47 Tasting Notes

A really mild but solid oolong, with creamy texture and nutty flavor. It doesn’t actually taste like osmanthus, which is a plus for me since I don’t like osmanthus anyway.

Flavors: Pecan, Popcorn, Spinach

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drank Zhengshan Shoumei by Moychay
47 tasting notes

An odd tea. The wet leaves smelled so sour and chemical I worried something was wrong with it, but the brewed tea is perfectly nice. I leafed it pretty hard so maybe that’s exaggerating the strange aspects. The liquid is sticky and both very sweet and very sour, like cotton candy dipped in balsamic vinegar, with a refreshing floral aftertaste. I wouldn’t drink it every day but it’s a fun change of pace.

Flavors: Candy, Cucumber, Floral, Vinegar

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Light, sweet, and salty. Very easy to drink and comparatively forgiving to brew, but not as complex as some.

Flavors: Apple, Garden Peas, Seaweed

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2021 harvest. Just exactly what I like in a yancha, heavy honey-like stickiness, toasty notes that don’t taste too much like smoke or overwhelm the floral aftertaste.

Flavors: Gardenias, Honey, Mineral, Toast

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drank Xiao Hong Pao by Old Ways Tea
47 tasting notes

2021 harvest. This strikes me as a nice classic yancha – makes me think of some kind of bitter honey, sticky and sweet with strong mineral notes and an astringent aftertaste. Everything I’ve had from Old Ways Tea so far is of very good quality.

Flavors: Astringent, Bittersweet, Chestnut, Cotton Candy, Honey, Mineral

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(I think I have the 2020 harvest of this tea, but I’m not certain of the year.)
I love a complex black tea. This one is both fruity and smoky without being overwhelming, reminds me of applewood smoke. Moderate body. Carries a variety of flavors that are all distinct but blend together really well, I’m struggling to describe it – it’s like the brushstrokes in a Turner painting, individually they’re fuzzy and muddled but together they form a clear picture. Towards the end the tea becomes pleasantly bitter in a way that makes me salivate. This one deserves paying attention to.

Flavors: Cinnamon, Persimmon, Plum, Smoke, Whiskey

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drank Qi Lan (Zhong Huo) by Moychay
47 tasting notes

Unfortunately I think this one was roasted too long. There’s a nice floral aftertaste, but it’s hard to taste anything over the roast, and either I accidentally underleafed it or the flavor is very thin and mild overall.

Flavors: Gardenias, Roasted

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drank Sencha Okumidori by Moychay
47 tasting notes

I’m honestly shocked how good this sencha is, given that Japanese tea is not at all Moychay’s specialty. Nice thick texture, and the flavor is intense but not at all bitter; kind of one-note sweet grass, but I don’t mind that. It can stand up to boiling water, too, and the price (as with most things at Moychay) is very reasonable.

Flavors: Apple, Grass, Sweet, Warm Grass


Okumidori is by far one of my favorite cultivars for Japanese teas. You can use it for sencha, Gyokuro, Matcha.. etc and I feel like I always find the same notes I love in it.

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This was the first loose (well, cake) tea I drank after a week of teabags and it was like night and day. And the bagged tea wasn’t bad! But this puerh was just such a multisensory experience, nothing from a supermarket can compare. The flavor is rich and deep, the texture is thick, it’s got a cooling aftertaste like menthol but a generally warming vibe – reminded me why the shipping time from China is worth it. I like to leaf this hard, but that’s my MO with ripe puerh in general.

Flavors: Cherry, Dark Chocolate, Menthol, Oak


Have you tried the 3 other shou in this series?
– “Ba Da Mountain”
– “Bu Lang Mountain”
– “Me Song”


I have not tried those but would like to! I’ve heard the Bu Lang is really good.

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I’ve been drinking tea as a hobby for a few years, thought I should finally start leaving reviews. I’m most fond of teas on the darker end – black/red, roasted oolong, ripe puerh. I’m no good at translating a review into a numerical rating, so I usually don’t give one.



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