121 Tasting Notes

90

Very nice. This is great breakfast-style black tea. Plenty strong with some bitterness, but not an offensive bitterness like I find in many Assam black teas. A tolerable bite to it which you may find welcome in a breakfast tea. The flavor is nice and complex, with caramel sweetness, a touch of puerh-like earthiness, hints of dried fruit, oak, some sweet potato, and that nice “leathery” texture you get with some black teas. Brews up cleanly with a satisfying darker reddish-brown color and is a great value for a nice tea.

Preparation
195 °F / 90 °C 3 min, 0 sec 5 g 16 OZ / 473 ML

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85

Very nice ti kuan yin. Hits a lot of the typical oolong notes, but avoids being boring by offering nice, strong, and vibrant flavors. Sometimes that is hard to find with this style of tea, as I have experienced a few which seem to be very weak in flavor.

Orchid florals, peachiness, and chestnut notes just as described by the vendor, plus to me I also find some apricot. Responds well to western-style steeping. I’ve had good results with 3 minutes at 195° for a first steep, and 5 minutes at 195° for a second steep. Probably would work for a third steep as well.

Preparation
195 °F / 90 °C 3 min, 0 sec 5 g 16 OZ / 473 ML

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85

Spring 2023: Green apple, citrus, tart, hints of grapes, with a pleasant bit of grassiness – Actually, to me more cannabis-like than plain old grass, which is cool. Didn’t impress me as much as the “Pai Mu Dan” I purchased a few years back from English Tea Store, but at half the price, this one is not bad at all.

Very nice on its own, but I have taken to blending it (usually 50/50 by weight) with my green teas. It makes a particularly great blend in combination with Yunnan Sourcing’s pure bud bi luo chun. So much so, that I am considering ordering additional quantities of both teas to keep up with this experimentation in blending.

Preparation
175 °F / 79 °C 2 min, 0 sec 5 g 16 OZ / 473 ML

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90

Spring 2023: Another lovely black tea from YS at a great price! I get amaretto vibes from this tea with nice woody notes akin to a shou mei tea. Hints of caramel, chocolate, and spice, plus even some red grape winey notes creeping in. Good lingering aftertaste as well. Not too light, with some oomph that makes it a decent breakfast-style black tea. Warning: I do not use any additives in my tea, so a “strong” tea for me might not satisfy somebody who wants to add milk etc to their tea.

Preparation
195 °F / 90 °C 3 min, 0 sec 5 g 16 OZ / 473 ML

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85

It took me a while to connect with this tea, but the last few cups I have really enjoyed. At first, it seemed like a basic lighter-colored oolong without anything special. It has orchid florals and a green grapey-type fruitiness and honestly there doesn’t seem to be a whole lot more going on here flavor-wise. It just has a really nice texture and lasting presence which grows on you over time. And a pleasing feeling of freshness. Despite the apparent simplicity of the tea and its basic flavors, it has a higher level of quality to it that is winning me over.

Preparation
195 °F / 90 °C 2 min, 0 sec 5 g 16 OZ / 473 ML

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85

Spring 2023: A good amount of smoke, some grassiness, strong chestnut notes, and a broth-like feel to this tea. Savory and thick. Quite a bit different from most of the other Yunnan green teas I have sampled on my recent order from Yunnan Sourcing due to the smoke, but it isn’t overbearing or offensive in any way. In fact, the smoke is a contributor to the savory qualities of the tea and can give the impression of bacon or similar flavors. Not my favorite of the bunch, but definitely another nice and worthwhile Yunnan green tea.

Preparation
175 °F / 79 °C 2 min, 0 sec 5 g 16 OZ / 473 ML

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90

Spring 2023: Keemun black tea is a touchstone for me, as it is the first style of tea that I really fell in love with. Over the years I have tried various grades, and I really haven’t found any Keemuns that I don’t like. I’m always looking forward to a cup of this old standby.

In this offering from Yunnan Sourcing, I find that rose is the most prominent note, with some oakiness to back it up, and some hints of dark chocolate. Not super complex, but rather the tea seems more refined, clear, and clean – probably reflective of its higher grade. There is also an oily texture to the tea, which coats the mouth and lingers.

Preparation
200 °F / 93 °C 2 min, 0 sec 5 g 16 OZ / 473 ML

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95

Spring 2023: Dry leaves have a pleasant, sweet, fresh-baked bread type of smell. Steeping western style, I would recommend one minute for the first steep at 175° – 185°. Definitely steep at a lower temperature and a lesser duration because this one does get fairly bitter if over-steeped. Nice balance of fruity, grassy, and nutty tones all coming together to make a fairly complex tea that just feels good and has a nice lasting aftertaste. Almond, green apple, lemon zest, not a small amount of grassy/hay-like notes (none of which I find offensive unless steeped too long), and along with the grassy notes there are some slight hints of spice such as coriander.

Preparation
175 °F / 79 °C 1 min, 0 sec 5 g 16 OZ / 473 ML
gmathis

This sounds lovely.

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Bio

I love tea. Mainly Chinese teas, such as Keemuns, Shui Xian oolongs when I can find them, Yunnan golden buds, and delicate spring greens. With so many options, though, I keep trying new teas.

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Las Vegas, NV

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