
2016 Essence of Tea Huangshanshu
Stored in mylar for 5 years at 32C. This was kept rather low in humidity, around 55%, and so did not age as quickly as other teas kept in the...
Stored in mylar for 5 years at 32C. This was kept rather low in humidity, around 55%, and so did not age as quickly as other teas kept in the...
Stored in Mylar at room temp. Dry leaf is pungent, high pitched sweetness with sharp tomato vine pungency. Quite thick, clearly gushu, slightly juicy, smaller leaves with a significant proportion...
I’ve been re-tasting YQH teas for the past few weeks, and I also ordered some new samples from YQH to test some productions which I never got the chance to...
4g/60ml gaiwan, Toronto carbon-filtered tap Perfumes I, from Pale Bloom, Sarah Davachi When I first bought this in 2017, it was very green and roasty (not smoky), and initially tasted...
Biyunhao’s Yiwu shengtai cake is from certain 30-50 year old plantations on Yiwu mountain which have, over the past decade or so, been allowed to grow taller, to around 3...
A more challenging tea, in terms of subtlety, strength, deep bitterness, aroma, and energy. Video has improved sound, still finding the right format.
I wanted to experiment with a new way of recording tastings. It’s a work in progress, the sound isn’t great, but hopefully it will improve once I get better equipment....
Very pungent tomato-vine and vinegar aroma indicates a strong, young sheng, as you can see from the wet leaf shown above. I feel like I have tasted this one before,...
The 2004 YQH Tejipin is a tea I’ve tasted many times, and my opinion of it often changes. I haven’t reread my first review of it and will only do...
Brown Changtai is a series of cakes made from Jinggu material in the early days of the Changtai Factory in 2003-4. Several batches were made, with different permutations of stamps...