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92

(Prep: gongfu cha, washed once before steep #1; Gaiwan)
Don’t be afraid after the first steep. The first steep was really bitter with a strong “kougan-口感” or mouthfeel and an overwhelming "huigan-回甘“; aftertaste. I have to say though, the kougan was actually pleasurable. I could feel the tea growing on my tongue and on the inside of my cheeks slowing moving down my throat. I was able to appreciate the full complexity of this tea and after 4-5 steeps this tea started to taste ever better. The aromas are consistent with Pu’er containing a subtle earthy, barnyard-like aroma as well as taste but not as much as my 2011 “shou” puerh. This is one of the better sheng Pu’er I have tasted.

Preparation
205 °F / 96 °C 0 min, 30 sec

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After living in China for 3 years I fell in love with tea; not only enjoying tea as a beverage, but the the way of tea or “cha dao” (茶道)as they refer to it in Chinese culture. The discovery of tea in China has shaped their culture over their long history. My dream is to share my passion for tea with my fellow Americans through the Art of Brewing Tea ("Gongfu Cha-功夫茶)and 茶道。

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Chicago, IL

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