5 Tasting Notes


I brewed this at 97C with 5gr, first in a 150 ml porcelain gaiwan with steeps starting at 45 seconds and then in a 75 ml yixing pot with steeps starting at 20 seconds. I think it responded slightly better to the latter, bringing out the spice notes, but both very pleasant. Full of sweet spices, baked peaches, lychee and citrus peel with a very long and lingering aftertaste that is distinctly a bug-bitten note.

Flavors: Cinnamon, Citrus Zest, Hazelnut, Lychee, Peach

205 °F / 96 °C 0 min, 45 sec 5 g 5 OZ / 150 ML

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I would recommend this as a very good value, easy to drink young sheng. It is sweet and fresh, making it less bitter than many young sheng. I brewed this in a 100 ml fixing pot with 5gr and quick steeps starting at 10 seconds and increasing 5 every other steep. The first couple of steeps were very light & fresh, dominated by vegetable (cooked spinach, chard) with hint of spice. By the fourth steep, this opened up with less cooked leafy veg and more spice plus a minty mouthfeel — all with that distinctive Ye Sheng varietal note. A good tea but not a great one … and it is a good value everyday pu’ehr

Flavors: Mint, Nutmeg, Spinach, Sweet

Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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An interesting tea and enjoyable, even if it runs a bit medicinal for my tastes. The combination of a pronounced wintergreen freshness coupled with sweet potato & tobacco, followed by maple syrup that lingers on the palate long after the cup is finished, it offers a spectrum of almost contradictory notes.

Flavors: Hazelnut, Maple Syrup, Sweet Potatoes, Tobacco, Wood

200 °F / 93 °C 1 min, 0 sec 5 g 4 OZ / 105 ML

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