about the third steeping, I encountered a lovely huigan sweetness in the back of the throat. I love this tea!
“about the third steeping, I encountered a lovely huigan sweetness in the back of the throat. I love this tea!” Read full tasting note
“Something exquisite about this. Reminds me of early spring mornings, fresh dew on freshly cut grass. There is a serious spring mist flavor to this Sheng. The name is really well suited. For such a...” Read full tasting note
Our first raw production release for 2012! First flush of spring material from Yi Bi and Lou Shui Dong blended together in equal parts. Entirely no-spray tea leaves picked from 60 to 80 year old un-tended bushes and expertly processed by hand.
Classic Yi Wu taste with a nice balanced full mouth-feel, thick soupy tea liquor and room filling aroma!
120 kilograms in total produced.
Pressed with 40 kilogram stone press
7 cakes per bamboo tong (7 × 250 grams)
Company description not available.
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Something exquisite about this. Reminds me of early spring mornings, fresh dew on freshly cut grass. There is a serious spring mist flavor to this Sheng. The name is really well suited. For such a young tea, the mouthfeel is like drinking clouds. I brewed this in my purple yixing, and after about the third infusion (at 15 seconds) the mao cha really opened up, and gave a full umami feel. The viscous of this tea is sharp, full bodied, but not overly bitterly thick. The astringency is pleasant, and gives a sweet/slightly anise bitter aftertaste. This tea is full of Chi, and I felt very energetic but not giddery, (and without a stomach ache, which some young sheng-cha tend to give after long sessions) for several hours after finishing my gongfu session of this bingcha. One of the best “tea drunk” sensations I’ve had in quite a while. This almost reminded me of a good fukamushi sencha.
Flavors: Anise, Astringent, Cut grass, Lemongrass, Nutmeg, Tobacco, Umami