Refreshing, light, and persistent – this is a simple, yet unique tea. Layers of leaves come apart easily with a pu’er pick. There is a pungent, sweet, sharp verdant, and almost metallic, scent to the dry leaf. The steeped leaves are large, thick, and a dark olive tone. The liquor is like clear, clean, golden citrin. It’s a visually appealing tea.

The first two steeps yield sweet, gentle notes of florals, cotton candy, and muscato. 3rd steep onwards reveal a bitterness (dandelion greens and Kuding cha) that is sharp, clarifying, penetrating, and lingers along side a pleasurable huigan that lasts for a loooong time after drinking. Good qi on this one, too! It’s one of those teas that corrects my posture. I got at least 10 tasty steeps and still not done.

Perhaps my favorite aspect of this tea is the strong mouthfeel that is accentuated by the lingering bitterness. Kudos to Scott for finding another unique tea off the beaten path!

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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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