Complex and powerful with a strong but relaxing energy. The leaves, nice large assamica, me thinks, flaked off the section of the xiao bing I received with great ease. In dried form, they give off a pleasant sweet mint. After the first rinse, the aroma reveals a multiplicity of textures, sensations, and flavors to come.

The qi here is great from the start that intensifies with each steep. Good mouthfeel and returning sweetness that lingers. Big flavors here—tropical fruits, forest moss, mint, peppercorns, cloves, leather, sweet hay, and Chinese traditional medicine, with steeps 5 – 7 bringing of the leather, sweet hay, TCM, and forest moss to the fore. Nice cooling and peppery/tingly sensations going on after steep 5 or 6.

For a 2015 tea, this one seems to show quite a bit of mid-aged flavors…or perhaps I am just more sensitive to them.

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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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