We recently asked independent tea expert Tommy Smith to sample some of our teas.  Tommy is a guy who takes tea seriously, and his tasting notes are incredible.  Here’s what he had to say about our Yun-wu Meilan Chun, one of our most popular teas:

September 11, 2007
Kasora Special Reserve Teas’ “Yun-wu Meilan Chun“
This is one of the samplers which were graciously sent my way for review by the good people of Kasora. This high elevation, young-growth spring harvest tea from Fujian is harvested from a slow growing, high quality varietal called Mei Tsan and according to the company is one of the most difficult greens to procure in China. Like other “yun wu”/mist teas Ive tried, this has a predominantly vegetal flavor and aroma, but is much smoother, milder, and less grassy than many of the others I’ve tried.

I was impressed with the level of flavors offered through this tea’s multiple infusions, considering it seemed to be a basic pan-fired young-leaf China green with little more than a faint dry green spice aroma hiding behind the typical vegetal dry fragrance prior to infusion. The many light, ephemeral flavors appear as transitioning notes dancing around the palate, necessitating mention of location on tongue to pin down associations. 2g/125ml in a glazed ceramic 6oz capacity gaiwan, decanted for tasting.

First infusion (1 minute steep, 77 degrees Celsius) has a very light and clear, pale yellow liquor whic carries a light, sweet aroma of dense rushes, honey, lichee, milled rice, and freshly watered blooming German Chamomile. Light flavoris mostly rice-sweet (similar to mochi) with a touch of honey wheat toast, white grape, and floral notes of apple blossom and honeysuckle. Very smooth and medium bodied. Leaves a cottony faint dry mouthfeel at front third of tongue through the end of the wash. Tea leaves halfway opened by first infusion.

Second infusion (2 minute steep, 78 degrees Celsius) deeper hansa yellow, though still clear and pale. Liquor smells more of water chestnut and freshly cut raw potato. A light, pleasant sour vegetal flavor lingers at the sides of the tongue and most of the sweetness has relinquished to honeysuckle and plum skin. Astringency somewhat more pronounced and dryness pervades deep into back of throat. The light sour taste takes on a plain oatmeal or milk-like quality in the aftertaste. Pounded rice sweet aroma remains consistent, but there are fewer floral aromatics. Leaves almost entirely opened and smell more of chlorophyll.

Third infusion (3 minute steep, 80 degrees Celsius) has come to mostly honeysuckle and water chestnut flavor with a bit of jicama and white rice. Aroma still sweet, but more towards grain and sedge and taking on a slight toasty-mustiness, like dry moss. Dry mouthfeel reduced to edges of tongue. Induces frontal salivation alongside slight sweet-crisp flavor rising from front sides. Prolonged toasted honey/dried German Chamomile nose through afteraroma. Dried Gala Apple note at end of wash leading into slight copper crispness at mid-sides of tongue in aftertaste. Leaves opened to same level as second infusion.

Fourth infusion (4 minute steep, 82 degrees Celsius) has color consistant with second and third infusions with more of a hay and dry flower aroma similar to the smell of an oak grove filled with an understory of dry acorns and ferns. Flavor somewhat slackened, with primary flavor of pounded rice gel and white grapeskin. Cupric crispness mid-washextends to light sour clay and milk note at side-rear of tongue. Pronounced mouthwatering effect and very little dry mouthfeel except right before tip of tongue. Only a light toasted rice nose remains, but exhaltion after a draught leaves a sweet taste of chlorophyll all throughout mouth.

Fifth infusion (5 minutes, 85 degrees Celsius) is slightly paler in color, back to tint of first infusion. Fragrance and flavor drastically slackened. Primary flavor of dry orchid flower petals and dry moss. Distinct, pronounced mouthwatering effect and lasting dryness in back of mouth and throat. Leaves breath tasting sweet – like rice pudding and honey. Faint clover aroma is all that remains of nose.

Tea leaves at maximum expansion by fourth infusion, exposing fine plucking and grade. Majority of leaves one-leaf and bud sets and independent buds. Third leaf uncommon and still small and soft when present. Spice notes of dry leaves and first infusion wetted leaves reduced to musty moss-like aroma and a rocky tang by fifth infusion. Color moves from yellowish jadeite to olive green to muted yellow-green with tinge of brown.