yunnan sourcing (private label)

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Recent Tasting Notes

95

Preheated gaiwan 85 ml, boiling water in thermos. 4 grams. Rather loose than packed piece of tea. From Donatzsky.

Aroma of flowers hit my nose even I have not used any water yet. Seems it will be lovely.
When added water to do quick rinse (10 seconds) it became even more floral with notes of baked sweets. The rinse in taste is very sweet, floral and full of taste. In last sips bit of black tea taste.

The brew is really light in colour. Light green with yellow notes.
1st brew is about 12-13 seconds long, very floral in aroma as well in taste. Little fruity notes appear.

2nd 15 seconds
It turns out to bit vegetal, floral and not much fruity. Or maybe more stone fruits and less vegetal? My tastebuds are confused. Anyway really good and I start to feel cha qi – if it is that.

3rd 18 seconds
Scent of wet leaf is cherry wood. Taste of tea is much more fruitier than previous one. Tasty. Sweet. No bitterness or astringency.

4th 25 seconds
Indeed stonefruits. With floral notes. Good!

5th 45 seconds
Fruity with floral notes.

6th 60 seconds
Smooth floral tea. Maybe almost gone. It is nice, but bit bland. Not a long mouthfeel.

7th 75 seconds
Yep, it is done. Little floral notes and that is all.

Flavors: Cherry Wood, Floral, Fruity, Stonefruits, Sweet, Tea, Vegetal

Preparation
205 °F / 96 °C 0 min, 45 sec 4 g 3 OZ / 85 ML

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My third Lao Cha Tou which will be the last for awhile as I am enjoying teas with more complexity.

That said I do like these tea nuggets which are good value for a smooth comforting brew on a cold day.

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My second Lao Cha Tou which I opened after finishing the 2014 brick.
Fleeting fermentation taste which I enjoyed as it added dimension to a simple tea. Otherwise clean and smooth. Around 15 steeps a brew.
I will get the 2016 brick in my next order.

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I’ve been drinking this exclusively for the past 3 days as I await my YS order that I placed in a panic earlier this week after realizing that I was completely out of sheng. I can’t tell if this is really a fantastic tea or I just haven’t had enough shou to know any better. Either way it doesn’t really matter, I guess, because I’m enjoying this tea a lot. It’s cheap enough that I can brew 10g at a time in my 180ml clay and not feel guilty about it. It’s not particularly complex and doesn’t really evolve much across steepings but that’s not what I really need out of this tea. What I need is some consistent, forgiving, soupy, rich shou and this is it. I suspect it’s good grandpa style as well.

Preparation
Boiling 10 g 6 OZ / 180 ML

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Got a bit nervous right away because the fishy smell was strong enough to be sitting on the dry leaf. The fishiness did not show up in the flavor at all though. Nice easy cake to break up, beautiful little nugs just sort of fall off once they get loosened. My only gripe is that the wrapper is glued shut so you need to rip the paper to get at the tea. I really wanted to keep it intact and be able to fold it back shut. Not a big deal.

Has some beautiful flavors: mushroom, rice, root veggies. Perfect level of sweetness for me. Very very light astringency. Lots of steeps (I’m on 9 now, I think, and it’s got a lot more to give).

At 6.6 cents/g this is a great value. Glad I added this brick to my order.

Update: got 12 or 13 steeps I think, wasn’t really counting. Last one was about 2 minutes and it was still nice and smooth and sweet.

Preparation
205 °F / 96 °C 5 g 2 OZ / 60 ML

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70

I think I pulled this sample out of the Puerh TTB. I wasn’t a huge fan of it. The leaves had a relatively light hay aroma to them. Once I brewed it up, the main flavor I got was hay with a touch of bitterness. The bitterness grew as the session continued, though I never found it particularly unpleasant. The unpleasant part of this tea for me was the finish which developed by about steep number three and lasted the whole rest of the time I spent with it. It was something funky – maybe mushroom or wet bark. I don’t mind some of these foresty flavors generally, but they were off in this tea. Maybe it’s at an awkward age or something, but this one just wasn’t for me.

Flavors: Bitter, Hay

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

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Initial nose off the hot wet leaves is burly, with aromatic wood and a more subtle smoked character that fades directly into a very subtle and not-ouf-of-place cologne-like perfume. As the leaves cool, this settles into a musky sweetness with hints of the initial aroma. There aren’t any sour notes to this tea, which I often find and dislike in a lot of early-middle-aged teas around 2009/2010. I also feel like the way this tea is going to age is apparent, as if its on the cusp of going somewhere really nice. The current enjoyability of this tea, and the pleasantness of the early aged character made me excited enough to purchase a cake of this for some aging. Should be a nice show over the next few years.

PS Thanks to mrmopar for this sample. Learned a lot through a trade we made.

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I actually did this two days ago so I am doing it again tonight.
I am pretty sure I grabbed this from Jasetea after roaming their website. A Yunnan Sourcing tea from 2009 and sold out on the YS sites.
I got all the shake and little pieces from inside the wrapper to brew with. I think it was about 12 grams and in the gaiwan to steep.
I rinsed it and let it sit about an hour before brewing to open the leaf up a bit.
This one is just about to get into the darker gold/copper color.
The brew was done in 3/3/3 sec brews. It sips light and goes quickly into a full thick almost oily coating with a nice good bitter punch to it. It gives some sweet but it is a while after sipping and the bitter subsides before this comes to front.
This one is turning into a good strong tea in its middle age. I will be interested into seeing how this ages in the future.

Flavors: Bitter, Hay, Sweet, Thick

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 10 OZ / 295 ML
teatortoise

Interesting. I enjoy thickness and oiliness in a green liquor more and more, for shu. Definitely growing on me. It’s a nice alternative to a thick,oily black tea. One doesn’t want to be limited.

teatortoise

On another note, the more I drink puerhs, the more I agree with your sentiment that shu is more enjoyable than shen. You can definitely appreciate the flavor and the process much more, not to mention that, although shen benefits from aging just as shu does, it really doesn’t seem like it would “improve” on itself, if you know what I mean.

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