70

This is a refreshing, rustic, and simple tea. It starts out with balanced sweetness, savory, and it’s surprisingly smooth, with later infusions becoming more astringent. If brewed with slightly less leaf and water is just above lukewarm for the first two steeps its flavor profile is elevated with proceeding steeps. Great price for tasty organic tea!

Flavors: Corn Husk, Kale, Mineral, Ocean Breeze, Pine

Preparation
160 °F / 71 °C 0 min, 45 sec 1 tsp 4 OZ / 118 ML

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Bio

My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

==

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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