2 Tasting Notes

98

In fact I have a 2018 version of this tea, and it’s a rare gem with a unique and unusual flavour profile. Material similar to yabao material, very unusual to see a black tea made of it. Loads of flavour, highly aromatic, flowery, fruity and woody, dominant notes for me are rose petals, chestnut honey, poplar leaves and cedarwood. Moderate astringency but not without some bitterness. Somewhat reminiscent to oriental beauty oolong. Would recommend shorter initial steeps than usual. Probably not to everyone’s liking but I just love it.

Preparation
200 °F / 93 °C 5 tsp 120 OZ / 3548 ML

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82

Good well-balanced ripe puerh with plenty of buds. Plenty of wood and camphora, some dried fruits, buckweet honey. Good mouthfeel, nice long lasting aftertaste. Reasonable longevity. Nothing extraordinary but very solid. Received a trial size pack as a gift from YS, may order a cake next time. Thanks to YS – and I guess it’s a good marketing idea to give away the trial packs.

Preparation
205 °F / 96 °C 6 tsp 140 OZ / 4140 ML

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Bio

Been in love with teas for about 15 years by now. Drink pretty much of everything but my staple drinks are Chinese reds and whites.
I’m a cognitive neuroscientist with some backdround in neuromarketing and multisensory research so I love experimenting with different brew stiles, blind tasting, ageing seemingly ‘non-ageable’ teas, and doing other weird stuff.

Location

Moscow

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