121 Tasting Notes
- This product is rated “E” for extraneous objects
This is manly tea; earthy, brown leaves wadded up into nuggets and smashed into a tightly compressed brick, not to mention a few bits of things that weren’t actually tea at all. From the outside I can see a little wood chip on the nei fei and a thumbnail sized black pebble that looks like flint or graphite peeking out from one of the corners.
Early steeps: Mild and sweet with sage and cedar notes with just a bit of mushroom flavor. It has a really clean taste for shu. Not as clean as the Verdant Peacock Village that I got to sample, but definitely the next most “sheng-like” that I’ve tasted. The taste is earthy, but still clear and crisp. The third steep starts to show flavors of pine and grilled corn? I know that’s a weird one, and its not smokey, but that’s the flavor I get. :P
Later steeps: Around the fourth steep the tea starts to gets even cleaner with linen, spice cabinet, and raw corn flavors, and a mouthfeel like warm milk. Around the seventh steep it starts to show an almost sparkling quality, a cappuccino creaminess, and a fresh, clean taste like a light rain. The tea started to fade in the ninth steep, but held out for a tenth.
Bottom Line: This is a delicious and very re-steepable shu, but not for you if you’re grossed out by the idea of finding “bonus content” in you tea. Personally I’m not really bothered by finding things in my pu’erh, so long as it’s relatively sanitary. “If I were a rich man” (cue pit music) I think I’d buy a few more of these bricks to stash away.
Its a beautiful day! Its dry and slightly breezy, with a temperature latching on to the mid seventies. Its the sort of intoxicatingly bright, pastel weather that makes everything seem to shine, and it feels great just to be out in it.
This is a tasty, affordable Wuyi tea. Fresh, clean flavor with notes of peach, pumpkin, and red clay with slightly roasty, mineral edge. Very mild and difficult to over-brew. Kicks the butt of any cheapish Wuyi oolong I’ve had.
To me this tea tastes like waking up on a crisp Fall morning, hiking somewhere in the Appalachians; but I suppose a lot of people would say it just tastes like tea. :P
Received this as a free sample a while back, and wrote out a lengthy review on paper. However, said paper went MIA. I waited a while for it to turn back up, but well… it didn’t. (Nothing escapes the gaping maw known as my desk! MWAHAHAHAHAAH!!!) So, here’s what I remember:
It was delicious! Very sweet and creamy with fruit and pastry flavors. what it reminded me of most were the “pasteles de guayaba” that I used to get with my grandparents in downtown Tampa. It’s hard to believe that this tea is unflavored! I love milk oolongs, and this one was very unique. :)
Hmm, this is ok I guess. It was cheap, but the other black teas I’ve had from Yunnan Sourcing were WAY better.
It has a nice black peppercorn quality, and a sweetness a bit like maple syrup, but it also tastes a bit like wet dog… Its a smooth tea, but it’s fairly one dimensional and overall not much improvement over decent quality teabag blacks.
I wonder if this wasn’t stored very well? It may have gotten slightly damp at some point or had too much humidity.
The dry leaves are long and twisted, sort of like a Taiwanese black or Dancong. They have a deep, full aroma of chocolate, eucalyptus, and yam.
The infusions are a slightly unexpected walnut brown, maybe this has something to do with the purple leaf varietal? Despite the deep color the flavors are surprisingly smooth and mild.
Early infusions have flavors of chocolate, eucalyptus, pumpernickel, sweet potato with a rich, malty body. The mouthfeel starts out soft like marshmallow and ends slightly ashy like Wuyi oolongs/blacks.
Later infusions become cleaner and show flavors of lemon and clover leaf. The tea is very creamy and leaves a great, fruity aftertaste of guava and lychee nuts.
This is good stuff! Pretty resteepable for black tea, and has some unique characteristics that I assume come from ye sheng varietal leaves. Seems like the love-child of Yunnan and Laoshan black, with a touch of… purple? :)
Another fine sample from the folks at Teavivre :)
The dry leaves are small and tippy with lots of golden buds.
The initial infusions come out very dark, the little leaves are very potent. Despite the dark brew, the tea is extremely smooth with an almost marshmallowy texture. It has flavors of oak and milk chocolate, with a very slight smokiness.
Around the fourth steep the brew gets a bit lighter, with more sweetness and a mellow flavor like yellow squash on the rich, woody background. Flavors begin to fade at the sixth steep. This is less than I usually get, maybe because of the tippy-er leaves giving off most of their flavor early on?
This is a mild and mellow pu’erh with a sweet, friendly taste, but to me it didn’t seem to have a whole lot of depth.