The dry leaves are intact, attractive, and fragrant, and brewed leaves are olive green with an intoxicating orchid-like fragrance. It’s really quire remarkable. The tea liquid is a cloudy pale yellow and is thick in body. This tea is sweet, vegetal, flowery, medicinal, and packs a strong qi. It leaves a long gentle sweet finish and a pleasing sensation in the throat. This tea has that deep forest sweetness that I’ve come to associate with good quality sheng pu’ers.
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
