This was the first sheng I’ve ever brewed western, or the first pu-erh for that matter. I can tell that there is a reason why I don’t brew this western. The taste of this was very subtle. It carried a slightly sweet astringent flavor. The aroma was a strong sheng scent with wet wood undertone. I could taste a fresh pine flavor. This didn’t really do “it” for me. I appreciate being able to experience it, but I don’t think I’ll ever drink this again. This was a very generic sheng, and it carried no distinguishing flavors or depth. The fact that the name is very general should have been my first sign of its basic taste profile.

Flavors: Astringent, Wet Wood

Boiling 3 min, 30 sec 2 tsp 10 OZ / 295 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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