133 Tasting Notes
Quick Notes Finally logging this one. I’ve been drinking it none end and now that I’m almost out of it I finally decided to log it.
Dry Leaf – Raw Sugar, vanilla, malty-bitterness, citrusy and plummy.
Wet Leaf – Sweet and malty, warm sugar some citrus notes.
Gong fu Style – Porcelain Gaiwan 5oz/5-6g
1st – 1sec – Very clean and citrusy at the front that has a slightly ‘savory’ maltiness that lingers before it becomes clean and sweet again.
2nd – 1sec – The lid smells like vanilla infused sugar. The liquor is clean, sweet(like warm water with sugar) and refreshing on front. As it washes down it has a savory malitiness that linger a bit. The citrus notes is a bit more apparent and it feel refreshing.
3rd – 2secs – The lid smells like raw sugar, vanilla and maybe (almond?). Citrusy up front and immediately sweet. The body seems savory while maintaining its sweetness(good balance) as it washes down. It has a light body not ‘heavy’/‘creamy’, it feels refreshing, smooth and clean.
4th – 2secs – The lid smells like vanilla, almond and sugar. Citrusy up front and turns sweet, slightly ‘cleaner’ than previously. The malty notes are not as strong although it is still present as it washes down.
5th – 4secs – The lid smells sugary, vanilla and some faint almond. Sweet with citrus notes. It turns slightly savory and malty as it washes down. It has a cleaner aftertaste, very refreshing.
6th – 5secs – The lid smells slightly malty, sugary, vanilla and faintly like almonds. Cleaner start, not as citrusy, but very sweet. The body maintains its malty and almost savory characteristics. The aftertaste is malty and sweet with freshness.
Using a small Gaiwan, I’m able to get past 11 steeps with this one. I love it western cup as well with 10, 15, 20, 30, 45 seconds and 1min steeps. I feel like this tea doesn’t change as much as most black teas do with a ‘flavor peak’ although the 2nd and 3rd steeps can be the most easily noticeable in taste.
The tea is very forgiving in the sense that if you do over-steep(bitter) you can still get a good steep on the next one, it doesn’t seem to retain the bitterness in the leaf. I would compare it to Imperial Golden Buds(Yunnan), Golden Bi Luo, and even nicked named it ‘Golden fleece’s dirty sister’ (Golden fleece from verdant). I call it ‘dirty’ because verdant’s version was very complex BUT very subtle, this one seems bolder.
Bolder vs Subtle doesn’t mean good vs better it is just what it is. Bolder vs Subtle, depends on your preference which one is ‘better’.
Quick Notes A nice sample thanks to Mark from the Zhi Zhen Tea Shop
Dry Leaf – Sweet, fruity, floral.
Wet Leaf – Apricot, honey, strong orchid scent with bitterness.
Liquor – slightly pale Golden/Yellow
Gong Fu – Porcelain gaiwan 5oz/8g
1st – 15secs Sweet, subtle floral notes at the front that become more apparent and fruity as it washes down. The aftertaste is very sweet and lasting.
2nd – 30secs Sweet with slight floral bitterness that is more apparent that previously. The body is smooth with enough astringency/roughness to wake up the tongue and let you enjoy the fruity sweetness that overtakes it. It has a very sweet honey/apricot aftertaste.
3rd – 45secs Floral bitterness with some astringency that makes once again seems to wake up the tongue for the coming notes. As it washes down the liquid becomes smooth, mellow and very sweet maintaining some bitterness. The aftertaste is very sweet and fruity and long lasting.
4th – 1min Sweet with strong floral bitterness and slightly pungency that can be ‘tobacco’ like or slightly perfumy in the mouth. As it washes down it maintains its floral notes and some astringency but slowly smooths out and becomes sweeter and fruity. The after taste is stronger fruitier and sweeter.
I did around 9-11 steeps (lowered the steep times to 45 seconds for a few and then added 15 seconds per steep). I love Bulang Puerh (when is the real deal) because it seems to let you ‘choose’. It can be extremely floral, bitter, pungent and astringent (while still being pleasant) or it can be all the other way around subtle, sweet, fruity and smooth (with shorter steeps).
It is very forgiving, you may be able to make any tea bitter and overly floral by steeping for a long time but you will not be able to cut back time and avoid the bitterness if you choose. Bulang usually lets you play and explore. And the sweetness, just wow. This is to me like a Younger version of the “Ming Qian Chun Jian” I have. Very good, worthy of drinking now or storage.
I started my morning with this one today. I was up early and decided to have a cup or two before heading off to work. I ended up having four cups.
I decided to go for short infusions with more leaf to make stronger cups. I didn’t made it to work as early as I hoped but it was well worth it, there’s nothing like being able to relax your way to work in the morning. I need to restock this tea!
Quick Notes Thanks again to Amy Oh for sharing with me :)
Dry Leaf- slightly sweet and grassy (hard to smell sample sizes)
Wet Leaf- Bittersweet, floral, fruity(apricot?)
Gong Fu Done at work using a Fuguang (which makes it harder to smell the wet leaf, but makes a great out of the house gong fu method).
1st 30 seconds – Sweet and delicate in the front with floral, vegetal, green/grass notes as it washes down. The taste becomes slightly savory before turning sweet and fruity again. Slightly refreshing.
2nd 40 seconds – Floral bitterness in the front with more apparent grassiness and slightly vegetal taste that slowly becomes sweeter and mellow with somewhat fruity hints while still maintaining its grassy notes.
At first I thought there was not aftertaste to it but I was wrong. The after taste linger quite a bit, but it starts very subtle (mostly sweet), but as the sweetness subsides you can appreciate a more floral and grassy taste.
I had a Puerh heavy day yesterday including a really late session. Even got to ‘meet’ very nice people (Garret from Mandala Tea) and others. Today I started with some puerh but felt like having some Oolong.
I’ve already made tasting notes on this one so I just want to add something. I usually make this tea making 2-3(maybe 4) steeps. Then I use the remaining leaves to cold brew them over night. I love the taste of a roasty Oolong when cold, it is somehow refreshing and slightly filling at the same time.
To me this one was more than a let down. It isn’t a ‘meh’ is more of a ‘AGGGHHHHHhhhh’ experience in my opinion. I’ve had great experiences with Yunnan Sourcing’s mini tuos… this is not one of them.
If I were to describe the taste of an not yet ‘aged’ ripe would normally be ‘like clean earth’. This one however (in my opinion, try and judge yourself), taste like unclean earthy. Like when you are eating mushrooms that were not properly cleaned… that ‘extra’ and unwanted earthy taste.
I’m REALLY glad I didn’t buy this one, my friend Roberto gave me around 5 to try more than a few months ago and I haven’t and probably won’t get myself through them. As always try things yourself, also remember that Puerh ages and the earthiness MAY… just MAY, get pleasant, I wont risk it.
Not really a tasting note. Rather a comment and clarification.
I have to bump this one up a bit. I love it, I got the 250g cake and in less than a month I’m half way through it. I drink it at home and in the office. The part that made me realize how good it is… is finding myself at home contemplating the idea of having tea and browsing my ‘stash’ and ending up having this Puerh. Honestly, once I wasn’t sure what to drink and I literally told myself ‘Let me think about over some Tibetan Puerh’. If that is not an excuse to drink it, I don’t know what is. :P
Anyway UPgraded its score, more than well deserved.
Quick Note Thanks again to Amy Oh for sharing with me. I’m slowly but surely going through the samples :)
Dry Leaf Slight Sweet and bitter scent
Wet Leaf Sweet, fruity, bitter, floral.
1st 3secs Sweet and slightly bitter that turns savory and tangy. The sweetness is fruity and subtle, the aftertaste reminds me of a flavorful green tea.
2nd 5secs Sweet, fruity, bitter, slightly floral. The taste becomes savory and really tangy in the mouth but it retains the floral notes.
3rd 10secs Sweet and fruity, some bitterness/tangy that fills the mouth. There are floral notes and slight vegetal/savory notes that linger. The aftertaste becomes sweet in the mouth after a while.
I made about 7 steeps. It held up its taste through the steeps. I was incredibly happy when I finished drinking and decided to look up the tea here. While I was drinking I was thinking “Hmmm I know where this is from… This tastes like Lincang Sheng.” When I saw the description I felt like I aced a Pop Quiz!
I’m not a big fan of Lincang Sheng, for some reason I prefer it as a ripe, it retains some of it’s juicy/tangy properties with the ‘heavy’ properties of a ripe, but still this might be a good one to age at home (even when it says ‘vintage’ it is a REALLY young Sheng).
I’ve had mine for about a year now. I’ve been through 3 kettles prior to this one… no contest Zojirushi. Granted it takes longer to hit up the water, so it isn’t a ‘Now-for-NOW’ thing. I mostly ‘plan’ my tea drinking so I’m more than OK with it. Keeps water up to temperature as long as needed and has a timer setting which I use for the mornings.
To be honest, right now my favorite ‘feature’ is the cleaning. I live in DC and the water is HEAVY. Damages most kettles fairly easily and most say you can clean them but really residue always stays behind and water tastes awful. This one on the other hand hasn’t.
Quick Notes I bought a sample from Yunnan Sourcing of this tea, so even though the infusions are ‘traditional’, they are slightly shorter because most of the sample came loose so there was no need to wait for the cake to open.
Dry Leaf Smooth earthy sweet, slightly fruity.
Wet Leaf Sweeter, mellow, slightly fruitier, some complex scent.
Liquor Red/Burgundy and clean.
1st 20secs The pitcher smells incredibly sweet and fruity. The liquor is sweet, fruity almost ‘juicy’ with some tanguiness that opens for a roasty/chocolate finish when it washes down. The aftertaste is somewhat like fruity tasting chocolate.
2nd 20secs The pitcher smells sweet and fruity with tangy notes. The liquor is sweet, fruity, juicy and tangy that becomes heavy as it washes down. This heavy taste has hints of chocolate with fruity/tangy notes. The aftertaste is fruity with chocolate and camphor.
3rd 20secs The pitcher smells sweet, fruity and creamy. The liquor is sweet, creamy, fruity and tangy tha becomes heavier roasty/chocolate tasting as it washes down. The aftertaste is smooth roasty and fruity/juicy/tangy notes with refreshing camphor.
4th 30secs The pitcher smells sweet, fruity and creamy. The liquor is creamy, sweet, fruity and chocolate/roasty with some tangy notes. As it washes down it is cleaner before the sweet, juicy and camphor aftertaste sets in.
5th 40secs The pitcher smells sweet, fruity, creamy and slightly tangy. The liquor is creamy, fruity/juicy and slightly sweet. The roasty/chocolate notes are faded and the juiciness is more apparent. The aftertaste is fruity with some chocolate notes and refreshing camphor.
I made two more steeps with this tea. The 6th 1 min was juicy and sweet an refreshing and slightly faded. The 7th 1:30 mins was faded and weak, I used it to ‘clean’ my pot.
Overall, I liked this tea. It is sweet mellow and has some slight complexity to it. The description in Y.S. refers to ‘Persimmons’. I didn’t use this because I feel it depends on your experience with the fruit. But I agree that it has ‘traits’ rather than the taste. It is fruity/juicy sweet with some tangy notes that are almost acidic in a good way. All that can resemble a Persimmon but I don’t think it tastes like it, rather reminisent of it.