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I’ve finally made my way over to this brew. I’m going to start off by saying that I brewed gongfu, and I believe this should be brewed western (I have trouble listening). Anyways, this is still a decent brew. The leaves have several tangerine husks scattered throughout. The dry leaf has a citrus scent with earth mixed in. I placed a small amount (didn’t have much) in my warmed gaiwan, and I gave it a shake. The warmed scent is sweet and dry with, of course, tangerine aromas. I washed the leaves and prepared for brewing. The liquor is a clear crimson. The taste is nice and sweet. There is a lot of broken leaf, so the brew made quite a mess. There is a numbing sensation of the tongue, which is followed by a light tangerine creme flavor. This is a nice drink, but it is not overly complex. I strongly believe this would be more appeasing if brewed western. I was able to pull about five steeping sessions from this brew. The flavor is still dessert like, earthy, wooded, and heavily drying. It’s a good experience, but it’s not something I’d personally own. Also, I just learned that this company is not too far from, so I may be stopping by for tea.

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These are really cute mini tuos. I grabbed one to brew in the morning; because, it was something quick, fast, and easy. The small little guy carries a light fermentation and a dry scent. I warmed him up in my gaiwan and prepared for brewing. The little tuo gave off a warm fresh soil and forest aroma. I washed the tuo once to get it nice and ready. The leaves take about two steeps to fully expand. These wet leaves carry a sweet but daunting earth scent. The liquor is heavily black with a deep red. I mean like black black black when I say this. You couldn’t even see light through it. The flavor is very good. This is a perfect on-the-go daily Shu drink. There is a pleasant drying sensation with a light mineral tone. The black liquid is heavy with earth and fermentation tones. There was a background oak and pleasant sour flavor in later steeping. The odd thing is that a slight tang or citrus tone follows the drinker throughout the session. This is a nice brew; however, it was very “dusty”. I mean that in the sense, that you must have a nice strainer to gongfu this. I was spitting out tiny leaf dusting throughout the whole session. This still was a nice little tuo, and it would be perfect for gongfu on the go.

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I’ve heard stories about this tea, so I was excited to finally be able to try. The cake has a Menghai appearance. Being so, an array of long twisted pale green moacha loosely compressed. The cake gives off a slight fruity and vegetal aroma. I broke off a chunk and placed in my warmed yixing. The scent deepened into fruity damp oak scent; there was a slight camphor or eucalyptus background. I washed the leaves and got ready for the brew. The liquor is a bright clear yellow. The leaves give off a sharp green and wild scent. The flavor is pure menghai. This brew gives a peppery kuwei taste that is slightly smoothed with some fruit. However, this brew grows more and more bitter. The liquor gives a prickling sensation on the tongue and makes my arms have goosebumps. I take sip after sip and feel my neck prickle. The flavor is spiced and evenly bodied. There is a slight huigan present in the brew, but it is largely dominated by pleasant bitterness. the qi is prominent and powerfully driven. It gave me quite a push. This was an aggressive energy present in this leaf. This was a good brew; however, the flavor died rather quickly. I was able to get about eight full bodied steeping sessions. The kuwei died down at about the fifth steeping. This brew was not as bitter as I expected. I was told that this was a punch to the taste-buds, and it should cause me to drawback. I might have a little bit too high of a tolerance, or I should have let this cake rest a little bit before brewing. I believe it was the latter. This was still a very good brew, and I was informed to use more leaves and prepare for a bold brew. I just may do that next time. I’m happy to have tried this tea, and I’m glad I survived the New Ameryka 2 session!

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This was quite an experience. I let this cake air out for a little bit. I saw the 2000 year, and I knew I had to jump on it. I love the experience from aged sheng; especially, when it is properly stored. The cake consists of long twisted knots of muddled black and is intertwined with little bronze linings. I broke off two generous chunks and placed in my warmed jianshui pot and gave it a shake. I let the dry leaf warm up and sit for quite some time. I really wanted this brew to wake up from its 15 year slumber. I lifted the top and took a peek inside my clay pot. The scent was light but intense. It gave off the scent of age. It was like an old book store with the musty parchment. I also took in a dried fruit scent, perhaps it was grapes. I washed the leaves twice to get them to fully open. The liquor was tarnished gold. The old book scent followed this brew consistently. The flavor was largely complex. I am happy that I let this cake settle before brewing. The taste began as a deep raw wood. It was like the core of mahogany and mixed with cherry oak. This taste then moved into a dried fruit with a lasting huigan to follow. The liquor had a intense and brief kuwei that was soothed by a fermented fruit taste. This mixture frequently transits from a heavy wood and slight earth, to a more fruit and spiced tone. The brew lasts forever! I was able to pull countless steeps while still achieving a prominent orange liquor. The background flavor of camphor also follows the drinker the entire session. The qi is something special. The feeling is not overwhelmingly powerful, and it sneaks up on you. I did not notice it for most of the session. For me, it began at my temples and forehead with a warming sensation that grew into a fiery internal feeling. This wave of warmth rushed through my body and lifted me up. This session helped calm me down and help me focus for the work ahead. I enjoyed this brew thoroughly, and it is a good example of some aged sheng. I believe that if stored properly this could grow into something even more fruitful. Lastly, I am happy to be able to experience Malaysian storage. This country’s storage conditions was a new concept for me, and it was a wonderful experience.

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I am so happy to be able to try a pre-release tea! This was awesome! I wasn’t able to have as much as I wanted, but I made it work and still had a lovely gongfu session. The maocha consists of a scatted assortment of varied leaf sizes. I can also spot a few golden needles in the bunch. They carry a light fermented scent. I warmed my gaiwan and placed what I had in the bowl. The scent was a sweet musk deepened with some leather. I washed the leaves and prepared for brewing. The liquor started an incredible ruby red. The steeped leaves gave off a savory and summer lake scent. This is not a gross lake smell, but rather a brisk and mossy lake scent. The flavor is amazing! This truly is Lord of The Lakes! The taste is slightly sour with a bit fermented tone. This is a potent drying brew, and it gives a smoothed out wood taste. The after-tones consist of slight fruit and deep peanut. I could possibly taste an almond tone with this maocha. I wasn’t able to pull to many steeping sessions out of this brew. I was able to get about five or so. However, the brew grows increasingly more clear and becomes sweet. The sweetness in my cup is alike sugarcane and maple. It’s a fermented and wooded sweet tone. I will be for sure acquiring a cake or two of this brew. This company is beginning to peak my interest towards Shou…

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First, let me start with that I am a sucker for aesthetic looks. I love a good tea presentation, and this cake achieved that. The wrapper is something beautiful, and it comes with an intersting cake bag. This is some good ’Shou’manship….hahah. Anyways, onward to the review.

The cake is beautiful! This shining golden disk is nicely compressed of black and gold maocha. This “Golden Needle” is fluffy and dusty with bronze colored powder, so it slightly stains the wrapper around it. The cake emits a smooth scent of earth and almost meaty. I broke a decent sized chunk off and prepared for brewing. I placed this inside my warmed gaiwan and gave it a shake. The tea began to awaken, and I could smell the amazing aromas. This brew carries a very sweet and smooth scent. This was a very nice blend. As a side note, I find it interesting the material that was used in making this cake. The fact that it was practically all golden needle just makes this tea seem luxurious. I digress, I washed the leaves and prepared for brewing. The steeped leaves give off a creamy and meaty aroma. The brew was almost pitch black and full of scents. The brew is incredible! The flavor is heavy and full bodied. The description reads “It doesn’t even feel like tea”, and that would be correct. The liquor is fully encapsulating and fills the mouth powerfully. The flavor is silky and slightly floral. There is a slight wildflower aftertaste that gives a drying effect. The brew remains consistently dark and brews at least 9 times. I was able to take in a mushroom flavor mixed well with Irish cream, brandy, and clay. This brew carries a lot of heavy tones. The qi was only slight, but it was still quite prominent. I was given a uplifted feeling that followed me through out my session. I am most grateful to have plenty of this cake to drink and share. I am usually not a great fan of Shu, but this may change my standpoint…

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This is a part of a Shou collection that I have been waiting to try for quite some time. I’ve finally been giving the chance to partake in this treat. The compressed maocha is loosely compacted. You can see the press marks clearly on the leaves. I placed a generous chunk in my warmed gaiwan. I gave this brew a shake and let it sit for a little bit. I opened the lid and took in this enticing aroma. I could note a damp wooded and earth aroma. These leaves give off a forest floor aroma. My gaiwan emitted a tender sweetness in the background amidst this earth and moss tones. I washed the leaves and then prepared for brewing. The steeped leaves scent dried to a wet clay and limestone tone. This was going to be smooth and dry blend. The liquor began slightly crimson with bronze, but then it deepened to a blood maroon. The flavor was exquisite and wonderful! I took in flavors of light soil and earth. This brew gave a savory sensation and was full bodied. The flavor became deeper and thicker. The soup was very thirst quenching. The best part of this brew was the qi. I usually feel a strange and artificial qi from Shou, but this brew was different. It was powerful and steady! The brew kept a consistent steeping and went for over an hour. This long steeping gave me a repetitive dose of qi. In short, I was up for hours, haha. I’m very happy to have to try this tea, and I may just need to pick up a few of these beautiful cakes.

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I’ve finally made my way to this brew. The powder is glowing! This matcha has a beautiful color. I absolutely love it! The powder carries a fresh and creamy spring scent. I take in short sniffs of vegetation and wildflowers. This is a very nice matcha. I prepare my chawan and get to brewing. The warmed powder has a deep creamy scent. It’s an almost chocolate milk aroma. I prepared this usucha and koicha. This is so creamy and delicious. I was able to whisk up a thick and textured froth in my chawan. The brew remains a vibrant emerald green. The smell is of pure life. I take a sip from my bowl, and it’s as if you can feel your body awaken. The taste is smooth with incredible depth. I take in tones of vegetal, algae, cream, and almost an almond flavor. I recommend if you are brewing koicha to reaaaally sift the powder. This matcha does clump very easily. Otherwise, this is an incredible drink. I really appreciate being able to try this. I shared my brew with many others, and they agree that it is a brilliant brew.

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I love being the first to review!!!

This is a beautiful tea. The long slender embers give off a raisin and stone fruit aroma. The dry leaf is so inviting. I brewed this heavy and placed the tendrils in my warmed gaiwan. I gave them a shake. The aroma wafted from my gaiwan and created an exquisite atmosphere. First, I could hint at sweet white grapes. Then, this tone deepens into a tang of smooth wet wood. Lastly, there was a background of a campfire that had been extinguished by the rain. I knew that this would be a soft roasted oolong, and that I must pay close attention to it. I washed the leaves once and prepared for brewing. The steeped leaves give off a sweet rocky scent. The liquor is a tarnished gold. This is a sweet DHP. If you are seeking a rough roasted heavy DHP, then you need look elsewhere. This brew focuses on soft, earth, and nature tones. The taste begins with forest tones. I can take in wet wood, slight earth, and reminiscence of wildflowers. Then, it becomes more rigid with shale, wet moss, and light char. The brew leaves a thick mouth coating that is sweet with minerals. This aftertaste lasts well after drinking. The flavor is packed with minerals. If a rocky waterfall had a flavor it would be this. I’ve done a lot of gorge climbing, and this reminds me of the taste from the mist off the rocks. It’s sweet, rough, and gritty. Also, this brew carries a relaxing and uplifting qi that sneaks up on you. The steeped leaves are a dark olive color that look oily in the gaiwan. I thoroughly enjoyed this session. I have been on the hunt for a perfect DHP. Although, this isn’t my fitting Big Red Robe, this is as close as I’ve ever come. I am so grateful for this brew.

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This tea has it all. The dry leaf is fuzzy, soft, and velvet. A smooth milk chocolate aroma and spring scent filled my tea room upon opening the package. The long black and gold strands carry such an aesthetic appearance. I placed a generous amount in my warmed gaiwan and gave it a shake. The aroma burst from the vessel, and I didn’t even lift the lid. My session was filled with sweet and malt scents. This brew, I knew would be a treat. I love the aromas of a good tea. The sweet diverse scents enhance a tea session drastically. I took a minute to sniff the lid and devour these sensations. I was catching drifts of honey, cocoa, and a dark smooth milky malt. I washed the leaves once and prepared for brewing. The leaf instantly bronzed and softened. The aromas went into more rigid and malt. I was catching soft wood tones mixed with a barley aroma. The liquor was dark. This was a blood ruby dark drink. The liquid itself emitted a tantalizing scent. This session was focused on the tastes in the air. Although, I knew I had to delve into my cup. The flavor was incredible. The brew was thick, sweet, and incredibly smooth. I could taste a rich chocolate with a light floral tone. This had a creamy malt aftertaste. This brew fills the throat and gives a hearty depth of taste. The liquor became darker with each steeping. I brewed this heavy, and I am so glad that I did. The steeped leaves were beautiful. I could spot a continuous ocean of whole small tippy leaves inside my gaiwan. I was impressed. This is a prime Yunnan red tea. I loved this session. The brew lasted well into a great many steeping sessions. I could smell the sweet malt and light wildflowers long after brewing. This is a lovely brew. I am ever grateful for being able to try this.

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