Farmerleaf

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Recent Tasting Notes

86

Rich and juicy, thick with a layered, honeyed mineral upfront sweetness. Balanced astringency and minimal bitterness. It reminds me a lot of oatmeal: notes of honey, apple, cinnamon, osmanthus, citrus and tobacco tones, peaches and apricots, oats, dry grass. Floral, fruity and deep, not as sweet as some Yiwu teas. Lordy that is good! If only it weren’t so high in caffeine. Great Jingmai tea. Powerful, clean, tasty for only 20c/g.

Thank you, Martin :)

Flavors: Apple, Apricot, Astringent, Cinnamon, Citrusy, Dry Grass, Floral, Fruity, Honey, Mineral, Oats, Osmanthus, Peach, Sweet, Thick, Tobacco

Martin Bednář

Glad that you like(d) it! I guess I need to retry it. It has been some time since I brewed it for last time!

Natethesnake

I just got some 2020 Jingmai and Laos samples from them. I’m with you on the Jingmai being over caffeinated. The 2003 that EOT is selling now is quite good and the caffeine seems smoothed out a bit. Doubt I’ll cake it but worth sampling.

derk

I like the flavors of Jingmai but not the jangly caffeination that makes me feel like I’m in a Bollywood film. I’d be interested in trying that 2003 EoT.

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55
drank 2014/2009 Jingmai Shu by Farmerleaf
942 tasting notes

Five grams from Martin in the pot, a few completely empty resteeps and even more grandpa-ish refills. This tea is really smooth and gives the impression of being full-bodied but it manages to water down quickly beyond the sip. The flavor and the body d i s a p p e a r

Tastewise, for some reason it reminds me of game meat spiced with herbs like wintergreen. It’s not gamey but it has a rich, meaty quality to the taste (at least what’s there at the beginning of the sip), so maybe like venison? Other mild associations include sauerbraten, gravy, dense whole rye bread. Strange brew! If only it weren’t so thin and watery!

Flavors: Camphor, Dark Chocolate, Herbs, Meat, Mineral, Petrichor, Rye, Smooth, Tangy, Vanilla, Walnut

Preparation
Boiling 3 min, 0 sec 5 g 7 OZ / 200 ML
Martin Bednář

Yep, it is strange tea. Not that much impressed either.

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80
drank Spring 2020 Dong Guo by Farmerleaf
23 tasting notes

This is the first tea I’ve tried from William ‘Famer-Leaf’ of Youtube fame. So I have some high hopes!

The leaves come apart easily when I prod it with my pick from the edge. It’s simple to grab about 4 grams of whole leaves. I’m just sampling this right now, so I’m using a 75ml porcelain Gaiwan and boiling spring water.

Initially, it tastes very ‘green’. Kind of like a bitter sencha whack (which makes me a bit worried, I’m not expecting sencha flavours). It’s a rounded flavour note. Bitter without being astringent at the start.

It definitely makes you sweat and it has a bit of body to it. Not ‘thick’ or particularly ‘oily’. The soup is pale yellow with a slight green hint. Mouthfeel is pleasantly soft.

By the third steep I’m tasting the dry subtle tartness of asian Pomelo fruit and maybe grapefruit-seed oil. Bitterness is getting stronger and slight astringency. So I take a swig of fresh water.

The lid smells like citrus rind.

Boom. With the fresh water comes sweetness. Sweet like sugarcane syrup all the way down my throat moving to a more buttery/golden syrup. It has a nice ‘lasting’ flavour on the tongue.

Later steeps and I’m in pomelo territory again but milder and a little sweeter, a bit more floral (orange blossoms). It has that bitter edge I like in a nice marmalade. It’s definitely in the pomelo territory, less the orange.

Nice. I’m going to have to give this more of a shot and play around with brewing parameters. So I won’t mark it as ‘recommended’ for now (which is a bit pointless, I think his stock is all sold out). I’ll put another note up once I’ve given it a few more tries. But this is a very solid first impression.

I’m a bit stuck though, the leaf smell is like a citrus hinted green tea. Which I didn’t expect at all from a young sheng (then again, I don’t drink that much young sheng).

Energy is strong though and I probably shouldn’t have tried this at 11pm.

I’ll mark this as 80 for now and I’ll revisit it over the weekend.

Flavors: Bitter Melon, Citrus Fruits, Citrus Zest, Fennel Seed, Grapefruit, Maple Syrup, Sugarcane

Preparation
Boiling 0 min, 15 sec 4 g 3 OZ / 75 ML

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86

Nannuo sheng sold by Farmerleaf is not the most exciting tea, it is just very good. The clear highlight is its mouthfeel that’s among the most oily and smooth ones I’ve tried. Such a full bodied tea with no abrasiveness is a clear mark of quality material and processing.

The flavour profile is mostly sweet and floral with quite a lot of higher notes. Notes of cream, dry grass, thistles, pollen and alpine meadows appear throughout. Additionally, I picked up some fleeting aromas of orange zest, nuts and cooked leaf vegetables. There is a cooling aftertaste and a warming body sensation as well, neither of which makes the tea stand out in particular.

This is one of the best teas I can imagine as a young sheng introduction to newer tea drinkers.

Flavors: Bitter, Cream, Dry Grass, Floral, Flowers, Nutty, Orange Zest, Sweet, Thick, Vegetables

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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82
drank Autumn 2019 La Fu by Farmerleaf
634 tasting notes

This is a nice sheng whose character is somewhat rustic, sweet and floral. In some sense it reminds me of a mixture of a more old school Yi Wu (especially in the aftertaste) and a Menghai area (Meng Song?) tea. At the same time, I also notice some similarity with Yunnanese green teas.

It has a thick buttery mouthfeel and a cha qi that is both energizing and very warming. It’s a good winter tea for such a young one and albeit sold out now, the price was very good too.

The aroma is predominately flowery and spicy with notes of bacon, thyme, and peppers. The taste is crisp, floral, and a little toasty with a bitter and nutty finish. Permeating the whole experience is a lasting molasses sweetness. In the aftertaste, it is complemented by a floral, mineral and tart flavours with notes of jasmine and rice water.

Flavors: Bitter, Floral, Flowers, Mineral, Molasses, Nutty, Pepper, Spicy, Sweet, Tart, Thick, Thyme

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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71

This tea displays a lot of gushu qualities – strong minerality, long-lasting, expansive aftertaste as well as a thick buttery mouthfeel – but it is generally very muted in flavour. As such, it is not one that would impress on the first date.

Aromas are classic and slightly skewed towards the greener side, they are mostly sweet and floral with hints of nuts, gasoline, and evergreen vegetation. The empty cup aroma is especially pungent, which manifests itself later on in the aftertaste dominating over the taste.

Flavors: Astringent, Floral, Mineral, Pear, Sweet, Thick

Preparation
195 °F / 90 °C 0 min, 15 sec 6 g 3 OZ / 90 ML

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73
drank Spring 2019 Mangjing by Farmerleaf
634 tasting notes

This tea from “greater Jingmai area” is light bodied with a very up-front floral but not perfumy character. I am not a big fan overall, but I do like its creeping, grounding cha qi that induces a great mind-clarity.

In the aroma, there are notes of light smoke, citrus zest, beef and focaccia. Taste is sweet and flowery with a milk note initially. Soon enough, a nice bitterness appears that has a tart and nutty backbone. The finish is buttery and the aftertaste vegetal, cooling and sweet with notes of olives and peach. Later on in the session there is also a hint of an interesting black pepper like taste and a more woody character overall. All in all, there is complexity, but I didn’t find the profile to be particularly enjoyable. The tea also doesn’t really last beyond 200 ml/g worth of infusions.

Flavors: Baked Bread, Bitter, Black Pepper, Butter, Citrus Zest, Floral, Flowers, Meat, Milk, Nutty, Olives, Smoke, Sweet, Tart, Vegetal, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 7 g 4 OZ / 110 ML
mrmopar

I have a hard time with YiWu and JingMai so I can relate.

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76
drank Spring 2019 Ao Ne Me by Farmerleaf
634 tasting notes

This Ai Lao sheng sold by Farmerleaf is decent, albeit not spectacular. It has a green, burly leaves, a fairly well-balanced character, and a smooth mouthfeel.

The aroma is herbaceous and sweet with cooling forest notes, wet earth, walnut, hot hay, bone broth, celery and seaweed scents. Taste, on the other hand, is buttery, nutty, bitter and fragrant, followed by a very floral aftertaste. The aftertaste is kind of funny in a way. It feels like it should be sweet with its high floral fragrance and a sort of honey like character, but in fact it is more bitter than sweet.

Flavors: Bitter, Broth, Butter, Celery, Floral, Forest Floor, Honey, Nutty, Seaweed, Smooth, Walnut, Wet Earth

Preparation
Boiling 0 min, 15 sec 7 g 4 OZ / 110 ML

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First sheng from Farmerleaf.

Of all the Jingmai sheng I’ve tried in the past few weeks, this is the most subtle. The dry leaf aroma is bright and fruity-floral-honey, much stronger than the liquor fragrance which is something close to osmanthus but savory-musky. The profile is light-bodied (becoming medium with longer, later steeps) and oily, very clean, highly mineral with a very active salty mouthfeel. At first it is soothing then plenty of young woody astringency and soft, cactus-like bitterness emerge. Fresh, golden straw glinting in the sun with mild orchid florals — this isn’t giving me a headache like other perfumed Jingmai. Quiet honey-orchid-brown sugar aftertaste. It takes a few steeps, but a stevia returning sweetness presents at my sinuses before emerging from deeper in my throat as brown sugar. Mildly menthol cooling in the chest.

I don’t want to fault this tea for anything, but the caffeine content is much too high for me. The energy is soothing at first until the caffeine kicks in and I become scattered and shakey. Otherwise, this is a fantastic, subtle tea. I’d love to experience the development of this tea over the years. I’d highly recommend Spring 2018 Jingmai Gulan to more experienced drinkers.

Flavors: Apricot, Astringent, Bitter, Brown Sugar, Floral, Green Wood, Honey, Menthol, Mineral, Orchid, Osmanthus, Salty, Straw, White Grapes

Preparation
Boiling 7 g 4 OZ / 110 ML
derk

I just read a review of this tea by somebody named Francesco on Farmerleaf’s website. Francesco’s experience is so similar to mine. Who are you Francesco? Let’s drink other puerh and compare.

derk

I bet this is a common tea-head confession: I’ve been background thinking all day about how this tea made me feel.

Bollywood films.

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Using slightly under 8g for 120ml gaiwan. Flash rinse followed by 5s steep, +5s each infusion.

Product page: https://www.farmer-leaf.com/products/autumn-2019-lao-man-e

Warmed leaf smells like grape and grapefruit. Rinsed leaf smells like flowers and bitterness.

(Starting the session, getting used to the site). Just rinsed, letting the leaves rehydrate before doing the first steep

First steep is really good. Long lasting taste. Hint of bitterness that appears in the end.

I’m surprised that this first steep is so strong, the tea is already awake!

The second steep is fruitier. It reminds me of their flagship tea, the Jingmai Gulan. The sample has been well rested. Very enjoyable.

The leaves themselves are sturdy and good quality. I wish this was a cake instead of a sample.

Nice qi as well.

I have a cake of KingTeaMall’s LME and this one seems nicer. I think it is the “sweet” variety, compared to KTM’s bitter version.

The fifth steep is still going strong. There is a very strong cooling sensation on my tongue. The tea is very drying as well. I feel a little spacey by now.

Really great LME. The aftertaste lingers for so long. Great longevity!

Flavors: Grapefruit, Grapes

Preparation
8 g 4 OZ / 120 ML

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87

Easy-drinking with light, vibrant flavors and aroma. Delicate malt and florals with a fruity tone that leans citrus, like white grapefruit mixed with stonefruit. Tingly, never bitter or astringent. The fruit pops more when brewed around 200F versus boiling. Good for 2, maybe 3 steeps western. The spent leaves show the low oxidation with a palette of muted red, green and brown splotches. The leaf and bud usually destined for puerh production is healthy, thick and fuzzy. Thanks for the generous sample, Martin :)

Flavors: Citrusy, Floral, Grapefruit, Malt, Mineral, Stonefruit

Preparation
200 °F / 93 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML
Martin Bednář

You are welcome derk! I liked it that much so I thought giving you a generous sample is a good idea :)

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84

With my first Farmerleaf order, I got this mini cake for casual drinking. It delivers more or less what one would expect from a Jingmai plantation tea. It is tasty, pungent and not too complex with quite a floral profile. The aroma is green and grassy with notes of dandelion among other flowers. Taste-wise, I found the tea to have a good balance of umami, sweetness and bitterness. At this young age, it is still a bit grassy and a little salty. Mouthfeel is soft and drying, and I get a warming sensation spreading throughout the body after drinking.

Flavors: Bitter, Dandelion, Drying, Floral, Flowers, Grass, Salty, Sweet, Umami, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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86

Over the last year or so, the tea has really come into its own. It has a lot of character and pungency in early steeps especially and carries a slick, creamy texture throughout. The mouthfeel is indeed quite engaging, which is underscores by the mildly abrasive finish. To be honest, the astringency is very well in control though. Today, I found the tea to be quite upsetting to my stomach, which is not something I generally experience, so that’s something one may have to take into account when drinking it.

The dry leaf fragrance is meadow-like, while wet leaves smell of freshly cut grass, sea, banana, nuts, green beans, and just a touch of peat. Taste is sweet, floral, and juicy initially. There is a decent umami as well as a thyme-like herbaceous aspect to it. The sweet vegetal notes remind me of green bell peppers and sugar snap pea. Aftertaste is mineral with a good huigan to it.

It’s a nice autumn tea that reminds me a little bit of Mengku tea at times due to its crispness and the high floral notes. It also lasts for a while, today I got 250ml/g without really pushing it.

Song pairing: https://www.youtube.com/watch?v=Sp251kcTARY

Flavors: banana, Bitter, Creamy, Floral, Flowers, Freshly Cut Grass, Green Beans, Green Bell Peppers, Herbaceous, Honey, Marine, Mineral, Nutty, Peas, Peat, Spicy, Sweet, Sweet, Warm Grass, Thick, Thyme, Umami, Vegetal

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 5 OZ / 150 ML

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86

I rarely get to try a sheng this fresh, but after more than a month long journey from China to Ontario, I felt compelled to give it some time to rest and only broke into the cake I got today. Having been hit by a car while cycling earlier today (I came out lucky with no serious injuries), I won’t remember this day for the tea that’s for sure.

In any case, the tea didn’t leave a very strong impression on me in this first encounter of ours, I will try reserve my judgement though. It may need more time to show its true character. At the moment, it is quite crisp, grassy, sweet, and salty, with notes of seaweed and tropical fruits. The body is medium thick with a powdery and slightly astringent mouthfeel.

Flavors: banana, Grass, Green, Marine, Salty, Seaweed, Sweet, Tropical

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML
MadHatterTeaDrunk

Glad you’re safe and not terribly hurt!

MadHatterTeaDrunk

Farmerleaf typically leaves a minimal impression on me right away. I got a sample of their stuff in 2017, but remember thinking, “Eh, it’s ok, but it’s too light.” However, going back to after it spent some time in my puerh storage, it opened up and was a better session down the road. That was the moment that made me go back to their site and snag a Spring 2014 Jingmai Shengtai; which hadn’t lasted long, but it was very nice (menthol, wood chips, slightly smokey).

Martin Bednář

Uh oh, accidents happen. But I am happy to see your are okay!

mrmopar

No more close calls please! We need all our people around on here.

tea-sipper

I’m glad you’re okay!

derk

Where are you, Togo? I hope no injuries emerged a day later.

Togo

@derk, yeah nothing beyond a sore back and a bit of lost skin. I was very lucky for sure, but I also think that by having had such an active lifestyle, I have learned a bit how to fall well by now lol.

derk

Checking in. No notes for over a week!

Togo

I know, I was away at a winter school last week, mentoring a project about “quantum causal inference” for a couple of Master’s students. I did drink tea with people (and try to convert some), but I don’t write notes outside of my semi-controlled sessions at home :)

Now that I am back, I do plan to write some soon, but first I need to get over this cold I picked up. As for the car accident, I seem to be having some arthritis symptoms the last few days, so I will go visit a doctor soon, not sure if it’s related to the fall, but it would be a strange coincidence if it weren’t.

derk

Sounds interesting and perhaps well beyond my grasp. I’m glad you’re ok and have posted several notes already! When I got hit on my bike, while not having acute injury, I did experience hip pain for several months (took the brunt of the landing force). Regardless of whether the arthritis and accident are related, I wish you speedy relief.

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86

No notes yet. Add one?

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML

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86

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98

I didn’t take as many notes on the session as I wanted, but I noted that it had ‘soft, creamy, sweet, honey’ notes. This is one of those young puerh teas that are just too complex to describe in full detail. It is one of those teas that bring you to silence, allowing the time to pass without words. It’s similar to an unwritten love poem, moving you to the point of stillness, which can be called a quiet love, I suppose.

Farmerleaf has a few teas that fill me with such stillness and calm, that I cannot simply spend the time reading, writing, talking, or gaming; rather, I sit in silence, musing only over the tea.

With that said, the tea lasts a short while—not as long as some teas that I typically drink—but it can take a hard hit with boiling water/steep time, without growing bitter, sour, or astringent. It’s light and pleasant, through and through.

I only wish that I was capable of making a better note on this tea. It’s a good one, that’s for sure.

gmathis

Tea to be pondered in silence—and the time to do so—is a wonderful thing.

Shae

What a beautiful description!

MadHatterTeaDrunk

gmathis-Exactly! Weekends are the best time for me to sip tea; really get into the session. Weekdays are spent multitasking, while maybe jotting down a note or two.

Shae-Thank you! Sometimes a tea can inspire creativity while writing about it. ;)

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70

Sample from Farmerleaf, brewed in gaiwan.

First 2 steeps unimpressive, it felt faded. It developed much better character in the following steeps once the leaves opened up.
Feels a bit younger than the age the tag suggests but is still interesting and not too sharp. Fruity, flowery, moderate bitterness that kicks back a nice huigan aftertaste. Comforting, tonic, mild cha qi.

This one leans to the delicate and balanced side of the sheng spectrum. Though generally speaking is a good tea I don’t believe I’ll be ordering a cake. I’d like to contrast it with a further aged version and see where it goes.

Flavors: Fruity, Hay, Lime, Melon

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 120 ML

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76

SIPDOWN 6
Oh well, another sipdown. And probably my first puerh sipdown. Quite happy with it; but not that great considering I bought it two years ago and only sample.

I decided for gongfu and made 6 or 7 steeps with various steeping time from 15 seconds to 3 minutes. I noticed again chocolate notes, not much of the vanilla today; very thick liquor here though. Comforting first steeps, but the last ones were somehow heavy for my stomach and it is a bit upset. It isn’t somehow complex too, which is quite sad, but well I paid a 3 USD per 20 grams sample.

I wish for more complexity in this session.

Flavors: Chocolate, Thick, Vanilla

Preparation
205 °F / 96 °C 1 min, 0 sec 4 g 4 OZ / 125 ML

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76

Decided to brew pu-erh in gaiwan again, I need to calm down and this somehow works well to me. Not just tea, but sitting and enjoying the cuppa.

I prepared 5 grams in 85 ml gaiwan, boiling water in thermos. Quick rinse (10 seconds), letting humidity for 5 minutes to entry the chunk of tea.

First steep was ten seconds long and it brewed so dark… bit oily brew. The taste was quite boring, typical shu flavour, woody, no notes of chocolate I noticed last time.
Second one was with 5 seconds extra, brewed even darker, the taste is nice and mellow, but again that typical shu, without any complexity. I haven’t reached that soup is ultra thick and will coat your mouth throughout the session, just like a good old Irish stout! yet too. But it looks like that for sure. Some sweet notes bit reminding vanilla appears.

Third one, 25 seconds. It’s not that dark! Dark mahogany colour right now, clear.
Indeed some sweet notes are there. Not sure about the vanilla, but sweet. What is sweet, but somehow mild? Not sugary sweet? Is it that notes of chocolates I noticed other day?

Another. 30 seconds.
Smooth shu. There are no rough notes. Decent.

45 seconds. I am drinking it somehow fast. Do I hurry? Noo! Why then? Anyway, it’s so nice, mellow, easydrinking.

Another 45 seconds long steep. Did I bite dark chocolate? No, it is just a tea.

Praying for justice and calm heads in US, I hope that methods of police will change too. I don’t consider normal kneeing on someone’s neck. Moreover when he was trying to breath. I don’t say that riots will solve anything, but honestly I am not surprised. What else they can do? Should they remain silent? I am afraid that is what they want.

Flavors: Chocolate, Dark Chocolate, Vanilla

Preparation
205 °F / 96 °C 0 min, 30 sec 5 g 3 OZ / 85 ML
Nattie

What happened to George Floyd was unforgiveable. My heart breaks for everyone affected. ):

ashmanra

You are right, Martin, that was not normal or just. It is so, so sad. As Nattie said, heartbreaking.

Martin Bednář

There are reasons to riot, for sure. It is not first, nor last (I am afraid) of those situations. As I said, I don’t understand that method at all. Kneeing on the neck sounds pretty brutal to me.

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