I’ve had many sessions with this tea and it continues to impress. Dried leaves smell like roasted leaves without any remarkable scent, but once hot water hits them I am immediately hit with rich, almond (yes, really!) essence, sweet buttercream, orchids, and hazelnut. The rinse is thin-bodied, but already exudes a nice mouthfeel. This is a testament to the skill and expertise that went into the roasting, which has enhanced the inherent qualities in the leaf.

The next 4 steeps intensify in aroma, qi, texture, mouthfeel, and flavor. The almond here reminds me of fresh traditional Cantonese almond cookies. It’s very full in the mouth and feels nice in the throat. This one goes strong until the 7th or so steep where it gradually fades. It performs best in a chaozhou red clay teapot.

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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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