This is potent, viscous, sweet, and spicy, with underlying bitterness. Nice light compression on the leaves, as all of Scott’s recent cakes. The steeped leaves have a nice sweet fragrance of grain and honeysuckle. The tea soup has a deep golden hue—borderline orange, something I hear is typical of Jinggu. It’s possible I added more leaf than usual, but I still don’t get that color using similar brewing parameters with other new young sheng.

It steeps consistently musky sweet roasted grains, spicy rosemary, savory mushroom, and roasted zucchini. I noticed over several sessions the nice cedar base in this tea. Very nice qi in there too that is evident from the first steep. These leaves are reportedly from tea trees plucked only twice a year, which I think explains the impressive viscosity and potency of this tea. I’ve had most of Scott’s Jinggu teas and this seems like a cousin of the Bai Ni Shui, but more potency and sweet grain notes.

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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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