Mattcha’s mystery teas B & F

This is the last pair of teas from the blind tasting that I exchanged with Matt. I am glad we did this exercise; I now have a better idea of...

Mattcha’s mystery teas D & E

After a few sessions alternating between D & E, I thought I could review these together. Tea D, shown above, has a very familiar factory pressing style, which could be...

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,...

Mattcha’s mystery tea C

Blind sampling is very important for calibrating your own tasting ability, but it can be tricky. I enjoy it because it frees me of expectations concerning the tea, but I...

Mattcha’s mystery tea A

Thanks to one of my favourite Canadian crown corporations, Matt over at mattcha’s tea blog and I exchanged blind sample sets as explained here. After we’ve written about all seven...

2017 Dayi 7542, hot vs. cold storage

I stored two cakes of 7542 for almost three years: both in mylar, both without added humidity. The only diference is that one (labeled H and on the left) experienced...

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...

Twelve Cent Brick

I’ve tasted this tea about a dozen times in the past few months, as part of the tasting panel for Teas We Like. I voted in favour of this tea,...

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...

2018 Yunnan Sourcing Nanpo Autumn

Definitely among my more enjoyable sessions with Yunnan Sourcing’s young sheng, this Autumn production from Mengku area near Bingdao is closer to a Spring harvest style. The dry leaf is...