This morning’s shu. The brick is made of quality leaf picked from high mountains in Menghai County during the early spring season (Ming Qian Cha). Considering that this is a brick, it seems quite easy to pick off material to use in the tea session. Chocolate brown (after 9 years of aging in China) whole leaves mixed with pieces and stems. After a 5 second rinse the 10 second infusion produces a clear mahogany colored liquor. Very pleasant sweet, earthy sip with a hint of spice and a creamy essence. The aroma is rich and full. Good for at least five very flavorful infusions. Found at Tea Spring.

205 °F / 96 °C 0 min, 15 sec 8 g 4 OZ / 110 ML

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I drink mostly puer and sometimes what we as Westerners think of as black tea.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.

My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.

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