This tea has received lots of attention, and rightfully so. It’s probably the most interesting teas I’ve purchased so far. I imagine this is what semi-aged raw pu’er tasted like before the advent over picking and of heavy fertilizers. The leaves are intact, have a dried fruit scent and when brewed release a pungent sugar cane/honeyed/high floral fragrance.

The first few steeps are bring up well-ripened black plums, pungent floral sweetness, brown sugar, minerals, sweet hay, and prominent menthol. The cooling effects are quite pronounced and very pleasant in the mouth. My friend who never had pu’er tried this with me. She and I both felt an uplifting energy spread from our mouth, inducing a very relaxed feeling (tea drunkenness). I used about 5.5 g for 100 ml of water—the tea leaves still release sweet fruity notes and a very long aftertaste accompanied by that pleasant cooling sensation in the mouth.

I’ve had this for about 1 year and there seem be increased fruit notes. I brewed this using a gaiwan, yixing, and nixing teapot and the aftertaste seems more enhanced with the nixing, whereas the yixing brings out more of the high-floral aromas. Considering the strength, unique character, and longevity of this tea, claims of wild tea trees origins don’t seem too far fetched.

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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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