I’ve had a hard time gauging the Wu Liang region. I’ve enjoyed several of YS’s Wu Liang green teas, but found Scott’s 2013 and 2014 Wu Liangs sheng pu’ercha to be too candy sweet for me to enjoy these teas’ other attributes. This year, I gave the region another chance, and I was pleasantly rewarded with something special.

This is one of the most elegant and unique sheng pu’ercha I’ve had yet. The dried leaves are of the primordial middle-small leaf varietal from that region and they have a sweet grass and orchid-like sent which is greatly amplified and accompanied by sweet butter after the first rinse.

To get a better sense of the tea I drink the rinse. The tea soup is so clear and pure tasting, my eyes get wider in anticipation for the awesomeness that is about to unfold. My initial thoughts were “pleasant old tree green tea”, but that changed once the tea revealed a thick viscosity, luxurious mouthfeel, powerful qi, and complex notes of chardonnay white grape skins, sandalwood, tobacco, dandelion greens, wild orchids, and sweet butter.

There’s great mouth activity and vibrations that extends to the throat. It’s a very pure, concentrated, and vibrant tea that should gain complexity with time—-and I think the best value per dollar among all of Scott’s 2016 line.

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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)

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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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