This is my favorite green from YS and this year’s seems a bit more delicate than last year’s harvest. Less of your typical apricot; more sweet peach blossom in the aroma. There are more crisp, savory notes, roasted vegetal notes that feels more nuanced on the palate. These early to mid-steeps remind me more of a mountain-sourced Japanese sencha.

As with last year’s harvest, this tea can steep for a long time and will continue to release very pleasant flavors and aromas until the end.

There is artistry in these leaves. They are quite stout, spindly, and veiny, which reminds me more of leaves from older bushes. Gorgeous range of jungle greens that are pleasing to look at in my off-white shiboridashi.

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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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