Revisiting this sample as I’m dreaming up a big order from the YS China site. Overall it’s cleaner and tastier than I remember it being when I last drank it. Still a little bit “dank”, but slightly more positive tasting notes of damp wood, burning incense, and mineral-rich mountain spring water. While mostly aged out, there’s still a hint of something green and cooked vegetable-ish.
It’s good, but not fantastic: I’m still undecided on wether or not I need a cake of it.
Any Yunnan Sourcing recommendations? I’m looking for a bit of everything; sheng and shu samples, blacks to refresh my stockpile, fresh green teas, and some cheap-ish Wuyi or Dancong oolongs.
Flavors: Mineral, Vegetables, Wet Rocks, Wet wood
Preparation
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Raw pu’erh: Qing Mei Shan, Bang Dong Village, and Jing Gu Old Arbor were all very tasty. Stood out among 10 samples that I picked up earlier in the year.
Ripe pu’erh: I love Yang Luo Han. Great depth of flavor for a ripe.
Black: Golden Monkey (Bai lin gong fu). Excellent stuff. Tons of flavor.
Wu Yi: Golden Guan Yin Da Hong Pao. Cheap(ish), but complex. Great value.
These were all my favorites from last year’s stockpile!
Thanks apefuzz! I’ve had one season’s Qing Mei Shan and it was good.
Raw pu’erh: Qing Mei Shan, Bang Dong Village, and Jing Gu Old Arbor were all very tasty. Stood out among 10 samples that I picked up earlier in the year.
Ripe pu’erh: I love Yang Luo Han. Great depth of flavor for a ripe.
Black: Golden Monkey (Bai lin gong fu). Excellent stuff. Tons of flavor.
Wu Yi: Golden Guan Yin Da Hong Pao. Cheap(ish), but complex. Great value.
These were all my favorites from last year’s stockpile!
Thanks apefuzz! I’ve had one season’s Qing Mei Shan and it was good.