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“Nice, soft aroma comes off the wash, with sweet and vegetal characteristics that make me think of creamed spinach. Soup is a bit thin in the mouth, pleasant and inoffensive, with floral...” Read full tasting note
“I recently put in an order of 15 samples of YS’s private pressings. This is the first I’m tucking into. I also got a cute little 60ml gaiwan so I can stop using my huge one. Slightly musky floral...” Read full tasting note
Entirely wild arbor tea from early spring 2016! Tea leaves taken from 60 to 100 years old tea trees growing wild near Da Hu Sai in the county of Mengku) Lincang. Full and stout one leaf to one bud ratio tea leaves. Huang Shan (Yellow Mountain) tea has been growing wild for decades and is grown by a close friend of ours (Mr. Duan). Mr. Duan picks and processes all his tea by hand and never uses chemical pesticides or fertilizers.
Huang Shan tea has a typically Mengku strength and thickness. It’s tea soup is golden yellow and viscous, the aroma is sweet with hints of orchid and mushrooms. The taste is sweet, astringent and bitter with a savory kind of mouth watering feel and strong cooling effect.
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Shuangjiang Mengku Tea Co., Ltd.Nice, soft aroma comes off the wash, with sweet and vegetal characteristics that make me think of creamed spinach. Soup is a bit thin in the mouth, pleasant and inoffensive, with floral characteristics that continue through later steeps. Very mild, was hard to get bitterness out of this one even pushing to full boil (I usually go 200° for young sheng) and longer steeps than I usually do. Not feeling any particular energy from this one, and nothing particularly complex, but at ¢9/gram one can hardly complain. Decent daily drinker.
Flavors: Cream, Spinach
I recently put in an order of 15 samples of YS’s private pressings. This is the first I’m tucking into. I also got a cute little 60ml gaiwan so I can stop using my huge one.
Slightly musky floral smell at first, similar to jasmine but brighter. Smell becomes grassier through the steeps and less floral. First steep after the rinse was essentially flavorless so I’ll just call it a second rinse (: Very nice light yellow liquid.
Steeps 1-6 were flash steeps.
First real steep is pretty astringent. Mushroom and mineral. Second and third steeps are similar, high astringency and more mineraly. Fourth and fifth, the astringency stays about the same but more floral flavors are there. Sixth on, the astringency finally chilling out. Finally got the balls to lengthen the steep for the 7th since it doesn’t turn my mouth into the desert anymore. Tastes of citrus, flowers, and dirt. In a good way. 8th is getting really nice and I’m scared I’m towards the end! Really creamy feeling and excellent aftertaste. Qi is showing (or I’m just laughing myself short of breath on /r/youtubehaiku and mistake that for cha qi). 9th is good too. 10th has some nice cooling and still really nice flavor, although a bit light. 11th and 12th I left a little longer and they’re nicer than I expected.
Finally giving up around the 16th steep, although it’s still kinda tasty!
Any advice on getting rid of the astringency right away and getting to the flavors I got from the later steeps sooner? Do I not flash brew this but do more of a 5,10,15,20etc. style? This would be a stellar tea if not for the high astringency.
the only way for me to lower the astringency was to lower the temp. try 200F and shorter steeps 3/5/7secs . i usually use 1g/15ml ratio
Agreed. Lower temps usually = lower astringency, but it can also mean less florals depending on the tea.
Try using good quality yixing, nixing, or chaozhou clay. I find the clay rounds out the tea’s flavor and can sometimes bring out other nicer qualities of the tea.
