Bai Sha Xi "Imperial Grade Tiani Jian" Hei Cha from Hunan

Tea type
Tea
Ingredients
Not available
Flavors
Dust, Mushrooms, Wet Earth, Wet Wood, Smoke, Peat
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Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by AllanK
Average preparation
205 °F / 96 °C 0 min, 30 sec 6 g 4 oz / 122 ml

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2 Tasting Notes View all

  • “This is worth experimenting with to see if it agrees with you, but I don’t think its for everyone. I did enjoy it. It was smoky, but not so much that I couldn’t enjoy it. A hint of molasses...” Read full tasting note
    75
  • “This tea is interesting. I have come to the conclusion that Tian Jian is an acquired taste. And I have not completely acquired it yet. In any case this is much better than the last one I tried,...” Read full tasting note

From Yunnan Sourcing

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2 Tasting Notes

75
5 tasting notes

This is worth experimenting with to see if it agrees with you, but I don’t think its for everyone. I did enjoy it. It was smoky, but not so much that I couldn’t enjoy it. A hint of molasses sweetness was sensed in the background.

Flavors: Smoke, Wet Earth

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 4 OZ / 125 ML

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1758 tasting notes

This tea is interesting. I have come to the conclusion that Tian Jian is an acquired taste. And I have not completely acquired it yet. In any case this is much better than the last one I tried, also from Yunnan Sourcing. This one starts of with a taste that is described as peaty by Scott at Yunnan Sourcing. This peaty taste lasted about four steeps and the tea evolved into something nicer. It did not get sweet an the way a ripe puerh does but it did improve. Unfortunately, I just don’t have a word to describe the note I get from this tea once the peaty taste is basically history. Not that it completely disappears. even in later steeps there is a faint taste of the peaty taste. But it does evolve into something else. I don’t quite know if to say a sweet note is the right description. Better anyway.

I steeped this eight times in a 100ml teapot with 6.3g leaf and boiling water. I gave it two rinses, one for 10 seconds and another for 5 seconds. I gave it a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec. The leaves were not really done at eight steeps but I was.

Flavors: Peat

Preparation
Boiling 6 g 3 OZ / 100 ML
aardvarkcheeselog

I have had my eye on this one. YS seems to be getting into heicha lately. I scored a sample (50g is a sample, right) of the 90’s Liu An, and when I opened it there was a powerful dirt aroma. I’m letting it air out for a few weeks before I try it.

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