227 Tasting Notes

91

Brews up a medium-dark yellow, and has a spicy and honeyed aroma (though not as honeyed as yesterday’s Wuliang) Taste wise it’s also quite comparable to the Wuliang; honey, mineral, grain, but it’s dryer (as in less sweet, not astringent) and has less honey and bitterness, but a thicker body and a more mineral, spicier, woody-er flavor. After a couple of steeps I start to get strong “qi” feelings of calm and mild tingling on the crown of the head.

It’s a nice tea, but for the price I would go with the Wuliang as it’s quite similar and cheaper.

Flavors: Grain, Herbs, Honey, Spices, Wet Rocks, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
JC

Another one worth the price tag and you are getting very good material. When you put the order for those Bai Ni Shui add a few of these :P

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90

My sample is a nice, loosely pressed piece of cake with medium sized green leaves. Smells very “green.”

Brews a medium yellow. This is a medium strength young sheng with medium-low bitterness. Super strong honey aroma and flavor, the bottom of my cha hai smells just like warm honey. Other notes of green wood, clay, wildflowers, and grain/baked goods.

This is a very nice tea, especially for being on the cheaper end of YS’s 2016 lineup. It’s a shame though how pu’erh prices have gone up since I started the habit, I remember when I bought the 2012 Wuliang in 2012 it was only $25-ish.

Flavors: Clay, Flowers, Grain, Green Wood, Honey, Mineral

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
tanluwils

I really liked this one. Very clear and pale liquor. Clay is an interesting note!

tperez

It’s a good tea! I guess you could also call it a “mineral” taste, but it reminded me of the smell of the clay when I took some ceramic classes.

tanluwils

Water quality and brewing devices will always influence the tea. What did you use to brew?

tperez

Purified bottled water and a small jian shui pot, so maybe the clay flavor came from the pot, but I haven’t noticed it in other teas

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78

Brews a very light yellow, tastes of fresh grass and green wood with hints of sugarcane, mushroom, honey, and canned peach. Fairly thick mouthfeel, little bitterness, but some astringency. Moderately but not overbearingly sweet. Mild, pleasant qi feelings. It’s a nice, for drinking now mild kind of sheng but overall fairly generic. I’d recommend it if you enjoy young sheng or greens and are looking for a daily drinker.

Flavors: Grass, Green Wood, Honey, Mushrooms, Peach, Sugarcane

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML

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60

Brews a cloudy yellow-orange. Tastes of raw pumpkin, orange blossoms, and musty basement. It would be ok, expect that it just tastes really flat and one dimensional. Doesn’t last many infusions either. Overall just a very disappointing tea, probably the weakest offering I’ve had from YS.

Flavors: Musty, Orange Blossom, Pumpkin

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 120 ML
eastkyteaguy

Chun Lan has a reputation as being a weird cultivar. From what I’ve read, it’s neither common nor popular overseas. I’ve also seen it constantly described as an acquired taste. One thing that may be worth doing is allowing the rest of it to sit for awhile. I’ve read that many Wuyi oolong connoisseurs will let teas sit for anymore from a couple months to a couple years depending on the roast and cultivar.

tperez

Interesting, I’ll have to check back on it in a couple months

tanluwils

Ditto regarding letting the tea sit. I haven’t had this one yet, but I have been let-down by one 2015 dan cong shortly after it was roasted. Now, it’s a completely different tea and just keeps getting better.

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95

Opening up the little sample pack I get a strong whiff of “green”. I haven’t had much sheng so young in a while.

This one brews up a bright yellow-gold. Prominent mushroom and fresh mint notes with some green wood, dried herbs, and raw winter squash. Moderately thick mouthfeel with just a bit of bitterness and astringency. As I steep on it gets more honeyed and herbaceous and reminds me a bit of the mead that I tried at a restaurant recently. I get some warm, mellow, floaty qi feels. This is a potent tea that goes many brews.

This is a nice and unique young sheng. I’d like a little more bitterness and strength out of it for aging purposes, but it’s nice, mellow, and potent and the mint and mushroom combination is really nice. Depending on how I like the other samples this might be a cake for me.

Flavors: Butternut Squash, Green Wood, Herbaceous, Honey, Mint, Mushrooms

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
JC

I bout a sample a while back and ended getting like 3 cakes after that. At its price the quality and uniqueness is unbeatable. :D

tperez

Don’t encourage me! After finishing the session I’m pretty set on at least one cake, it really is a good tea :P

tanluwils

The mushroom descriptor turned me off initially, but after trying some samples I really came to like this one.

JC

Yeah, mushroom and tobacco have such a wide range of flavors that its weird. Qing Mei Shan and Bai Ni Shui have mushroom flavors but are worlds apart.

tanluwils

That reminds me to revisit the 2014 QMS tomorrow. :)

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78

Brews a medium yellow, pretty light for it’s age. Moderately bitter, but quite astringent. Prominent woody oak note with hints of toasted grains, kale, and honey, as well as the alcohol-like taste of many young factory produced shengs. Good lingering flavor/aroma in the mouth, it’s lightly sweet and floral. As I steep on it gets more of a honeyed sweetness and I get I mild qi feeling in my forehead.

Somewhere I heard someone describe Wu Liang teas as “sunny” tasting, and this one fits that description. Kind of like walking through a lightly wooded field on a sunny summer day.

It’s a nice tea, but the strong astringency is somewhat off putting. Not one I need a cake of.

Flavors: Alcohol, Astringent, Grain, Honey, Kale, Oak wood

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 90 ML

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90

A new Vietnamese restaurant opened up near my house, so today I stuffed myself with pho! It was quite good too. There’s two other pho places relatively close by, but this one was by far the best. On par with some of the ones I used to eat at in Orlando.

The dry leaves are nice and aromatic, brews an almost clear yellow-green. Very buttery and chestnut-y and fresh with a hint of fruit and floral aroma. Moderately sweet but more savory. Later steeps are more mild and some minerality becomes apparent.

Dragonwell used to be one of my least favorite greens, and while it’s still not my favorite, it’s really growing on me lately.

Flavors: Butter, Chestnut, Fruity, Mineral, Vegetable Broth

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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80

A very buttery and somewhat marine tasting green. Moderate peachy sweetness with moderate-high astringency for a green tea. Slight floral aroma that lingers in the mouth. A pretty nice green, but not my favorite from YS.

Flavors: Astringent, Butter, Marine, Peach

Preparation
180 °F / 82 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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90

This is a very cute tippy little cake, and the youngest ripe I’ve ever bought. I’m a sucker for most of YS’s year of the monkey wrappers. Though if there was ever a year of the red panda I’d buy ALL the cakes! Unfortunately they’re not in the zodiac. Is there somewhere that I can file a petition to have them added?

Brews a nice red brown. The first couple steeps are very funky. Not Bootsy Collins funky, but pretty funky nonetheless. After four rinses I take a sip. Wow! Not what I expected from a young ripe. Nice camphor, mushroom, spice, and a slight fruity apricot note with a brown sugar sweetness. Creamy in the mouth, though not as creamy as the Green Miracle. Reminds me of the 2007 Yong De organic ripe that I’m very fond of and soon to run out of.

This is a very nice tea, give it a few years to let the funk fade out and I think it will turn into something great.

Flavors: Apricot, Brown Sugar, Camphor, Mushrooms, Spices

Preparation
Boiling 0 min, 15 sec 12 g 5 OZ / 160 ML
looseTman

Thanks for the detailed review! I was wondering about this one.
“… give it a few years to let the funk fade out …” At YS or a home pumidor?

tperez

It’s a pretty nice tea! Either letting YS age it or storing at home would probably work, though I don’t know how much they have. I’m thinking about getting a tong to put away.

looseTman

Agreed, how much they have is the question. (Some ebay and Aliexpress sites do list the quantity available.)
Then, there’s the time value of money. The dollars tied up in puerh that’s too young to enjoy. Cash that could be invested or used for another purpose.

looseTman

The YS USA site lists quantity in stock. However, the new YS China website does not.

tperez

Really? I just looked and it appears to be in stock on the China site

looseTman

Yes, it’s in stock at both sites. But, only the US site indicates the quantity currently in stock.

tperez

Ah, I see

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98

After months of looking for part time work, today I landed a cashier job at my local Home Depot in the garden department. This calls for celebration tea! The obvious choice was to break into my sample of the pricey wild grown Guo You Lin Yiwu from YS.

The leaves in my sample are medium sized and fairly broken up. Using 5g in my 90mL jian shui pot, this tea brews a medium yellow and is quite potent. I’m immediately hit by the thickness and aroma of the broth. It’s super thick and coats the mouth and throat with bittersweetness and wildflower aroma. The flavor is shitake mushroom with honey, pine, green wood, wild flowers, and steamed vegetables. As I brew it out I begin to notice the qi, first in my head and then in my chest and arms. Nothing stonerific, but nice calming, tingly sensations. Five grams lasts my whole 1L kettle.

This is a very nice and potent young sheng. Worth the price tag? Maybe not for me; it’s really high quality, but just doesn’t have enough “special” to it for a tea with such a big price tag. Very glad to have tried it though, and happy to have had it for a celebration tea.

Flavors: Flowers, Green Wood, Herbaceous, Honey, Melon, Mushrooms, Peas, Pine, Umami

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
looseTman

Congrats!

apefuzz

Enjoy your celebration and your new job!

mrmopar

Congrats to you brother!

Fjellrev

Right on, congratulations!

tperez

Thanks guys!

tanluwils

Congrats on the new job! Now you can use all your income on tea just like me! :)

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Profile

Bio

My name is Thomas,

I’ve loved tea and coffee since I was little, but only started getting into the world of high quality teas about five years ago.

My favorites are pu’erhs, Yunnan blacks, and roasted oolongs, but 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.

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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