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93
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drank 2007 Feng Qing "Gold Ribbon Tuo" Raw Pu-erh Tea by Yunnan Sourcing
96 tasting notes
This has been quite a nice tea. Very smooth and enjoyable, round flavor and nice aroma. No astringency or bitterness, no smokiness, no fish, no compost. After the first five steeps, it required longer infusions of several minutes. I’ll be buying more.

EDIT: a year later and I’ve found this tea has improved immensely (see comment below) so I’m upping my rating from 73 to 93. Yes, it’s good!
Preparation
Boiling 2 min, 15 sec 4 g 4 OZ / 118 ML
2 comments
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TeaEarleGreyHot
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I scooped up a bunch of crumbs and fines from the bottom of the jelly jar this tea has been sitting in, and brewed it up tonight. 4 g and 8 ounces of boiling spring water. Overstepped it on the first infusion for about two minutes. OMG, what a fantastic — absolutely fantastic — cup of tea! This has been the best pu’erh, raw or ripe, that I have had in my life. Maybe it’s happenstance, maybe it’s the extra year of age, maybe it’s the fact that I’m now using Spring water to brew, but for whatever reason, this tea is now excellent. Lively, unctuous, spicey, aromatic and the best long-lingering aftertaste in the back and roof of my mouth! I cannot properly identify all the flavors right now, but I will be working on deconstructing its flavors over the next week or so and let you know!

TeaEarleGreyHot
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Yup, I just bought a whole sleeve of this stuff!

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Comments

TeaEarleGreyHot
Delete

I scooped up a bunch of crumbs and fines from the bottom of the jelly jar this tea has been sitting in, and brewed it up tonight. 4 g and 8 ounces of boiling spring water. Overstepped it on the first infusion for about two minutes. OMG, what a fantastic — absolutely fantastic — cup of tea! This has been the best pu’erh, raw or ripe, that I have had in my life. Maybe it’s happenstance, maybe it’s the extra year of age, maybe it’s the fact that I’m now using Spring water to brew, but for whatever reason, this tea is now excellent. Lively, unctuous, spicey, aromatic and the best long-lingering aftertaste in the back and roof of my mouth! I cannot properly identify all the flavors right now, but I will be working on deconstructing its flavors over the next week or so and let you know!

TeaEarleGreyHot
Delete

Yup, I just bought a whole sleeve of this stuff!

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Bio

Pan-American: Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL! Note that my sense of taste varies from the typical, for example I find stevia to be unsweet and bitter. My revulsion to rooibos may be similarly genetic.
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Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!

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Chicagoland-USA

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