304 Tasting Notes

drank 2018 Ghosts by white2tea
304 tasting notes

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Having a sample of this one tonight.
Dumped the sample into the breaking tray. Looks to be bigger leaf and an almost purple hue to the leaf. Ye Sheng maybe? Not sure at this point. Got 10 grams out to brew with. Heated the water and pored some into the easy brewer and dumped. Tossed around. Very fruity almost like grape skin mixed with honey.
First brew after a quick rinse. Whispers of a touch of smoke. Very light. Taste very fruity and just on the tip of the tongue. Sweet on the aftertaste lingering.
Second brew, still flash steeping. Nice and sweet. A little more thickness and the mouth coating is starting. I saw a few buds mixed in so this may be some of the sweetness. I know there are two types of wild tea. Bitter version and sweet which this one seems to be. Starting to carry heaviness and some berry malt to it.
Third steep, a little more of the white grape creeps in. Starting to have a touch of bitterness mixed in as well. Very light though. Almost like drinking a sweet white wine varietal. Pretty close just without the alcohol.

Flavors: Berry, Bitter, Honey, Smoke, Sweet, White Grapes

205 °F / 96 °C 0 min, 15 sec 9 g 5 OZ / 150 ML

Is that different from this? https://essenceoftea.com/collections/puerh-tea/products/2018-spring-secret-forest-puerh

The 2018 Secret Forest says “We pressed this tea last year and offered these cakes as preorders, which have now sold out.”



@TeaGull it is a sample from he previous year. I am intrigued to know if the current compares. I may have to find a swapper to check the new one out. I just wished they had pressed a bigger cake. I dislike the new smaller cake sizes.


I bought a sample of the 2018 and really enjoyed it. It definitely has Ye Sheng in it. It’s got some funky spicy and umami characters to it and a really love long mouthfeel.

Personally, I appreciate the smaller cake sizes, I just don’t need 357/400 more grams of anything these days. But, even this one is a little more than I want to spend right now.


I will probably start downsizing in the future as storage shrinks.
I agree about the Ys Sheng as it seems to have that edge to it.


I tried the 2018 secret garden as well as the Gedeng Guoyolin and Piercing the illusion and they all have that Ye Sheng vibe to them. Nice Chardonnay notes. Kinda like the Slumbering Dragon without the big bitterness. All would be worth caking but I already have enough wild tea to last a while…

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drank 2016 Teadontlie by white2tea
304 tasting notes

Excellent tea. The depth is coming out on this one. I did my usual 10grams to 100ml of water just off boiling and one rinse. The florality aroma of this one comes early. Sweetness almsxt like a gum taste comes in early. The later steeps lose much of the florality and the tea gets heavier and almost a touch viscous. Later steeps had the bitter aspects coming in. I played around in the leaves and would guess a couple of years leaf in this one. Nice leaf, and mostly 2 leaves and a bud. Found a couple that were almost able to stretch across my palm. Good tea to celebrate a bit with.

Happy Fourth of July to all. Let us remember the ones who gave us our freedom and still are on point to protect it.

Flavors: Floral, Heavy, Sweet, Thick

Boiling 0 min, 15 sec 10 g 3 OZ / 100 ML

Teadontlie was tempting, as it all the right notes for me and was just around my budget….most of which I had already spent on some nice Wuyi oolongs.


I hear ya. It is a good one for sure.

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I got this tea in a package from* Healthy Leaf* for review.

I set myself up some time to do this one. I was given a 10 gram sample of this to try. I heated the water and preheated the gaiwan. I tossed the sample in there after draining the water out and tossed it around. The aroma was pretty light.

Going with the vendors recommendation with a good 20 second rinse since it is a tuo and compressed tight. I let it sit an hour and came back to it.
First brew was light in color and a small amount of aroma woodsy and earthy. The brew was a bit silky and almost creamy in mouthfeel. There is just a tiny whisper of smoke in there. The brew has the wood notes and sweetness to it. I can see the jam note reference.
Second brew brought out some more notes. I can faintly get the juniper the vendor described along with some mineral and sweetness. There is an aftertaste of mint if you let this sit across your palate and breathe in a bit.
Third brew the wet leaf has started getting the whiskey barrel note to it. The brew is darker and full with the smoke coming back in but the sweetness and berry comes at the end.
I expect this one to brew a while and I will add an addendum to this. It keeps getting stronger and may outlast me on the session for today. I have no doubt that this will brew well tomorrow as well.
The thing about this tea is the aging. Not so dry as to not mature and not so wet as to get the mustiness that often accompanies it. This is right and one of the best, so far, Dali Tuos that I have had. I think if nothing else of trying this if you don’t mind the smoke touches in there. A sample if as good as the one I got will give you a great session with this tea.

Flavors: Creamy, Earth, Jam, Smoke, Sweet, Whiskey

Boiling 0 min, 15 sec 10 g 3 OZ / 100 ML

lol “infected mushroom.”


When did your samples arrive? Still waiting on mine


I wonder if the name is a tribute to the band! Sounds like a fun complex tea!


I got mine in Thursday. Not sure about the band reference unless they are smooooth. I think this will go a few days as it still hasn’t fully broken up yet.

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Brewing this up tonight. I remember sampling a bit when it first came in to see where to store it.
I pulled 10 grams out to brew with. Cake is looser now that it has had time to settle a bit. I tossed the leaf in a warmed brewer and it gave an almost sweet alfalfa note. I rinsed it and got brewing.
First infusion quick steep, comes across sweet and aromatic. Light on the palate as it is still opening up. Let it sit about 30 minutes after this.
Second infusion, a bit more punch to it . Some astringency, maybe a hint of tart and metallic. Let it cool slightly and the sweetness comes back. An almost mint note to it.
Third infusion, still quick steeps. A little more bite/bitter in there. Sweetness still on the last note on the tongue. Gets thicker and has the lingering in the throat a bit. Seems to be good material. Not sure about pricing since it has climbed since I purchased it.

Flavors: Sweet

Boiling 10 g 5 OZ / 150 ML

I haven’t had any of CWS’s 2016 line and am wondering what I missed out on… I hear the Hekai and manmai gushu are very good.


I have the Hekai but untried as of yet.


woul dlike to hear your opinion on the 2016 Hekai – I really liked the 2015 Hekai


@Alexander, I may have to delve sometime this week.

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Been airing this one since I got it. I grabbed about 11 grams out to brew with. I gave it a good long rinse. First three steepings are smoky, bitter and strong. I think this is one to just put away and age. Material looks decent for the price paid. There is some floral hayish lingering in the mouth a bit after drinking this one.

Flavors: Bitter, Hay, Smoke

205 °F / 96 °C 0 min, 15 sec 11 g 150 OZ / 4436 ML

I had the 2015 Laoyu. There’s some good base material underneath the smoke – which isn’t too offensive, IMO. I haven’t decided how I feel about it yet, but I do think it’s well worth the price.


I am just hoping it will air out quickly.


Mine aired out within a few months really.


Perhaps storing the cakes in a crock or ceramic container with a non-glazed inner wall will help speed that up?


I have just had it sitting out. I may try to get it in something with some humidity to it.

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drank Da xue shan(2011) by gylxtea
304 tasting notes

Finally able to get a note up on this one.
I was provided a sample to try from the tea shop.
I used all 8 grams in the shibo. I preheated the shibo and tossed the leaf in and let some of the steam carry the aroma out. It was some flower perfume and some wisps of smoke as well. I gave the tea a quick rinse and noticed the tea is aromatic when I opened the lid. A bit different than the dry leaf tossed around the warm brewing vessel.
First brew very quick. Some color in the cup, a mix of some vegetal , grassy and a touch more of the smoke without being overpowering. Second steep, still the wisps of the smoke maybe a touch bitter and some wood in there as well. Third steep a bit longer and a little tingle on the tongue and some sweet mixing in with the wood. Smoke is dropping out faster now.
Steeps 3 to 5 were very similar to the second steep. Leaves are starting to unfurl slowly in the pot. I ended up with 10 good brews to this. The later steeps were the next day and the leaf kept giving a decent brew. Maybe not as much on the sweet as the Bangdong but an interesting one to sip on.

Flavors: Bitter, Smoke, Sweet, Vegetal, Wood

205 °F / 96 °C 0 min, 15 sec 8 g 150 OZ / 4436 ML

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Starting this out with an 8 gram sample. The dry leaf has a nice sweet aroma to it.
Using the duanni clay pot. I warmed the pot and poured the water out and tossed in the leaves. Aroma get sweeter in the steam.
Flash rinse and the aroma intensifies with more of the sweet aroma with some honey in there. First steep very quick into the cup. The teas seems well processed as there wasn’t much char in the filter. First sips, sweet , floral , honey in there some mineral and some middle tongue notes.
Second steep, tea gets much thicker and active. Still the underlying sweetness. The bitter has crept in which means shorter steeps as I continue.
I paused a few minutes to soak in. Aftertaste is pretty nice on this one.
Third steep, still strength in this one. Sweet and bitter mixing in. A little of the mineral slips back in as well. Still clean in the filter and the leaf is slowly starting to unfurl.

Flavors: Bitter, Floral, Honey, Mineral, Sweet, Thick

Boiling 0 min, 15 sec 8 g 5 OZ / 150 ML

Ooh interesting, still waiting for my sample to arrive!


@Sqt I think the tea will be to your liking. I used Spring water and my little clay pot to brew.


Thanks, will likely do the same :)


A comment on minerality. Many times I have hard time determining if a mineral taste belongs to the tea or the water. Specially when it appears after few steeps, when the tea taste itself starts to fade out. Any thoughts on that?


It may have been the water. We have a spring close to us that I use to brew my tea with. In my case it show up in the late steeps.

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Breaking this out as I love some BuLang teas.
I grabbed 10 grams off the cake. Easy to do as the cake was loose pressed for a Dayi. The leaves are a mix of chopped and some full leaf in there. I gave it a wash and let it sit a few minutes. There is some color in the wash so that is promising.
First brew 5 seconds. Golden color. Tastes , a bit smoky with typical shot of BuLang bitterness. It hits with smoke and mineral on the middle part of the tongue.
Second steep, 5 secs, more color getting golden now. A bit stronger on the bitterness with some hints of sweet coming through. Cooling down give some tongue tingle.
Third steep, 5 seconds, color dropping a bit. Still has a good punch some drying at first. Mint and cooling on the breathe intake now. Some more sweetness. Leaves unrolling now and able to see some color variance in them.
I did this tea nine times two days ago and didn’t do many notes. It finally tailed off for my tastes at nine. You may be able to steep it a bit more.

Flavors: Bitter, Mineral, Mint, Smoke, Sweet

205 °F / 96 °C 0 min, 15 sec 10 g 10 OZ / 295 ML

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