Mei Leaf

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Recent Tasting Notes

85
drank Presence Collector by Mei Leaf
17 tasting notes

I haven’t tried so many semi-aged sheng but this is so far my favourite.
No camphor, no medicinal flavour. Very complex bouquet like a jurassic forest.
Plums, wood, leather. Very fruity. Tobacco.
Turns into something purple. There’s a reason why this tea’s wrapper is purple. Medium thickness, cooling sensation. No smokiness.

Starts tightly packed, and then opens up to a more sour high pitched variety of flavours.
Chestnut honey, green pepper, cherry. Very elegant little bitterness and astringency. Aftertaste coats mouth and throat very evenly. Cooling sensation. I feel lightheaded, in a gentle way. Great dynamicity.

This tea is sold out. Gone forever. I never thought of spending 120£ for a tea, but if this was still available I would have considered that.

Flavors: Cherry, Chestnut, Forest Floor, Fruity, Honey, Leather, Tobacco, Violet, Wet Wood

Preparation
3 g 2 OZ / 50 ML

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85
drank Presence Collector by Mei Leaf
17 tasting notes

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86
drank Souchong Liquor by Mei Leaf
4 tasting notes

I’m very new to black tea. All I’ve had before came in a tea bag and honestly it was always terrible. So, I did very short steeps of this wanting to not recreate the acrid taste of liptons and other black tea nonsense. I was rewarded. This tea was warming and the caffeine was terrific. While fully oxidized teas will never be my preference, I can see myself drinking it when I need a morning kick or a midday boost.

Preparation
Boiling 0 min, 15 sec 5 tsp 3 OZ / 88 ML

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86
drank Alishan Cream by Mei Leaf
4 tasting notes

Unflavored milk oolong. Terrific tea, you can brew it hotter with a bit more of a juicy feel or cooler for a smooth milky smooth. Very short brew times with hotter water. Steep over and over. Large leaves, very green.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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90

Nutty, roasted aroma, one of the best long jing i had.

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60

Dry leaves smell fresh. Light yellow in cup. Slightly floral notes and sweetness combined with astringent and dryness. Light body and soft texture. Due to the Huangpian picking this is a very simple and plain, low priced PuErh. For me it is not a daily drinker because there’s not much going on.

Flavors: Citrus, Fruity, Sweet

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

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60

Dry leaves: fruity. Dark golden colour in cup. Soft mouth feel, slight bitterness and astringent but main taste is a fruity, sweet and somehow grassy/hay. Not a really complex cup throughout the session.

In a second session in a glazed ceramik teapot with other parameters left the same I can smell the fruity pudding notes in the pot and cup. Overall a little bit more fruits and sweetness.

Flavors: Astringent, Fruity, Vegetal

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

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78

Dark woods, warm vanilla, flowers and red fruit finish

Flavors: Dark Wood, Oak, Raspberry, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 110 ML

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100
drank Souchong Liquor by Mei Leaf
1 tasting notes

I am not very experienced with black teas, and thus cannot compare this one with other similar black teas.
It felt very pleasant to my tongue; well balanced, reminding me of fruity and spicy notes with a honey fragrance and a pleasant herbal taste. The mouthfeel is medium, the aftertaste is fruity and slightly dry. I enjoyed drinking it.
I can recommend this as pleasant tea, mild but full of flavor.
Since I did not find any issue with the tea, I give 100 points. Just bear in mind that I am no black tea connaisseur, and thus might not know what could be better, yet.

Flavors: Fruity, Herbs, Honey, Spicy

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 60 ML

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65
drank Melon Seed Green by Mei Leaf
1 tasting notes

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90

I love this tea. I’m not sure I receive any of the GABA effects created by the nitrogen-rich processing, but it certainly creates a distinctive tasting tea. Warm as flavours get, there’s a liquoriceness to the nose – sweeter than fennel / aniseed, it’s a very sweet tea. I bought a big bag for fear of it running out in the shop one day. I also tried the Ruby GABA – interesting, but this is the sweet spot.

Flavors: Licorice, Marshmallow, Sweet, Toasty, Tropical

Preparation
195 °F / 90 °C 0 min, 30 sec 5 g 3 OZ / 100 ML

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85

No notes yet. Add one?

Preparation
195 °F / 90 °C 0 min, 45 sec 5 g 3 OZ / 100 ML

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drank Jade Star IV by Mei Leaf
29 tasting notes

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drank Jade Star IV by Mei Leaf
29 tasting notes

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37

Had this one for a while and have about a third of a cake left. I was expecting much more from this tea to be honest. It is a very earthy tea with some very light juicy notes but is not very complex and other than the earthy notes of an alright ripe puerh not much else.

I have brewed this a variety of ways but I think the best I have dialled in are a 10 sec rinse with boiling water. Then 20s first steep +5s each steep after. Starts earthy moving to more mineral notes after about 5 steeps in my case.

I will keep trying this and if there are any changes I will update. It is an ok puerh which is good for the price as it is fairly cheap. The again it is a smaller cake which brings up the overall cost per gram.

Flavors: Earth, Mineral, Wet Earth

Preparation
Boiling 0 min, 30 sec 8 g 5 OZ / 150 ML

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95

Very heady. Takes a couple of steeps to really get going but when it does it is a strong buzzy tea that is very relaxing. Orange honey liquor and some nice fruity notes. Good astringency. While it has already been aged I think this is one to improve over time.

First few steeps give stone fruits with a kind of jammy background then opens up with a little more citrus and a slight sweetness.

15 sec first infusion + 10 seconds on each infusion after. I’m sure this tea can do more than 10 but usually with an aged white I will do around 8 infusions before putting the leaves in a pan with water and simmering it for a good 20 minutes to bring out all the goodness and make a super potent last brew. Try it and I guarantee you will love it.

Flavors: Astringent, Citrus, Hay, Mineral, Oats, Stonefruit

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 5 OZ / 150 ML

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89

Deep dark liquor when brewed and very thick early infusions are as dark as soy sauce if not darker (if its possible) I brew this one in a 200ml yixing red clay pot which dramatically adds to the thickness. Gorgeous tea and one of my favourites I’m sad that they sold out before I could buy another cake. Definitely worth the price.

Where to start very thick mouthfeel and texture. Coats the mouth as you drink adding to the experience. Juicy on the sides of the tongue and at the back of the mouth. Warming tea and by the time you have finished brewing it leaves you with a gentle heat and slight perspiration. Taste with it has a definite sweetness, fudge with a touch of chocolate and brown sugar. Best way to describe it is a dark fudge brownie with brown sugar. It has a minerality which increases through the infusions.

Flavors: Brown Sugar, Caramel, Chocolate, Earth, Leather, Mineral, Toffee, Wet Earth, Wet Rocks

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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88

Really good tea. Very fruity for a black reminds me of a dancong! Excellent profile including malt, chocolate, cherry (maybe cherry wood) and some dark berries. From the first infusion it packs flavour. A more delicate tea which is less suited for stronger combos like spices.

Brewed gong fu style 5g per 100ml temp 90 -95°C 5 sec rinse. 10 sex first infusion + 5 each infusion after. Profile develops. Fruit and dark chocolate/cacao in first steeps leading to fruits and malt chocolate before some minerality comes towards the end. Can usually get between 5 and 7 infusions.

Flavors: Blackberry, Cacao, Cherry, Cherry Wood, Dark Chocolate, Fruity, Malt, Mineral

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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64

It is a good tea very interesting blend but I don’t think it has some of the flavour profiles expected. I get the fermented tang, some light fruits, a lot of minerality and some decent astringency. I have brewed a few times now and cant find a particular fruit note to pin down. I would recommend it though as I think it can be quite heady. I want to see how this opens up over time. I’m sure there is more to this and I will keep brewing.

Brewed gong fu style. 10g to 200ml 15-20 sec first infusion after a rinse. +5-10 secs each infusion after. I will edit this if anything changes.

Flavors: Astringent, Sweet Potatoes, Tangy

Preparation
205 °F / 96 °C 0 min, 15 sec 10 g 7 OZ / 200 ML

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