2014 must’ve been an exceptional year for sheng (especially for those who love floral top notes) bc some of the best teas I’ve sampled are from this year. The Mu shu cha from YS and the Gedeng from Pu’er-sk being the biggest standouts. Being a fan of WanGong village teas I had to try this. Glad I did. If you are familiar with Scottish heather honey, subtract the sugar and leave the floral aromatics and you get this tea. Nice huigan, a bit of cooling. Warming smiley qi that makes this snowy Pennsylvania day feel like early spring. I’ve sampled several manzhuan teas this year and to my palate, this tea tastes very similar only much better.

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I’ve been a huge fan of all manner of black tea since the early 90s particularly second flush Darjeeling, Fujian, Yunnan and Assam teas but last winter fell headfirst into the sheng world and the rest is history…


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