This tea has definitely changed in the past year or so. When I first got it, it was not a very drinkable tea, and even after letting it breathe for a year, it’s still a powerful tea after the third steeping. That said, the first couple steepings are growing to be really nice and balanced, even if it goes through a wild swing back to it’s sharp, bitter characteristics shortly after. It’s possible it’ll become more tame and consistent in the coming years, but there are many younger shengs that are cheaper and stay consistently balanced through a dozen steepings.

Boiling 6 g 4 OZ / 120 ML

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Eau Claire, WI native and current UW student living in Madison. My hometown had a tea shop that got me into tea before I went off to college to learn from talking to experts in Nashville and Madison, particularly the owner of Macha Tea Company. My tastes change with the seasons, but I love sheng and shou pu-erh, rock oolongs, Taiwanese oolongs, Yunnan blacks, and Japanese greens.

My love of tea is balanced by my love of good coffee (I have lists of the best coffee shops for Minneapolis, Milwaukee, Madison, Nashville, and Chicago) and my love of chemistry and environmental sciences, my fields of study in college.


Madison, WI

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