Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

I have limited experience with sheng, but I’ll share my untutored impressions:

Early infusions result in arylide liquor with a gentle mineral/grassy aroma, a similarly subtle flavor, with hints of burdock and toasted seaweed in the finish which leads to a distinct hui gan. Vegetal/woody elements (along with hints of menthol, weeds, and wildflowers) and thickness of mouth-feel increase as the leaves unfurl and infusions are extended past 10 – 15 seconds. Astringency emerges, though bitterness is low (at first). Somewhere between 7 and 10 infusions, I suddenly found it difficult to steep long enough to extract flavor without that initially mild bitterness supplanting any other notes; so my sessions with this tea ended fairly abruptly (as will this review).

205 °F / 96 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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