The change in seasons really allows me to appreciate how the comforting, roasted, and mineral elements of Wuyi teas contrast with the often floral/honey-sweet, powerful, bitter, earthy, and vegetal aspects of sheng pu I typically drink.

The first thing I notice about this one is its sheer viscosity and smooth texture. It coasts the cup and the tongue like extra virgin olive oil. Beginning from the first few steeps, it’s complex in an unassuming way—roasted acorn and almond are accompanied with florals in the background and a nice mouthfeel. Mid steeps give way to more roasted almond, hazelnut and acorn, orange peel, bay leaf, leather, brown sugar, and molasses with persistent lingering florals.

There is less qi, mouthfeel, vibrancy throatiness, and floral sweetness than the Ai Jiao and Tie Luo Han—so far my favorite Wuyis, yet more comforting roasted nutty notes which is perfectly suited for the seasons here in the Northeast. This one yields around 7 tasty steeps and perhaps one or two more if pushed hard.

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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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