If you’re looking for a soothing, calming, and comforting sheng pu’er, this is it. This came as a sample with my order. I very much enjoy huang pian (large yellow leaf) sheng pu’er, and this tea is no exception. It arrived as small broken leaves, which made me suspect it would be quite bitter. I only learned recently that tea leaves broken into small bits need to be steeped quickly or they’ll make a bitter brew. I brewed it only slightly shorter than normal (45 seconds for the first steep), and there was barely any bitterness. The leaves have a sweet fruity aroma, and it brews into a bright golden liquor. It has a wonderfully rich mouth feel and is easy on the stomach. I’m picking up notes of sandalwood, autumn leaves, kiwi, and hints of orange peel. The bottom of the cup has a honey-like fragrance. Very good bang for your buck.

Flavors: Autumn Leaf Pile, Cedar, Citrus Zest, Floral, Honey

190 °F / 87 °C 0 min, 45 sec 10 g 6 OZ / 180 ML

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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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