This tea left a lasting impression. It’s aromatic and robust like a good long jing, but has more tannin and mineral notes. It’s sharp, flowery, grassy/herbal, and piney, with a very long sweet finish that reminds me of a good sheng pu’er. It’s refreshing sharpness is makes it a perfect morning pick-me-up. I’m thinking of getting more now to take advantage of the weak yen.
Flavors: Flowers, Herbs, Mineral, Pine, Vegetal
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)
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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)Washington, DC
