8 Tasting Notes

77

Too smoky for me. I would call it a medium roasted in terms of flavors. Peachy in the aftertaste which is preatty long lasting. The size of the leaves is not very uniform, but I would say that in general is medium size for a Da hong pao.

Flavors: Peach, Smoke

Preparation
200 °F / 93 °C 0 min, 15 sec 3 g 3 OZ / 80 ML

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100

Incredible tea! At least to my taste. A good complex taste, fairly old puerh. Woody and incense notes. Will last for a good number of infusions and if you buy the whole brick it can be affordable per gram.

Flavors: Wet Wood, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 120 OZ / 3548 ML

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90

Incredible Cha Qi. Fruity notes, easy to drink. Was really impressed with this tea, I will order a cake for sure.

Flavors: Floral, Fruity

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

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50

For me it was insipid, I tried Yixing and Gaiwan. The color was yellow and a bit of green. I Liked more the 2015 “Bang Dong” Yunnan Sourcing . I simply don’t know how other guys here in steepster got orange color out of this tea… I did not get fruity hints like other young sheng out there, only vegetal, but in general insipid.

Flavors: Vegetal

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

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84
I really enjoyed this tea. I used 8gr for 100ml gaiwan and the texture, and color were very nice. I could taste hints of vanilla, fruits and earthy flavors. In general nice viscosity intense color, smooth in the mouth and easy to drink.

Flavors: Earth, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

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33

I tasted this tea from a sample I received from Yunnan Sourcing. In the first session, I liked it a lot, but in the following sessions, I noticed wet, moldy, metal, flavors that I don’t usually enjoy. I gaiwan gong fu style with flash brews. When increasing the steeping times the moldy flavors felt more prominent to me.

Flavors: Plums, Wet Earth

Preparation
205 °F / 96 °C 5 g 3 OZ / 100 ML

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