This was fantastic! I’m going to go a little in depth; because, I feel that this tea deserves that.

The dry leaf have an enticing slight aged scent. It’s hard to describe. It’s alike other aged sheng with the common old parchment aroma, except there is a lingering sweetness like stone fruit. It’s unique and doesn’t seem to dissipate even after being left out for a little bit.

I took a bunch of leaves and placed them inside my warmed jianshui. I shook these guys up and let them sit there for a bit to waken up. The scent that arose from my pot was amazing. I took in a deep sweet grapes aroma. These grapes smelled like they were ripe on the vine. This vineyard scent was followed by a walk through a warm oak forest. The light wood tone in the background kept the aromas grounded and stable. They too did not dissipate, and they seemed to fill my room. I sat for some time just enjoying the warmed teapot.

I washed the leaves and prepared for brewing. The steeped leaves deepened tremendously and became quite complex. The scent begins with a rich tobacco tone, alike fresh pipe tobacco, and then continues unto spinach and fermented pear. The scent was very aromatic and filled the air extensively. As the session went on the scent became more rough and sharp. The sweet tobacco was replaced with a spice scent. The spinach and pear became a resinous sap scent. These leaves gave off some enticing aromas.

Now unto the best part, the taste. This was something special, that I’ve only tasted in a few sheng sessions. The sip beings with a pear and apricot flavor. This sweet tone slams into your taste buds and sends a prickling sensation throughout your body. The flavor progresses to a light sweet oak and a tangy creme. The huigan was phenomenal! The huigan was the special part. It completely filled the mouth and slowly moved down the throat. This was unbelievably sweet and succulent like warm sugared honey. The aftertaste is a sweet yet sour cream. This is a pleasant sour tone; it’s very light and keeps the taste buds alert. The brew carries a lubricating mouth-feel and fells good going down. The brew is incredibly smooth and silky. These flavors were deep and lasting; they made quite an impact on your taste buds. However, the huigan fades at about the sixth steeping. The liquor becomes drying and completely changes. The slight wood tone is still prominent except the sweet overripe fruit flavors are replaced with dry fruit, alike white grapes. The taste becomes slightly tannic at about the eleventh steeping and all sweetness has disappeared. The brew continues to be filled with dry, wood, and stonefruit tones for an incredible amount of time. I have no idea how many times I steeped this, but it took me most of the afternoon.

Now let’s talk about some power. The qi in this brew was commendable. The sensation begins at the heart center of the chest at about the second steeping. This feeling grows into a deep warming wave that spreads outwards in the body. The qi takes comfort behind the eyelids and at the top of the head. There it radiates forward and pushes you outward. It was a wonderful feeling, and it put me in an amazing mood. I was very productive afterwards, and the energy lasted well after the session. I was amazed at the endurance of this qi. It’s something to experience.

Now for a little critism. Is this authentic pure LBZ? I would very much doubt it. I could be mistaken, but this is too good of a deal for 10year aged LBZ. However, this is still a killer tea. I do believe it was blended with LBZ material. That goes to show how good just a little bit can be.

I loved this tea, and I will be enjoying for quite some time. I highly recommend trying this out :)


Flavors: Apricot, Cream, Drying, Honey, Oak, Pear, Pleasantly Sour, Sugar, Sweet, Tobacco, White Grapes

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

Nice comments. Thank you for posting detailed notes. I have wondered about this tea for quite some time.


It’s a nice experience :)

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Nice comments. Thank you for posting detailed notes. I have wondered about this tea for quite some time.


It’s a nice experience :)

Login or sign up to leave a comment.



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.


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