This is a gentleman’s sheng. It has a rugged pungency and robust bitter, nutty, and tobacco-like flavors. Mid steeps are more herbal and bittersweet. It’s a very comfortable tea. I imagine myself sipping on this on a cold evening in front of a fireplace. It’s highly infuseable and has consistent energy that only fades at after the 13th or so steep. The leaves are quite large and thick. Very distinctive!
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
