Berylleb King Tea(ebay)

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Recent Tasting Notes

82

Pulled this one out for this afternoon after taking the dog on an adventure. Perfect tea for dealing with plants, laundry, dinner and contemplating more tea orders haha. This one certainly isn’t knock your socks off but it’s a good solid puerh for “every day drinking.” Today was a western brew – 3 mins or so …will likely have another cup or two with super long steeps.

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82

Pulled this one out today. I REALLY nee to start going through my puerh, even if it’s just to decide what i keep and what moves on to someone else who will love it more. This one comes in a super tightly packed square – think little chocolate squares :) First steep was almost tasteless – these are packed super tight. Later steeps though, become super strong in taste, though it hasn’t changed much through steepings. Smells a little dirt like but the brew is strong, bold and delicious.

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92

2/2 with Berylleb/King Tea. I have Daylon to thank for his highly positive review of the Wild Dian Hong tea (which I have to review before I run out) for getting me to try this vendor.

This tea is nice. AnnaEA’s review is simple and spot on with flavors—mineral, slight peachy/fruity flavor, and some toastiness.

100g for $17.99 is a solid deal, and I think 100g is enough of a tea to figure it out.

Daylon R Thomas

You should really thank Andrew-he’s the sensei.

mrmopar

They are a good seller.

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96

I swear I finished half of my bag of this. I got this tea impatiently because I needed some Li Shan in my life again.

This one is on the lighter, crisper side of Lishans, but the profile is generally sweet, fresh, floral, and fruity. I tend to do this one Gong Fu, going heavier on the leaf for 4-7 grams for 6 oz and Tumbler Grandpa styling it with 3 grams. I prefer lighter temperatures for it personally, but it can handle near boiling temperatures with a heftier amount of leaves. I have yet to succeed brewing this western, but I’ll figure out a method yet.

The lightness of the green oolong is akin to washing fresh spinach or morning dew on green blades of grass in the mountains. I could simply use the word fresh again, but I like to paint little pretentious pictures anyway. I generally prefer a rinse for this leaves because the first cup can be generally water chestnutt-y or grassy, but the rinse is drinkable. The second cups always blooms with delicate flowers and powdery sugar notes from the smell. It vaguely resembles the middle range of the air in the Kualoa mountain’s tropical forests. I know, it really resembles the air in Taiwan, but just think tropical mountains covered in rain and luscious greenery.

Shorter steeps of 15 or even 30 seconds early on were grassy/mistier, and later longer steeps were more citrusy and nectar like. The profiles shift and become sweeter in later longer infusions of four minutes gong fu in steeps five or six (my average is 8 cups gong fuwith this bugger). Tasting it, the profile is pleasantly grassy, and very floral notes that are a little bit more like pinneapple for me personally. Passionfruit is much more precise. The fruity notes resemble clementine moreso in later steeps as it becomes sweeter, softer, yet fuller bodied. Plumeria and hibiscus come to mind for me over and over, moreso sweet hibiscus with a plumeria’s creaminess. Lilac is a given, but the florals are accented most by the fruity notes. Mom noticed jasmine, though I might scrap the florals to these few words: Jasmine or orange blossom, osmanthus mid to later steeps, and the usual honeysuckle. Every once in a while, a snickerdoodle notes pops up with the sugar cane, but the honey notes are vaguer for me as they are a collection of the fruity, floral, and sweeter notes overall.

As many cups and as much ceremony Gong Fu brought me, I preferred the taste in my Tumbler a little more because the creamy florals and sugary fruit notes were better highlighted in it. This is why I need to figure out a way to make this western because it probably can handle it, and I can maybe save more leaves.

I’m sorry that I am now just getting to the recommendation, but I recommend this tea as a solid Li Shan with fresher rain water qualities you might pick up with other, more expensive oolongs. The price for this is still hefty, even with a discount ($40 for 150 g and a tin), it is still worth it as a good tea. If only this were sold in smaller quantities…though I am glad that I have this much.

As much as I slightly prefer What-Cha’s Li Shan (WHY DIDN’T I SAVE UP MORE FOR IT!!!!), this was an excellent soft tea worthy of its price. I also love Berylleb as a Tea Vendor and I am so happy to have the tin this came in. For now, I am a happy Daylon.

Flavors: Citrus, Creamy, Floral, Freshly Cut Grass, Honeysuckle, Orange Blossom, Osmanthus, Passion Fruits, Spinach, Sweet

Rasseru

5/5 great review.

Yes the whatcha stuff is really good this year. The TGY is quite fruity as well

Daylon R Thomas

I had the Winter TGY and it outranked so many others that tend to be more example.

Daylon R Thomas

I had the Winter TGY and it outranked so many others that tend to be more expensive.

Rasseru

Yes – thats the one. great stuff!

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From the Puerh TTB+ box..

I had a really hard time finding any info about this tea. The label just says “1999 Mengku – Berylleb”. I THINK this is the same one, but I’m not sure -https://www.kingteamall.com/product/1999-shuangjiang-mengku-bianxiaozhuan-brick-250g-china-yunnan-chinese-organic-puer-puerh-raw-tea-sheng-cha/

Apparently the guy “berylleb” goes by different things on ebay vs. his storefront. I found like 3 different names for him. I’m so very confused. Also, I thought “berylleb” would spell something different when it’s spelled backwards but NOPE. Now I wanna go find out how this guy got his name. Speaking of backwards words, did you know there is NO word for a word that is spelled backwards. Even Oxford Dictionary says there’s not (https://en.oxforddictionaries.com/explore/what-is-the-term-for-a-word-which-is-another-word-spelled-backwards). I mean.. I guess semi-palindrome will have to do.

Anyway onto this tea. Yeahhhh I’m not feeling it. It’s way too bitter even with flash steeps and lower temps. The leaves are pretty miniscule and broken up which probably isn’t helping. I was looking forward to trying an older sheng but this is NOT it. It probably didn’t help I couldn’t find much about this tea in the first place. Ahh well. Sorry Mengku, it was not meant to be.

Liquid Proust

So I put that in there and the first picture you would think it’s leaf… Break open the cake and I promise they pressed dust.

Babble

Yeah I forgot to mention I was even using the pressed nuggets instead of the loose stuff from the sample. And yeah.. still dust.

Did I link the right product though?

mrmopar

Berylleb King Tea on eBay and King Tea on Aliexpress/King Tea Mall are two different sellers.

Bellyreb LOL!

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82

Well, this tea is ok… haha, it’s like the most meh puer I have ever tried. It is almost as if you are drinking weird water, like this tea doesn’t have much flavor at all. It isn’t bad, but it isn’t giving me much to work with other than puer. I crave those ripes that give you more than just the regular flavors, a good example would be adorned in red, I enjoyed that tea a lot due to the fact that it gave me a lot of those other flavors, like a little bit of spice, or a mouth cooling effect, you know, just something other than the “regular flavors” if you know what I mean haha.

This was the first tea that I tried outside of Ohio, you see, here in Istanbul, unlike Ohio we stay up very late after breaking our fast. So that gave me plenty of time to fit in a tea tasting. I haven’t been drinking tea at all in Istanbul because the kettle that we had was horrible it was plastic and gave the water a really bad taste. But, today we bought a new one from the mall, so I thought why not try some of the tea that I brought back home.

But since I wasn’t at my usual set up, just to make sure that I wasn’t wasting any of the good teas, I tasted this one first, because I considered this one a daily drinker tea and nothing too extravagant. So if somehow something didn’t go right it wouldn’t be as much of a loss. and well, the tea kettle that we bought was very nice, it did not leech anything into the water like the last one, and heated up the water extremely fast! I had brought over all of my tea equipment in my suitcase from ohio, so I set it up on this little table overlooking the window and started to brew.

The first brew was quite nice, and the fermentation flavor even if it was small gave a very nice essence to the tea, and I actually quite liked it, it was very pleasant. The second brew as you might know with ripe puers was when the tea was at it’s peak. It was suuuuuper dark, but sadly with all of this color there was minimal flavor. I had a chocolate macaroon that I bought with the kettle, so I ate some of that with the tea during this brew, and the two worked absolutely beautifully together. The tea gave an insight into the more dark flavors of the chocolate, and because of the smoothness of the tea it made it so much more creamy. if it weren’t for the macaroon this tea session would have been extremely bland. Unlike most ripe after the 2nd infusion the peak wasn’t there and it fell fast from there. It lasted around 6 infusions, which was more than enough for me, especially since my stomach was absolutely full to the brim from breaking my fast earlier.

Kind of sad that I will have to leave istanbul in a little more than a week, I’ll be in Tunisia which is very hot and I will be stuck in a small house with all of my extended family. It’s not that I don’t like them, it’s just that sometimes they can be a bit much, haha, if any arabs are reading this you will know exactly what I mean. But, for the sake of the tea I think I will save them for back in ohio, but I will fit in as much tea tastings in Istanbul as I can until then.

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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80

Puerh Tea TTB. This was a nice tea. It started out sweet before the leaves fully opened up. Once the leaves opened up it developed a nice orange color and there was a little bitterness. There was a little bit of leather and tobacco in this tea. Overall I liked this tea.

I steeped this ten times in a 75ml teapot with 6g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 minute.

Preparation
Boiling 6 g 3 OZ / 75 ML

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99

3/6/2017 It just arrived!! 6g/3oz gaiwan/195F/10-15seconds

Delicious. Mineral-marble and floral/peach with a hint of toastiness. Again, one of my absolutely favorite teas.

Flavors: Floral, Mineral, Peach, Toasty

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 88 ML

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45

Backlog

Reminded me of smoke and Barbasol shaving cream.

mtchyg

Not a fan of smokey shaving cream on your tastebuds? Haha

S.G. Sanders

No, I don’t care for the scent/taste of what it’d be like as a kid if my father were to smoke while shaving. Haha.

mtchyg

They should rename the tea “Raw Mobster” because that is the image I had. A mobster smoking a cigar while getting a shave.

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I have a full Gong Fu tea set now! I have a tray, utensils, a Cha Hai, 9 sipping cups, and a Gaiwan! Finally, a proper gaiwan. Though Gaiwan is glass, it has worked out nicely. Can’t wait to show it off.

So I christened the set with this tea, and got twelve yields out of it. I was able to balance the profile far more with these materials than I have with my Xiangfu tea pot lately. It was so nice that my roommate, Rich, really liked it and he’s only had oolong once. Mind you, it was flavored, and he thoroughly liked this one.

My only complaint about this tea is that it is a little on the lemon grass side of jade, but I continue to enjoy it. Now to see if 50 grams the right amount of or too little of a purchase.

Liquid Proust

This was a well kept secret for some time :p

Daylon R Thomas

Should I shut up about it lol?

Liquid Proust

No. Did you review the secret black yet?

Daylon R Thomas

The Wild Dianhong, yeah, and have been for a while. I have not purchased the unsmoked Lapsang yet.

Daylon R Thomas

Speaking of Lapsang, would you be interested to try the unsmoked Lapsang that What-Cha offers? I have a little left, but was wondering if you wanted me to save it for the next far reaching trade. I am reserving the Taiwan Sencha and a Korean Black Dancha (it’s a lot like a Japanese black) as well if you are still interested. As for the trade itself, like I said, whenever in the future.

mrmopar

They have a daffodil Oolong too….

Daylon R Thomas

I have that Shui Xian too lol. I like the Dan Cong more.

LuckyMe

I’ve been eyeing Berylleb for a while now. Prices seem almost too good to be true…their Dayuling is almost a 1/3 of Taiwan Tea Crafts. But they seem legit though based on all the positive reviews. I think I’ll take a chance on them next time I order oolong.

Daylon R Thomas

This one I’m enjoying a lot personally. I’ve had better Dayulings for sure, but there’s no arguing with the price and the taste is still a better quality.

Daylon R Thomas

I’ve wanted to try the Light Roast Li Shans and Ali Shans myself with the Jin Xuan Dong Ding. The reviews were divided on that one in particular and wanted to see myself if it was good.

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Note to self: finish you’re other tea before you decimate your expensive ones. Though you are savoring your Dayuling, be smart about it. Yes, you are getting all kinds of florals from this one. Yes, you might want to try Berylleb’s other Gaoshans. You’re next big order if you run out of things will probably be Berylleb and or What-Cha…

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Osmanthus. Osmanthus was the floral I was thinking of. Many of the same thoughts applies to this note as the last note. I might have overleafed just a tiny bit, but I enjoyed my two long sessions today. I might plow through this rather quickly.

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I have so many notes I gotta backlog…Well, I went to the Coffee and Tea Festival at the Detroit Institute of Arts and enjoyed some frickin’ amazing cardamom Turkish coffee, jasmine, Taiwan Assam, and Alishan tea after a ceremony. This sampling with the gorgeous art and atmosphere that is already at the DIA made for an awesome day…especially with really great quality Mediterranean food afterwards. Plus more tea including this tea.
I finally get to try this one, holy crap! This has been on my wish list for so long and I finally had the courage to get some.

I have brewed this a few times differently, and the leaves are rolled into huge balls like some of the jade oolongs from Beautiful Taiwan Tea Co. are. From gong fu to accidentally grandpa steeping a third session, the tea has been differentiated well with a consistent green floral fruit taste. So I probably could brew this western with very few leaves, or easily up the leafage for shorter steeps. I have not figured out the way I like this quite yet, but I have thoroughly enjoyed every experiment.

I knew that this tea was going to be on the veggie side, but I did not expect the tea to be as GREEN as it was. Unlike a few other jade’s I’ve had, the more grassy qualities matched mint more than anything else which impressed me. The hyacinth and lilac were there, but the florals were a closer to lilies and maybe rose for me. The rose is also a bit of a weird note, which I will update after more experience with it. The fruit quality pops up way more in the third steeps, and they are the usual Li Shan nectar fruit notes, but I am not sure how to describe them. How that sweet fruit note combines with the florals and the mintyness makes me think of blue cotton candy a little bit, but grassier and tarter. It made me think of cotton candy flavored floss like Rasseru described.

The Summary: a flexible resilient “clean head, clean feeling” tea with a great display of notes in a light, green body. I actually agree with Rasseru’s 86 rating, though I might put it at an 88 depending on how I am feeling. I have had Gaoshans that I definitely prefer over this one considering the price and the green taste. It was almost closer to a green tea than a regular oolong for me. I know it’s a jade oolong and they are more like green teas by default, but this tasted greener than some of the BaoZhongs I’ve had. I wonder how might it have tasted if it were fresher, but for $19 for 50 grams, this was a deal that I am very content with for great quality.

You know I will write more notes of this one for the future.

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80

Well, this is very interesting. Got 5 grams of this as a sample from someone’s stash, I believe. The dark, rolled leaves smell a bit vegetal to me, and once washed the roasted aroma emerges. Since we only had enough for one session, decided to give the wash a taste. It’s sweet. Like stevia sweet. rhinkle is not a fan.

First steep still has some of that sweetness in it. It’s smooth and light in flavor. It has a hint of something that reminds me of the aged ginseng oolong we had recently—guess it’s the age—but, overall, it tastes like diluted Throat Coat to me.

Third steep tastes like what I would imagine roasted stevia to taste like. I guess I can grab some stevia out of the garden and roast it to see if it actually /does/ taste like this. Getting a hint of something like cocoa/coffee-like, as well.

Again, very interesting. I’d drink it again.

Flavors: Roasted, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 80 ML

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80

I picked this sample up from Berylleb Tea on Ebay when I ordered a backup gaiwan. I’ve wanted to try some more Xiaguan stuff to see how it is, as I’ve enjoyed what I have had from this factory before. The leaf smelled quite smokey – I was a little worried.

Thankfully, the smokey notes did not translate into the flavor of the tea…at all! I was pretty shocked, because they were quite prominent in the nose. The flavors of this tea were decently simple and consistent. I got notes of dates with an appreciable thickness in the early steeps and a little bit of throat feel as I swallowed. A couple steeps in, the tea developed a slight floral flavor as well, maintaining a decently thick texture. In some of the later steeps, the sweetness became more honey than fruity, but the date/raisin notes returned in the last few steeps. Wasn’t a whole lot going on, but that which was there was pretty tasty. It would probably be better with age, but I find myself able to enjoy these younger factory sheng so long as they aren’t too smokey.

Flavors: Dates, Floral, Honey, Leather, Smoke

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML

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65

This one was weird. I bought it on a whim as part of a Berylleb tea order – should have stuck to Xiaguan tuos and factories I’ve actually heard of. Live and learn lol. It was pretty loosely compressed for a tuo, so I broke off 7.5g for my 120mL gaiwan. The dry leaf aroma was an inoffensive barnyard/hay aroma. Once rinsed, the leaves had a very strong menthol smell to them.

The tea in general was much more minty/menthol than any other young sheng I’ve had. It also brewed up a little bit darker than I would have expected a 2013 to brew. There was some bitterness to this tea which, in the first few steeps, was kind of unpleasant – not because it was too strong, as I love me some sheng with a bite, but it was just an odd bitter note. The tea did get a little bit better after the first few steeps, still lots of of menthol and some thick honey-like notes.

Not a particularly good tea, and a very unusual one as well. I probably won’t drink this tuo up anytime soon, but it might be interesting to revisit it as I hold onto it in the future. At least it was cheap if nothing else.

Flavors: Barnyard, Hay, Honey, Menthol

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 120 ML

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90

This tea from Berylleb was strong and punchy without all that much bitterness. It was smooth from the beginning. It continued to be strong and smooth throughout all ten steeps I gave this tea. I did develop some sweet notes in later steeps but I would not use the term apricot. They were more subtle. This tea has a potent aftertaste that is somewhat bitter. As to qi, I can say it has a relaxing qi but this is not what some would call a stoner tea, it’s qi was not quite that strong. I enjoyed this tea immensely. It is at least as good as sheng I have acquired from White2Tea or Yunnan Sourcing. It also claims to be ancient tree, from 400 year old trees. While I believe you should take all such claims with a grain of salt, Berylleb has a good record of telling the truth. I tend to at least believe they believe that this is from 400 year old trees. If bitterness is a prerequisite for a good aging tea, this has enough of it I think it. While the bitterness was not at all unpleasant, it was there but not that much of it. In the end this is a good, slightly bitter sheng for an excellent price. It was on sale for $45 a bing, don’t know if it is still on sale, the regular price lists at $90.

I brewed this tea ten times in my new 150mml ruyao gaiwan from Teaware.house with 10.g leaf and 200 degree water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min.

Preparation
200 °F / 93 °C 10 g 5 OZ / 150 ML

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90

Just a pinch in 3 ounces of water-2 minutes. Vanilla oak. That’s all I have for now, and all I can drink for now.

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