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To get a little back on the track with this topic....

@Bok If you mean by dustiness a certain throat sensation that is rough, somewhat "charcoaly" the 2018 shuixian from wuyiorigin that I mentioned has some of that
If it is more in the mouthfeel of the tea then I can report that the 2018 shuixian is very clean in that aspect.
While most probably have a budget that can accommodate their better options I can still recommend it as a more daily tea (at least for my standards).

I actually don't really mind a dusty mouthfeel or that charcoaly throat sensation. They can be in their own way enjoyable and if not distracting, add complexity.
I frequently lament that I don't have other tea weirdoes to drink with, or that I can't get experience passed down from the more experienced asian drinkers but sometimes when these kinds of realizations happen I kind of think ignorance might be bliss

Interesting things being discussed here.

I don’t expect these $22/25g teas to be of the highest quality but than again I’m not looking for that. I’m more focused on finding yancha that is reasonably priced for casual drinking but still above daily drinker quality/price. The yancha equivalent of 07 YQH jincha.

@Chadrinkincat looking back at your purchase list again, I think you will be pleased with many of them.

I'd be interested to hear what you think of the 2019 jinmaohou, the 2018 version of which was firmly one of the outstanding ones at that $20-22 per 25g range.

Would also add: their LCSXs, both new and aged, fit your description pretty well. This level of yancha seems to be where you get a quick nod of approval and comments like "well-made, no problem tea" from people used to drinking yancha across the $0.50–$5/g spectrum.

tjkdubya wrote: ↑

Thu Sep 26, 2019 12:50 am

Hi there. Thanks for all the teaware fomo on IG

Did I induce some? I guess we are all victims of that in one form or another...

bad tea month! Broken f1 biandeng, ROC cup and now this nonsense. Hopefully I’m able to intercept it before it gets sent back.

Chadrinkincat wrote: ↑

Tue Oct 01, 2019 3:14 pm

bad tea month! Broken f1 biandeng, ROC cup and now this nonsense. Hopefully I’m able to intercept it before it gets sent back.

That's terrible... Vendor mistake?

tjkdubya wrote: ↑

Tue Oct 01, 2019 3:57 pm

Chadrinkincat wrote: ↑

Tue Oct 01, 2019 3:14 pm

bad tea month! Broken f1 biandeng, ROC cup and now this nonsense. Hopefully I’m able to intercept it before it gets sent back.

That's terrible... Vendor mistake?

It happens but yea it is annoying AF.

The package has already been sent back to China . No idea why USPS doesn’t hold onto packages that are merely missing the apartment number instead of sending them back right away.

Looks like I’ll be waiting another 2 weeks or 4 weeks if I have to wait for them to receive/reship same package.

Bok wrote: ↑

Thu Sep 26, 2019 6:28 am

A good way to taste and test the essence of any Yancha, is to keep the first rinse aside and drink it in the end. Like cupping a tea, this will show all the shortcomings of the tea. If it is a good tea it will be the best cup of the session! Good thing it comes last

good practice

about shortcomings i feel like it depends, they can come out more in the later steeps sometimes, especially for teas that fall off quickly after few steeps or that cannot keep nice mouth feel leaving a dry mouth and slight bitterness the more you brew them. more reason to keep a cup aside.

Hey @octopus, out of your teas, which ones would you recommend for someone ho has never had yancha before and wants to get a feel for what it should taste like?

Edit: ooh just realized you have a tasting boxes! Now I gotta pick...

swordofmytriumph wrote: ↑

Tue Oct 08, 2019 10:45 am

Hey octopus, out of your teas, which ones would you recommend for someone ho has never had yancha before and wants to get a feel for what it should taste like?

Edit: ooh just realized you have a tasting boxes! Now I gotta pick...

hi to anyone i would recommend this tea to start out. It's specifically priced as it is to give a chance to drink yancha to everyone. Alternatively I recommend one or two of this introduction box for a more varied experience of the range of flavor that different yancha can have if that sounds fun. Feel free to email me for any more in-depth advice about buying or drinking tea, cat pictures, relationship advice and cooking tips

Thanks @octopus, got the intro box.

Jotting down a few thoughts after visiting with Wuyi Origin recently...

@tjkdubya:

Excellent post; very useful information! Thank you.

p.s. I regularly buy Cindy's tea and I am envious of you for having been able to visit her,

Bok wrote: ↑

Thu Sep 26, 2019 6:28 am

Seems to me their Yancha sources have dried up, they used to have a much larger selection...

It's not that our source had dried up. We felt the quality of the tea from the Huang family (RuiQuan) was getting worse as time went on & began looking for new farmers to work with. We didn't feel comfortable with the price & quality any more.

The processing has also been a big part of our search for new farmers. It's the trend in Wuyi in recent years to oxidise less and less and lightly roast. This allows the tea to be sold straight away. The downside is that several years later, the greenness starts to return and the tea becomes a bit 'gummy' in the mouth. A properly oxidised and roasted yancha won't have this.

We've been exploring yancha from quite a few different farmers within the park and are working to expand our selection again... but only when we find teas that are really worth selling.