84

I found this tea intense, complex, and intriguing. It has a velvety quality that is buttery, soft, and yet very stimulating. You could find any vegetable flavor in this tea if you look hard enough in between sips. I found brussle sprouts, kale chips, buttered herbs, and pronounced fresh nori. There is a pleasant returning sweetness, as well. There is a lot of caffeine in this tea. It’s perfect for all-nighters.

The various hues of greens in the dry leaf bits reminded me of the moss in Kyoto’s temple gardens.

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

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

Following These People

Moderator Tools

Mark as Spammer