I have had sessions with these nuggets a couple of times, which I have enjoyed greatly. It is a fantastic tea packing a wallop of a qi that just about knocked my co-worker off his chair when I shared it with him.

I wish I had taken some proper notes prior, but today I did something different with it following a string of straight steepings. I decided to make Hong Kong-style milk tea. I boiled the nuggets in a pan of water with a measure of Sheng Shan Xiao Zhong reducing it to a thick broth, near to a syrup. I then added milk and some sugar direct to the pan for another few minutes before filtering out the leaf.

I have to say the nuggets worked exceptionally well, creating a deep musty base which cut through the dairy and sugar without the slightest hesitation. It was definitely one of the best interpretations I have made since returning home from my visit to China last year. It was just the warming I needed on this cold and blustery day.

Boiling 8 min or more

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I trained under a CIA graduate as a baker/pastry chef in the early 90s. I then delved into the world of chocolate head on, culminating with taking a foundation chocolatiering course in France at Valrhona. While chocolate remains a major part of my life, tea developed into my strongest passion following a transcendent experience with a wonderful Tie Guan Yin. I have a particular fondness for aged teas of all varieties which I blame on my recently discovered white beard.

I am at present, a publicist at Forced Exposure -a music distributor.


Arlington, MA



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