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This is my last tea for the night. I haven’t had white tea in awhile, and I remembered that I had this. The dry leaf looks a little darker. This tea resembles more of a tarnished silver rather than a silver. However, I don’t judge tea solely on appearance. I decided to brew these little needles in my glassware. I used cool (175F) water to brew it up. The liquor was a pale glistening white gold. The taste was incredibly sweet. This brew begins with a dry hay and melon flavor and then smooths out to sweet and honeysuckle. This helped calm me down before bed. it was nice to revisit white tea again.

This was an incredible tea session! I opened my package to reveal these massive forest green nuggets. These beauties carried a creamy watercress scent. I placed them in my warmed gaiwan and shook them up. I removed the lid and took in a fantastic aroma. The warmed leaf smelled exactly like apple oatmeal. It was unbelievable! I knew that this would be a treat. I washed the leaf once and prepared for gongfu brewing. The steeped leaves gave off a complex fuji apple and pear scent. The liquor was a pale translucent jade. The taste was phenomenal! It was a heavy soup with a creamy finish. I could taste butter beans wrapped in magnolia nectar. The aftertaste was sweet with a warming sugared undertone. The leaves are massive! This session began in my gaiwan, and then I moved to my Zisha. Afterwards, the leaves continued to expand, so I moved to my cha hai and brewed grandpa style. The flavor became more floral and more sweet. I loved this so much. I was tea drunk and laughing throughout the session.

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This was a “wow” tea for me.

The dry cake is heavily compressed in some areas and very dark. The dry maocha is long and dark brown with some silver strands. I take in a dry grain with a subtle sweet scent from this cake. I placed a few chunks in warmed yixing and gave them a shake. The aroma that arose from my brewing vessel was of a classic young sheng. I could hint at a sweet caramel syrup with warm grass. I washed the leaves once and began my brewing. These steeped leaves have a strong roasted asparagus scent. The maocha unfurled into long green oily leaves. The taste was fantastic! This is the part that wowed me. The taste is dry and sweet, and there is a slight citrus background. This brew has an aggressive taste that is complex. I even experienced an almost herb mint taste in later steeping. The huigan is delayed but quite potent. There is also an intriguing bitterness that lingers after every sip. This flavor of this brew keeps changing. I can taste a dry herb with lemon one second and then floral with sweet honey. This was a very good sheng session,and I am so happy that I got this brew!

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Good morning fellow tea lovers! This is my morning brew. I’ve gotten a lot of this stuff, and I’ve been meaning to try it out.

The dry leaf resembles a more fragile and darker jin jun mei. These small ebony curls give off a dry currant and baked bread scent. I brewed them up gongfu. I placed a generous fluffy amount (the tea feels soft and silky) into my warmed gaiwan and gave it a shake. The aroma was sweet, yet it was also very dark and crisp. I washed them once and began brewing. The flavor is very heavy. This is a bold black. This still has the yunnan sweet tones, but it leans more towards the malt. I get a lot of dark wood, stain, and baked bread. The most overpowering flavor was that of wood. There is a light honey tone present in this brew. The liquor is a vibrant blood red. I enjoyed this tea, and it did a great job in waking me up. I would use this as an everyday black.

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This is something that I’ve been wanting to try for awhile. I’m so happy that I finally received some . They have an amazing aroma. These little golden cones carry a deep sweet malt and currant aroma. I placed two inside my glass tea pot. The liquor is lighter than most Yunnan reds. The scent is the same. This brew carries the amazing sweet bread, malt, and caramel aroma. The taste was fantastic. I can taste light fluffy baked bread, sea salt caramel, malt, and a sweet currant. The best thing about this tea is that it cant be over steeped. I left this in the teapot for longer than five minutes. The brew was still sweet and soothing. These little cones would be perfect for traveling tea. They have easy brewing parameters, and are so convenient.

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mmmmm this is a dessert tea. The dry leaf smells of sweet vanilla and kettle corn. This cake consists of long maocha loosely pressed together. I placed these long slender tendrils in my warmed yixing and shook them up. The aroma that arose from my brewing vessel was phenomenal. It was so sweet and caramely, yet it had a slight floral tone. I could hint at the scent of magnolia along with sugar and baking flour. I washed the leaves once and began brewing. The steeped leaves smelled alike that of a smokey Ti Guan Yin. The leaves were vegetable and creamy scented. The brew itself was incredible! This actually tastes exactly like poundcake. This tea yields a light yellow colored liquor that had heavy vanilla tones. I can taste a slight earthy undertone, and this is covered by a plentiful huigan sensation. The aroma from my cup was so delicious. This tea stood up well against steeping. This was a long lasting brew. The qi was moderate. The body feeling was present, but it wasn’t overwhelming. This was also my first gongfu session in bed. I was having an off day, so I retreated to my room. My new kettle enables me to not even have to get out of bed to enjoy my tea. This makes me happy but slightly worried at the same time, hahah.

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I am so happy that I am the first to review this.

This is a prime example of what Sheng should be like. The dry leaf is gorgoeus. This cake is an array of loosely compressed autumn colored maocha. The bing carries an almost medicinal scent. I can pickup a slight eucalyptus scent mixed with an underlining sweetness. I broke off a chunk and placed in my warmed yixing. The scent was unusual. I’ve never smelled something so lively. It was like escaping to a jungle. The scent was thick, hot, and humid. I could smell the vines growing rampant around me. I washed these leaves once and began possibly one of my best gongfu sessions. The steeped leaves changed dramatically. These oily olive colored leaves carried the scent of an old Victorian home with a slight peppery aroma. The liquor was a pale gold and shone bright. It looked like translucent white gold. The taste was spectacular. I’ve never tasted something so silky and sweet. I was drowning in huigan. This brew gives a thick, and I mean THICK, mouth coating. The flavor was like watercress, silk, cream, and sugarcane. There was absolutely no bitterness or astringency. I found out that you can’t make this tea bitter. I used boiling water and steeped for a little bit of time, and the brew only grew sweeter. This was well rounded and the taste lasted well after steeping. The qi was incredible. My body completely soothed and my spirits became uplifted. This tea gave an all encompassing comfort to my body. I took my time with this session. Eventually, I had to go to work. I left my table until afterwards. I came back several hours later and resumed brewing. The liquor was still powerful and just as sweet. I honestly don’t know how many steeps I got out of this. This is by far my favorite sheng. This is a delicious brew, and I can only imagine how it will be aged.

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I just got a new electric kettle, and this is what I picked to test it out on. This cake is gorgeous. Long chaotic tendrils of dark green, silver, gold, and brown mix wildly together. The cake carries a dry fruit and almost tang scent. I placed a generous chunk with some maocha in my warmed yixing and gave it a shake. These leaves have a smooth and creamy scent. I could almost taste caramel. I began my brewing. My kettle is amazing! I feel as though my tea experience has been upgraded. I now have a reliable and consistent temperature. The warmed leaf has an almost chocolate and cream scent. The taste was spectacular. My mouth was immediately coated with a warm tingling sensation upon sipping. The liquor was sweet and honey like. I detected no bitterness or astringency in this brew. I was getting honey suckle and floral tones throughout steeping. This tea stoop up well for quite some time. It was a very sweet and succulent gong fu session. The qi was uplifting and intense. My body was heady and my eyes were lite up. This was my way of winding down after a very long day. I loved this session, and I cant wait to continue revisiting this cake!

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I had to redo this session. I tried this out on an earlier date, but it just didn’t taste right. It must’ve been something with my taste buds. Today was much better. The dry leaf has a strong tobacco and almost eucalyptus scent. I broke off a chunk and placed in my warmed yixing. The aroma was intriguing. I couldn’t really place it . It was smokey and almost resinous. I washed the leaves once and began brewing. The flavor was delicious. This tea lacks a lot of complex tones, but for the price it’s pretty perfect. It has a full body and a lot huigan. There is a slight bitterness present in the aftertaste of this brew. I wasn’t able to get a great many steeping (only like 8), nonetheless it was a very solid brew. The qi was uplifting and gave me a good happy feeling. My morning meditation with this brew was perfect. This wonderfully smooth session got me ready for the day ahead and put me in good spirits. I couldn’t see myself buying more of this and using as a daily drinker.

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I decided to revisit this brew this afternoon. I had a much more enjoyable session this time around. The brew was not as subtle as last time. This brew has a sweet and honey like flavor. The liquor is pale citrine and delicate. The scents are of wildflowers and honeysuckle. This brew is still a very soft and light, like that of white tea, but it was more grassy and had a fuller body this time around. I enjoy this tea, but I have to say that I prefer a few others from this company. You will be able to pull 20 steeepings out of this brew; however, they will be incredibly light. I was able to pull eight until the brew began to falter and fade away into a slightly textured spring water.

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