Rich, savory, sweet, and comforting. This tea has wonderful body and sweet aftertaste. I’ve put the cup down for 5 minutes yet I can still feel the complex flavors and velvety texture cover my tongue. I’m picking up notes of roasted brussel sprouts, sugar cane, nori, tannin, minerals, edamame, and a hint of menthol that creates a cooling effect.

The dried leaves have a rich sweet fragrance that is only amplified when wet. The leaves are nicely shaped (not overly processed) and have a deep green color. The tea soup is an opaque, vibrant light green. Its rich, velvety mouth-feel is almost luxurious. It’s also quite infuse-able, putting forth delicious flavors until the 5th steep, which is still tasty and refreshing.

Tip: Try Akira Hojo’s green tea brewing method: https://www.youtube.com/watch?v=adxPErjUHvA. I know it might seem somewhat cumbersome, but just try it as an experiment. You’ll get way more out of your green teas with this method. For this tea, however, since it’s organic, I’ve combined the initial rinse with my first steep and it was delicious.

4 g 100 OZ / 2957 ML

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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
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.)


Washington, DC

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