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Cake is very compact and is filled with fuzzy buds that are more stout than those from other regions. The dried leaf smells very sweet and the brewed leaf has a refreshing scent that reminds me of high quality Japanese sencha. It brews a golden hue that is somewhat cloudy. The tea is gently sweet with notes of crisp spring greens, plums, flowers, rock candy, and sweet wine. It has a very pleasant, flowery, and uplifting huigan (aftertaste) that lasts for at least 5 mins.

I actually prefer this tea to its 2014 Wuliang counterpart, which I find overwhelmingly sweet without that uplifting sensation of this tea.

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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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