Drunkards beware! This Burmese treasure is a bona fide sock-knocker. Selected from trees between 200-500 yo, it deceives by disarming through a very blah aroma and appearance. The cake is packed very loosely, enough to put Charmin to shame. Early spring material with a ratty leaf here and there, along with lots of bitsy material Boo!

Now that you’re thoroughly turned-off, let me tell you that I often, in fact usually, commit the faux pas of sampling the rinse water. Stunned as you are, imagine how I felt when I tasted something utterly belied by its non-existent fragrance. Smooth , smooth vanilla. Then from that very sampling, I started to notice a most redoubtable cha-qi. The kind that makes my eyes itch, head lighten, and makes me want to stretch my shoulders and back.

The first few infusions have tannins, but afterwards it’s all very smooth sailing, the smoothest I’ve ever tasted. Vanilla is the overriding theme, I think I smell a bit of banana in the gaiwan. The power qi effects fade as well. You might get 10 infusion from it by increasing your steep time.

Steep on, Steepstarian, steep on!

Flavors: Vanilla

195 °F / 90 °C 0 min, 15 sec 7 g 5 OZ / 150 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I’ve been drinking Chinese tea since the early 90s when I was a student at Peking University.
My attention has focused on pu’ers, since by profession I’m a doctor of Chinese medicine and sometimes find it a useful lifestyle addition.
From there, I started importing, mostly for patients and other health professionals but also as an interesting hobby that can deepen individuals’ understanding of Chinese medicine.


Los Angeles

Following These People

Moderator Tools

Mark as Spammer