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I decided to purchase MGH 1206 Green brick since the 1109 Mangfei and the 1214 Eco Big Tree left a good impression on me. Turns out this one is even better.

I’m using a yixing teapot dedicated to raw pu’er (the result differs with the type of brewing vessel). The wet leaves are have a pleasing flowery, honey-like fragrance. There’s no bitterness or smoke here. It has notes of ripe fruit, honey, camphor, minerals, thyme, and a very long sweet aftertaste that can last for 5 mins or more. Lots of good body with this one and a very pleasing feeling in the throat.

Honestly, I did not expect this to be THIS good, and I can’t believe how inexpensive it is ($9). I think I’m also better gauging the appropriate water-to-leaf ratio. Essentially more leaf (2 teaspoons), 5 sec short steeps with hot (non-boiling) water.

Preparation
190 °F / 87 °C 2 tsp 200 OZ / 5914 ML

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Bio

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
heicha
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.)

Location

Washington, DC

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