Of all aspects of this tea, the most stunning was the initial wet-leaf aroma. Goodness. A rich, intoxicating push of licorice root and star anise, following by a bundle of tropical fruit: persimmion, jack-fruit, rambutan, and banana. Absolutely illustrious. A lot of aroma came out of a small amount of dark, large, well-dressed leaves that were dark and had an excellent sheen.

Hot steeps and long ones produced surprisingly light tea. I kept my chubby yixing only partially filled in an attempt to concentrate the flavors, but for the first few steeps of treating this tea like other young sheng pu’er, I felt as though I could taste the minerals of the water and the clay more than anything from the tea. An ephemeral and ethereal gauze of apricot, straw, and honeydew made brief appearances. Otherwise, the water extracted light green bitterness, a not so subtle reminder that pu’er, in its early days, is really a form of green tea. Maybe I should have treated this sample as such.

Full blog post: http://tea.theskua.com/?p=239

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.


Peace Dale, Rhode Island



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