This isn’t like any tea I’ve ever tried. The brick is so dense it requires a chisel. For sure, this is not typical cultivated tea. The previous tasting note called this thing “Wild Child”. I don’t think I could’ve come up with a better name. I’m picking up deep forest flavors (something I love in sheng pu’er): pungent herbs, vegetal sweetness, pine, camphor, smoke, and pleasant tobacco notes (there is such a thing). I don’t detect any bitterness since I’m doing 5 second steeps. That said, DO NOT over brew this one. This one is full-bodied, interestingly textured, has a long aftertaste and strong cha qi, moving from the mouth down towards the gut and through the rest of the body after each sip. Given it’s potency and complexity, I’d say it would age nicely.
Recommended
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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)
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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)- 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
