A company’s signature tea says a lot about the direction they are heading. This was a marvelous and unique tea. I opened the truly beautiful wrapping to reveal a small bunch of Maocha that was dark forest green with strands of silver and brass. The dry leaf carried an apricot and slight tobacco tone. I placed these long strands in my warmed yixing and gave them a whirl. The damp leaf had the scent of raisins and figs; I knew this would be a treat. I washed the leaves once and then continued on to brewing. The initial sip was very delicate. The flavors did not fully come out until the third steeping. This is an incredibly light and subtle sheng. The young sheng carries very little, if any bitterness. The qi was partially nonexistent except for a plateau effect. This brew was sweet and succulent. The drink had a dominant light and winter honey tone with undertones of nectar and honeysuckle. The taste grew sweeter with each steeping. I was able to pull 20 steepings out of this brew. The liquor was a pale golden colour with a light taste. I did not note any “richness” in this brew. It left my mouth with a lingering back of the throat sweetness and simmering tongue feel. Personally, I enjoy a bold and powerful sheng; this is why I prefer young sheng. If you are like me, this wouldn’t be your “cup of tea”. The brew was sweet and soft, like a spring flower. I prefer to be dropped to the ground and wrestle with the sheer force of qi, hahah. This was still a beautiful brew, and it kept me satisfied for the morning. Thank you for this opportunity.


Flavors: Apricot, Fig, Honeysuckle, Nectar, Raisins, Winter Honey

Boiling 0 min, 45 sec 7 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


Middle of nowhere, New York

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