231 Tasting Notes

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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88

I really enjoyed the aged white tea that I sample from Nannuoshan a while back, so when I placed my Teavivre order for fresh greens I picked up samples of their 2011 and 2012 Shou Mei cakes.

The leaf isn’t pretty, it looks a lot like mulch or something you would rake up in the yard, but and smells a bit like raisins. Brews a gold-orange color. Thick in the mouth and moderately sweet with tastes of raisins, hay, peppercorn, and dried herbs.

It’s a nice and comforting brew, and I look forward to seeing how it compares to the 2012.

Flavors: Hay, Herbs, Medicinal, Peppercorn, Raisins

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

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82

Brews a medium orange, not quite as dark roasted as I expected from the name, it’s actually pretty similar to the Fo Shou that I had the other day.

Tastes of roasted barley, though not at all burnt or coffee-like. There’s a moderate herbal medicine note and moderate fruityness, though I struggle to identify any particular fruit. There’s a little bit of the same dried seafood note that I found in the Fo Shou, a little bit stronger, and just a hint of floral character. Moderate honey-like sweetness.

Overall it’s pretty nice! Not as clean in the mouth or fruity and mineral as the more expensive Fo Shou, but pretty nice none the less and a good daily drinking Wuyi oolong. I’ve heard that roasted oolongs often improve with a little age, so I’ll try to keep an eye out for any changes in this one.

Flavors: Floral, Fruity, Marine, Medicinal, Roasted Barley

Preparation
200 °F / 93 °C 0 min, 15 sec 8 g 4 OZ / 120 ML

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90

I love fresh spring greens! While most of the year I prefer to drink darker teas, tis the season for the lightly oxidized. I got a few in my Yunnan Sourcing order, and have a few more coming from Teavivre sometime this week.

The leaves are fresh and soft with lots of silvery buds. Brews almost clear with a light floral and vegetal aroma. The taste is light, fresh, and mineral with notes of edamame, chestnut, and milder mushrooms like oyster or enoki. It’s somewhat sweet and feels round in the mouth. A very enjoyable green, especially when it’s so recently picked.

Flavors: Chestnut, Green Beans, Mushrooms, Sweet, Umami

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

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94

Today I took my last exam of the semester, and I’ve got about two weeks before summer semester starts. That translates into two weeks to drink lots of tea!

This is a very nice Yunnan black that brews a dark orange. The leaves are really pretty; they’re long and pressed into straight needles with many furry gold buds.

It’s a medium bodied brew with lots of malt and milk chocolate with a bit of yam and a doughy/yeasty quality. As mentioned by someone on Reddit, this tea tastes like chocolate chip cookies! It’s not the most complex tea, but it’s really tasty and goes among my favorite blacks from YS.

Flavors: Chocolate, Malt, Yams, Yeast

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 5 OZ / 160 ML

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85

A hong cha from Bu Lang? How could I say no?

The dry leaves are big, twisty, and beautiful with a good number of golden buds. Some of them barely fit into my pot. Dry aroma of malt and raisins with a floral touch.

Brews a medium orange, this is a fairly mild black tea. Flavors of malt, mineral water, and raisins with a light, almost jasmine floral quality. Mild caramel sweetness with a medium-light body. Lasted quite a few infusions.

This is a pretty nice lighter bodied black, especially if you like some floral notes to your black tea. Not at all bitter or intense like you might expect a Bu Lang tea to be.

Flavors: Caramel, Floral, Jasmine, Malt, Mineral, Raisins

Preparation
205 °F / 96 °C 0 min, 15 sec 9 g 4 OZ / 120 ML

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80

A very mild and friendly tea with beautiful leaves! http://imgur.com/69ZAMpp

Unfortunately I think it got a bit heat damaged by the squelching Florida summer. The first few steeps have sort of a greasy potato chip aroma that I’ve noted before in teas that I got during the summer.

Still, this is a nice tea. Very mild with slight grassy, melon, and sugarcane notes on a mineral background. This is a much lighter brew than I normally like, but it’s nice for a change.

Flavors: Grass, Honeydew, Mineral, Sugarcane

Preparation
180 °F / 82 °C 0 min, 15 sec 7 g 4 OZ / 120 ML

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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 about six years ago.

My favorites are pu’erhs, Yunnan blacks, 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.

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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