239 Tasting Notes

79

This is very floral in aroma and wet leaves. It is soft and fruity and very easy to drink with a nice sweetness to it. This is not one of those young shengs that says Bam I am here but a whisper that says I am here to tickle those taste buds. A very nice young sheng. I think a Yunnan Sourcing order is in the near future.

Preparation
205 °F / 96 °C 0 min, 30 sec
TheTeaFairy

Whoa, this description is appealing… I really want to get more educated on pu’erh…I’ve had a couple of shengs so far that I really enjoyed, but shou is what I end up having most of the time in the form of mini tuocha.

The Shengs I’ve tried seemed a lot more refined and less robust than shou. Let’s just say I am really far from buying my first cake of anything, lol!

As I read your reviews, you seem to be the Pu’erh Bible around here!!!

I will continue reading them and get more knowledge along the way, thanks :-)

looseTman

“As I read your reviews, you seem to be the Pu’erh Bible around here!!!”
I couldn’t agree more! However, mrmopar modestly insists that he’s a “newbie”.

Dexter

(Is there room in TeaFairy’s box for me to put in a piece or two off a sheng cake……hmmmm…..maybe……)

Sammerz314

Very nice review!

TheTeaFairy

(Cute Dex, very cute, yes pleeeeeze!!!)

Terri HarpLady

I’ve been fighting the urge to visit Yunnan Sourcing’s page lately. Little Terri insists that since our birthday is next week, we deserve it. Ms Theresa has issued an office reminder that we have a YS order somewhere in the mail already, AND that somebody (I’m not saying who) placed an unapproved Verdant order last friday night.

__Morgana__

Sounds lovely.

mrmopar

I am still a “newbie”. TeaFairy do you like a strong, middle strength or soft tea. Puer sheng and shou are somewhat easy to categorize in this manner. Some are a whisper and some are a smack in the mouth. Lots of choices out there. If you find a level that you are comfortable in strength I think I could give a pointer or two.

TheTeaFairy

Thanks mrmopar,
Hard to say really, cause I haven’t had enough exposure to it yet to really make up my mind about that, I’m pretty much a “like to try everything” type of gal, but let’s say I gravitate a little more torwards “medium”…Bout really, I like all three categories, depending of the mood I’m in or just out of pure curiosity :-)
P.S. Just curious: if you’re a “newbie”, what am I ??? Lol!

mrmopar

You are right there with me!

Login or sign up to leave a comment.

68

my first “real” Bulang cake to try. Stepping softly on this. This cake is very tightly compressed aka the “Iron Cake” designation. The leaves seem to be chopped a bit some may be a product of the compression. Gave a 5 second rinse to wake the leaf. This one hits pretty good. Astringency and drying but not too much. It gives the pleasant “bitterness” that many desire in a sheng. Citrusy and puckery akin to the squeeze of a raw lemon in your mouth. This is a pretty strong head on whap you sheng. I think the tightness of this cake will cause it to age slower than a traditional beeng. I think this will interesting in another 5 years or so. Prepared in the Gaiwan 13 grams 3 steeps to fill the first cup.

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

I should get myself a cake. I have experience with ‘Bulang’ mixed cakes, really good ones too and only one that is a true Bulang spring version so it is soft at first and builds up in taste. I want to try this one.

Login or sign up to leave a comment.

66

Going to brew this a different way today. I don’t think “Traditional” preparation i.e. gong fu is suited to this tea. It looks like a compressed puerh cake but I think that is the only similarity. The cake is almost sticky when breaking apart. The aroma is a sweet woody scent. I left the chunk I pried off whole as I think it contains many blossoms in it. I prepared this in a clear glass mug with water right at boiling. The flowers open up some. Aroma a sweetish metallic scent. The brew is cloudier this time, darker honey color. Taste is similar to scent. Added some sugar to sweeten it up. Leaves a drying on the front sides of the tongue. I believe this should be steeped a little longer than i did. I think it would classfy as being an herbal tea. A little more bitter as it cools that sweetens at the back of the tongue. It has a bit of grit to me (may be tea pollen). Drinkable in the current state maybe more if brewed properly.

Preparation
205 °F / 96 °C 1 min, 30 sec
Cwyn

Saw this cake someplace, does it taste like tea? Very weird looking!

mrmopar

Tastes like a flower and pollen drink. I don’t recall much of a “tea” taste to it.

Yang-chu

Have you guys tried chrysanthemum straight? I wonder how it compares.

Cwyn

I think this is the straight cake. If I went for in this idea, I think I’d prefer Yunnan Sourcing’s 2013 shou/flower combo cakes like the Xue Ju Shu Pu or the Ripe Snow.

Login or sign up to leave a comment.

67

This tea is very similar to the “Handmade Plait” tea I possess. This whole cake is made the same way just pressed into a beeng. It chips off in whole plait peices if you break it carefully. It seems more like a light green tea when brewing. It is not strong but very light in brew strength and color. It has the familiar grassy and tobacco of many young shengs. I think the manufacture style on this would deem aging longer than most others as these “plaits” really take about 5 or 6 infusions to fully unfurl. Personal note is you could take a strand or two to work drop into a cup of hot water and instant tea. It does hold together well and I found almost no need to run this through a strainer.

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

Both this & the Handmade Plait have intrigued my interests for awhile!

mrmopar

Yeah this was very similar to the loose plait tea.

mrmopar

Follow me Terri.

Login or sign up to leave a comment.

75

This one has promise on it. Not bitter or astringent almost a saltiness to the brew with a hit of honey and lemon. I have been 9 steeps now and it has faded some. It brews golden light orange in color. I used 15 grams in the Gaiwan and steeped away. The first infusions were pretty strong with the good throat feeling. You could feel this a minute or so after drinking. The later steeps give a touch of soap maybe? Hard to tell for sure. A good sheng for $20.00.

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

How big is your gaiwan? Mine would be spilling leaf on the floor at 15g. No wonder my tea seems to last forever. I would normally have 3-4 sessions out of 15g. Too many years of western sized tea bag programming I guess.

mrmopar

Mine is a 110 ml I think. I do 3 infusions in a fairness cup to fill my big ol western cup. It is a 10 oz. mug. Course I drink a lot of pu.

Login or sign up to leave a comment.

93

Got this as a sample and was thoroughly impressed. This is a very smooth sheng no harshness or bitterness. It does have the usual touch of camphor as many Dayi cakes do but it is not overpowering. It has good body and it turns very quickly to the honey taste of many fine shengs. This is a “hidden” gem from the Dayi Factory.

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

I was just looking at their website last night, thinking about an order…

boychik

do you think they are going to have Chinese New Year sale ?

mrmopar

Not sure about the sale but I am going to get shot if I make a Yunnan Sourcing order considering what is already en-route! But hey I think this is a “must have” for me.

boychik

On my list goes . Are you ordering from US site? I find shipping is expensive for this company.

mrmopar

Yeah from the US site. Shipping is a little bit but I always try to maximize the order when i hit the shipping price I want to pay. I usually add till the shipping goes up and then delete an item. I will have to say the do have the “Real” stuff and I have never had any issues with that. Sometimes I would rather spend a little more as opposed to taking a chance on bad items. If you are looking to getting puerh from China I know some great sellers over there.

mrmopar

Following you so we can message.

Terri HarpLady

I’ve definitely become a fan of Yunnan Sourcing :)

Login or sign up to leave a comment.

70

Had this one last night. It has gotten a little darker than some of the others I have this age. It starts off with a light golden brew. It has a faint vegetal aroma. It give a good mouth feel with a slight bitter edge in there. A touch of smoke up front that disappears giving an effect you can feel way down. It is not an overpowering brew but a rather nice light one. I brewed this in advance of the arctic front heading our way as I will have this after work tonight to warm up with.

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

Login or sign up to leave a comment.

66

tried this tonight, brewing like a puerh. using the gaiwan with about 9 grams. Gave it a rinse and off i go. This tea has a "musky’ aroma and a slight honey taste. It is very interesting and the “tea flowers” have unfolded a bit. it does have a small bit of “cloudy” bits and I suppose this is pollen from the flowers. Not too bad a nice change of pace for me. I just did one steep and I am sure to re-brew again. I will amend this if it changes significantly.

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

Had some tea flowers with tea house buddies before which was fun.

mrmopar

Oh yeah, this was interesting.

Thomas Edward(Toad)

I never had tea flowers, sounds nice to me

Login or sign up to leave a comment.

Profile

Location

christiansburg virginia

Following These People

Moderator Tools

Mark as Spammer