What can I say, I’m a total sucker for fresh spring harvests (xincha).

This green is superb and it trumps the 2016 Wuliang mao feng. Nice pungent apricot/peach blossom aroma. Much more robust than I expected. It went for more than 6 steeps – and still had good flavor. There’s a hint of smoke that reminds me of its rural origins, rather than dominating the fruit, floral, and crisp notes, IMO. It has that wonderful, penetrating cooling sensation that i associate with sheng pu’er.

The delicate leaves are a gorgeous shade of jungle green and are a bit broken, but that doesn’t seem to effect the drinking experience. Tea liquor is very clear and with a jade hue (hence the name?).

Big shout out to Scott for sourcing such a broad range of fresh greens.

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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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