143 Tasting Notes
Rich, thick, and complex. Pay attention to this tea’s depth, mouthfeel, structure, and aftertaste rather than just flavors. It brews a clear orange liquor that is thick and velvety. The aroma is heavy — mineral-like, floral, and lightly roasted.
I do a flash rinse with this one, as initial steeps are immediately thick and complex. The tea coats my entire mouth but lingers in the cheeks, back of the mouth, and throat. Notes are savory-sweet zhengyan minerals, florals, red velvet cake(?), cannabis, roasted barley, and a hint of fruit.
Steep 3 onwards reveals the tea’s qi, depth, and structure. Sensations intensify from the back of the tongue into the throat and in the cheeks. The qi is relaxing and warms my core. I can feel the tea’s presence for long time after drinking. Prominent notes here are more floral, zhengyan minerals, cannabis, and hints of roasted barley.
After steep 7, the tea needs to be pushed, and that’s fine. Later steeps are moderately thick and have depth, structure, and a very pleasing zhengyan mineral and floral aftertaste. I recommend taking breaks in between steeps to extract the most flavor. Nice lingering tea buzz!
I’m glad I asked Cindy whether there was an oolong version of her wild growing lapsang souchong; she said there was a very limited quantity and that there was already a line of orders before the tea was even completely processed. I’m glad I got in line on time!
The closest thing I can compare this to is a very lightly roasted Wuyi oolong, as it has a distinctive savory-sweet mineral/rock quality to it in both aroma and flavor. The leaves have an intriguing fragrance that reminds me of roasted sweet tomatoes and orchids. Initially, the tea soup is a dark gold tiptoeing towards light orange.
The tea is very pure and lively in taste and feel. Very nice mouthfeel and qi. It’s crisp and decently thick in texture. It’s also well structured and persistent in the mouth after drinking.There is distinctive Wuyi mineral/rock taste, shuixian-like floral notes, vine tomatoes, brown sugar, and roasted grain. It goes for about 9 steeps but can be pushed further. Flavor, mouthfeel and aftertaste are consistent throughout. I need to do a few more sessions using slightly different parameters. Very unique and tasty oolong!
Bright, deep and persistent with subtle, delicate flavors. The dry leaves have a candied, woody scent. After the first rinse, the leaves exude more succulent, fruity and orchid aromas with a hint of roasted pine nuts. The tea brews a very clear and pale yellow brew.
The first steep was sweet (lilies and roasted grains) and almost tart; it seemed to lack structure and body, but after the 3rd steep the tea begins thicken and coat the roof and back of the mouth, revealing the tea’s structure. The next 5 infusions convey much more body and were much more floral and woody with sweet grain notes. The aftertaste and lingering sensations extend way into the back of the mouth, which are very pronounced and intensify at the 8th and 9th steeps. They induce a mouthfeel and qi that is uplifting, clarifying, and very relaxing. By the 5th steep, the drinker is experiencing a tea that is thick, well-structured and has real depth.
That strong sensation in the back of the mouth and top of the throat remain even in later steeps. It needs to be pushed a bit after steep 10 — I’ve been flash brewing the entire time. This is a very subtle tea that will reward those who take their time.
Very well compressed tea from what seems like the purple leafed varietal. There is forest moss and subtle hickory smoke in the dry leaf aroma. After the first wash, the leaves reveal intriguing aromas – dried plum, roasted walnut, pine wood, and moss after the spring rain. The tea brews a very clear and pale amber. Body is light yet the tea is somehow rich.
It’s a remarkable tea. The Qi is intense from the start. It moves towards the back of the head and envelops the cerebellum, spreads down my spine, and into my shoulders. It remains there, leaving feeling warm and elevated (not hyper) for the entire session and afterwards. It also spreads to my chest and remains. I’m fully alert yet calm and happy. This is really cool stuff.
Initial steeps remind me of Yunnan Sourcing’s DeHong purple tea, but then the tea quickly reminds you that it’s something else entirely. The bitterness and sharpness in the initial steeps is much more similar to wild spring herbs (raw mugwort or ssuk in Korean) than tea, as it covers my entire mouth cavity and morphs on the sides of the tongue into intense tart apricots, sour cherries, grapefruit, dandelion greens, and oregano, but then transforms via huigan into something fruity and savory…and lingers. There is no smokiness in the flavor.
Mid steeps become even more fruity (plum, peach, cherry, green apple), honeyed, and very smooth. I can taste and feel the purity of this tea. It has great depth and, despite my description above, it’s quite difficult to accurately describe. It must be experienced first hand. I am tempted to purchase another bing.
My first alleged Bing Dao tea from Mr Wilson. I must always thank him for keeping these leaves in good form while in their sample pack. Leaf breakage DOES impact taste.
The first few steeps provide clear indicators of the tea’s alleged origins. It’s thick in the mouth and clear pale gold in the cup. It has good depth, penetrating cooling, sweet hay, bittersweet, sharp florals, sencha, white pine resin, green apple, chardonnay grape skins, pine wood, and a strong mouthfeel.
Serious huigan. Lingering sharp floral and white grape skin notes leave a slight drying in the mouth followed by a salivating effect. Mid steeps get thicker and the bitterness of wild herbs comes to the fore with more intense huigan. After the 9th steep or so, the tea becomes a lot more floral buttery. The sweet grassy aromas become wild flower fragrance and is very present in the empty cup. This is my kind of tea. I think I found a Nan Po Zhai replacement, as it shares many similarities.
The sample is bit dried out, but not overly so and I know my tupperware bin storage will remedy that within a couple of weeks or so.
I had the 2016 version of this tea and am told by the vendor they are very similar, but that waiting a year for it to develop will change it and is preferred.
My notes will echo to BigDaddy’s. These leaves were skillfully processed and are from good terroir. The honey, orchid, and wild rose fragrance of the brewed leaves is pungent and intoxicating. It reminds me of what a proper, upper tier Dan Cong should be. I used my chaozhou pot, gaiwan, and glass tumbler at work—while the chaozhou clay enhances the purity and depth of the tea, the experience consistent across brewing devices.
Definitive and distinct structure in both texture, flavor, and depth — it coats the center, sides and back of the tongue revealing an interesting confluence of rock sugar, orchid florals, crisp peach, and complex wood and mineral notes presented together. There is real depth and presence that is felt in the sides of the tongue and back of the throat. This one is something to experience and won’t empty your wallet.
This is my favorite green from YS and this year’s seems a bit more delicate than last year’s harvest. Less of your typical apricot; more sweet peach blossom in the aroma. There are more crisp, savory notes, roasted vegetal notes that feels more nuanced on the palate. These early to mid-steeps remind me more of a mountain-sourced Japanese sencha.
As with last year’s harvest, this tea can steep for a long time and will continue to release very pleasant flavors and aromas until the end.
There is artistry in these leaves. They are quite stout, spindly, and veiny, which reminds me more of leaves from older bushes. Gorgeous range of jungle greens that are pleasing to look at in my off-white shiboridashi.
What can I say, I’m a total sucker for fresh spring harvests (xincha).
This green is superb and it trumps the 2016 Wuliang mao feng. Nice pungent apricot/peach blossom aroma. Much more robust than I expected. It went for more than 6 steeps – and still had good flavor. There’s a hint of smoke that reminds me of its rural origins, rather than dominating the fruit, floral, and crisp notes, IMO. It has that wonderful, penetrating cooling sensation that i associate with sheng pu’er.
The delicate leaves are a gorgeous shade of jungle green and are a bit broken, but that doesn’t seem to effect the drinking experience. Tea liquor is very clear and with a jade hue (hence the name?).
Big shout out to Scott for sourcing such a broad range of fresh greens.