Yang Qing Hao

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Recent Tasting Notes

85

Heavy thick and smooth with a long lasting bitterness and a bit astringent.
Images and more at https://puerh.blog/teanotes/2007-huangshan-qizhong-yqh

Flavors: Astringent, Bitter, Heavy, Leather, Smooth, Thick

Preparation
10 g 3 OZ / 100 ML

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100

Extremely smooth, balanced, warm and thick. Lethery notes in the first steeps with becomes increasingly sweet. Very relaxing Qi.
Images and more at https://puerh.blog/teanotes/2004-tejipin-yqh

Flavors: Heavy, Leather, Smooth, Sweet, Thick, Wood

Preparation
10 g 3 OZ / 100 ML

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So I started this tea about 6 hours ago which is pretty awesome!
Anyways, at this point I have tasted through quite a few different YQH productions and find that all of them have great storage, however that storage may not be to my liking all the time. Something that also stands out is the texture of these teas in general; a nice thick syrup like viscosity. There’s a clear connection with price per gram and enjoyment of the teas; a very subjective remark, but in this case I can back it up.

For a tea that is running $.41/gram, I find this to be a good deal as it will brew an entire day if you’d like for it to. It’s ready to drink now. Personally I think this is the kind of tea you drink over the course of years as it should only deepen which would be noticed by the owner as they get to know the tea. This one has more of the mineral rubbed fruit notes, very dark and dry, opposed to my favorite YQH cake the 2004 dingji yesheng.

A few notes of leather and old book hang around. Later into the brew this tea can take the three minute steeps and come out thick with the taste as if it is only in its 5th brew. Longevity and consistency.

Sqt

Trying some YQH is definitely on my list, hoping I can find someone to split a few cakes with at some point. Oh and I’ll get to drop by Wistaria in person this fall, pretty excited about that.

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Got in on a split of this a couple months back. The bit I received isn’t particularly compressed, and after a rest and sniffing several times since then, I don’t get too much of a scent off the dry leaf. Once wet, however, the leaves give off a smoky aroma with a light sweetness.

This tea steeps out to a golden color and—again, since I had nowhere for wash water (and this tea is one of the pricier ones I’ve tried)—I drank the wash. There wasn’t much flavor there but it didn’t give a distinct huigan, smoothness and a light hint of dustiness.

This ended up being a very easy to drink tea for me, with a flavor profile that remained fairly consistent. I didn’t get much qi from it, but I will look forward to exploring this one further, for sure!

Flavors: Dust, Smoke, Sweet

Preparation
7 g

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84

I took a small sample of this tea from the Puerh TTB. I found it to be pretty enjoyable! The dry leaves had a light earthy camphor aroma. After a rinse, I smelled the camphor much more strongly, along with a sharp and slightly fruity aroma.

The taste was nice – heavy camphor, especially in the early part of the session. It really just tasted like a very nice and clean aged sheng. I picked up a bit of woody notes and sweetness, but not of the fruity variety I picked up in the aroma. I didn’t pick up much of any qi from this session.

It really isn’t fair to draw conclusions on a tea based off a small 4g session, but unfortunately that’s what I’m forced to do for this one. I found it a pleasant and enjoyable aged sheng, but not much of anything special. The camphor aroma/flavor was greater than I have experienced in most teas at least. I wish samples were available for these YQH Productions.

Flavors: Camphor, Earth, Sweet, Wood

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

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So. Tea. Drunk. HYPER!!! This tea is nicely mellow and smoky, smooth camphor feel on the swallow, good aged orange color and taste. Very easy to brew, friendly in taste, no real bitterness or astringency really to speak of. The qi on this though has got me buzzing around on epileptic party parrots while laughing hysterically and waving my arms around like the party degenerate that just don’t care because it’s 19NINETY NIIIIIINE!!!!

I’d characterize it like weed brownies, you don’t eat it for the taste, but it’s not like the brownie taste is getting in the way, ya get my drift? And now I need to go. Go zoom around my house and jump off walls and such. yeah. Thanks for sample, phiiii!

Flavors: Campfire, Camphor, Dates, Medicinal, Mushrooms, Smoke, Sweet

Preparation
Boiling 8 g 3 OZ / 100 ML

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Brought some random samples to my parents for the xmas weekend and this the the second one I pulled out. Started it up around 2pm and it’s 7pm now.

This tea is like a ghost. There’s this reminder that this tea once had a light smokiness to it, but if you try to pay attention it’s there but at the same time it just doesn’t present itself so you have to look. The color doesn’t give an impression that it is 10 years old, but the taste comes through as a 15-20 year old dry stored Mengku with some more moist/wet notes to it. For what it is, it’s incredibly clean making it the easiest to drink YQH yet. There’s this tough tasting sweetness at the upfront notes that reminds me of that nasty fruit that it popular for looks called starfruit. At $.65/g, it provides a $3 session that last hours requiring little attention as it is an easy drinker. Not going to remark on feels because I was and am not in the environment in which I would feel heat go throughout me; unless it somehow had combustible properties and my cells began to spark fire.

Liquid is thin. Lasting taste fades over three minutes and comes through by stimulation of tongue. Leaf has a dead color but the stems show quality through the thickness and light magenta color. Easy to brew and needs pushing as you go on.

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Leaf before: not too tight, not too loose. Roughly in the middle as far as compression goes.
The rinse brings forth the old basement aroma that comes off the leaf telling me that it may need another way up call so I leave it alone for four minutes. The liquid is lighter than expected upon the first brew, light caramel color. Aroma from the liquid is much easier than that of the leaf which makes it more appealing to bring towards the mouth. Thin, semi light of a taste with a little throat feel that comes with the side of the tongue. Leaf might just need a bit more awaking.
Went through a good four steeps while packing up the Pubetea packages and realized that this is the type of tea you drink and then wait a good four minutes to really taste it. This tea has a nice pear skin with autumn leaf lasting taste. Kind of dry, semi tart with some sweetness. The tart seems to come from the little bitterness this tea has which I detect easily due to having a sensitive mouth which gives this room to still become a mature tea so it fits in the puberty theme quite well actually.
Only on steep eight after two hours which tells me that this is a tea that not only last, but it’s taste is one you don’t just sip down quick so it does last in different ways. I’m not sure how it will change over time since that’s not a thing I have looked into or experimented with yet, but to compare it with others… it is a step behind the 2004 Dingji Yesheng. That tea was just fantastic. While this is dry sweet like a pear and nice mouth coating for taste that is about 5 to 10 minutes, I’m just not sure about the purchase or not. However the one thing to note about purchasing this cake is that it is 490 to 500 grams of tea rather than 340 to 357 when you want to price it out per gram. It’s certainly a fair priced one compared to other options out there right now when you are doing price comparisons. I do have enough for a second session so I will follow up and add anything after I hit the 15th steep tomorrow since I plan to make this a two day tea.

Liquid Proust

Using the same leaf at 6 infusions at a time. Second session was after dinner last night while I ate icecream; it worked. Today I ate spicy food and this didn’t have a taste… my fault. Now it’s in the afternoon and I’m on about the 20th steep because lunch today was short. There’s not a sweetness that a young pu’erh has even if it is in the background. The old taste is pretty much gone and the viscosity is still the same as if it isn’t going anywhere. Not the best steeps as it’s a bit weaker, but it’s much easier to enjoy for someone who prefers the younger aspect of puuerh and not the older. Still going semi strong depending on who is to drink it though.

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83

2007 Yang Qing Hao “Huang Shan LingYa” – 5.35g in 200mL with a 10 second rinse

Wet leaves smell of tobacco and prunes with a note of fruit and a hint of menthol. Going to test this one with 5g first then try it again later with closer to 10g of leaf in the pot.

Steep/Time: Notes
1/10s: Sort of sweet and fruity with a nice cooling menthol effect. Deep complex flavor. Very tasty! Causes a numbing/tingling sensation on the tongue.
2/18s: Accidently steeped longer than planned, but it just increased the fruity sweetness and cha qi. :) Tiny bit of bitterness as it cools.
3/15s:
4/10s: What a strange and wonderful flavor profile. Sort of sweet, fruity with this notable menthol effect/flavor
5/15s:
6/15s:
7/??s: Sweet and creamy. Really nice cup of tea.

Lots of breaks in this session do to travel, being sick and a refusal to not drink the tea until I could do it without pauses.

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML
jschergen

Sidenote. But a bunch of the 2007s (Lingya, Qizhong, Jincha) were recently re-listed with a much lower price.

LucidiTea

@jschergen That’s awesome! I wonder what prompted the price reduction. Given the cost of the 2006 teas I may pick up a couple of the 2007 cakes on Emmetts next buy. Have you tried any of them? Any recommendations? The Jincha is so cheap I feel almost compelled to buy at least that one.

jschergen

I own a decent quantity of all three of them.

Jincha is one of the best values I think of the whole catalog. The other two are a touch better (but more expensive), and depend on what you like. Qizhong is more wild and strong, Lingya is more refined, soft and a touch more standard.

LucidiTea

Looks like I’ll be in for a full cake of the Jincha and either 200g or a full cake of the Qizhong on the next buy. I already have 150g or so of the Lingya. After that… I really, REALLY should stop buying tea for a little while. At least a month, LOL!

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I’m off my face on this tea right now. It’s actually making typing difficult! Anyway, I was given a sample of this and have used half of it to brew up this afternoon. I’m pleased that I’m going to get a second pot out of the sample, because I’m really enjoying this one. Apart from the strong cha qi that has left me totally tea drunk, it is pleasingly bittersweet with dominant bark and leather notes, and a sugarcane or caramel sweet undertone. It’s sweet at the back of the throat and warming on the tongue in the aftertaste. As the tea cools, a stronger caramel flavour emerges. The only disappointment is that the aftertaste does not last very long. As a result, this tea is very good, but not quite excellent.

Flavors: Bark, Caramel, Dark Bittersweet, Sugarcane

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I went into taking this tea very seriously.
100ml of water with 7g of leaf
What Rich said was absolutely correct which turned me off a lot. As someone who is specializing in aged oolong, this one is clearly damp/humid stored at one point which gives it some funk. Salted damp mushrooms that had a tant of old wood with moss. Not the unique and special treat I was looking for : (

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For an old raw brick, the 40’ish cents per gram is actually a pretty good deal but there are some things to know about this. While this is an easily brewed tea with a great dark color to it with a taste that comes out like a week ripe and then transition to an old raw tea that is more of an outside drinker.

This tea is certainly good, yet I know it can become better. The storage seems to be quite dry and since it is highly compressed, I really think this would be a nice brick to break up and put into a clay jar where humidity would be at a higher level so it could reach the majority of the leaf. The reason I say this is because there a depth to be brought out of this tea that I believe some wet storage could provid.

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80

Dry leaves smell of fall leaves and leather. Wet leaves smell of wet moss and autumn leaves after a rain. The aroma of the leaves take on a sweet tobacco note after the rest. Very pleasant.

Steep/Time: Notes
1/10s: Sweet and mellow with a smooth mouth feel. This is the first aged sheng that has given be an idea of what shou pu’erh makers were looking to simulate in taste.
2/10s: Still sweet and mellow with a noticeable note of moss or forest floor leaves. Has an interesting mouth feel reminicent of breathing in through your mouth after eating something minty or camphorus. Mind, there is no camphorus note in the taste, just a similar after effect. Going to push the next steep a bit because so mellow.
3/30s: Not a hint of bitterness, but now getting a more crisp finish with the hint of astringency that shows up. Still sweet with a light mouth feel while in the mouth.
4/30s: A nice woody, moss note. This one is very reminicent of shou pu’erh.
5/45s: Woody and smooth. Good cup.
6/60s: Not a lot of complexity, but quite a good tea. Not sure I’d pay YQH prices for it, but it’s one I wouldn’t turn down if offered.
7/90s: Same as 5 & 6. Maybe a bit of sweetness developing. I like that this tea has a sort of shou taste with a sheng finish.
8/120s: Same previous though a light brown sugar like note is more noticable.
9/????: Accidentally steeped it for 10 – 15 mins or more. Got the quirky camphorous effect again. It’s a pleasant feeling, but odd and unexpected.
10/300s: Not a complext tea per se, but it’s consistent.

I think next time I will try adding more leave to my pot. Maybe 6g. It’s a tasty little tea, but knowing YQH prices I probably wouldn’t buy a full cake of this one. We’ll see if my take on this one holds true after the next sessions. All in all this was a very pleasant tea session though no cha qi (which I typically love) was present.

Flavors: Peat Moss, Wet Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 7 OZ / 200 ML

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79

Dry leaves smell of a minty camphor and autumn leaves. Really interesting, unique and wonderful smell. The wet leaves lose some of the mintiness, but the smell of camphor and autumn leaves remain and there’s and added note of sweet tobacco and prunes. If this teas is as good as it smells this should be a lovely experience. I have a new digital scale so now I can be more actuate when measuring how much tea I use in each pot.
10s rinse/10m rest.

Steep/Time: Notes
1/15s: The taste of autumn leaves is most prominitent to me, but as usual the first pot is quite light. Very soft finish (not particulary crisp/dry). I am picking up a slight camphorous note.

2/10s: Camphorus, woody with a touch of sweetness. Still has a soft finish. So far good, but not really impressive.

3/10s: Woody with that light touch of sweetness. Finish is a little more crisp. The camphorus note is light and detected in the aftertaste more than anything else. The flavor profile definitely reminds me of shou puerh.

4/15s: About the same, but a mildly bitter note also apparent in this cup.

5/15s: A little more sweetness this time around. Still woody and pleasant.

6/20s: Drier finish. I like it. Sweetness about the same as the last steeping.

7/30s: Good tea, but I don’t think this is one I’ll buy more of. Maybe I just needed more leaf in the pot with this one.

Flavors: Camphor, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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drank 1980s Aged Oolong by Yang Qing Hao
220 tasting notes

Who knew that YQH had aged oolongs? They have just two, a 1970s and 1980s. I decided to take the chance and buy some. If you tried this tea blindfolded, you would probably not know what it is. To me, it tastes like a humid stored aged pu erh. The overwhelming flavor is damp, followed by some dark fruit, and a sharp huigan. It is very different than what I expected. I think his teas are all humid stored, including his oolongs, which gives it a unique flavor. It had longevity, lasting a good number of steeps. I’m not crazy about it, so I’ll put it away in my dry storage environment and see what happens after a while. If anyone is curious and wants to try it, I’m open to swaps.

Liquid Proust

Me me. I’m kind of thankful that Emmett didn’t email me back because I had a lot I was going to buy :)

Rich

I’m sensing an oolong swap! I’ve got that dancong from teahong and a bunch from teamasters and Taiwan sourcing coming if you want to trade a bit.

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100

I seriously never get tired of this one. I’ve found other teas with more cha qi, but this tea is just delicious. So, I have a full cake heading my way now. _

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 10 OZ / 300 ML

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100

7/6/2016
Spent the day drinking this one. Not sure I used enough leaf this time as the cha qi was notably less. The taste however was superb as always. Noticed very strong sweetness at the back of the throat on the 3rd – 5th steeps. So good!

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML
jschergen

That tea can kinda sneak up on me.. It is less immediately as good as some of the other YQH teas.

Also definitely a blend. Expect a little bit of inconsistency.

LucidiTea

Thanks, I didn’t know it was a blend. Definitely looking forward to trying some of the other YQH teas.

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100

I’m just going to save up to buy a cake of this one. I’ve spent another $100 hoping to find something with this taste profile and cha qi. If one of my incoming teas come close, great, that money will by a lot more tea. If not, this cake is worth every dime of it’s price. If I could get it cheaper I’d be overjoyed, but it blows my other teas out of the water so…

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML

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100

Decided to have another go with this one.

Steep – Time – Note
1st – 20s – I wanted to test a longer initial steep with this tea. 20s is riding that razor’s edge of getting too much astringency. At 20s though it’s still very pleasant (for me) as a nice dry finish with a lot of sweetness. The first time I did a 10s steep and I thought, “Maybe I’m detecting a little cha qi…” This time there’s no doubt. There really isn’t much of the fruit flavors that develop in the later steeping in this cup. Just that pleasant sort of honey-like sweetness.

2nd – 20s – I think this pot has an 8-10 second pour. I don’t know if people count the pouring time as part of the steep time, but for simplicity’s sake I’m not. As would be expected this brew is stronger than the first. Still not overly astringent and the astringency has that lovely sweetness to it

3rd – 20s – Thicker, with the same sweet crisp aftertaste. A bit strong for someone new to sheng puerh maybe, but quite good in my book.

4th – 20s – Same as previous

5th – 20s – Those fruity notes are starting to show themselves now. The astringency has settled into that remarkably crisp, sweet ending. Brews like this one cause me to make unreasonable demands on my teacup to not be empty for say the next hour or ten as I drink to my heart’s content. Oh well, back to the pot.

6th – 20s – Had an overnight break between the 4th & 5th steep. About halfway through this pot and getting a reminder of how strong the cha qi is in this leaf. Starts as a sort of gentle head rush and tingling and then this very calm alertness. Chemically I have no idea what to attribute it to (I’ve seen some pretty good nonsense out there), but whatever it is I love it. Makes this tea an awesome companion with I have to do some coding, editing or other high focus detailed work. Crisp, sweet finish. The first fruit note that opens up is a sort of plum/stone fruit… something. It’s good. Wish I had something better to compare it to.

7th – 60s – Didn’t mean to steep that long. Got distracted. No harm done of course, because this tea is obviously hell bent on kicking ass. Thicker brew, the astringency is crisp, sweet – a little deeper and long lasting. Has that dryness that you get with a full bodied red wine. Very nice. I think stone fruit and/or a plum that has just hit the point of being ripe enough to eat is the fruit note I’m picking up. I’m also noting a sweetness at the back of the throat that I didn’t catch before. The 6th & 7th steeps are near perfection. The one before and after are absolutely amazing, but these two steeps… it’s everything you want in a good sheng. Drank this one a little slower, but it still didn’t last near long enough.

8th – ?? – Got distracted with work and I have no idea how long I brewed this one. Had to do it Russian Samovar style and cut it with a little hot water. Still good, but can’t honestly assess it because I’ve no idea of the ratio I used and if it was what an 8th steep actually would have been like.

Preparation
205 °F / 96 °C 2 min, 30 sec 8 tsp 7 OZ / 200 ML

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100

Ummm… yeah… a little off the deep end.

19th – 600s – The leaves were cold and sleepy so the taste was a bit watered down, but still pleasant.

20th – “You can’t be serious” – I have a cup warmer at my desk and this time I set my teapot on it and left it steeping while I did some editing. Not sure how long I let it sit, LOL, but hot damn if it didn’t yield me a damn good cup of tea at least as good as the 17th steeping. At this point the amount of time needed to get great taste from the leaves is pretty dang high, but what the hell, let’s go for one more.

21st – “This is absurd” – Love it! I really should lay off, but now I’m amused at how much flavor I can get out of these longer steepings. I’m guess the last two have been at 15 minutes or so. I think keeping the temperature up and constant is a big help.I want to keep steeping until there’s just no flavor, but I don’t know if I have the patience. This one is pretty close to the 18th steep as well.

22nd – “Cut it out already!” – Alright, party people. I think this is the end of our reckless and insane tea steeping ride. The sweetness is now very mellow and alas, there is no discernible bite or crispness on the finish. Actually, there’s a little, but it does not soar my friend. It is time to retire these truly valiant and formidable leaves.
As a parting note, the flavor/aroma that showed up in the 16th steeping… that’s what the expired tea leaves smell like. Lovely experience from start to finish.

Flavors: Honey, Plums, Stonefruits

Preparation
Boiling 8 min or more 8 g 7 OZ / 200 ML
jschergen

Toss it in a thermos with boiling water overnight and enjoy some more.

LucidiTea

I’ll do it… for science! Seriously, good idea. Thanks!

jschergen

Yep. It’s what I do for teas I like a bunch.

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100

Ok, picking up where I left off earlier.

Steep
11th – 90s – Sweetness has increased, but the crispness of the finish has mellowed.
12th – 120s – A little more bite, the color is again a strong amber and the sweetness is unabated. Going to steep at 2 minutes again and see how far I can push the tea. Probably no more bite/crispness, but the sweetness is enjoyable. It’ll be interesting to see if I detect any cha qi this late in to the steeping (and this late at night).

13th – 120s – More sweetness and the the touch of stone fruit detected earlier is starting to mellow. The Qi is Gone to the tune of B.B. King’s The Thrill is Gone is now playing through my head.

14th – 180s – Good color and sweetness. Pleasant and probably should be happy that the cha qi isn’t full on this late at night.

15th – 300s – Going for broke…. errrr… got busy and probably steeped that for more like 600s, but huzzah, huzzah! Rewarded with some bursting honey and fruit and that nice crisp finish. The color is a deep amber. Yummy. Going to keep it going for a bit more.

16th – 600s – Beautiful stonefruit and plum and peach and honey bursting out in these late steepings. The long steep times have given back the crisp dry finish, but the bonus on the back end just lovely.

17th – 600s – Ahhhhh, so good! I know that a 10 minute steep is probably absurd, but I’m so glad I took it so far. Crisp honey and fruit with a lovely thickness. The sweet aftertaste just lingers forever. Either the cha qi is completely gone at this point or I’m tired off my rocker from working such long hours, but the flavor more than makes up for it.

18th – 600s – Sweetness and crisp finished mellowed just a touch. I’m going to stop here so that I can try one more long brew in the morning and test it out on my wife.

It is far from being a cheap tea cake, but I’m seriously thinking about saving up and treating myself to one some day.

Flavors: Honey

Preparation
205 °F / 96 °C 2 min, 0 sec 8 g 7 OZ / 200 ML

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100

200cc Zisha ShuiNi (Zhuni) pot. The smell of the dry leaves is sweet grass and wet the smell is more intense with a fruity note I can’t quite describe.

Rinse 10s, Rest 10 minutes.

Steeps
1st – 10s – A bit light and sweet. Nice crisp finish, but not much body. Bit of a honey and grass.

2nd – 15s – A bit more depth with a sweet slightly astringent finish that I love in sheng puerhs. I thought I was imagining in the first steeping, but the cha qi comes one really fast! I have breakfast this morning and I refused to eat before this session so as not to affect my taste buds so that might have something to do with it. LOL!

3rd – 20s – intended 15s, but started my pour late. Love the sweet aftertaste (hiugan?) It’s like a sweet astringency that just last and lasts.

4th – 20s – Ok, maybe just on an empty stomach, but man does this tea pack quite a punch. Love it! And the sweet aftertaste really does last forever. I really can’t pin down other flavors or notes. Just this slight honey sweetness and green tea that ends with this long lasting, crisp sweetness. I only had 50cc – 100cc of this one as my wife walked up, had a sip and promptly stole the rest of the pot.

5th – 25s – Just good tea. Starting to pick up notes of stone fruit.

6th – 30s – Stone fruit notes more pronounced. The cha qi just awesome. Stopped and had some food before this steeping and the sort of tingling, energetic sensation was starting to fade. 50cc into this steep and bam! Back on full bore.

7th – 30s – I was surprised and slightly offended when I looked down and found my cup unexpectedly empty. Then I remembered I was the culprit… time for another steep. :)

8th – 45s – A little light. Next steep should be 60s to 75s. Even with a slightly lighter brew the crisp sweet ending remains.

9th – 75s – That did the trick! Full flavor, thick and stone fruit. I’m going to try extending my steep times earlier next time I have this tea as it doesn’t seem overly astringent or sharp. Holy crap the cha qi is strong. Kind of sweating and tingling here. Of course I’ve had 1.8L (just shy of .5 Gallons US) of this tea at this point so…. LOL!

10th – 90s – Might have been a touch to strong at 90s, but damned good and a welcome bit of bite for me. Wrapping my work day up now so I’ll resume after dinner. I’m sure there a few more steeps in the leaves. I’ll pick up with the 11th in my next note/review.

If I were going to introduce a newbie to sheng pu’erh this one would be a great choice! I’ve only had one other sheng that I felt I could do that with. I really wish that I could afford to have this sheng as an everyday tea.

Flavors: Honey, Tea

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 7 OZ / 200 ML

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