315 Tasting Notes

92

Very tasty green, similar to the Sichuan greens in the White2Tea club a few months back, but much more affordable. Savory and sweet, tastes of chestnut, sugarcane, and green vegetables.

Flavors: Chestnut, Green, Sugarcane, Umami

Preparation
185 °F / 85 °C 0 min, 15 sec 5 g 4 OZ / 120 ML
ashmanra

Sounds divine!

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98

Very unique and refreshing white tea with strong notes of licorice and mint.

Flavors: Eucalyptus, Floral, Licorice, Menthol, Mint

Preparation
6 g 4 OZ / 120 ML
apefuzz

Wow, interesting to see that those notes are present even when processed as a white tea. Do you think it is more successful as a white, or would black tea processing carry those flavors better?

Great to see some innovative stuff happening.

tperez

Hmm I don’t know, it’s really good as a white but I like the black a lot too. Definitely interesting!

Leafhopper

There seems to be a trend of making this type into a white tea. I have one from TTC that I’ve yet to try.

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94

Very tasty high quality ripe! Snooth and full bodied with flavors of dark wood and earth with a slight dried fruit sweetness. Very infusible and fairly clean tasting.

Full review: https://themellifiedcup.wordpress.com/2018/05/14/im-back-2017-yunnan-sourcing-yiwu-rooster-ripe/

Flavors: Caramel, Cedar, Clay, Dates, Earth, Wood

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 140 ML

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68

I’ve been exploring big factory teas a bit, especially the premium productions, and this one sounded interesting and reasonable priced so I added a sample to my last YS order. Opening the sample there is a pretty big intact chunk, and compression is on the lighter side for a factory cake. There’s a good bit of smoke in the dry leaf aroma, and it carries over into the taste. The taste is moderately bitter, but also on the lower side for a factory cake. Tastes of green wood, smoke, mineral water, and slightly vegetal, I’d say artichoke. Mouthfeel is clean, but not thick or lingering. On the first two steeps I though “do I really want to waste my time drinking the rest of this?” but I kept going and it became smoother and more enjoyable. It’s an ok young sheng, but definitely doesn’t stand out to me.

Flavors: Artichoke, Green Wood, Mineral, Smoke

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 90 ML

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92

I was excited to find a sample of this out of the Sheng TTB. I’ve only tried one YQH tea before, and I greatly enjoyed it. This one is quite tasty too! It’s yeasty/funky in a Belgian ale kind of way, pleasantly tart, reminding me of red apples and cranberries. It’s just lightly earthy with a bit of leather and old book smells.

Flavors: Apple, Leather, Red Fruits, Tangy, Yeasty

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 90 ML

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90

Very clean shou, I even took a sip of the rinse and it was perfectly drinkable. Tastes of petrichor, mineral, decaying wood, and leather with a little bit of cocoa. Not super complex, but tasty and super clean. Also it got me feeling tea drunk which is unusual for a shou.

Flavors: Cocoa, Leather, Mineral, petrichor, Wet wood

Preparation
Boiling 0 min, 15 sec 10 g 5 OZ / 140 ML
tanluwils

petrichor?

tperez

It’s a word for the smell after it rains

tanluwils

i didn’t know there was such a word. I’d say it’s an apt descriptor.

teepland

I am so glad you used this descriptor (petrichor), @tperez! I have wanted to use a word for that scent with a number of teas and never knew there was a word for it! I always resorted to using “wet stone” as a descriptor, which is similar to petrichor, but not exactly it. I am going to have to remember to use petrichor when appropriate!

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72

I bought this tea last spring and was very unimpressed with it. It was relatively flavorless, just slightly sweet, slightly astringent red water. It’s improved quite a lot over the last year, it now tastes like a fairly standard Yunnan black, but still fairly unremarkable. Tastes of malt and yam with maybe a touch of maple or cocoa.

Flavors: Cocoa, Malt, Maple, Sweet Potatoes

Preparation
205 °F / 96 °C 0 min, 15 sec 8 tsp 5 OZ / 160 ML

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86

Drinking the loose leaf version of this. The first two steeps had a strong musty basement aroma and flavor, so I tossed them. It fades in later steeps and gives way to honey, kale, and mineral flavors with a bit of fruityness and floral aroma. This is mellow and easy drinking.

Those of you who have the cake, does it smell/taste musty at first? For me that was the biggest downside to this tea.

Flavors: Fruity, Honey, Kale, Mineral, Musty

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 3 OZ / 100 ML
southwestender

Not a fan of basement aroma so I’m glad the cake I received didn’t smell or taste musty.

tperez

Good to hear your cake didn’t have that smell, I think I’ll have to get me one. While the basement-y-ness didn’t bother me a whole lot, it was enough to make me question whether I wanted to buy more. I want to give their Manzhuan huang pian a try as well.

southwestender

That reminds me, I have a cake of 2016 Manzhuan Gu Shu Huang Pian in the crock. :-D

tperez

Let me know how it is!

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94

This is a unique and very tasty Fujian black! Fruity and malty with a floral aroma similar to a jade TGY or Taiwan high mountain oolong. With the silky mouthfeel plus tastes of mango and peach it reminds me of a juice nectar.

More on the blog: https://themellifiedcup.wordpress.com/2018/03/23/first-white2tea-club-2009-jingmai-sheng-and-2nd-flush-auburn-black/

Flavors: Carrot, Flowers, Malt, Mango, Peach

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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Profile

Bio

Hi, my name is Thomas
*(Hi, Thomas!)*
And I’ve been addicted to fine tea since 2011
*(Woohoo!)*

My favorites are pu’erhs, hong cha, and roasted oolongs, but really enjoy greens when they’re fresh. I’m not much into flavored teas or jasmine/florals, but I love a good cup of chai or adding a spice or two to my teas sometimes.

Currently working on a degree in nursing.

Other than tea I love the outdoors, playing guitar, making ceramics, building things, gardening, and I aspire to keep bees some day when my living situation allows for it.

I started a blog in February 2018:
TheMellifiedCup.Wordpress.com

When I give a tea a numerical rating it’s simply meant to reflect a balance of how well I enjoyed the tea and how it compares to others of the same style. I don’t follow any universal rating criteria, and my ratings are mainly meant for my own use, to remember what I though of a tea and if I want to repurchase.

Location

Clearwater, FL

Website

https://themellifiedcup.wordp...

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