Bitterleaf Teas

As the vendor description suggests, this tea lands somewhere in between a hong oolong from Taiwan and a wild black tea (e.g. taiwanese Shan Cha). It is more bitter than the former and more fruity than the latter. It also remains interesting for many infusions. Overall, I am quite happy with it, especially for drinking in this late autumn weather.

The aromas are flowery, vegetal, and leathery. The taste is spicy, bitter, floral, sweet, and woody. There are hints of mushrooms, nectarine, later on also malt. The mouthfeel is buttery and gets astringent towards the end of the session. The aftertaste is pungent, fragrant, and biting with a long-lasting sweetness.

Gongfu!

Usually I blind cake Skinny Dip as, even though the source of the material changes frequently, it’s my favorite white tea that Bitterleaf releases. The crisp, cooling vegetal notes are a sweet spot for me when it comes to white tea. But, I have so much white tea I need to sipdown right now that I opted for just a sample this year. I will say, the compressed leaf is beautiful and bud heavy which did make me question my decision just a bit even before my first steep. Once steeped, this tea is sweet and smooth and fully equipped to handle a bit of beating in terms of steeping. I fully let some of the infusions in this session go for close to a minute because I kept getting distracted, and this tea didn’t even bat an eye. There are some vegetal abd grassy notes but mostly I found this session channeling a brown sugar sort of sweetness that is very different from previous years of Skinny Dip. Less pulpy and cooling. It was a very good session, but so much more different that the tasting notes I personally have resonated with in previous years of this tea – so I think, ultimately, I’m happy in my choice to just sample. This will still be very easy to drink through, though!

Tea Photos: https://www.instagram.com/p/DCcUWDkSwxF/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=g3B_7xUJUzw&ab_channel=almostmondayVEVO

This white tea has an interesting mix of tangy, tannic, savoury, and foresty flavours, as well as a hint of pastries. The aftertaste is also a bit sour, and the aroma reminds me of sawdust, apricots, sugarcane, and allspice.

This tea is quite oxidized for a fresh white tea, surely partly as a result of being pressed into balls. These are pretty tight and take a long time to open, it’s definitely not a tea for a quick session. Additionally, it also has a lot of staying power. A great tea for autumn vibes I would say :)

I think this is the right listing. I have a little white Bitterleaf Teas envelope that I labeled “tieguanyin, fall picking, fall countdown 2024 #4.” It’s definitely from the most recent Tea Thoughts countdown box, but I can’t find the document with detailed info now and I did not label it clearly enough before putting it away. I could just ask Nazanin – she’s been super helpful in the past when this has happened before – but I think she’s gearing up for the holiday sales and this doesn’t seem worth wasting her time with right now. So I’m going with my best guess and a giant asterisk on this tasting note.
As for the tea itself, it’s not what I’ve come to expect from a tieguanyin! No roastiness or minerality at all. Instead, this is very creamy and buttery, green and gently floral. If I were guessing, I’d think this was a milk oolong, not a tieguanyin!

Gongfu!

Enjoyed this session alongside some perfectly sweet and juicy cherries! The last time I steeped this tea up I found it to be quite earthy and shou pu’erh forward, but with some brighter top notes of cherries and that’s really what inspired this tea and fruit pairing. I was curious if leaning into those stone fruit notes would lift the black tea a bit more to the forefront to create some more balance. It didn’t quite work out that way as the thick and smooth notes of the pu’erh are still the strongest note across the session. Brothy and slick, with notes of moss and damp soil that caress more subtle notes of dates, carob, and, yes, still that standout bit of cherry. The bit of brightness from the fruit in between steeps was still really lovely though, and I enjoyed this pairing as lot even if it wasn’t transformative in the way I’d initially hoped for.

Tea Photos: https://www.instagram.com/p/DEVJ5Y5pqVD/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=uxkvgprWih0&ab_channel=UCHEYARA

Gongfu!

This has become one of those productions I now look forward to each year, so even though it maybe could have used some resting I was excited to brew it up pretty quickly after getting this recent tea order. Plus, brewing it up in their gorgeous new teacup from the same order just felt right! Though there was a little bit less body and thickness than just steeping a straight shou, I did feel like the tasting notes of this session erred more on the pu’erh side. Very earthy and savory with an overall brothy profile accented with notes of roasted chicory and dandelion roots and a slight, unsweet note of cocoa. Though, there was one steep with a very bright cherry-like top note that felt a bit like the black tea pushing its way to the forefront, as if clawing its way up from the gnarled roots and mud of an overgrown forest.

Tea Photos: https://www.instagram.com/p/DCSeK0ESMls/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=62RvnXZgHwQ&ab_channel=CosmoSheldrake

Gongfu!

Brewed up some of this shou nuggets paired with some blackberries. I went with extra long steeps for this session since I knew this tea could take it, and the resulting brew was thick, slick, syrupy and sweet. Notes of dates, carob and fig really stood out to me in this session with undertones of cocoa, molasses, and fresh garden soil. All the good, ‘sweet browns’ essentially. And well paired with the blackberries which were melt in your mouth ripe, and sweet in a whole different, but deeply complimentary, kind of way.

Tea Photos: https://www.instagram.com/p/DCaF2k6SCn5/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=baQ4RDYcDC8&ab_channel=IndoorCreature-Topic

Gongfu!

I got some teamail from Bitterleaf earlier this week with some new teacups and a few samples of some new 2024 pressings, and this is the first chance I’ve really had to dig into those samples and brew up a session. I’m starting with the 2018 Legacy shou pu’erh, and on this brisk Autumn afternoon at golden hour it’s a pretty perfect session. The tea is very slick and velvety with a highly approachable, clean earthy and nutty flavour to go alongside its smooth, full body. The top notes have a fleeting moment of bright, fruity sweetness that makes me think of biting into a plump, ripe summer cherry and getting that first second of tartness as the juices explode in your mouth. It’s just a moment, though, and then the cup mellows into coziness. With the nuttier profile and the faintest hint of warming spices, I can’t help but think of something like a pumpkin loaf or some type of spice cake. Very moist, and just a little bit sweet!!

I very nearly blind caked this tea, but decided against it since I went pretty hard with W2T’s Shulloween release. However, based on this session, I don’t think I would have regretted it if I had made that decision…

Tea Photos: https://www.instagram.com/p/DCKkBltypih/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=aysjmAT8Isc&ab_channel=RainbowKittenSurprise

Sipdown 4 – 2025

Ddid a gongfu session with the last bit of this, and I actually prefer it western style. A lot of the floral notes were lost, with some more smoky, slightly savory notes being brought forward.

A bit better than I originally rated this. Working on drinking through it at work.

Another very easy to drink, delicious tea from Bitterleaf. This is rather mild, with a touch of tropical fruit. Slightly floral.

Finished off a small pouch of this, but thankfully realized I had another tin. I really like this tea. Honey, floral. All the lovely qualities you associate with a bug-bitten tea.

Tasty. Easy to drink, super floral. Lots of honey.

Gongfu!

This session was paired with some pomegranate! This is a pretty full-bodied white tea as far as white teas go, and the early steeps had such an interesting creamy, milk-like note to them. More of a cooked milk though, verging on having that kind of caramelized profile of deep fried milk like you might get at a carnival or state fair. Sounds weird, but the almost pudding-like sweet and custardy flavour is pretty standout. Alongside that key flavour, I also get a lot of floral honey and cornsilk from the top notes. And it pairs pretty exceptionally with the pomegranate, though does leave a little extra astringency on the palate in the backend of the sip. Pomegranate and florals? Very complimentary. There’s an elegance to it that almost redeems my more out-there deep fried milk comparison!!

Tea Photos: paired with some pomegranate! This is a pretty full-bodied white tea as far as white teas go, and the early steeps had such an interesting creamy, milk-like note to them. More of a cooked milk though, verging on having that kind of caramelized profile of deep fried milk like you might get at a carnival or state fair. Sounds weird, but the almost pudding-like sweet and custardy flavour is pretty standout. Alongside that key flavour, I also get a lot of floral honey and cornsilk from the top notes. And it pairs pretty exceptionally with the pomegranate, though does leave a little extra astringency on the palate in the backend of the sip. Pomegranate and florals? Very complimentary. There’s an elegance to it that almost redeems my more out-there deep fried milk comparison!!

Song Pairing: https://www.youtube.com/watch?v=xu3euMcAQcU&ab_channel=Luvcat

Sipdown! (10 | 139)

Finished the last little chunk of this sample off after packing some up to send to a tea friend.

This is just a lovely no-nonsense, super forgiving, easy-drinking white tea that is packed with flavor. Nice satisfying and soothing notes of hay, oats, and autumn leaves, along with tangy apricot leather and a honeyed sweetness.

Would definitely consider picking up a cake of either this or Moon Waffles, but let’s be real, I’d never drink it all LOL. But will certainly reorder some in the future!

Grandpa Style!

Out of all the productions in Bitterleaf’s YOT series I feel like I gravitate the most towards Year of The Rooster, and sipping on this production throughout the afternoon there was something about it that really resonated and reminded me of that one. I’ve never really done a vertical tasting of all the years to directly compare at the same time, but I would say this year shares a similar soft, smooth and particularly honey-like taste with fruitier undertones. All some of my favourite qualities when it comes to sheng produced in this region. Would definitely be really interesting to try the two side by side..

Tea Photos: https://www.instagram.com/p/DAt8Ga1OnJv/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=j9MSkO4DWjA

Gongfu!

Honestly, not totally sure how I feel about this one. In general, I have absolutely nothing against “border pu’erh” and I’ve had some truly exceptional sheng and shou that were also grown in Laos but processed in Yunnan, like this tea. As I’ve said in the past with tea grown on the border, the soil and plants don’t really know the difference between what’s on one side of a man-made border or not…

It’s truly just the taste of this shou that’s leaving me a little pensive feeling. The liquor is so thick, coating, and smooth – truly deserving of the black velvet namesake. I get a lot of wet, earthy and woodsy flavours from the infusions but also a strange sort of fruitiness. Lots of somewhat under ripe, green banana notes which is a flavour I don’t come across often in a general sense but that does pop up quite a lot for me in Yiwu ripe pu’erh productions. I don’t think that’s a coincidence since BLT mentions that the varietal of tea tree used for this tea can also be found in Yiwu. It’s sort of really just the finish that I’m unsure of. It’s kind of waxy tasting and floral in a really perfume-y and lingering way. It not necessarily that I find it unpleasant, just different in a bit of an unsettling way. Probably something I will need to try a few more times to make my mind up about.

Tea Photos: https://www.instagram.com/p/DAjA4_XOHfX/?img_index=1

Song Pairing: https://www.youtube.com/watch?v=teRXT-IT-Dk

As I am writing this review I’m predicting that this is going to be a pretty detailed review of this tea since my palate and my nose is as clear as day. Watermelon, honeydew melon, roasted cashews, wood, coffee and licorice is what I’m getting from the dry leaf. The wet leaf has honey, cardamom, peachy and milky notes with hints of leather, flowers (orchid and lavender), vanilla and raspberry. The texture clear, quenching, mineral and quite smooth (for a dancong) with minimal astringency and quite a good sweetness on the back of my tongue. The tea has notes of biscuits, unripe banana, orchids and cinnamon and it retains hints of coffee and licorice and wood and it also has new hints of almond, black pepper, green vegetation and celery. The new hints that I’ve mention will show up as the steeps progresses and from the 5th steep it adopts the aroma of egg tart and apple pie.The taste is naturally sweet with a little bit of bitterness. This tea is from Bitterleaf Teas top shelf collection and it rightfully deserves a place on my top shelf. A very complex and very enjoyable tea. I used the Chaozhou gongfu tea method with a Chaozhou teapot to brew wonderful tea.

the dry leaf smell is different from other dancong dry leaves I’ve smelled throughout my dancong tastings. The smells has dominant notes of roasted cashews, freshly baked biscuits (cinnamon cookie called speculaas) and peach pits with hints of jujube and dates. The wet leaf smell has notes of roasted walnuts, mint, stonefruit pits, strawberry, raspberry with hints of grass, nutmeg and flowers. Even though I accidentally oversteeped this tea the texture wasn’t astringent and the taste wasn’t bitter. The texture is rather clear, smooth and mineral. The taste was very unique with dominant hints of caramel fudge, nougat, coffee biscuits, chocolate and hints of milkiness and nuttiness. As the tea progresses it reveals subtle notes of citrus, charcoal, gardenia and starchiness. Overall pretty unique, but the tea lost its flavor too quickly, because at the second steep I already noticed that it was mellowing down and at the third steep I only could taste the base notes of nuts, coffee and the notes that I’ve mentioned as the tea progresses. Pretty dissappointing but still a very unique tea and the first time I’ve tasted that many confections in a dancong.

Dry leaf has a nutty, woody and a subtle sweet and honey note to it and hints of coffee and flowers. The wet leaf gives off a nice floral and vegetal/grassy note still with hints of honey and sugarcane. Texture is nice and clear while being slightly bitter and astringent. After swallowing the tea gives me a nice sweetness at the back of my tongue. The tea did have the taste of almond and furthermore it had woody, fruity and floral notes with some mineral and caramel hints. It wasn’t a super special tea but still very drinkable and nice. I used the Chaozhou gongfu method with a Chaozhou teapot to brew this tea.

Dry leaf smell blew my socks off! Already it had a super sweet smell with hints of nuts. The sweet smell comprises of peach, honey, lychee, flowers and honeydew melon! The wet leaf hits you with a dominant lychee aroma with hints of stonefruit pit, licorice and cinnamon. The texture is clear, mineral and quenching. The tea has astringency but almost unnoticeable and after the astringent episode (neglectable) it leaves you with a lingering sweetness in the back of the throat. The taste is still sweet like honey and it still has the stonefruit pit aroma but this time with a unripe banana and surprisingly peanut notes. Furthermore it has notes of mango, passion fruit, mangosteen and lychee. In conclusion, this is a tea that is known as a classic ‘household’ tea (especially for the Teochew/Chaoshan people) but never have I ever tasted a household tea that offers such an experience. The producer had almost maxxed out this tea and I couldn’t imagine having a better tea for the same price even though this tea was quite pricy. Frankly, I’ve never experienced such a good milanxiang dancong before.

Upon smelling the dry leaf I noticed some milkiness and the smell of fresh asian pear. The wet leaf had an almondy and honey smell with small amounts of orchid and green notes. The texture was milky and smooth with almost no astringency. When the tea hit my mouth it came with an aroma bomb. The tea is mainly a fruity tea with peachy and apple-y aromas with some nuts and coconut and a mineral taste in the background. Worth noting that the tea isn’t charcoal roasted so it maintains the vegetal note throughout the steeps. Overall a nice daily drinker and worth the price! I used the Chaozhou Gongfu method with a Chaozhou teapot to brew this tea.

Dry leaf: To be reviewed

The wet leaf has a charry and nutty smell with a floral and leathery smell in the background. The texture is refreshing and clear with a tiny bit of astringency. TO BE CONTINUED