After years of waiting, CS finally (FINALLY) got more of this in stock.

I haven’t had sheng in a long time, now. I’ve been focused on the world of seriously aged shou, laoshan black, yunnan golden, wuji oolong and my always beloved lapsang. In other words, the teas I have unglazed clay pots to steep them in.

So, I had to make this naka in my wide, shallow gaiwan (which I found thanks to Bonnie and her blog post with Fr. Evan).

It had been so long since I’d had a sheng that it was almost like starting over with a tea I’d never experienced before.

For those of you who are serious about sheng, this is a 10 year aged packed into bamboo tubes and it is not exactly entry level sheng. All the usual complexities and textures and tingling sensations one hopes to have from a fine sheng.

A 25g order will get you a small puck about the size of an incense charcoal. Be warned, picking this apart is difficult — they pack it very tightly!

Preparation
Boiling 0 min, 15 sec
Bonnie

The pot of gold at the end of an unbelievably long rainbow. I’m glad you’re enjoying the gaiwan. Now that Happy Luckys has an online store, I’ve encouraged them to place this particular gaiwan for sale because they’re harder to find (short and fat). Nice to see you here!

Charles Thomas Draper

I am glad you have returned. It was not the same without you…

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Bonnie

The pot of gold at the end of an unbelievably long rainbow. I’m glad you’re enjoying the gaiwan. Now that Happy Luckys has an online store, I’ve encouraged them to place this particular gaiwan for sale because they’re harder to find (short and fat). Nice to see you here!

Charles Thomas Draper

I am glad you have returned. It was not the same without you…

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

You can hear the music I compose here:
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