one but I find myself at a loss to describe them. There is some malt and some bittersweet chocolate in there as well as a few others. Only brewed this western style this morning due to a lack of time.
I brewed this one time with 3 tsp leaf and 200 degree water in a 16oz Teavana Glass Perfect Tea Maker for 3 minutes.
Ordered a sample of this in my last YS order. Got a nice chunk of cake with a couple smaller chunks that were quite compressed but easy enough to break apart to the size I needed.
The dry leaves smell welcoming and earthy, and after a quick wash, they give off a mouth-wateringly sour aroma with a hint of woodiness. I do a quick 15 second steep to start and I’m getting a light, fruity sweet and sour flavor with a very nice woodiness.
The following steeps deliver more of the same, and I definitely get that umeboshi flavor I’ve seen mentioned about this. I’m finding the flavor to be very good and consistent across steeps, even after longer steeps. A great, fruity aroma clings to the empty cup.
I can definitely see myself buying a full brick of this and sharing with folks who may generally shy away from aged teas. Definitely very drinkable.
Flavors: Fruity, Pleasantly Sour, Plums, Sweet, Wood
So, my SO requested I buy this, so I added it to my last Yunnan order. I’m not sure how to feel about this, and she is just sitting over here laughing at my face. I can smell the butter in this just from the dry powder alone, and as soon as I add water, it smells even more buttery and sweet. We share a serving and it pretty much tastes the way it smells—buttery and sweet with a hint of tea in there. I think this is definitely more up her alley than mine, as she liked it, but would have liked a stronger flavor. I may experiment with this a bit more, but I’m not sure having buttery tea will ever not be odd to me!
Flavors: Butter, Sweet
This tea got off to a bit of a rocky start. It was initially bitter and a little sour. These notes disappeared by around the fifth infusion and were replaced by a better note that you could call sweet, although it did not have the apricots of a young sheng or the sweet taste of a good ripe. It was a different sweet note from these, not sure how to describe it. This is a cake that I think needs further aging. I will put it away at least until the 2020 presidential election and try it again.
I brewed this twelve times in a 150ml gaiwan with 9.6g 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, 1 min, 1.5 min, and 2 min. I should note that it had an initial color darker than the average ripe in some ways, a dark brown. Judging from the spent leaves I would say there were more ripe leaves in it than raw leaves.
I’m stumped. I cannot even explain this tea…..
Meaty smell, but like the beef jerky in a can kinda meaty….(https://dustysbeefjerky.com/wp-content/uploads/2012/08/dustys-jerky-chew2.jpeg)
And then the tea itself is just…..great! It’s like sweetly roasted meat. That’s the only way I can put it….Just sweet brown sugared beef….
On a good note: I cleaned out the old laptop. I also start my new job on Monday….
Runs away….Maniacal laughter
Flavors: Brown Sugar, Meat
I had all these detailed notes typed up but then I closed the window accidentally. Oh well. Here’s the gist.
Lid/leaves smell: started off with bright grassiness, some floral, moved onto deeper wetter grassy smell with a little spice.
Taste: Started with hay and butter with nice texture and body. Steeps 3-5ish developed a nice savory and nutty flavor (similar to notes I get from Verdant’s gan zao ye which is a really interesting herbal “tea”). Steeps 6 and beyond continued to have nice flavor but didn’t develop much further. I’m on steep 9-10 or something and still going. Aftertaste and throat feel were very nice and deep in the throat through most of the steeps. Got some really nice cha qi late on too.
Since I’m new to puer, I’m trying to stick to less expensive teas in order to allow myself to sample a broader spectrum so I probably won’t be buying a cake of this even though it’s a really nice tea.
Special thanks to matu for this sample.
Well these dry leaves look perfect for a lapsang souchong, with a dry aroma of earth and wood, pretty basic smelling, the slightest note of like caramel and a tiny bit of smokiness. Right okay so this is one of those times where for some reason, I’ve drank like 3 or 4 sessions of this one before getting around to writing it up, and honestly I’ve found it a little plain in the past, I wasn’t getting quite as deep before, but especially when I made it western that one time, it tasted to me like .. boring plain teabags without the bitterness.
Alright in the warmed gaiwan here I get uhh it’s very distinct, seafoody kinda like scallops, and sort of dark chocolate with like.. sniffing the outside of a melon. There’s also a saltiness. Anyways let’s go!
I’m getting like a fudge cake sort of aroma after the rinse, it’s really thick smelling and very decadent, and sort of a pie-like smell, with apples. ooh the brewed first steep smells just like fudgesickle!
It does not taste as fudgesickley. It’s pretty thin-bodied, sort of berries, it’s really not that satisfying, there’s some bitterness and some underlying strawberry notes, like strawberry ice cream notes, and it’s quite earthy and leaves the mouth dry with spices lingering on the tongue.
There’s a very notable cooling in the second steep, it’s also quite a bit thicker, which I’m happy to see, I get sort of coffee beans, earth, sweetness, there’s an unpleasant sourness, but there’s also nice peach/apricot/cherry notes, but the fruitiness is dominated by orange in the aroma. The dryness and sourness is accompanied by a spiciness that hits you right away. The sourness is very reminiscent of a young sheng, which in itself I don’t mind but it is really strange in a red tea,
It has all the early sweetness and breadiness of a jinjunmei, and the chocolate and very strong wood notes,
I’m only on steep 4 (3? idk) and the dryness is taking over my mouth, it’s so distracting I find it difficult to search for notes, I was brewing at 92C, I’m dropping it down to see what I can actually get out of this
okay well it got rid of the near-painful astringency, but it suddenly tastes.. muddy and bland, very very bland, .. vaguely fruity. that’s pretty much it,
Steep 6: Malty tonic water
I was considering giving up but then I went for a seventh steep and it’s not as astringent, nice sweet and spicy, apples and creamy chocolate, how did that happen? It’s not thick and satisfying but at least it’s tasty now.
Nevermind, the ninth is bad again. I think im finished with this session,
not a very enjoyable one for me.