90

My sample is a nice, loosely pressed piece of cake with medium sized green leaves. Smells very “green.”

Brews a medium yellow. This is a medium strength young sheng with medium-low bitterness. Super strong honey aroma and flavor, the bottom of my cha hai smells just like warm honey. Other notes of green wood, clay, wildflowers, and grain/baked goods.

This is a very nice tea, especially for being on the cheaper end of YS’s 2016 lineup. It’s a shame though how pu’erh prices have gone up since I started the habit, I remember when I bought the 2012 Wuliang in 2012 it was only $25-ish.

Flavors: Clay, Flowers, Grain, Green Wood, Honey, Mineral

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML
Show 4 previous comments...
tanluwils 8 years ago

I really liked this one. Very clear and pale liquor. Clay is an interesting note!

tperez 8 years ago

It’s a good tea! I guess you could also call it a “mineral” taste, but it reminded me of the smell of the clay when I took some ceramic classes.

tanluwils 8 years ago

Water quality and brewing devices will always influence the tea. What did you use to brew?

tperez 8 years ago

Purified bottled water and a small jian shui pot, so maybe the clay flavor came from the pot, but I haven’t noticed it in other teas

JC 8 years ago

I’ve had some teas being influenced by the clay more than others, I’d recommend trying it in different vessels, but I’ve had Puerh taste like minerals before.

tanluwils 8 years ago

Yes. I remember Scott’s Qing Mei Shan, Ku Zhu Shan, Huang Shan Gu Shu and others having more mineral elements in later steeps.

Login or sign up to leave a comment.

Comments

tanluwils 8 years ago

I really liked this one. Very clear and pale liquor. Clay is an interesting note!

tperez 8 years ago

It’s a good tea! I guess you could also call it a “mineral” taste, but it reminded me of the smell of the clay when I took some ceramic classes.

tanluwils 8 years ago

Water quality and brewing devices will always influence the tea. What did you use to brew?

tperez 8 years ago

Purified bottled water and a small jian shui pot, so maybe the clay flavor came from the pot, but I haven’t noticed it in other teas

JC 8 years ago

I’ve had some teas being influenced by the clay more than others, I’d recommend trying it in different vessels, but I’ve had Puerh taste like minerals before.

tanluwils 8 years ago

Yes. I remember Scott’s Qing Mei Shan, Ku Zhu Shan, Huang Shan Gu Shu and others having more mineral elements in later steeps.

Login or sign up to leave a comment.

Profile

Bio

Tea addict since around 2011.

My favorites are pu’erhs, blacks/reds, and roasted oolongs, but I have a growing interest in good whites, and sometimes enjoy greens.

Currently trying to get an education, working a part time job, expand my ceramics/pottery skills, and trying to make the best of existential crisis.

Other than tea I love the outdoors, ceramics, guitar, and diy/building things.

I started a tea blog in February 2018, though admittedly I haven’t updated it much lately.
TheMellifiedCup.Wordpress.com

When I give a tea a numerical rating it’s simply meant to reflect a balance of how well I enjoyed the tea and how it compares to others of the same style. I don’t follow any universal rating criteria, and my ratings are mainly meant for my own use, to remember what I though of a tea and if I want to repurchase.

Location

Clearwater, FL

Website

https://themellifiedcup.wordp...

Following These People