This tea impressed me. I think my previous experiences with Wuyi teas have been with poor quality tea. Instead, this has a fantastic texture, little to no astringency, and only the slightest bit of sourness in the mid-steeps. There’s a long, incredible returning sweetness with hints of plum and spice. Delicate and floral in aroma, but robust, caramelized and sugary in flavor. I used Wrong Fu Cha’s “Brewing Rock Tea” (http://chahai.net/brewing-rock-tea/) as a guide and it helped me produce some really fantastic tea. Great tea.

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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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