91 Tasting Notes

89

Nicely complex for a Yunnan black tea.
Nose; sweet potato, malt, slight butter, slight aloeswood.
Palate; sweet potato, butter, full mouth, slight floral, slight aloeswood, slight cinnamon on finish, cocoa, woody notes, nice mouth feel.

Preparation
195 °F / 90 °C 0 min, 15 sec

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88
drank Rou Gui by Camellia Sinensis
91 tasting notes

Not as good as the YS selection.
Nose; toasted grain, clove, gardenia, lychee.
Palate; slight sweet spice otherwise similar to nose.

Preparation
195 °F / 90 °C 0 min, 15 sec

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95

This is a good case for aging some Wulongs for at least a year or two.
I found that the roasted flavors and aromas had disappeared, and a really wonderful complex and bold flavor profile appeared.
Nose; Narcissus, light honey, peach, sandalwood, light butter, sweet corn.
Palate; ripe peach, narcissus, very rich, mineral note, light butter, sweet cherries, some Taiwan oolong flavors too. Very long finish.

Preparation
195 °F / 90 °C 0 min, 15 sec

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89

This is a savory style Da Hong Pao, nice.
Nose; savory, nori, plum, tangerine, cedar, lemongrass, violet.
Palate; plums, toasted nori, slight pine, sour cherries, slight roasted note, slight gardenia, sweet at back of mouth.

Preparation
195 °F / 90 °C 0 min, 15 sec

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96

Please see my tasting note under the regular YS post for this tea. It is a fantastic tea in my book.

Preparation
195 °F / 90 °C 0 min, 15 sec

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96

This one goes in the amazing column for me, wonderful complexity and really kept going.
Nose; peach, ginger, slight mandarin, osmanthus, round, paw paw, plantain, parsnip, baked squash, slight herbal note.
Palate; peach, mandarin, osmanthus, roasted summer squash, parsnip, mint, sweet.

Preparation
195 °F / 90 °C 0 min, 15 sec

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89

This was interesting, very different from most Dancongs I have had, almost a cross between a white tea and an Oolong.
Nose; Roasted barley, kumquat, plantain, savory yam, water cress.
Palate; very delicate, savory, molassiss, clover hay, sweetness on roof of mouth, narcissus, slightly bitter, yam, celery, kumquat.

Preparation
195 °F / 90 °C 0 min, 15 sec

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85

Almost a black tea profile.
Nose; Honey, light cinnamon, red raspberry, toasted nori.
Palate; delicate, honey, allspice, zucchini, slight umami, light violets, blueberry.

Preparation
195 °F / 90 °C 0 min, 15 sec

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90

This was definitely true to name, and interesting profile nicely complex.
Nose; Ginger, edamame, lilac, ginseng, toast, slight butter.
Palate; sweet on tip of tongue, edamame, ginger, slight wild currant, cassis, plumeria, oranges, ginseng.

Preparation
195 °F / 90 °C 0 min, 15 sec

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88

Another pretty good wuyi yancha.
Nose; light roasted note, osmanthus, light mango, lightly sweet.
Palate; sweet floral notes, light peach, mineral.

Preparation
195 °F / 90 °C 0 min, 15 sec

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Profile

Bio

Drinking tea is fairly new, but have had good wines for many years, so that is my perspective…
I generally brew in small ( under 200 cc and often under 100 cc ) pots either Japanese Tokoname or Chinese Yixing. I vary my steeping times a lot before I decide on tasting notes — I take a sort of experimental approach, gong fu one time, western short steeping another, vary the water temp, etc. to see what the tea will offer. Also, I will take notes on different days since what one brings to a cup one day will not be the same the next. I rate teas somewhat the same way as I rate wines, with over 90 being excellent, and over 95 being truly remarkable — even once in a lifetime. Over 85 very good, over 80 good.

Location

USA

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