13 Tasting Notes

90

An amazing example of what heavy storage can do to sheng puerh. I’m very averse to “dank” notes but brewing 8g in a 240ml nixing pot seems to mute these entirely. Thick and oily liquor, sweet, smooth, earthy, beetroot aromas. I would note beetroot in the flavors below but steepster sadly doesn’t have it yet. Later steeps reveal slight vanilla. Despite being smooth and easy to drink, this tea still seems a bit controversial; my mother hates it, she thinks it tastes dusty, while my friend loves it.

Flavors: Earth, Sweet, Thick, Vanilla, Vegetal, Wood

Preparation
Boiling 0 min, 45 sec 8 g 8 OZ / 240 ML
mrmopar

We can’t please them all. My wife doesn’t drink with me either.

Nattie

I’m working on my parents haha. My mam is slowly coming around, but my dad has only conceded to drinking one cup of loose leaf so far.

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90

This is by no means a cheap tea, at 60c/g I believe it’s my most expensive yancha at this time, however it’s so good that I believe the price is justified. The first infusions brew up a dark red, with dark chocolate, woody, and liquorice notes. I find that one of the most interesting things about this tea is the mouthfeel, it’s kind of oily in the best way possible. Later infusions are dominated by a smooth, creamy aroma.

Flavors: Creamy, Dark Chocolate, Licorice, Roast nuts, Wood

Preparation
Boiling 0 min, 15 sec 4 g 70 OZ / 2070 ML

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90

I really didn’t care for this tea at all the first time I had it. I brewed it like most people recommend for dancong; using a whole lot of leaves and many flash steeps in a porcelain gaiwan, however I feel like this tea really shines once you push it a bit, I got fantastic results starting with around 20 seconds for the first steep, and increasing from there. This tea’s strength lies not in its high, fruity aromas, but rather in a deep, complex, mineral body. Brewing it like this did result in some noticeable bitterness, but in my opinion it only served to amplify the whole experience.
By the way, I have the 2019 spring version, but couldn’t be bothered to make a new listing for it.

Flavors: Milk, Mineral, Peach, Pear, Rye

Preparation
205 °F / 96 °C 0 min, 30 sec 10 g 4 OZ / 120 ML

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85
drank Master Spring by Taiwan Sourcing
13 tasting notes

A great, affordable tea! This tea has something for everyone, it’s very approachable yet has a lot of complexity that anyone can appreciate. My session moved from predominantly spicy cinnamon notes to sweeter fruity biscuity notes, though it consistently had a very nice tartness in the back of my mouth. At 16c/g, this is definitely one of my favorite daily drinker taiwanese oolongs.

Flavors: Cinnamon, Cookie, Fruity, Pleasantly Sour, Sweet

Preparation
4 g 2 OZ / 70 ML

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90

This is one of my favorite teas of the Oldways yancha lineup. The first few infusions had a prominent berry note that I can only describe as raspberry. Through the session, it moved more towards a smooth, sweet creamy caramel.

Flavors: Caramel, Cream, Raspberry

Preparation
Boiling 0 min, 30 sec 4 g 2 OZ / 70 ML

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80
drank Da Hong Pao (2015) by Old Ways Tea
13 tasting notes

This is a very smooth yancha with a nicely settled roast. Its aromas remind me of toasted coconut flakes.

Flavors: Coconut, Nuts, Sweet, Toasted, Wood

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 70 ML

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95

This tea has a lot in common with Yang Qing Hao’s 2006 Shenpin Chawang, but at one sixth the price. It has a full, dark body and explosve fruitiness. The dry leaves had almost no smell to them, but as soon as the water hit them, a perfumy fruity aroma hit my nose.

Flavors: Camphor, Overripe Cherries, Stewed Fruits, Vanilla, Wood

Preparation
Boiling 0 min, 30 sec 8 g 4 OZ / 120 ML

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85

This is the only tea that has given me a strong calming effect in every session, on top of this it has fresh notes of strawberry and grass. Steeping it hotter than recommended gave me notes of beetroot.

Flavors: Grass, Nuts, Rice Pudding, Strawberry

Preparation
180 °F / 82 °C 2 min, 0 sec 3 g 120 OZ / 3548 ML
TeaLife.HK

Thanks for the review zambz!

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60

This isn’t a bad tea, but not an exciting one either. The body reminds me a lot of premium tianxia from the same vendor, but this lacks the citrusy edge that I really enjoy from the tianxia. As they’re the same price per gram, personally I would much rather have tianxia. In fact, if you buy a whole cake, tianxia is actually cheaper per gram because it’s 400 grams.

Flavors: Baked Bread, Mushrooms, Sweet, Yeast

Preparation
Boiling 0 min, 45 sec 8 g 8 OZ / 240 ML
TeaLife.HK

This one’s waking up: was asleep from GD dry storage, but is much better now. I may suspend it from sale for a while and see how much it improves!

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80

This is a really good aged sheng at a reasonable price point. I finished up 100g before ordering a whole cake, note that the cake is 400g as opposed to the more traditional 357g. Brewing in a large nixing pot from the same vendor really brings out the citrusy notes, and I get a lot of finished tea from 8g.

Flavors: Blood orange, Citrus, Sweet Potatoes, Wood

Preparation
Boiling 0 min, 45 sec 8 g 8 OZ / 240 ML

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