drank China Guizhou Yellow Tea by What-Cha
1462 tasting notes

Thanks for the very FRESH sample. 5-6 grams in a 150 mL glass gaiwan gives 2 teaspoons leftover for the recommended brewing which I’ll do later.

Spindly delicate medium-dark green leaves and buds are twisted to reveal the white downy undersides. The sample bag is lined with down.

Allergies have been a problem lately so I can’t pick out dry leaf scents easily but what I do get is soft and green and floral. There is some broken leaf (no dust) but perhaps that leads to the wonderful experience of this tea. The delicate brewed leaves turn a shade of yellow and some show spots of reddish oxidation. They smell floral like daffodil?, an unplaced green, sweet, creamy, a bit eggy with the lightest tinge of lemon.

The liquor has that floral, milky sweetness I find when biting into a raw ear of peak-season sweet corn but it’s also mineral, bright and clean at the same time. I’m reminded of creamed corn with a touch of spinach. Very smooth, slightly drying, the downy hairs ever-present. The sweetness and floral remain in the mouth a while after the sip. No extreme drop off in flavor as the steeps progress, moving into a bit more astringency but retaining the florals. Eighth steep gives way to a nice clean and light ending.

Caffeinated, calming, gentle on the belly.

I’m still kind of a tea noob but I want to say it’s like a less aggressive Taiwanese baozhong. Quite different than the current Anhui Huoshan Huang Ya offering.

170 °F / 76 °C 5 g 5 OZ / 150 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

bicycle bicycle bicycle



Following These People

Moderator Tools

Mark as Spammer