Zhao Zhou

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Recent Tasting Notes


Instead of yixing pot this time I used a simple celadon-glazed gaiwan so that the tea has more space and can express its fragrance better, and also because this puer is rather on the younger side, in which case I seldom use pots.
Short infusions first about 3-4 sec, later 5-10. Temperature rises from 85 to 90.

3-4 sec: there’s a remarkable — rather unique when talking about puers — fiery scent that almost hits me right after infusing the leaves. It also appears in the taste, and remains through the first 4-5infusions. Besides this fiery aroma, the tea is quite smooth, and deep. Despite the two, hardly compatible features, the tea is well-balanced, and has a beautiful calmed ambiance.

Let’s see what lies beyond the taste. In the first infusion I was mainly occupied by this fascinating ember flavour, but when I moved on to the second one I noticed a major heating effect. Looking out the window to the cool, rain-soaked city I knew it’s the very best tea for the moment. This strong warmness protects from catching cool and gives a cosy feeling. A deep elated chaqi appears as well, and flows through slowly in the whole body.

Later — from around the 4th infusion (5-8 sec) — the tea gets smoother.
As the fiery notes fade, the tea’s main structure appears. Deep, milder ‘puerish’ taste with a lightsome woody (still bit smoky) scent.


All in all it’s a great, unique puer that I definitely do recommend!

Flavors: Fireplace, Smoke, Smoked, Whiskey

190 °F / 87 °C 6 tsp 180 OZ / 5323 ML

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drank Rugui 2015 (508) by Zhao Zhou
3 tasting notes

Used a small yixing teapot reserved for dark oolongs. Short infusions first about 3-4 sec, later 5-10.

3-4 sec: Starts with mild, creamy sweetness and flowery smells — pretty lightsome tea.

Later on (around 3-4 infusions, 5-8 sec) it gets stronger, fiery chaqi appears. However, its delicacy remains. Rich both in fragrance and flavour. Still round and creamy; almost like silk it fills the whole mouth. Extreme complexity, real rock-tea.


A truly one of a kind tea, I definitely recommend:

Flavors: Baked Bread, Butter, Cacao, Chestnut, Cream, Dark Chocolate, Flowers, Wet Wood

205 °F / 96 °C 0 min, 15 sec 6 tsp 130 OZ / 3844 ML

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Jingmai by zhao Zhou tea review.

Ru Yao dragon teapot gongfucha

Dry leaf: fruity, musty.

Wet leaf: fruity, musty, spices.

1x long rinse.

Light steep: I taste/smell; slight honey. light —→ grass, metallic (unknown), sweet.

Medium steep, I taste/smell; slight spices. Light —> honey, grass, sweet, metallic (unknown).

Heavy steep: I taste/smell; light —> spices, honey. Strong -→ grass, metallic (silver? Iron?), sweet.

All in all an awesome tea. Great taste, aroma and cha qi. A tad bit plain so I rate a 98.

Definitely recommend.

Many hanks to zhao Zhou teas for this lovely sample.


Flavors: Fruity, Grass, Honey, Metallic, Musty, Spices, Sweet

200 °F / 93 °C 6 g 6 OZ / 165 ML

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