167 Tasting Notes

90

I’m quickly becoming a fan of these Glendale teas. Others’ descriptions are spot on: the muscatel (and light body) of a first flush darjeeling with a unique papaya/coconut/mango element that reminds me of tropical lifesavers. Yes there is some astringency but I’m willing to live with it given the uncommon and intriguing blend of flavors.

Preparation
200 °F / 93 °C 3 min, 30 sec

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Another session with this delicious tea. A little more bitterness this time but probably because I used a prodigious amount of leaf. I continue to enjoy the creamy caramel notes in this one.

On a different note, I’m glad to see that the change in seasons has resulted in an uptick in the steepster activity, or is it just me?

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

I’ve noticed too.

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First of all, I want to thank Big Daddy for suggesting we split the Nilgiri sampler from Teabox. I’ve had a few basic Nilgiri teas over the years but nothing like the offerings from Teabox, which delves deeply into the Nilgiri terroir and unearths some true gems.

I hesitate to call this autumn tea “black” because the liquor is so light-a pale orange akin to some slightly aged raw pu-erhs. The flavor is reminiscent of a Taiwanese black, herbal with a strong fresh tomato essence, but also fruity and sparkly like a Ceylon. The tea is slightly bitter, but it’s offset by an equal amount of sweetness.

A very singular experience! Gorgeous dry and infused leaf. If you think you’ve tasted everything under the sun, give these Adderley Twirl teas a try.

Preparation
195 °F / 90 °C 4 min, 0 sec 5 g 10 OZ / 295 ML

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Ineffable rock-candy sweetness with notes of corn and hay, the broth generously lubricates the mouth and is quite persistent in the throat. I’m really amazed at the consistency of this tea that steep to steep pumps out consistently sweet, clean, full-bodied mouth-watering liquor with no ebb in flavor and no bitterness. People talk about price per gram of tea, but maybe there should be a price-per-excellent-infusion category in which the Guang Feng Zhai would challenge for supremacy.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 130 ML
jschergen

Nice review. Sounds pretty tasty! Do you think the strength is pretty comparable to the 2012?

Doug F

I don’t think it has as much oomph or all-round complexity as the 2012 but there are no “waste steeps.” It gets up to speed quickly and remains there.

jschergen

Got it. Thanks for the note :).

boychik

i feel i dont need tons of cheap average pu. i still have my price limitations but i raised them

jschergen

@boychik. Definitely agree! I think my limit is around the $0.50/g mark or so. Have a hard time rationalizing anything beyond that even if it’s pretty awesome (i.e. Last Thoughts)

Doug F

Yes this cake sits comfortably around the .50/gram mark as does the 2014 Wan Gong, which I didn’t think was quite as good.

jschergen

Yeah. I like that Wangong a good deal, but it didn’t quite have the oomph of their GFZ (at least their 2012).

On a semi-related sidenote, I’m very curious about the Dark Forest that they just added.

mrmopar

jschergen I just put an order in today with some of the Dark Forest in it.

jschergen

@mrmopar . Cool! Looking forward to hearing about it.

Doug F

The description is very alluring.

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This is a dynamic, complex and powerful young tea that starts out sweet and almost buttery with a pleasantly lubricious mouth feel. Make no mistake, this is a bitter tea, but it’s a productive bitterness that coaxes out the flavors of the tea (apricots, nuts and maybe a hint of anise) in the same way that the right amount of salt enhances good cooking. It’s tongue numbing in the middle steeps, and the flavor slowly morphs from fruit to vegetable as the session continues. Another delicious young sheng in the $50/cake range from Yunnan Sourcing. I shared this with some sheng-newbies at work and they loved the mix of drinkability and complexity.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML
boychik

Sounds delicious. Next Sheng sale and I’m in big trouble.

looseTman

At least you have enough restraint to wait for a sale!

Doug F

There are a lot of good 2014 cakes in that $50 range; it will be tough to decide which one(s) to choose.

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90

I’ve developed a sweet tooth for many of the YS wild arbor black teas (which often hail from the same villages and mountains as their raw pu-erhs), so I thought I would check out a different kind of black tea. I was rewarded with a really nice cup, albeit one that is a little tough to characterize. In one sense it reminds me of a red robe oolong, a tea that I’m not particularly fond of, but wedded to a creamy, cannabis-scented maltiness and you get a delicious and forgiving tea that can handle a longish steep and extra leaf. It’s very nice to drink in the evening on the cusp of autumn, when the perfume and dried fruit seem to presage the coming season.

Preparation
200 °F / 93 °C 4 min, 0 sec 3 tsp 10 OZ / 295 ML
boychik

this tea reminds me taiwanese reds. it has this cherry-plummy-nutty notes.

Doug F

I totally agree. It’s really nice!

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Next up on the YS sample tour is another excellent young tea from Bang Dong village. The aroma of the dry leaf is uniquely toffee-like and reminds me of my favorite candy bar: Skor! The first steeps are floral with a caramel sweetness and a nice mouth-coating viscosity. A luxurious creaminess emerges around steep three or four along with a tip-of-the-tongue sweetness that persists through the 10 or so steeps.

This tea really performs best when pushed to 30 seconds or so; the creaminess and floral notes are allowed to shine while the bitterness is still kept at bay.

Another very satisfying raw pu-erh which deserves a place in my decidedly lo-fi storage area—a kitchen cabinet that my wife grudgingly sacrificed to my addiction.

Preparation
200 °F / 93 °C 0 min, 30 sec 6 g 4 OZ / 130 ML
curlygc

Wow! Adding this to my wishlist!

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Scott Wilson is spot-on with his description of this high-elevation tea, which coats the mouth with a pleasant lubricating sweetness and remains balanced and free from bitterness and astringency through many steepings. Prominent mineral, hay, and soy notes linger in the throat. I feel joyful, calm and focused after drinking this tea; any caffeine effects are sublimated in favor of positive energy.

This is a very fresh tasting and delightful tea that is an absolute pleasure to drink right now and a bargain to boot! If I had any kind of influence I would fear that broadcasting its under-the-radar excellence may cause a run on this sheng, but as it is, I urge anyone interested in a daily drinker to give it a try.

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML
BigDaddy

Twist my arm, as if I needed a reason.

jschergen

One of the staples in Scott’s line. I’m a fan.

TeaBrat

sounds fab :)

boychik

wanted to wishlist, turned out i did it before ;) I think its a sign

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97

I’m a big fan of Man Zhuan shengs and this one in particular. It starts out soft and minty with a hint of lemon. The mid-steeps present a flavor reminiscent of icy-cold mountain spring water with a sweetness that coats the throat and a pleasant touch of bitterness to keep you honest. The tea has a calming energy and good endurance.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 5 OZ / 140 ML
Stephanie

I love this one!

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Bio

I love tea and living in a place that is cold or cool nine months of the year, tea is a constant source of warmth and education. I always drink tea straight and rarely drink flavored teas or Tisanes, except for the occasional Rooibos. I’m a proud father of two young boys, an avid skier, motorcyclist, reader, and runner. I have a doctorate in English (dissertation on Emily Dickinson.)

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Maine

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