Yunnan Sourcing

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Recent Tasting Notes

Being a fan of Bulang puerh, I figured this would be a good black tea for me to try out; I was right. This one seemed to have a bit more body and depth of flavor than most hong that I drink. Slight bitterness if pushed, but mostly malty and sweet flavors – a bit of caramel and some kind of dried fruit, maybe raisins. I wonder how much my impression was colored by the word “Bulang” in the name, as I equate that with a more bold and burly style of puerh.

This was definitely a good black tea, but I likely won’t buy more of it – just because black tea isn’t something I drink much of generally.

Flavors: Caramel, Dried Fruit, Malt, Sweet

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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Flavors: Camphor, Grapes, Smooth, Sweet

Preparation
Boiling 0 min, 15 sec 4 g 3 OZ / 75 ML

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I don’t often gravitate to purple leaf teas but with this one a 100g bag didn’t last long.

Golden red rusty orange soup, sweet and woodsy with vibrant citrus, notably of grapefruit.

Pushing later steeps there was a pleasant bitterness.

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Picked up a cake of this from YS in a recent order as I’m rediscovering an appreciation for shou lately and had very little on hand. This one seems very good for the price, though really not anything special otherwise. There’s still some fermentation flavor left to it, but it’s not gross or fishy, and I suspect it’s less intense than people were mentioning in earlier reviews.

This one was simple and straightforward to me. Woody sweetness with a bit of a vanilla character to it. Decent body. It doesn’t brew up quite as jet black as most shou at my normal parameters. I’ll have to try super-leafing it sometime and see what I get. It’s definitely one which will fulfill my needs – just something simple and tasty when I want to have puerh without having a really focused session or anything like that.

Flavors: Sweet, Vanilla, Wet Wood, Wood

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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86

I drank this tea about a year ago but lucky me i still had some tasting notes i wrote down

overall this tea is difficult, i assume like all dan congs are i’ve a few more but they all have their own difficulties.

I enjoyed this tea even though my parameters were bizarre i wanted to push it a little and see how bitter it could be.

Turns out, i managed to tease out a sweeter brew in the first few, very refreshing and has an expected level of complexity. It did turn tart like lemony, raspberry sweet mixed with sour kinda tart left a dry feeling kinda like a over brewed shui xian.

Later on the mouth feel and throat became more noticeable then the flavor, not gone but more of a backdrop a lingering sweetness came, after a reboil it regained its strong fruitiness and sweetness along with a stronger bitterness and astringency.
In the end i finished this after the 10th steeping, probably could have gone longer but back then i did not know much about oolongs.

I know there are different ways of brewing dan cong’s but this worked for me if anyone wants to try.

Also i increased the steeping time by about 10 seconds after the first few steeps and stayed at 30 seconds for the subsequent ones.

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 5 OZ / 150 ML

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80

very easy to make this tea very bitter and overly astringent, requires some attention within the first few steeps but if you do you are presented with very nice returning sweetness.

There are definite hints of fruit and later on the brew becomes much smoother and can surprise you with its flavor especially in the first brews.

I would be happy to try this again i enjoyed this as one of the first puerhs i have ever tried, definitely not the best there is but there is not much you can go wrong with on this one.

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

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85

I’ve done about four infusions and find it to be thoroughly delightful. Very peachy and at the early stages no hint of bitterness, which is rather surprising. Thick liquor, super sweet, excellent material. The shape of the leaves and pretty much everything about this production is unimpungable. I’ll be interested to discover what it is throwing down in later infusions but this is undoubtedly a good tea. My only question is regarding the lack of any trademark Bulang bitterness.

Flavors: Peach, Sugar

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 5 OZ / 150 ML
mrmopar

I think this is the Autumn cake if I recall correctly.

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85

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Flavors: Earth, Honey, Sweet

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

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60

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Flavors: Coffee, Earth, Smoke, Tobacco

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

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70

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Flavors: Chocolate, Honey, Smooth, Sweet, warm grass, White Chocolate

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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80

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80

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Flavors: Fruity, Smooth, Sweet

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

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72

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Flavors: Floral

Preparation
190 °F / 87 °C 1 min, 0 sec 4 tsp 6 OZ / 180 ML

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88

This is a good Pu-erh with a nice aftertaste of Tangerine. I broke a small piece of of the tangerine and put that in my gaiwan along with the tea. I definitely enjoy the taste of this!

Flavors: Citrus, Tea

Preparation
3 g 2 OZ / 60 ML

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70

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Flavors: Chocolate, Honey, Smooth

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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90

Pretty darn sure I’ve logged this tea before, but Steepster isn’t showing it. This is a nice clean lower fermentation shou with a strong mineral note. Slight brown sugar sweetness and a fruity flavor.; banana? Moderately thick brothy body. Unlike most shou I get a bit of "qi"feels.

I saw an AWESOME concert last Saturday that had me up all night, and I’m still recovering from it. I had work yesterday and today, so caffeine is my best friend right now.

Flavors: banana, Broth, Brown Sugar, Earth, Mineral

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 150 ML

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I only had one session of this tea, out of the TTB which came through recently. My session was relatively enjoyable, though the tea didn’t impress me a whole lot. the tea smelled a little generically “sheng-y” with some sweet, greenish notes. The flavor was mostly vegetal, with maybe slight floral notes. I found it a little bit weak and just a touch boring. It was best when I started pushing it and some of that Wild Arbor bitterness began pushing its way to the fore. If I had a full sample of this one, I definitely would have tried to push it the whole time, maybe even overleaf it.

Alas, I just had the one session, so I won’t get to try that unless I order my own sample. All I can conclude is that, in my opinion, this tea should be treated with a heavy hand for best results. If that bitterness is prominent enough, it could make for a cake that will age rather well.

Flavors: Bitter, Floral, Vegetal

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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79

On my last session with this cake – it has been an almost daily drinker for me at work lately.

Brewing this in my Jian Shui gaiwan into my glass cha hai and porcelain cup. Using filtered Santa Monica tap water just off the boil throughout. Not weighing the leaf, but I’m guessing I use between 9g and 12g of material. The dried cake has a distinctive camouflage appearance with an abundance of black and white leaves.

No rinse, but I start the initial infusion at 90 seconds as the tea is so dry. At this point the liquid is a royal yellow and has a distinctive aroma of fresh hay with a hint of oats. The flavor is sweet, gentle, and faintly grassy. Earth, toast, and honey emerge in the finish.

Subsequent steeps are around 20 seconds, resulting in a darker, alloy orange liquid, a more vegetal (autumn leaves) aroma, and a slight acidity in the palate entry. The hay remains at the core, but there is a certain low level bitterness that emerges now, presumably as higher oxidized portions of the cake wake from their slumber.

This easily lasts 10 infusions once it gets going – the caffeine is sufficiently pronounced that I usually quit imbibing before the leaf is fully spent.

An interesting, if unremarkable tea – the white/black combo was new to me – happy I bought a cake, but not sure I’ll develop a craving for it in the future now that it is gone…

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 4 OZ / 125 ML

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