183 Tasting Notes

94

I bought this when I was still a pu-erh neophyte but somehow in my ignorance I made a good choice. It’s very smooth and clean, and I don’t think I’ve had such a pronounced black cherry flavor in a ripe before. I like to drink this after a good long steep to bring out all of that cherry essence.

Preparation
200 °F / 93 °C 6 min, 0 sec 5 g 16 OZ / 473 ML

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92

I have always enjoyed this tea because it is full-bodied and smooth and it isn’t demure like so many green teas. I like in-your-face green vegetable flavors from my greens. The other special thing about this tea is the hint of caramel sweetness in the finish—almost like a Yunnan black.

Preparation
185 °F / 85 °C 3 min, 0 sec 6 g 16 OZ / 473 ML

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98
drank Hashiri Shincha by Den's Tea
183 tasting notes

Drinking Hashiri Shincha is one of the most undiluted, unmediated tea experiences you can have. You can identify every aspect of the tea’s flavor as if you were chewing the tea leaf itself: Buttered lima beans, salt, seaweed, fresh grass. My body is so receptive to the intrinsic vitamin goodness of this tea.

I crave it like a body craves the warmth of the sun after a long cold winter.

Preparation
170 °F / 76 °C 0 min, 30 sec 6 g 5 OZ / 150 ML

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93

You can’t go wrong with any of the YS black teas and this is no exception. It has top notes of raisin and blueberry with a deep malty, honey-sweet body. It finishes like an Assam, which is no surprise given it’s provenance. All in all, a delicious cup on this cold rainy morning in Maine.

Preparation
200 °F / 93 °C 4 min, 0 sec 6 g 16 OZ / 473 ML

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95

I was worried that this was getting a little dried out because I don’t have a proper pumidor—just a cardboard box in the cupboard! No reason to worry! This has developed nicely, even though it is exposed to humidity only about 5 months a year. The sweetness has come to dominate the bitterness, which was more prevalent a few years ago. It features spearmint and a little smoke and one of the most amazing examples of huigan I’ve experienced in a pu-erh. I have a high tolerance for the narcotic effects of sheng but I’m finding it hard to type at the moment!

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 4 OZ / 130 ML

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I’m getting to the end of this cake and I’ve enjoyed the journey. It started out very light but in the past couple of years the tea has become significantly sweeter and thicker. An incredibly reliable and consistent every day drinker that I’ll definitely miss.

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 5 OZ / 150 ML
Tealluminati

Interesting, I haven’t had this in a while. I will trade/sell a cake at purchase price if you want another :)

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I would be interested to know if anyone has tried this because I found it to be a wonderful surprise! It’s not showing much age (except in later steeps where a bit of smokiness and camphor sneaks in) but it has a sparkling flavor which features a ginger and honey fizzle that morphs into mango and tangerine in later steeps.

Mouth feel is moderately thick and makes my teeth buzz; the soup is sweet and goes down smoothly with very little bitterness. I guess this tea would be considered a teenager, but there’s none of the awkwardness or immaturity associated with that stage of life.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 130 OZ / 3844 ML
andresito

I’ll add this to my wishlist and pick up a sample with my next YS order

mrmopar

It is under 2008 Menghai ‘Springtime Water’ YS has it or if you need a different source I know of another.

tea123

Sounds good

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I know I just reviewed this tea but I had to comment again on the buttery mouth feel and the tart lemony bite of this superb tea. I know that for many the term young pu-erh is an oxymoron. But I think youth and age are the yin and yang of the pu-erh experience.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML

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This is the standout from the group of semi-aged raw pu-erhs I recently purchased from YS. The soup is sweet and thick; the stone fruit/tobacco/mushroom flavors are evident but not overwhelming. Some aged shengs are so mellow that they are soporific. This one is robust and invigorating, without being bitter or ashy.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 130 OZ / 3844 ML
boychik

this is good. soo good. ordered another on BF

Doug F

I know! I tried a few other wet-stored shengs from YS and they were okay, but this one is super tasty, thick and sweet.

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This Sheng performed and tasted pretty much as expected—medicinal, leathery, marginally sweet, concentrating in the back of the mouth/beginning of the throat. I did not expect, however, the level of bitterness I experienced, even with 10 second steeps.

So even thought this is a perfectly serviceable semi-aged raw pu-erh, I prefer the 2002 Ancient Spirit from YS for its smoothness.

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 130 ML

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Profile

Bio

I love tea and living in a place that is cold or cool nine months of the year, tea is a constant source of warmth and education. I always drink tea straight and rarely drink flavored teas or Tisanes, except for the occasional Rooibos. I’m a proud father of two young boys, an avid skier, motorcyclist, reader, and runner. I have a doctorate in English (dissertation on Emily Dickinson.)

Location

Maine

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