96

Amazing! Sat down to tea with this sheng pu’er tea this morning, entranced by the wonderful smoky scent of the dry tea cake. Carefully pried loose leaves from the tightly compressed leaves, loaded up my small glass gaiwan, and gave the leaves a quick rinse and watched the leaves unfurl. Sublime. Through several quick steeps, I became completely lost in the flavors and aroma: smokey, creamy, sweetgrass, dried fruit and just a hint of camphor in the background. No bitterness or woodsy flavors, just a clean green lightness reminiscent of a walk in a sunny hillside pasture.

It is remarkable how quickly this pu’er has developed such beautiful complexity. It reminds me very much of some of the better Pasha Mountain teas that I have been fortunate to taste. The leaves holdup well through many steepings, taking you on a fascinating journey of flavors.

Preparation
200 °F / 93 °C 0 min, 30 sec

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Bio

I have been drinking tea for most of my life, and enjoy learning about Tea Culture from all around the world. I learned early about Russian and British traditions first, since my parents came from Europe, followed by the teas and culture of Ceylon/Sri Lanka and India. Since I have been a practicing Buddhist for the better part of 25 years, I have strong ties to Asia, and have slowly been learning about the teas from each part of the world I encounter. It is a wonderful and interesting journey.

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Miami, Florida, United States

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