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Impressions: Earthy with big notes of wet cedar and mulch. Damp vegetation on the nose here and there. A tiny hint of sweetness and woody spice (cedar) on the finish. A bit round and kind of clumsy, but it is enjoyable to drink now – void of any unpleasant fermentation flavor. No great characteristics in the mouth, but does leave a smooth and slightly sweet finish lingering for a few minutes after drinking. I think this will continue to age well .

First Impressions. The dry leaves smell wonderfully fruity/spicy with a present but not overpowering roast. The first brew is bursting with ripe fruits and spicy/woody notes. The tea has a strong sweet aftertaste which lingers for a while. Full bodied with a smooth mouthfeel. I found the subsequent brews to be less and less flavorful, becoming a bit more roasty/sweet and less complex. The mouthfeel was still great for 6 brews.

I think I’ll use more leaf next time.

Thick and full bodied, very clean and forward earthy/woody flavors. Quite bright really, I’d almost venture to say that there is a little note of orange peel. Great long lasting mouthfeel, vibrant and lively. Even minutes after finishing a cup sweet saliva is flowing. This tea spreads a nice warmth throughout the body.

First Impression, this has sit for a bit over a week and is from a yunnan sourcing tea club shipment.

The warmed dry leaves smell of chocolate and malt with a hint of flowers and cinnamon. The first brew is a floral explosion with a solid backbone of spice and minerality. Over the next few brews the sweetness, roast, and spice notes really picked up as the florality slowly faded. Really thick and smooth mouth feel with great cooling sensation. Not overly roasty – warm and toasty is more like it. Got eight very solid brews from it. Looking forward to really sitting down and evaluating it.

First impressions

I recieved the tea a week ago with my tea club shipment. The dry leaves had a distinct peach note which after heating in a gaiwan opened up with the addition of cinnamon, vanilla, toasty malt, and some florality.

The first brew was full bodied with a lot of floral notes, a good touch of minerality, flint, some toast, and a hint of peach. The tea lasted about 8 brews, however the tea peaked on the second brew and was much smoother and less complex thus forth. The teas energy is warm and calming, but definitely slight and requires focus. There was a nice cooling in the mouth for the first few brews accompanied by some sweetness.

I’ll update this review next time I brew it. Overall my first impression is that this is a good entry/mid-level yancha, aromatic and flavorful with good sensations in the mouth. Well priced.

2/10/16 Update:
Brewed in my larger gaiwan this time with about 7grams of tea. After drinking the tea and then reading my first review I have to say this tea hasn’t really changed, It’s nice and smooth but a bit on the thin side with no special qualities as far as qi or mouthfeel go. A nice shu but nothing special. Changing my rating from 82 —> 79.

Not a full review, just impressions from my first session.

Good body and mouth feel, qi is a bit light but warming. I brewed the tea about 8 times before switching to long brews and eventually boiling. The main profile was woody with a light hint of chocolate-like richness. A bit thinner than expected after about 4 brews. I’ll up the amount of tea next time for sure. There was a distinct spicy aroma that lingered even through boiling. along side it was the oatmeal note I get from most 10-20 yr old shu’s. I’ll update this after I’ve brewed the tea one or two more times.