Yunnan Sourcing
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still a yummy tea! i think there’s been a change in the taste… i can add camphor to the taste i think. im not sure though. still its like walking between the trees through a muddy forest (in a good way lol)
Flavors: Camphor
Preparation
i have not drank this tea for a while :P still has a nice and earthy and rose taste :D tastes better for some reason, maybe it aged as bit? i don’t know the brick seems to break apart so i don’t have to chisel it :P
im changing the score :) 90 —→ 100
Preparation
a yummy tea! :) tastes like strong roses too :) though when brewed it smells a tad bit fishy but for some reason has no fishy taste :) maybe it should be aged more thus why the fishy smell. still a yummy tea. thank you to the staff at Yunnan sourcing and to Scott Wilson
Flavors: Earth, Rose
Preparation
If it smells fishy, give it a “rinse” first. Use slightly cooler water than you would for brewing, and just dunk it for 5 or 10 seconds. I find it helps
(also, dump the rinse and then brew like you normally would)
i do rinse it :P but i don’t mind the fishiness ;)
in that case, enjoy! :)
:)
Another blend from YS. I liked this one quite a lot. It’s quite easy to drink young, but still feels like it has the potential to age. Kind of that cereal sweetness, with some astringency but not too much. It’s thick, with a medium high kick factor, and has got a little huigan. Going to pick up a cake of this for sure.
time for a full review :)
the smell of the dry leaf is a lot like my other pu-ehr review :) a nice musty smell
the smell of the steeped tea is nice and smooth with a somewhat smokey smell
the taste is somewhat smokey but has taste of roses and smooth and somewhat like a black tea :)
I am going to keep the score the same :)
Flavors: Earth, Rose, Smoke
Preparation
I received this as a free sample :) another wonderful tea :) nice and smooth and a tad Smokey in taste :) many thanks to Yunnan sourcing and Scott Wilson for this amazing free sample. :D
Flavors: Earth, Smoked
Preparation
Revisiting the 2006 nan jian Phoenix ripe puerh mini brick.
It’s been a few years since I’ve first reviewed it. So wats revisit this tea.
Gongfucha, gaiwan.
Dry leaf: sweet, musty.
https://www.instagram.com/p/BkJNPRInN1G/?taken-by=kirkoneill1988
Wet leaf: musty, sweet, camphor, spicy, fermentation(?)
https://www.instagram.com/p/BkJNTRGHC9J/?taken-by=kirkoneill1988
1x medium rinse.
Light steep; I smell/taste:
(Smell) slight autumn leaves.
(Taste) slight —> salty, camphor(?). light —> clay, autumn leaf, sweet
Medium steep; I smell/taste:
(Smell) light —> camphor, autumn leaf, sweet.
(Taste) slight salty. Medium —> autumn leaf, camphor, sweet.
https://www.instagram.com/p/BkJNRYRnS5o/?taken-by=kirkoneill1988
Heavy steep; I smell/taste:
(Smell) light —> musty, autumn leaf, sweet
(Taste) medium salty. Medium to strong camphor, autumn leaf, sweet.
All in all. Still a delicious tea.
As for salty taste I think it is just the camphor. Or could be just me or the way I store it. So I don’t blame the tea. Still I’d give it a go. (Rating stays the same)
Where to buy: https://yunnansourcing.com/products/2006-nan-jian-phoenix-ripe-pu-erh-tea-mini-brick
Flavors: Autumn Leaf Pile, Camphor, Clay, Musty, Salty, Spicy, Sweet
Preparation
Ru Yao dragon teapot gongfu:
Dry leaves: smells musty and slightly earthy.
https://www.instagram.com/p/BACqRWMp48r/
Wet leaves: smells like wet fall leaves, Forrest floor and earthy. Slightly musty.
https://www.instagram.com/p/BACulu8p44Y/
Light steep: I taste light earth and light fall leaves. Medium camphor, No mushrooms and minor minerals.
Very tasty!https://www.instagram.com/p/BACsMW7p4yM/
Medium steep: I taste earth, medium camphor, medium mushrooms, medium minerals, strong Forrest floor and strong fall leaves.
Quite tasty!
Heavy steep: medium minerals strong earth, strong Forrest floor, strong fall leaves, medium mushrooms and medium camphor.
Extremely tasty!
All in all, this tea is still amazing.
I still rate this tea a 100! Definately recommend this both western and gongfu style! :D
You make this sound gorgeous! – I’ve never tried brewing puerh up western style, I thought it would make the tea way too strong and stewed-tasting, but I might try it out on a couple of samples I have – what sort of parameters do you use for that?
well i suggest you don’t use more than 5g of this nan jian phoenix tea (for western style). 1 min steep should be good. but remember, whats good for me may not be good for you, so experiment. as for other shou. its really an experiment.
i hope this help. im not really good at explaining this :(
‘Course you are! That’s exactly what I meant – how long you steep it for :) I usually go for very short steeps getting a bit longer each time, but I’m keen to try out the way other people brew their teas, to get a new perspective (and possibly an even more delicious cup!) :)
that’s a good plan :D
hmm…. this time around it has a strong camphor taste :P i don’t think there is any shrimpyness but yes, a strong camphor taste :D
maybe because i could break the corners off and the middle did not rinse well?
Flavors: Camphor
Preparation
time for a full review :)
when i smell the brick it smells kinda musty but that’s OK :) when i pry at it, it does come off in some chunks but mostly small ones :P
after i rinse it and steep it the smell is lovely :) then i taste it and it does taste more like mushrooms than camphor i think. also has some sweetness too :D
sometimes i like to suck on the used leaves like a candy and it tastes musty with camphor and mushrooms but that’s all fine and dandy :D
even when getting to the center of the brick, it still tastes nice with little to no shrimpy (fishy) taste :D
keeping score the same :)
Flavors: Camphor, Earth, Mushrooms
Preparation
what an awesome pu-ehr! I can taste a tad bit of camphor and a lot of mushroom :) although its hard to pry from the brick (as it is dry) there’s like no fishy taste :) (even though I don’t mind the fishy taste) it tastes best when I let it steep for quite a while. many thanks to Yunnan sourcing and scot Wilson for this wonderful tea! :D
Flavors: Camphor, Earth, Forest Floor, Mushrooms
Preparation
Wasn’t sure what to expect with this one. I have several black teas around, including a black tea puerh cake. Usually black tea is about controlling the bitterness, or dumping in milk if all else fails. Wild Purple puerh can be really astringent and this is pretty much the same leaf. So I debated whether to grandpa a bit of this or gongfu, went with the gongfu in xisha clay. The leaves are long and very lightweight, so 3 grams of this is actually a lot of leaf. The usual 100-115 ml of water on the boil, one rinse. Braced myself for bitter.
The results? A floral smelling soup that actually transfers into the cup! Tastes like roses and the wild sweet pea blossoms I liked to nibble on when I was a kid. I am not a chaser after florals in tea, but this flavor is naturally present! Completely smooth with a touch of leather and wood, like a train trunk. Steeping cup after cup, the sweet smell and taste brings tears to my eyes. A harsh day at work melting away.
I don’t give high scores lightly, not that the scoring system is all that meaningful for me, but I really doubt I will ever taste a finer black tea than this.
Flavors: Leather, Peas, Rose, Wood
Preparation
This tea is quite likeable. It has a nice flavor, some sweetness, a nice bit of astringency and even some huigan. It could be just a little stronger, but it’s not too bad at all. It held up fairly well to a number of infusions. It’s a nice blend, I think it might age like a good Dayi. I am going to order a cake.
