When I received this tea it had a sour lactic acid twang indicative of too dry of storage. Remembering that I fixed a similar problem with the 2006 Xigui by breaking it up and humidifying it in a canister (thus making it at least as good as the 2005 Naka that’s 3x more expensive) I decided to try this with this tea…and upon steeping was immediately reminded of my favorite fishing hole in early June. There is a huge patch of wild spearmint and multiple types of berry bushes blooming in June . There is also an aroma of decaying willow branches. That’s the character I get from this tea…very contemplative. Of course my dad drank a little and gets white wine and herbs so get a sample and decide yourself.

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I’ve been a huge fan of all manner of black tea since the early 90s particularly second flush Darjeeling, Fujian, Yunnan and Assam teas but last winter fell headfirst into the sheng world and the rest is history…


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