10 Tasting Notes
Not bad, but undistinguished, especially compared to their Yunnan Breakfast.
One of the few decent Yunnans available in tea bags (individually foil-wrapped). I take a few along when camping or travelling (or any time I can’t brew loose).
One of my personal favorites – very delicate, and slightly sweet. Almost straddles the gap (cup?) between budset white teas and greens. Upton often carries both this version, which is grown in the PRC, and also Taiwanese teas in the same style (which are cheaper, and typically good, if not quite as good by my standards).
Supposedly even better for us than red rooibos, this unoxidized version is mild-tasting and faintly grassy. I like it, but I prefer red rooibos, all in all.
Delicious stuff – quite a bit like a white, but subtly different. Rare primarily because it requires very special preparation, and number of tea masters who have the skill is dwindling.
This was Chairman Mao’s favorite tea, allegedly.
I don’t generally like flavored teas, but I’ll make a small exception for this one. The base tea is undistinguished, but the osmanthus would overwhelm anything it was paired with anyhow. It makes me think of the huge osmanthus in Portland’s Classical Chinese Garden, which is so fragrant when it blooms that it scents the whole neighborhood.
A bold leaf, as I remember it.
A bit like a less heavy-duty matcha, I drink this ground OG sencha in cold water as an alternative to iced tea.
This is their ‘entry-level’ version, which is perfectly good for everyday drinking (I’d love to drink the fancier Taiwanese oolongs every day, but I can’t afford such luxuries).
This is a very tasty tea – I love normal, green bi lo chun-s, and I love malty Yunnan-style blacks. This is the best of both worlds!