I’ve been waiting to find some free time to try this one. As expected from this vendor, the tea’s quality has surpassed my expectations.

The brewed leaves are some of the most beautiful I’ve ever seen – expertly processed. They’re very green and plump. The aroma is fruity, floral, and subtly grassy in a white tea sort of way. Nice pale tea soup. It’s a very gentle, rich, full bodied, and well structured tea that is delicate yet robust. It’s extremely fresh, lively in the mouth and uplifting with a gentle qi. Initial steeps are typically sweet and floral in a way that is unique to white teas.

But, this one offers something else. There is depth, mellow qi, and structure with lingering sensations and aftertaste. I prefer the later steeps (passed steep 5), which are increasingly spiced (cinnamon, nutmeg, and pears), a bit tingly and cooling with interesting karst-mineral and complex woody notes. This is indicative of high quality tea leaves from well-established plants. This is a proper white tea.

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From childhood memories of mom serving chrysanthemum and Luo han guo tea to complimentary shu pu’er at Chinese banquets to substituting coffee with sencha to plow through college — tea has always been that comforting and essential element that restores balance to my system. It was only while studying in China that I learned to appreciate and fell in love with Chinese tea culture.

Order of preferences:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er


Personal brewing methods:

1) Use good water – filtered then boiled with maifanshi (麦饭石)。

2) Leaf to water ratios (depends on the tea)
- pu’er: 5 g for 100 ml
- green tea: 3 g for 150 ml
- oolong: 5 g for 100 ml
- white tea: 5 g for 100 ml
- heicha: 5 g for 100 ml, or boil brick teas over stovetop


Washington, DC

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