20
Wow—What a disappointment! There were visible “golden flowers” on some of the material in my sample bag. Used 5g leaf in 8oz boiling spring water. 10 sec rinse of leaves was discarded. First steeping to a golden color brew had virtually no flavor. Slight hint of chestnut, but otherwise just yellow water. Second steeping to a light orange hue, matching the pics on YS’s site tasted the same: bland, watery and dull. Third steeping to a deep brown shade was, to its credit, non-bitter, non-fishy, non-sour, and the leaves had expanded nicely. But the brew was still non-aromatic and flavorless (except again for a weak chestnut flavor. This didn’t even have a “tea” flavor! At this point I gave up, unwilling to waste another 26 steepings of time, or 1 1/2 gal. of my fancy spring water, just hoping for a glimmer of taste, or trying to see if the color persists. I’ll give it another chance next week and report back here, before tossing it in with the garden compost.

Flavors: Chestnut

Preparation
Boiling 4 min, 0 sec 5 g 8 OZ / 236 ML

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Bio

Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

Location

Chicagoland-USA

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