309 Tasting Notes

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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80
drank 2009 Jingmai by White2Tea
309 tasting notes

Very nice storage on this brick; well matured for it’s aged without being dank or earthy. Tastes of dry herbs and honey with some tobacco, mineral, and citrus in the background. It’s unobjectionable, but not super “great.”

Flavors: Citrus, Herbs, Honey, Mineral, Tobacco

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

Nice note. I have mine stored away. I’m going to give it a few week before I crack into it.

tperez

Thanks, I’m going to give it another shot in a few weeks as well

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88

I went for a sample of this tea based on the very red color of the liquer in the pictures and the “lightly fermented” description. Both of those are common attributes of ripes that I like.

It brews a red-brown, though not as red as in the pictures. The brewed tea smells of pumpkins a earth (but not the bad kind of earth), taking me back to the time that I helped some friends from a church unload a semi-truck full of pumpkins for a pumpkin patch. I always found it sort of strange that a Christian church sold pumpkins for what is essentially a pagan holliday. :P

But back to the tea. It tastes mainly of dry earth, pumpkin, and light roast coffee. It’s has more bitterness than I’ve ever encountered in a ripe, but definitely not enough to be unpleasant. No fermentation funk to speak of. There’s a slight herbaceous greenness in the back ground, perhaps like bayleaf. There’s a light brown sugar sweetness and a fruity background. If I had to pick a fruit I would say cranberry. This tea reminds me a lot of “craft” or “third wave” type Central American coffees.

I get some qi feels from this tea, which is unusual for a ripe. Fairly complex, and it goes many infusions. This is a pretty unique tea, and the lowest fermentation ripe that I’ve tried. I’d strongly recommend it if you’re a fan of YS’s Rooster King cake or light roast specialty coffees.

Flavors: Coffee, Cranberry, Dark Bittersweet, Earth, Herbaceous, Pumpkin, Wood

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

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97

The second of my two Leafy Green samples. Creamy with notes of brown sugar, dry wood, candied citrus, and incense supporting a fresh vegetal background. Extremely tasty tea.

Full review here: https://wordpress.com/post/themellifiedcup.wordpress.com/59

Flavors: Brown Sugar, Citrus, Citrus Zest, Vegetal, Wood

Preparation
195 °F / 90 °C 0 min, 15 sec 10 g 4 OZ / 120 ML

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88
drank Ali Shan Jin Xuan by Leafy Green
309 tasting notes

Received two samples from Leafy Green. This is a very tasty Jin Xuan, fresh and refreshing with notes of cream, kale, and wildflowers. It has a lingering sweetness, and that reminds me a bit of biting into a juicy plant.

Longer review on my blog will be posted soon.

Flavors: Cream, Flowers, Kale, Mineral

Preparation
195 °F / 90 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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90

Received a sample of this from a tea friend. Initial steeps were a bit funky and sour, but once that faded it gave way to a very pleasant brew. Tastes a bit of camphor and leather, but also lemon and dried herbs. Nice light honeyed sweetness. Also a bit of Belgian ale funky yeasty-ness. Very little bitterness, just a hint of astringency. This is a tasty tea, and the storage is excellent.

Oh hey, just realized I’ve passed 300 tasting notes!

Flavors: Camphor, Herbs, Honey, Lemon, Mineral, Yeasty

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

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93

Brewing in my new hong ni shui ping from Chawangshop. Fairly bitter, maybe because this new pot has a slightly slower pour. Initially tastes of sugarcane, green wood, and wildflower honey with a considerable floral aroma. In later steeps I start to get a sort of cinnamon-like note and the tea becomes somewhat vegetal, maybe pumpkin or squash. I start to notice the cha qi pretty early on, this is a powerful tea, very focusing/sedating.

New blog post: https://themellifiedcup.wordpress.com/2018/02/26/essence-of-teas-2017-jingdong-ancient-wild-sheng/

Flavors: Cinnamon, Floral, Green Wood, Honey, Pumpkin, Sugarcane

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 85 ML
tanluwils

Interesting notes on those later steeps. I had it last autumn and found the flavors too muddled for me to leave a review. Need to revisit this one.

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Profile

Bio

My name is Thomas,

I’m a long time coffee and tea lover, but only started my journey into the world of loose leaf and high quality teas around 2011.

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’m a nature lover, guitar picker, and unabashed nerd.

Started a blog in February 2018:
TheMellifiedCup.Wordpress.com

My Rating Scale:
95-100 Wowza!
90-94 Pretty darn good
80-89 Nice
70-79 Decent
50-69 Potable
0-50: Blech.

Location

Clearwater, FL

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