85

Incredibly fragrant, smooth, uplifting, flowery, and fruity. This is the first Yunnan green I’ve tried and I’m quite impressed. Immediately, upon opening the bag I was hit with an intense peach fragrance. The brewed leaves are light green and smell like intensely sweet smelling flowers. The aroma itself is almost intoxicating.

The fruity flavor, aftertaste, and velvety texture is indicative to the tea varietals unique to Yunnan. To me, it’s closer to high-end white tea in texture and flavor, while maintaining that crisp freshness, reminding the drinker that it’s still a green tea and must be consumed quickly. As I take my time enjoying the tea, I notice the warming-calming energy/effects (cha qi?) of the tea moving from my nose and mouth, down my throat and spreading throughout my body. It’s extremely relaxing. I drink greens daily, but this is a first.

I poured hot (but not boiling) water into a cha hai (tea brewing beaker) and yielded 4 tasty steeps. I may edit this tasting note later as I try different brewing techniques, but so far I say this is a stellar tea.

Flavors: Chestnut, Floral, Green Apple, Nectar, Peach

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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

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