5 Tasting Notes


Going back to this tea and can’t believe I have it almost 5 years lying around. There is an incredible amount of energy in this tea, which immediately drove me to write this.
After 3 steeps there is hardly any bitterness but rather a watering sensation which tikles around the mouth. Looking at the leaves, I’m quite surprised how small they are.
The smell of the wet leaves still hides the aroma of a fresh pu-er.
Why does steepers time start at 15 sec? I only brew this for 2 seconds or so.

Flavors: Camphor, Dried Fruit, Smooth, Wood, Yeast

200 °F / 93 °C 0 min, 15 sec 3 g 2 OZ / 50 ML

Yeah that bugger is strong.


Welcome back! The steeping timer bugs me too, but I don’t gong fu often.

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After the second steeping this tea releases a subtle smokiness with a somewhat dry feel to it. Not really bitter or astringent but a little sour in after taste. I do like the smell from the wet leaves though. And it seems to be quite energising too. After even more steepings the smokiness disappears and opens up to some more floral notes. Doesn’t get very smooth yet.

Flavors: Camphor, Mineral, Sour, Wood

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This one started off really smooth without any bitterness. After a few steepings I increased the time and got some really subtle bitterness combined with a nice sweet aftertaste.
I went outside and even after about half an hour i still had the reminiscence of it on my tongue. Pretty nice.

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Pleasantly surprised by the smoothness of the first steeps. It’s starting to develop some slight bitterness after a few brews. Still very nice.

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For me this tea looks better than it tastes. I found it a bit flat and pretty astringent. At the same time I had the Spring High Mountain Red Ai Lao at home which has all the features i miss here.

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Grew up with English style tea and started to discover all sorts of Japanese and Chinese variants about 18 years ago.

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