I really enjoy drinking sheng, and then following it up with shu. It almost seems like the sheng is the savory meal, & the shu is the dessert. In fact, I’ve noticed that if I don’t drink shu after my sheng, I feel like I’m missing something, and if I don’t drink sheng before my shu, I don’t seem to experience the sweetness & subtleties of the shu as much.

So I knew I wanted some of both today. I started with a sample I got from the David’s choice (Verdant) box: Haixin Tang ‘07 Stone Pressed Sheng. It’s a nicely aged tea, very mild & sweet. I enjoyed it while I was teaching & gratefully I get to sample it one more time.

Then I moved on to Yong De, which I’m still drinking now. I absolutely love the contrast between Sheng & Shu, & really, this IS like dessert. It has a vanilla wafer cookie profile, at least to my tastes. It’s nicely bold, & now I’m thinking Vanilla wafers dipped in espresso. Of course, it doesn’t really taste like coffee, but it has a nice depth to it, reminiscent of coffee. I love it.

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I’m so excited to have found this community! I’m a self-employed Harpist (acoustic & electric – Originals, Classical, Rock, Jazz, etc) & Singer/Songwriter. My days & nights revolve around teaching at home, playing gigs, gardening,& fixing awesome food to eat. My schedule is different everyday, but I just go with the flow, & I sip a lot of tea!

My love of Tea began with Herbals back in the 70’s. One of my favorites was a licorice blend from House of Hezekiah, an old tea shop in Kansas City. There was also a tea with mint, rose petals, chamomile, etc called Nuclear Casual Tea.
In the 80’s I gave up caffeine, chocolate, alcohol, (& a few illicit substances…), and brewed medicinal blends & tinctures to support 4 pregnancies (all children born at home). In the 90’s my love affair with green teas began when I discovered ‘The Republic of Tea’. Their beautiful teas & packaging inspired my original song, “TeaMind”, from my CD “Zen Breakfast”. If you’d like to hear the song for free, drop by my website.

In general, I drink my teas straight, but occasionally I add a pinch of Stevia & maybe some coconut or almond milk (I’m allergic to dairy, gluten, & various other things & avoid most sweets.)

I’ve explored a variety of teas:
Whites tend to be a little bland…sorry
Oolongs – wonderfully sensual
Roobios – I’m not a fan in general
Puehr – a fairly new direction for me
I’m not a huge fan of flavored teas, but I do make exceptions, & I’ll try just about anything once.

And Black Tea, Oh how I love thee!!
I am on a quest for the most wonderful breakfast cup! I will find you, my Love!


St. Louis, MO



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