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“drink, drink, drink.. a little more deep than the spring version from 2015 i’m also drinking.” Read full tasting note
“Some of the reviews on this said that there was a meat flavor note to it, and this was certainly true initially, and it wasn’t the best flavor note, but after a couple of months, it’s effectively...” Read full tasting note
“I thought I’d written a review on this one, but apparently not, although I’m sure I’ve written something of the 2013 version. I’ve enjoyed it several different ways over the time it has been in my...” Read full tasting note
“I had this tea early this morning and a few days ago. I’ve been brewing with boiling water, 8oz water , for 2 min. It’s been good with caramel notes but I think the higher temperatures are just...” Read full tasting note
An incredible premium pure bud black tea. Made from the highest quality high altitude material from Ning’Er county of Simao. Only young bud sprouts are picked and then expertly processed into this delicate and textured Imperial grade black tea!
The tea’s aroma smells of fruit and sugarcane. Sweet in the mouth, with plenty of texture that fills the mouth with a comfortable feeling.
An exquisite artisan tea!
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Pure Bud Bi Luo Chun Yunnan Black tea - Autumn 2013
Yunnan SourcingPure Bud Bi Luo Chun Yunnan Black tea * Spring 2014
Yunnan SourcingPure Bud Bi Luo Chun Yunnan Black Tea
Yunnan SourcingPure Bud Bi Luo Chun Yunnan Black Tea * Spring 2018
Yunnan SourcingPure Bud Bi Luo Chun Yunnan Black Tea * Spring 2017
Yunnan SourcingPure Bud Bi Luo Chun Yunnan Black Tea * Spring 2019
Yunnan SourcingSome of the reviews on this said that there was a meat flavor note to it, and this was certainly true initially, and it wasn’t the best flavor note, but after a couple of months, it’s effectively disappeared, or at least my palate has gotten used to it. I could drink it all day for many days straight. Nice and malty and sweet and fruity, and it’ll produce a respectable number of steepings for a black tea. It’s also interesting to see the variations in the tea it produces at different temperatures. For later steepings, however, cooler water as low as 170F is best for preventing the brew from tasting sour. I’d recommend all YS Bi Luo Chun teas based off of this one.
I thought I’d written a review on this one, but apparently not, although I’m sure I’ve written something of the 2013 version. I’ve enjoyed it several different ways over the time it has been in my cupboard. The aroma is sweet honey to me, but the cup can be a tad bitter.
Some of my parameters:
1 T to standard cup (10 – 12 oz) for 3 minutes – that works for a lot of my favorite Yunnans, but for this one, it’s a little strong. Resteep at 5 minutes.
2 tsp to standard cup for 3 & 5 min works much better.
5G + 4oz X 15/30/45/60sec/2/3/4/5/min is the better way to go IMO
Given the choice, I think I prefer YS Black Gold Bi Luo, however, my taste buds are off due to allergies, so that could be temporary :)
sipdown – 314
have you picked up any of the 2015 versions yet?
(of any YS teas…)
Nope…tea buying hiatus…however, I do have some money in my playpal account, & was thinking of it…I’m really trying to be good! I keep reminding myself that I still have over 300 teas in my collection!
yeah…i’m trying really hard not to buy but i want a couple teas from YS, i want to place my “treat” order from bellocq and i am out of things from teavivre (staples) but i’m trying to hold off until at least july. then i can justify it as a birthday order and hopefully be in a better cupboard position then. ie.under 90
Yeah, I’d like to pick up some Teavivre keemun…and…and….and… :)
Terri, which Keemun you’d like to pick ?
with you on the keemun terri…as well as the dragon pearls heh
Boychik, I like all of their Keemuns, but I still haven’t tried the superfine keemun mao feng.
I had this tea early this morning and a few days ago. I’ve been brewing with boiling water, 8oz water , for 2 min. It’s been good with caramel notes but I think the higher temperatures are just not doing this tea any justice so I’m not rating it yet. The smell of the tea in the bag is heavenly , very similar to green Bi Luo Chun. However, when I brew it, it’s just not living up to the way it smells dry. I plan on trying this with lower temperatures but was wondering how others out there have brewed this tea successfully? BTW, love the colour of the dry leaves! So pretty!
I generally use 200 degree water for blacks, but I’ll sometimes go down to 190 if it’s a pure bud tea. They just seem more delicate to me. :P
Thanks! I’ll try that. I haven’t had a lot of black teas in the last few years. I never would have thought to try them at temperatures as low as oolong.
I have a weird paranoia about boiling water, I’m always afraid it will ruin everything! I generally only use it for herbals and rooibos. :P
I agree with Cameron – I don’t normally use boiling water on blacks. I general uses 90 or 95C depending on the tea. (Red rooibos is less woody if steeped at a lower temp too….)
I always thought most black teas can take boiling water but will definitely try it at the lower temperatures.
with this one I usually go gongfu, 5G x 4oz 15/30/45sec/1/2/3/4/min
