2018 Cha Yu Lin "Liu Bu Xi Village" Tian Jian Basket Tea

Tea type
Tea
Ingredients
Not available
Flavors
Bitter, Hay, Peat, Scotch, Smoke, Molasses, Oak
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
205 °F / 96 °C 4 min, 15 sec 4 g 8 oz / 240 ml

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3 Tasting Notes View all

  • “It’s smoky, but less like an actual campfire and more like an Islay scotch. The first few steeps are almost overwhelmingly bitter and smell of hay. On the third steep it becomes delicious, with a...” Read full tasting note
    90
  • “Now that I know what I really sampled, I’ll put a note in the correct place. This was a really good gateway tea for those of you/us who are suspicious of lapsang. It was gently smoky, but not so...” Read full tasting note
  • “This is a really beautiful cup of tea. The smell from the pouch made me feel like I had made a horrible mistake in buying a sample, because it has the approximate aroma of a burnt forest floor and...” Read full tasting note
    96

From Yunnan Sourcing

This is a 2018 spring harvest production of Tian Jian tea from Liu Bu Xi village in An Hua County of Hunan(about 20km west of An Hua, here). High quality first flush of spring tea was picked and processed carefully using kill-green (frying), rolling, fermenting, and drying and then steamed and packed into these little hand-made baskets.

This is a smoky, peaty, molasses type Tian Jian. it’s very sweet and full-bodied as well. Very rich and complex. If you are a scotch whisky fan or want a non-alcohol equivalent then this is the tea for you!

500 Grams per basket

About Yunnan Sourcing View company

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3 Tasting Notes

90
135 tasting notes

It’s smoky, but less like an actual campfire and more like an Islay scotch. The first few steeps are almost overwhelmingly bitter and smell of hay. On the third steep it becomes delicious, with a lingering smoky aftertaste.

Flavors: Bitter, Hay, Peat, Scotch, Smoke

Preparation
Boiling 0 min, 15 sec 3 g 2 OZ / 65 ML

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2652 tasting notes

Now that I know what I really sampled, I’ll put a note in the correct place. This was a really good gateway tea for those of you/us who are suspicious of lapsang. It was gently smoky, but not so much that it overrode the savory tea underneath.

ashmanra

Ooooooo, as Lapsang lovers, “Youngest” and I need to check this out!

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96
66 tasting notes

This is a really beautiful cup of tea. The smell from the pouch made me feel like I had made a horrible mistake in buying a sample, because it has the approximate aroma of a burnt forest floor and charred bone right off the bat. Decided to give it a try this afternoon, though, so I can stop fearfully side-eyeing the pouch whenever I open up my tea chest.
The whole leaves are easily pried apart from the compressed brick with the tips of your fingers, no pu’erh pick necessary to avoid breaking them into dusty pieces. They smell like burned oak leaves; or the first whiff of a freshly opened scotch with tarred rope, heavy smoke, and peat notes. The liquor is a much lighter hue than you’d expect. Dusty rose brown. A very smoky aroma, but not an off-putting one. The taste is spectacular to me. Not savory, but ever so gently sweet, with a clean pleasant smokiness. A touch of minerals, a hint of aged wood, and the oakiness of something aged in a barrel. Feels like something that would be served to you by a chivalrous sasquatch in a pacific northwestern pine forest. He could easily win you over with it and weasel his way into a second date.

Flavors: Molasses, Oak, Peat, Smoke

Preparation
200 °F / 93 °C 8 min or more 4 g 14 OZ / 414 ML
gmathis

I would love to meet a tea-drinking sasquatch.

Eelong

Me too. Bet he’d know of some nice herbals.

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