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Been drinking lots of yancha recently. 90s Shuixian, 95 Qidan, old Baijiguan made in the traditional style, to modern style Huiyuankeng - Luxiu, Fengshuke, Tianjiao LCSX + RG... which really showed that good material's yun will be expressed in different way if made in trad vs modern style. I also ha...

I haven't had many versions of Jin Jun Mei, but the Meng Ding JJM I'm drinking from Camellia Sinensis this afternoon is one of the rosiest I've experienced. I get a heady rose fragrance that lasts for a good eight steeps, along with the malt, honey, and dark chocolate I usually pick up in JJM. The ...

@GaoShan New teas have arrived.

I've been doing lots of reflection, of course all this requires good examples which I have a decent amount of, about painting broad strokes when we discuss the 3 big regions of puerh - Yiwu, Menghai and Lincang. For the sake of generality, Lincang would simply be a catch-all for non-banna teas... me...

The so-called heavy roast (gaohuo) that fukien and to a lesser extent seadyke employ do not mean that their teas can age well. That's because the main difference between the traditional/chuan tong style vs modern style is less to do with the level or degree of roast but what comes prior to the roast...

I had the luxury of comparing Zhengshantang's flagship Jinjunmei from a few years - 2016, 2018, 2019 and 2025. Firstly, if served the 2025 jjm and asked for my thoughts I do still believe it is a cut above almost all other tongmu lapsang/non-jjm. Thick viscous texture that can last more steeps, as w...

Taking a break from sheng puerh, and decided to drink my Matouyan Rougui. Till date still my favorite rougui with its pungent resinous, almost metallic-like, fragrance that arises at the back of the throat after swallowing. This is a tea that I take out on special occasions, or to treat myself.. as ...

I have a 2015(?) Fuding Yinzhen that I suspect was lightly baked because it has that warm freshness to it, doesnt havent the typical "hay" or green bean character which I dislike in white tea. Instead, the baking preserves the freshness - i didnt detect any herbal aroma that comes from ageing despit...

https://detail.tmall.com/item.htm?id=613563812975&price=735&sourceType=item&sourceType=item&suid=f231332c-5c1d-425a-995f-ca064775ee3a&shareUniqueId=31427720428&ut_sk=1.Z8jq86G6rdcDANACgj%2Ff%2BFJj_21646297_1746229492026.Copy.1&un=882e7455b677f927d3f1f9680a0b488c&share_crt_v=1&un_site=0&spm=a2159r.1...

https://detail.tmall.com/item.htm?id=613563812975&price=735&sourceType=item&sourceType=item&suid=f231332c-5c1d-425a-995f-ca064775ee3a&shareUniqueId=31427720428&ut_sk=1.Z8jq86G6rdcDANACgj%2Ff%2BFJj_21646297_1746229492026.Copy.1&un=882e7455b677f927d3f1f9680a0b488c&share_crt_v=1&un_site=0&spm=a2159r.13...

As much as I would like to avoid trashing famous big brands and focus on the good stuff, I feel the need to warn those relatively new to the deep rabbit-hole of yancha who are made aware of a particular XiGua brand which is based in Huiyuankeng, perhaps equally famous as RuiQuan based in Shuiliandon...

I got it off the official store on taobao, which is cheaper than the international lapsang store. I don't think tea labelled as wild in the yefang/semi-wild sense of the term applies to Wuyi yancha or Tongmu hongcha, since the good terroirs are properly managed to a greater degree than perhaps the m...

Zhengshantang's JJM 2025 (18 April was the release date) is so full, creamy, thick, luxurious in the mouth that makes me think that its all about the texture. The fragrance is fine-tuned, very clear and singular, and has a gentle rose-like flavor (not maltiness) - not the tart fruity you find in oth...

It’s their signature product, so probably should be good. So tea growing in natural conditions (in the forests of TongMu), among other plants, without much intervention is labeled as yefang. I would think this would be very difficult to harvest with small yield, so very expensive and hard to get. I...

Wild has 2 meanings. The kind of tea that is of minimal intervention, grown in natural conditions, harvested once or every few years, is designed as 'yefang'. You can think of yefang as 'forest' tea. Qizhong means native variety, as opposed to the more commercialized varieties. They tend to be slowe...