Charles Thomas Draper

This was sent to me “just for fun”. As I was pouring it out of the Yixing I knew it would be just that. The aroma was like some ancient maritime cedar forest. The first sip made my cheeks tingle. There is an incredible clarity in my mind. One of those teas that the Chinese have known about for eons while we westerners have been sitting idly with black breakfast teas. There is that certain something. That mysterious glow. That energy that others with more knowledge on Eastern philosophy can articulate. I can see how the ritual of tea can lead to a higher consciousness. Me, I love this tea. Please put it on the site David.

I am ending the week long celebration of the Chinese New Year with this delicious Lung Ching. Brewed in the Gaiwan the tea is very flavorful and it has one of the finest “empty cup aroma”. This is also perfect after dinner tea. I was completely full after dinner. It’s incredible what this tea does for your digestion. It eases all of the discomfort of overindulgence.
There is a reason why this is one of Chinas Top 10 teas.

This was yesterday’s late evening tea. I left the fourth steep leaves and the liquid to stew overnight. 24 hours later it is a beautiful golden hue with all of the lovely flavors one would expect with this top notch oolong. The liquid is cool, refreshing and uplifting at 9:00 EST.

One thing I enjoy doing is letting my late evening teas sit in the Gaiwan of Yixing or whatever vessel was used overnight. Leaves and all. This was last nights tea. It was probably the fourth steeping. I always look forward to what I will encounter almost 24 hours later. This was nice and invigorating. The flavors are intense as you might expect. So every nuance that you have read about will be multiplied. It’s just another way to enjoy our favorite drink.

I am treating myself today. This is definitely a top of the line Shu. The third steep is where this tea is really taking off. The first could be considered a rinse even though I drank it. The second was very aromatic with flavors so wild I cannot be certain of their origin. Now with the third steep sinking in I am feeling the true beauty of this wonderful tea.

I drank this tonight. It was in an unopened bag from Verdant in the bottom of my Shu sampler box. It said 2009. I believe this was one of those “Just for Fun” bags that David sometimes includes with the order. I noticed that it brewed up nice and dark but it did not have the same flavor profile as my 2005. I brewed this up in the Gaiwan at my GFs house and I was getting a very heady tea buzz. It was delicious but it did seem a bit young. Maybe I am wrong. I don’t know. It did not have the energy in the flavor but it did make up for it with an energy in the buzz. Wow. So maybe it is a 2009 that Verdant purchases for future sales.

My late evening tea. Such a soft subtle fragrance with a flavor bordering on magical. As I said in my previous tasting I fell in love. I am still in love.

I cold brewed this. I believe the flavors I mentioned [and everyone else] about this tea are more subtle but definitely there. It is so easy to make a nice jar of good green or a greener oolong and not worry about water temperature. Just keep an eye on it. Shake it from time to time. Smell the aroma. Usually a rule of thumb is a 24 hour steep. Pour it, strain it and enjoy it….

I would like to thank Asmanra for suggesting the Chinese flute on Pandora. The music and this tea are so relaxing. My last tasting I may have made a bit strong. This brew is perfect. A teaspoon for about 2 minutes and with my Chinese flute music I am in Heaven. Thank you again Angel at Teavivre for your generosity.

I read my previous notes and I forgot how great this Sheng is. Jim Marks review yesterday made me want to try this again. This will take you to the next level. I brewed this in my Gaiwan without rinsing. This is a powerhouse. I have already had my share of tea today so I may only do 2 steepings. I am listening to my body. This tea is intense….

I brewed this up basket style with more leaf than I have ever used for this tea. Even though it steeped for who knows how long it was simply fantastick. When you smell this brewing it really has to be one of the best tea scents that I have ever encountered in my journey with this beverage. The flavor matches the aroma perfectly. I am getting a scent and flavor that I would say is similar to a fine bakery. Fresh baked brown bread with a hint of cocoa. An awesome tea….

I bought this tea after watching James Norwood Pratt sit down with Samovar owner Jesse Jacobs and drink this on youtube. The piece is called " Brewing Enlightenment ". They were loving the tea and I figured I could not go wrong. They were right. Called " Clouds and Mist" in China. This is a superb offering. Crisp, clean and very flavorful. I feel you can taste the green of the mountains….

I brewed this in the Gaiwan. It is all that I would look for in a Sheng and more. I received this as a part of a sampler. For whatever reason I had only tasted this once before. This tea is about as good as it gets. I have tasted many Sheng lately and none compare with the exception of the ’93 Red Blossom. I would dare say that given the same amount of aging this would be mind blowing. This is the real deal….

I brewed this in the Gaiwan with the whole sample pack. I love it! Someone please tell me is this what you would consider to be the proper amount of leaf. I know we have rules of thumb. This was so much better this time so I am assuming that for me it was the right amount. It was sooo so good. Black tea heaven. Tea heaven period…. Angel, your thoughts?

This tea is unlike any Sheng or any other tea that I have had. This tea humbles me. It brews up dark and mysterious and the taste is truly sublime. It is complex and sweet and utterly intoxicating. This Sheng has the ancient flavor yet it is mellowed by this flowery sweetness. I think I am going to drink this for my second interview { if I get one }. I know I will walk in with a twinkle in my eye and a smile from ear to ear. This tea definitely deserves to score a 100. In my opinion, this and the 1998 Xingyang from Verdant are by far the best teas I have had. Each has their own distinct quality. Maybe I will the drink the Xingyang before the interview. " When the going gets weird the weird turn professional."

See my previous notes. This tea is a winner. I love the way it makes me feel….

After reading Geoffreys response to Amy about the amount of tea one should use in a Gaiwan I figured I would take his advice. So I used more leaf than I normally do and the result was intoxicating. So intoxicating that I only got through 2 steepings. I fell asleep quickly. The flavor was so much more pronounced. So rich and full. I always appreciate when someone gives me advice or someone else so we can all further our experiences with our beloved tea….

This is todays late morning-afternoon tea. It is not making me as relaxed as the 2 previous tastings. I guess ones mood has some input on what a tea will do. My first reaction was to write that it posessed a Calm Energy. I am trying to assemble a list of Sheng to be purchased in Beeng form. My samples are dwinding and my respect for these teas is growing….

The last of my sample from Upton was cold brewed for 48 hours. It was fruity and delicious. I have to venture into Indian teas. Any suggestions? PS, I upped the score….

I have to admit last nights affair with this tea produced such a wonderful experience. Maybe because I was in a better mood because my employment prospects are good. Either way, this tea made me laugh and I felt soooo good. It was brewed in the Gaiwan.

I had my first job interview today in 25 years and I felt I needed a tea that would truly lubricate me without making me tea drunk. This was a good decison. I am now at home [ The interview went well] and I am enjoying the second steep throughly. The flavor and aroma are without a doubt some of the finest in the world of tea….

Dark. Potent. It’s warming. See my previous notes and I believe it’s getting better….

My morning-afternoon tea: It is quite eye-opening and trust me I need it on this dismal day. One thing that has been elusive to me is trying to describe the flavor of Sheng. So, I researched what others are saying: buttery, walnut, orange citrus sparkle, woodsy juniper, cedarwood, apricot, texture of lime and melon, sweet alfalfa, cedarwood sauna, cinnamon, white peppercorn, redwood, eucalyptus, hazelnuts, ginger, cardamon, licorice, clover honey, granny smith apples, tart hibiscus, pine needles, raisins, pipe tobacco, cloves, honeysuckle, hot cabin wood in the sun, biting, harmonious, moss and campfire.

What I am getting more than anything would be the wood flavors. The cedar sauna definitely. A dryness. Hot cabinwood in the sun. Definitely. Dry desert sunshine. Juniper. I can see it. I am definitely getting a dryness as opposed to a juiciness. Any input is always appreciated….

I couldn’t think of a better way to start the Year Of The Dragon. I made this superfine super strong and it’s a beautiful thing. Enough said. Be well my friends….