Many many thanks to Nicholas for sending me a sample of this tea. Just a tad over 4g in my 100ml gaiwan. Initial wet leaf aroma of cooked green vegetables, apricots and white grapes. (I know that sounds like a weird combo, but that’s my nose!) Initial steeps are smooth, soft, no smoke, no bitter, slightly sweet, lovely, & delicious. I found that I needed to push the steep times a bit after about five; later steeps are still ok but it does fade a bit and the first few steeps are the best.

This is a good starter sheng I think, because it’s so mellow. For me, not much in the way of qi, but that’s ok. I don’t need to get ripping tea drunk to enjoy a nice sheng. Unfortunately, I got sidetracked and lost count at my number of steeps, but I’m guessing I got to at least 12. This last one I steeped for 3 minutes and it was just ok. I have to say that if I had a tea friend that was interested in trying pu’er, I would recommend this tea; while not overly sweet, I can’t say enough about how easy to drink it is. I will probably purchase a bing. It would be interesting to see how it ages.

EDIT: I have a good amount of the sample left, and I think I will try brewing more like 6 or 7g in my 100ml gaiwan for my next session and see what happens.

Doug F

I’ve heard conflicting reports about this vendor’s tea. I guess you liked it!

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Doug F

I’ve heard conflicting reports about this vendor’s tea. I guess you liked it!

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For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.

I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.

The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.


Southestern USA

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