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...
2016 W2T Treachery II
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...
Yangqing Hao 2021 Tasting
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...
2017 Theasophie Lao Banzhang
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...
2019 vs 2020 Biyunhao Yiwu Shengtai
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...
2012 Biyunhao Mahei
A more challenging tea, in terms of subtlety, strength, deep bitterness, aroma, and energy. Video has improved sound, still finding the right format.
2001 Naked Yiwu
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....
Mattcha’s mystery tea G
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,...
2004 Yangqing Hao Tejipin
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 tasting
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...