From the Pu’erh Plus TTB.

Used a ceramic gaiwan. This session was all over the place. Too bad I only had 4.2g to experiment with – I wanted to enjoy this as much as I could. I changed the brewing temperature twice – beginning with boiling, then to 200, lastly to 185 – because I thought an 11-year old sheng would do better with a hotter temperature. But the liquor was dark yellow and the amount of bitterness exceeded my expectations. Dry storage, it is then.

Five second rinse. Three minute resting period (looked pretty compressed, but loosened pretty quickly). Steeping times: 5 seconds, 5, 2, 2, 5, 8, 8, 10, 20, 30, 45; 1 minute, 2, 4, 8, 15.

At first, the dry leaf aroma has a sour note of pickled something (closest, red peppers), then sweetened to honey and cooked brown sugar. The wet leaf aroma is smokey and grassy, becoming lightly fruity later in the session. My tasting cup and the gaiwan lid held onto this fruitiness for much of the session.

212 degrees, infusions 1 through 5. Bitter, herbaceous. Only the first cup has huigan. The soup starts to have a thick texture with the fourth.

200 degrees, infusions 6 through 9. Texture is much thicker. Energetic mouthfeel. Still quite bitter and herbaceous with just a touch of sweetness underneath. Not much huigan.

185 degrees, infusions 10 through 16. The soup goes through the most evolution in this strand. The intensity of flavor has lightened. Tastes bitter but doesn’t feel bitter. The herbaceous note is still present and I also get some tobacco. The aftertaste is citrus zest. Abruptly (beginning with 13), the soup becomes purely sweet with a more noticeable huigan. Strong note of apricot until the end.

(what I have done to this sheng. oh well, still learning.)

2 OZ / 60 ML

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I began drinking tea because its complexity fascinated me. I love learning about its history, its manufacturing processes, and its place in various cultures.

Japanese greens were my first love and gateway into the world.

My favorite teas are leafhopper oolongs, pu’erh (shou and sheng), and masala chai. My favorite herbal tisanes are spear/peppermint, lavender and chrysanthemum.

I’m currently exploring pu’erh, and any Chinese and Taiwanese teas in general. I’m not much into flavored teas, unlike when I first started. The only teas I truly dislike are fruity tisanes and the ones that have too much fruit. I do like hisbiscus, especially iced.

I like to write nature essays. I’m a birdwatcher as well as a tea enthusiast. The kiwi is one of my favorite birds. I also like Tolkien, Ancient Egypt, and exercising.

IMPORTANT NOTE, PLEASE READ: After two and a half years of having an account here, I will no longer will provide numerical ratings as an addition to the review because the American school system has skewed my thoughts on numbers out of a hundred and the colors throw me off. Curses! My words are more than sufficient. If I really like what I have, I will “recommend”, and if I don’t, “not recommended”.

Key for past ratings:

96-100 I adore absolutely everything about it. A permanent addition to my stash.

90-95 Superb quality and extremely enjoyable, but not something I’d necessarily like to have in my stash (might have to do with personal tastes, depending on what I say in the tasting note).

80-89 Delicious! Pleased with the overall quality.

70-79 Simply, I like it. There are qualities that I find good, but there also are things that aren’t, hence a lower rating that I would have otherwise like to put.

60-69 Overall “meh”. Not necessarily bad, but not necessarily good.

0-59 No.

If there is no rating: I don’t feel experienced enough to rate the tea, or said tea just goes beyond rating (in a positive way).


Westchester, NY

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