This is a powerful and aromatic tea layered with sweet fruity notes. It’s obvious after the first rinse that these are well-sourced and expertly-processed leaves. The dry and wet leaves are large, intact, and highly aromatic. Early steeps are of classic dried fruit/sugar plum, sweet hay, and a very subtle smokiness that accents the floral notes rather nicely. The tea then becomes more juicy in the way oolongs can be. It has that sweetness and texture of a well-ripened black plum.

There are strong floral notes in the huigan, very pleasurable mouthfeel, consistent body, and expansive energy. These qualities never fall flat, which lead me to believe the leaves were picked from older trees. The aroma of the empty cup is impressive.

It’s hit the 10-year mark, but dry storage has allowed the tea to retain those high floral notes and dark olive green tinge in some of its leaves. I’d say it’s cross between EoT’s 2006 Wild Peacock and Finepuer’s 2009 Wild Raw DaXueShan from Yong De. After steep 6, it reveals more juicy fruit notes and just enough bitterness to add interest. It’s a very easy drinker.

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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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