Yunnan Sourcing
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I’ve been on a iced tea kick, trying all of my teas iced, instead of the traditional hot. I still brew in my yixing but i have a 20 oz plastic cup that I completely fill with ice. I double the amount of leaf in the yxing and my 200 ml yixing fills up the cup and melts the ice as it cools.
Using double the leaf makes for one tasty brew that is perfect for a hot day and I get multiple infusions. My experience with both green and oolong and something I learned at World Tea expo is good tea is usually good tea both hot and cold… though I’m not sure about Pu (lol0. At any rate this tea is great iced. Initial infusions are very cream like and coat the mouth with an almost viscous quality that entire envelops the mouth truly cooling and truly quenching… just perfect. Growing up in the southern US (overly) sweet iced tea is a staple, a near food group until itself I never dreamed that unsweetened iced tea could be as sweet and refreshing as this tea is. What a joy to experience a healthy summer iced tea pleasure.
Preparation
I have the 2007 version and was blown away by the previous review.
Reading it really helped me taste the tea with whole new buds.
I am totally new to Pu-erhs so I will have to reserve my rating until some sophistication seeps in via experience. I have 10 samples on order through Yunnan Sourcing as I type this.
Preparation
Talk about a nice oolong. I enjoy the sweet grass note from this autumn tea, where the faint floral fragrance is mostly like orchids. From the first steeping you can tell these are premium leaves, prepared with care. Through multiple infusions, you take a journey of tremendous gratitude. I was truly lucky to receive 50 grams of this tea as a gift, but now that it is gone… I guess it is time to check out Yunnan Sourcing’s website. :)
Preparation
2g tea in 50mL yixing
Flash rinse, 205 degree water
1st 10 seconds
Woodsy, aged, sweetish, no bitterness
2nd 30 seconds
Very similar to first, but a little richer; strongly reminiscent of an aged puerh.
3rd 1 min….and out to 3-4 minutes by the 8th infusion, still similar—woodsy tea. Quite nice, pleasant, but not really revelatory.
Preparation
Where did you find a 50ml Yixing teapot? Those are rare :-)
Before the yixing envy starts, bear in mind that the only things I am sure of regarding my tiny pots is that they are ceramic of some kind, hold tea, and cost $5.99 apiece from Wing Hop Fung, my local Chinatown tea shop. Even so, it took a year or so of stopping in every 2-3 months to get a little set of them.
Here’s most of the ‘family’ out for their scrub and restart on seasoning:
http://www.flickr.com/photos/debunix/4557338076/in/set-72157621917341148
And probably the best closeup for looking at the clay of this group
http://www.flickr.com/photos/debunix/4319889299/in/set-72157621917341148
I don’t care if they’re only $5.99, I’m still jealous. I need to try to find some like these.
Pots like these are eminently usable. No matter if they’re zisha or not. Teapots from Guangdong are more frequently small than those from Yixing. Perhaps at least some of these are from Guangdong. The way the chinatown shop name is romanized sounds like the owner might be from around there.
Unfortunately, my shop seems to have stopped carrying these—the ons I’ve seen in the past year have a single spout hole, and these have a six hole strainer.
That makes a big difference, the six hole strainer. Sometime, you can fix a bit of stainless mesh over the single hole to prevent it from clogging frequently.
Should add: found a place where I’d more carefully documented the volumes and these little pots are mostly 60mL—only one of them was really 50mL. I did pick up an even tinier pot, listed here by Dragon Tea House on e-bay as 40mL, but my measured capacity (full to the brim, too full to put lid on without spilling) is 30mL.
It’s so small it’s not easy to fill without spilling from my full-sized kettle, but it was brilliant with a spot of very expensive aged puerh from Essence of Tea.
Very good, although there a bit too much ginseng to my taste.
The lycoris is present in all brewing (often you can feel it only until the 3rd/4th one).
Brewed in a gaiwan 13cl: 10’’ rinse, 35’’, 30’’, 40’’,50’’, 1’15
The after taste is strong and stay a long time in the mouth and throat, very nice sensation. The tea has the taste of … ginseng :) And a sweet taste of lycoris.
I noticed something incredible: after sipping a cup, I drank some clear water and the sweet taste of the tea came back strongly in my throat !
Preparation
A very nice clean tasting puerh without any off tastes that comes off as both slightly malty and sweet with a bit of smoothness at the same time. It would indeed make a nice everyday tea as it is both well balanced and simple enough to make it a good easy drinking puerh that mixes well with multitasking at one’s desk.
