Thank you to Cindy for sending this tea. This is another very solid Yancha from Wuyi Origin. The tea is dynamic and well-balanced, with good depth of flavor. Recommended!
Search!
-
Recent Posts
Recent Comments
- Anni on Low Barrier Pu’erh Storage Solutions for Casual Pu’erh Drinkers
- Nico P. on Low Barrier Pu’erh Storage Solutions for Casual Pu’erh Drinkers
- Jason J. Duke on The Case for Northern Tea (North of Banna)
- SG on Low Barrier Pu’erh Storage Solutions for Casual Pu’erh Drinkers
- teakkurim on The Case for Northern Tea (North of Banna)
- Hammockman on The Case for Northern Tea (North of Banna)
- Jason J. Duke on The Case for Northern Tea (North of Banna)
- Nathanael on The Case for Northern Tea (North of Banna)
Categories
- Aged Oolong (40)
- Aged Pu'erh (149)
- Aged White Tea (1)
- Anxi Oolong (11)
- Article (181)
- Balhyocha (4)
- Black Tea (44)
- Chinese Green Tea (7)
- Dancong (9)
- Drinking Report (39)
- Green Tea (17)
- High-Mountain Oolong (36)
- Hunan Heicha (8)
- Indian Black (4)
- Japanese Green Tea (8)
- Korean Green Tea (4)
- Liuan Heicha (6)
- Liubao (7)
- Long-form Article (48)
- Long-form Podcast (31)
- Low-Elevation Oolong (44)
- Oolong (197)
- Podcasts (478)
- Raw Pu'erh (416)
- Ripe Pu'erh (189)
- Shaanxi Heicha (1)
- Storage (13)
- Taiwanese Oolong (101)
- Tea Learning (140)
- Tea Musings (58)
- Teaware (9)
- Traveling (9)
- White Tea (30)
- Wuyi Oolong (77)
- Yellow Tea (1)
Archives
Funny but I found the lucky puppy to be sweet, full bodied and reminiscent of black currant and tulip poplar honey. Does this mean I’ve been overdoing the young raw Lao Man’e, Bangdong and purple teas to the point of wearing out my bitterness receptors?
Could be. Also the brewing could cause a pretty big difference too. It’s often hard to say with these young teas.