I received this as a sample along with another order. The leaves are light brown and mostly crushed. That lowered my expectations quite a bit, as I’ve read that crushed leaves negatively effect the tea’s flavor. That being said, this tea is unexpectedly fragrant, with aromas of wild honey and roasted barley. It brews into a cloudy, light orange soup, and packs a strong flavor, even with steeps lasting a few seconds. If I look beyond its initial punch, I can pick up roasted, woodsy, and citrus notes in the first and second steeps with refreshing, palate-cleansing astringency at the end. It leaves my mouth feeling dry and satisfied. It’s got that familiar factory tea flavor that many tea bloggers seem to talk about.

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

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