16 Tasting Notes

94

This is a really excellent first flush spring green, super fresh, perfectly smooth, and deliciously sweet. The tea is very tippy (like 2/3 buds) and the dry appearance looks sort of like a Bai Mu Dan, but larger leafed and much much greener. It starts off light, thick, and smooth, with a crisp green sparkling sweetness a bit like a pre-ming dragonwell, and as the leaves unfold in later infusions more of the traditional yunnan green nuttiness comes out. It also seems to last forever, going on and on for way way more infusions than green tea has any right to, even compared to other yunnan greens. A really stunning super fresh spring green and ridiculously good value. The soft fuzzy sweetness that fills and coats the mouth lingers for hours long after the tea is gone.

Preparation
175 °F / 79 °C 1 min, 0 sec
boychik

I really liked this tea. Great for spring and summer

sansnipple

It’s so good, easily beats greens like 8x the price, these inexpensive yunnan greens make people shelling out for dragonwells and similar look like total chumps. The soft fuzzy sweetness from this fills and coats the mouth and lingers for an hour or more long after the tea is gone.

boychik

Agree. I’m glad I picked it . I think I told you I copied your order. Still waiting for my order fr China.

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72

I’m nearly halfway through this cake now, so I think it’s probably time to get around to writing something about it. It’s pretty good for the price, smooth and easy with just a light honey flavor, and decent but not crazy caffeine/energy. Good looking whole leaves and medium compression. Supposedly a Yiwu+Bulang blend but i don’t really taste any characteristic Yiwu flavors or scents, It’s mostly just a light balanced honey-ish profile. Although in late brews it does tend to go bitter (instead of gently fading off into sweetness like better sheng) betraying its cheap plantation origins, but you can hardly blame it too much at this price, what other remotely drinkable 5 year old shengs go for $15/cake still? Overall, ok tea on the cheap, won’t get it again, but I don’t regret the one cake of it.

Preparation
Boiling 0 min, 15 sec

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87

Wow, this is something really special and unique. It’s like… fresh cut hay and dried wildflowers, I think. Very strong in both aroma and flavor, and impossibly sweet. Smooth and thick in the mouth, and did i mention sweet? Fresh and crisp yes, but if fresh floral green teas taste like spring, this tastes more like a warm breezy afternoon in mid-summer. Very lovely and powerful.

Preparation
205 °F / 96 °C 1 min, 0 sec
sansnipple

very powerful in the caffeine department too, it seems

boychik

I liked this one too

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88

Finishing an old sample of this, and even though it’s a year old it’s still pretty refreshing and great, still tastes like a dragonwell should but just faded a bit, and still has most of that crisp sparkling sweetness that makes me want to rush out and buy more dragonwells, till I’m reminded how painfully overpriced they are at least, (and I’m not convinced this particular one was ever as top grade as they’re trying to sell it as, though it is quite nice). It’s nice to at least sample them once in a while though, before heading back south to my usual Yunnan greens where the price:quality ratio is much more palatable.

Preparation
165 °F / 73 °C 0 min, 30 sec

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77

Good but not great, mellow easy drinking, smooth and relaxing, but nothing special to justify the price premium of an aged tea (though from what i understand these things are actually dime-a-dozen over in taiwan). It definitely has some nice aged flavor (dusty and dried fruit-ish, sort of), plus noticeable roast flavor still, but not much else, the roast and the aging is all that’s left.

Preparation
Boiling

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75

Not sure if I have the 2012 or 2013 since it came as an unlabeled freebie. Was really kinda nasty when it first arrived (from the overpoweringly pungent chrysanthemums, not the puerh), but after airing out for a few months it’s starting to settle down and get drinkable, and after aggressive rinsing it’s actually surprisingly nice. Sweet, and kind of a medicinal and spicy sort of flavor. After cursing this tiny brick (and it is tiny, that 100g is so densely compressed) for completely stinking up my entire YS order on it’s long journey here, I’m now actually enjoying its existence and looking forward to its future, so long as it promises to stay far far away from my other tea (and from my yixing).

Preparation
Boiling 0 min, 15 sec

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86

Pretty yummy green oolong, very light and super floral, pretty similar to a green tieguanyin though missing good TGY’s great butteryness (instead it’s got a bit of a fuzzyish texture). It’s a LOT closer to the modern green end of the oolong spectrum than I was expecting from the pictures, I do enjoy the super green floral ones, but they’re not my favorite. It’s also impressively tightly rolled, the tiny little balls each unroll into whole intact bud systems with several large leaves and stems.

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

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90

Damn I love Dan Congs, and this is a great one! It’s got that room-filling peach/apricot aroma that’s just so seductive. It’s also a bit roastier than expected too, and a hint of floral background, without getting too complex. But really it’s all about that exquisite aroma, excuse me now, my cup is empty.

YA

I so do not need more tea but you’re making me want to place an order for this one; I’m definitely adding it to my shopping list!

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68

Not very good, just kind of muddy and blah, get the far superior Imperial Mojiang instead.

Doug F

The Imperial Mojiang IS incredible.

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77

A nice interesting sheng, it’s smokey, but not too smokey, minty (or something similar), strong and punchy, a little dry, and a bit rough from being the last crumbs from bottom of the sample bag. Also, really awesome iced. The price seems a little on the high side, but it’s certainly got personality, the worst thing a young sheng can be is bland and boring.

Edit: the interesting flavors faded way too quickly, leaving behind just an unpleasant strange sticky astringency, i think this one needs at least a few more years on it for that to age out.

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

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