WymmTea

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Recent Tasting Notes

94

I’m very sorry to see this go. This will be the very last sample given to me by this company, and it was an extraordinary experience.

I opened this package to treat myself after a long night. The dry maocha was a beautiful assortment. I could see long thick tendrils of forest green, platinum, and brass. They carried a slight hint of a stone fruit aroma. I placed these long sweet smelling leaves in my warmed yixing and gave them a shake. I gave the warmed leaf a whiff, and I actually “wow’d”. My brewing vessel filled my tea room with a sweet succulent aroma of sweet dried apricots and magnolia. I knew that I had chosen well to treat myself with this brew. I washed the maocha once and brewed up a few cups. The steeped leaves deepened into a spinach and collard greens aroma. The liquor was an opaque topaz and kept consistently dark throughout the session. The flavor was sweet and delectable. The initial sip was sugary and floral with a slight Qi kick. The body was full and refreshing. I wished that this was a neverending tea! The best part of this brew was after the twelfth steeping the leaves carried a brown sugar and maple scent. This was a memorable tea session, and the sheng helped cure any ailments from the previous night. Thank you again to this company for an amazing opportunity!

https://instagram.com/p/3o5OQ0zGcA/?taken-by=haveteawilltravel

Flavors: Brown Sugar, Dried Fruit, Maple, Spinach, Stonefruit, Sweet

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 100 ML

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85

This was nice. I am still in love with their packaging! The unique character and craftsmanship creates such a good feeling. The dry leaf consists of small rusted brown pieces. These little leaves carry a misty forest scent. I placed them inside my warmed yixing and gave them a shake. This forest scent went deeper in the forest floor and clay earth beneath. I washed the leaves once to prepare for brewing. The steeped leaves smelled of the trees themselves; a damp oak and redwood aroma. The liquor produced from this tea was a deep blood red. The liquor became darker until it was almost black, and I couldn’t even peer through it. The flavor was very progressive. This brew started out subtle and grassy. The drink became deeper and earthy as the session went on. The last steepings were sweet and nectar like. This brew is very dry in the sense of a dry brut red wine. I really liked this brew, but I think I would enjoy the higher grades instead. Thank you to this company for an amazing Shou!

https://instagram.com/p/3lk_lnTGRT/?taken-by=haveteawilltravel

Flavors: Drying, Earth, Petrichor, Sweet, Wet Earth, Wet Wood

Preparation
Boiling 0 min, 45 sec 7 g 100 OZ / 2957 ML

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This tea is a sample for review. Thank you so much WymmTea!

Im really impressed with presentation. each sample is wrapped with handmade paper with sticker attached .
Upon opening ive noticed very big leaves. Huang Pian are older leaves that rejected because they dont look pretty. taste wise they are sweeter and less astringent than perfect young ones. farmers usually keep them to themselves.
i enjoyed this tea. it is bitter sweet, clean and full of flavor. With longer steeps it develops astringency but i always try to stick to very short steeps especially with young sheng.

6.5g 70ml gaiwan 200F rinse/ short steeps

Thank you so much for the sample Wymmtea. it was a nice experience

https://instagram.com/p/3WxtZDhwjf/

https://instagram.com/p/3WyJa8Bwkt/

https://instagram.com/p/3W9fBhBwhL/

https://instagram.com/p/3W9zcmhwh-/

Preparation
200 °F / 93 °C 0 min, 15 sec 6 g 2 OZ / 70 ML
WYMMTEA|惟餘莽莽

We just had this yesterday too! short steeps always work well for this puerh:)

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90

an awesome tea

little glass pitcher method (grandpa style)

when I smell the leaves dry, they smell sort of musty.

when I smell the leaves wet, they smell nice and honey like.

when I smell the brewed tea, it smells nice and honey like.

when I taste the brewed tea, it tastes like honey.

I rate this a 90 because it seemed to only taste like honey

many thanks to Amanda ‘SoggyEnderman’ Wilson for this amazing tea

Flavors: Honey, Musty

Preparation
Boiling 2 g 9 OZ / 260 ML
WYMMTEA|惟餘莽莽

thanks for sharing! We enjoyed your poetic description:p

Kirkoneill1988

you’re welcome :)

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this is my puerh for the day…though i may take a second one out. The rest of my tea drinking will be trying to work through some of the tea bag samples that i have so that i can get my cupboard down to a more manageable size again. I’m seriously behind in my sipdowns.

this was a sample from Wymm tea and their only shou offering this time around. I’ve previously had one of their other grades of this tea but it’s hard to recall the specifics of the brew to really do a fair comparison. initial steeps it’s a little woody…some fermentation sort of flavour going on…but a nice smooth delicious shou. will be interesting to see how this plays out the rest of the day

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81

I found a treasure today! In the parking lot at the shopping center by my house, there are dividers that are filled in with gravel, specifically large river rock style gravel. Large broken chunks of cryptocrystalline quartz stained with iron oxides. I glance at the piles of rock each time I pass, but have yet to find anything really spectacular, until a glimmer of sparkle caught my eye today. Looking down I see a dark grey and blue rock with many pockets of crystalline quartz drusy, like little geodes, where most likely water was present when the rock was forming, leaving these beautiful pockets of crystal. Usually in rock piles the most I find is a slightly botryoidal agate or an especially shiny piece of chert, so this epic shiny is the best treasure I have found in a non-specific rock hunting location.

Today is a good day to talk about some Pu, specifically Wymm Tea’s Kunlu Sheng Pu-erh From Ancient Tea Tree 2010 Spring! As you can see from the name, this is a Sheng hailing from the Kunlu Mountain, a mountain which sits at the end of the Wuliang range. Over 200 years ago Kunlu Mountain was the imperial tea garden for the (obviously, what with it being imperial) Qing Emperor, quite illustrious history. As fun as history and all that is, what really makes a tea is its sensory qualities, history is just an added topping, if you will. The leaves are dark, with a delicate patch of fuzzy pekoe (Trichomes!) decorating a few of the leaves, they are big, but not too big to fit into my tiny shui ping. The aroma is gentle, but complex, offering many layers of notes. Starting off with wet hay and freshly broken sweet hay, then moving on to old wood and cedar with a burst of camphor. The finish is old leather, like a much loved book, with a little bit of that musty old book smell.

When the leaves get their odd spa treatment (imagine going to a spa, being rinsed with hot water then being soaked for a few seconds, it would be odd, but for a Pu-erh, it is same old, same old) they really become aromatic. There are notes of leafy greens (like spinach mostly, a touch of chard as well) a tiny bit of hops, and a bit of wet hay and wet wood kinda like a barn. The finish has the aroma of old book and a touch of distant fruity sweetness. The liquid is pretty mild, a blend of delicate apricot sweetness and camphor, with a tiny bit of hay and cedar at the finish.

The first steep starts with a smooth mouthfeel, bordering on silky with its smoothness. The taste is delicate, starting out with minerals and wet slate, it then moves on to gentle smokiness and a definite cedar wood finish. It leaves a cooling feeling in the back of the throat and into the stomach, the mark of a good sheng (at least in my book.)

Second steeping time! The aroma this time is quite sweet, with dried apricots and honey, cedar and wet hay, and a finish of smoke and distant wildflowers. The taste starts out sour and a touch bitter, like hops, and then almost immediately switches over to sweet. The sweetness is represented by delicate apricots and honey and a surprising note of orange blossom. The finish is cedar wood and cooling camphor that lingers for a while.

Third steeping, hello aroma of apricots and honey, that is pretty much all I pick up on the third steep, not too complex, but very sweet on the nose. The taste has the same switching almost immediately from bitter hops to sweet apricots. The taste then fades to orange blossoms and wet hay, with a cedar cooling finish.

I went for a few more steeps, like I do, and the flavor starts to fade pretty quickly, going from fruity to just woody and cooling, by the sixth steep. While the taste lasted I enjoyed it, but it was a short lived tea.

For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/06/wymm-tea-kunlu-sheng-pu-erh-from.html

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I am going to start by saying that this is my favorite sheng to date. As in, ever.

I gave it a five second rinse. I steeped and used my aroma cup. The scent at first was typical sheng but with a secret sweet sparkle. I expected just another sheng. But this has the complexity I find in some of the nicer oolongs. Wow.

There is a sense of having an herbal tea with floral notes, and maybe a little honey. It reminds me a little of getting the flower nectar out of petunias when I was young. With short steeps, this is smooth and sweet enough to entice even the most fearful puerh novice. Steep it longer for extra zing and briskness if that’s how you roll.

Thank you, Wymm Tea, for this delightful sample.

Ubacat

I’ll have to try that one out. I rarely get floral notes off a sheng.

Stephanie

I love sheng with a floral note

WYMMTEA|惟餘莽莽

Thank you Ashmanra, its a great honor!:)

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84

Thank you Wymm tea for the sample of this tea! I was interested in this one not only because i missed out on Crimson Lotus’s Kunlu offering but because of a couple reviews on this one recently. Mrmopar had this one yesterday so i used it as an excuse to remember to pull this one out today. I have three others i need to look at but I’m waiting for more time to be able to sit and focus on the teas.

Love the way this one smells when the water and leaves come in to contact with one another. I’m more of a shu girl, but this had a great aroma to it. The steepings i had of this one were sweet with an initial very slight bitterness to them. Nothing overly so, but enough to remind me that i was drinking a sheng. This isn’t a super heavy puerh – mostly just a lighter, refreshing, fruity, sweet, brew. I didn’t get much in the way of apricots as other have but the sweetness leans towards that sort of plum/stonefruit taste. No smokiness here and a really enjoyable puerh from today. I spent the better part of the day with this over multiple infusions in between drinking other things.

Thanks again for the great offering Wymm tea!

mrmopar

Told you,
pretty good one.

Sil

i had no doubt :)

WYMMTEA|惟餘莽莽

glad you guys enjoyed the Kunlu sheng:)

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I got this as a sample provided by Wymm tea. I hate to be so late getting to it but family matters weighed heavy on me the last week.
I got this sample out and weighed it , 7 grams so I got out the gaiwan for it. I gave a quick rinse and let it set for about 15 mins.
Upon opening the gaiwan the aroma was really good. It had the aroma of wet grass and honey mixed. I gave a quick 5 second steep and started away to drink. It gave a nice light yellow color in the cup. I picked through the leaves letting it cool a bit. The leaf in this is really nice .Whole leaves with a couple on a stem with 2 leaves attached.
I got into the cup and the aroma was still hanging around. I sipped it and just an instant of tobacco bitter and then it went sweet really fast. No astringency or biting notes just soft, sweet and nice. No hints smoke or anything. Just a nice one. The sweet lasts a while on this and I can see why others noted apricots , they are in there with some nutty notes as well.
Nice well done.

Flavors: Apricot, Bitter, Honey, Nutty, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 10 OZ / 295 ML
Sil should pull this one out to try tomorrow – you’ve inspired me :)
mrmopar

Sil, you should.I liked how quickly this went sweet.I actually did 2 days of it. I got weaker the second day but really nice overall.

Sil

oh nice!

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The last of the Wymm Tea samples. I thoroughly enjoyed them all, but I think this one is the favourite. Such a beautiful tea. Lovey thick mouth-feel that’s comes across as pudding like. Even the floral aftertaste lends a lovely sweetness to the tea. Yeah. Definitely my favourite.

Thank you so much, Wymm Tea for your generous samples!

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Whoa—-this is a strong sheng. It’s quite powerful in it’s taste.

I’m on steep 4 or 5 – I lost count, and it’s showing no signs of giving up. Predominant taste is grass and sharp bitterness. In the aftertaste I am picking up on some stone fruit, but that comes and goes. I look forward to more steeps to see how this progresses.

This is quite the tasty sheng.

Many thanks to Wymm Tea for providing a sample.

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87

This will be… I think the third of WYMM Tea’s Menghai Shou Puer I have tried. So far, my favorite is the Third Grade. I tried two other grades in an earlier batch of samples. This First Grade Shou contains the smallest leaves and buds of the different grades of Shou Puer.

After a rinse, the leaves of this Puer smell sweet and musty. I get the scent of sweet dough and a hint of the dusty, musty smell you encounter in a basement or a cave. There is also a bit of petrichor, the smell that arises when it begins to rain, and the scent of mineral. Combine all that with a hint of pipe tobacco, and it creates a rather sweet, rustic, complex smell. The brewed tea itself smells even more like a sweet pastry dough.

The taste is really smooth and earthy, and surprisingly less sweet than I expected from the scent. It’s really difficult to describe this flavor, but I might almost say it tastes like a good Sumatran coffee would if it had none of the bitterness. It’s earthy with cacao notes. After the sip there is a lingering sweetness, and a really wet feeling in the mouth, also a bit of a lingering taste like the aftertaste of dark chocolate. The most outstanding factor while drinking this is just how smooth it is. It is really pleasant feeling in the mouth and throat. Very clean.

The next infusion is sweeter than the first and yet again very smooth. The taste is a bit woody, earthy, and again I’m reminded of petrichor. Really subtle and easy to drink. Later infusions had similar character to them. Throughout many steepings this tea remained very smooth and clean, with a mellow taste. It’s a dark, relaxing cozy tea. It has no bitterness or astringency at all, and in some infusions a mild sweetness is present. If you enjoy dark earthy flavors but more on the subtle side than the bold side, this tea would make a great choice.

Flavors: Cacao, Coffee, Earth, Musty, Petrichor, Wood

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 100 ML

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Mmm, what a good choice of tea this morning!

The sample was 6-7g (my scale isn’t totally accurate) so I decided to use the whole thing in my clouds easy gaiwan. And I’m using the new rice grain cup I got during my last trip to Victoria! It’s perfect – just a touch bigger than my other cup.

I rinsed twice, then had to brew up a cup before I let the leaves rest. The colour is lovely, a vibrant red-brown. It tastes woody and mushroomy and very mild.

The second steep is almost black. Whoa. Again, it’s really smooth and woody and mushroomy and mild. I know, “mild”. IDK tea friends. I’ve been drinking coffee and sheng recently, so this is coming across as “mild”.

At this point I’ve had a few steeps, and I’m still really enjoying the tea. I think it’s delicious, and a really solid option.

One thing I would have liked to see is a little information about each tea in the note that they included in the package. Is it loose or cake? What is the price range? How many rinses are recommended? Little things like that.

Thank you so much to WymmTea for the samples!

https://instagram.com/p/29L4lxR5Fa/

Preparation
205 °F / 96 °C 6 g 120 OZ / 3548 ML

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Another sample sent by Wymm Tea.

I’ve done a few infusions of this, and can probably get a few more. The initial infusion I found to be sweet and fruity. I didn’t notice any bitterness.

Later infusions I found some bitterness, but it not overpowering. The fruit notes seem to have dissipated, but I am still finding this to be surprisingly honey sweet and a little floral.

This latest infusion I’m finding some hay notes, and the ever present sweetness. The bitterness has subsided, and now only appears in the finish.

I am really enjoying this. It is so good. Thank you so much for the samples, Wymm!

Kirkoneill1988

i like “honey” and “spicy” notes in sheng puehr

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81

My last WymmTea sheng sample :)

This is another winner in my book. First steeps were gloriously floral and became sweeter as they went along. Definitely my kind of sheng!

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88

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.

https://instagram.com/p/5klyOOTGeo/?taken-by=haveteawilltravel

Flavors: Floral, Honey, Honeysuckle, Sugarcane, Sweet, Warm Grass

Preparation
205 °F / 96 °C 0 min, 45 sec 7 g 3 OZ / 100 ML

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88

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.

https://instagram.com/p/23Wl2mTGc8/?taken-by=haveteawilltravel

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

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

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Thank you for the sample WymmTea

I had a lot of trouble with this one. The first few steeps were dominated by a sour note that just didn’t agree with me. I noticed others noted a sour cherry note so I guess that must be it? I finally found a later steep when it had sweetened up I could actually enjoy, but all in all I would say that this is not a sheng for me!

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My initial impression of this tea is green, and fresh, and sharp. In fact, when I opened the package, the whole thing smelled fresh and sharp. There is one shou in here, though, but I’ll probably get to that later this week.

I’m steeping half the sample in my teeeensy gaiwan. After two quick rinses and a flash steep, it’s filled about 3/4 with slowly expanding leaves.

It’s exactly how it smells. Nice and sharp, some bitterness, very fresh and green feeling. I’m 6 or so steeps in and I’m still doing flash steeps. I’m really enjoying this. I really don’t have enough of this type of puerh, and I really like it.

I wouldn’t say this is like spinach or asparagus, but rather warm dried grass in the sun, with a hint of that sharpness that ponderosa pine sap lends to the air and that green bitterness that I think is the caffeine. I would not say this is astringent at all.

Not everyone will enjoy this one as it is, and I don’t have enough experience to say how well it would age. This is a tea I’d consider getting some of (if I had any tea budget left!) to continue drinking over the next few years, and following how it changes.

Thank you so much for the sample, WymmTea! I’ll probably run a litre of water through this, so that’s about another 12 steeps. I have a feeling the tea would last even longer if I cared to drink more!

Flavors: Biting, Dry Grass, Green, Herbaceous, Smooth

Preparation
205 °F / 96 °C

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Wymm Tea graciously sent me a few samples, and this is the first of four.

I found this to be a smooth, easy drinking pu-erh. The first couple of steeps I found the dried fruit notes, some woodiness with an earthy finish on the sip.

In the later steeps I found the woodiness became more prominent. The fruit notes diminished. The sweet, clean earthiness remained present.

I enjoyed this pu-erh and would happily drink this again. Thank you so much for the samples Tashi and Sgrodka!

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87

I didn’t rinse, because this tea tastes great without it. The initial infusion is really light and has a subtle fruit note, maybe like apricot or peach. There’s a long lingering sweetness in the mouth and the taste is very clean and light. The scent of the tea leaves and brewed tea are lightly floral and a little vegetal.

The second infusion of this one is a blend of spiced, vegetal, and apricot. It tingles on the tongue with an almost fizzy sensation and finishes with a bit of a tartness that lingers in the mouth. It’s a nice sensation, not a bad tartness. The flavor is also a bit reminiscent of orange as the tea cools.

The third infusion is really sweet and fruity with a wood note in the finish and a very light bitterness at the end. Really juicy and full flavored.The fourth infusion is a bit more bitter and reminds me of orange blossoms. The fifth infusion brings more tart fruit flavor. It reminds me of tart bitter fruits like cranberries or grapefruit, but only mildly bitter compared to the fruit. After another infusion, there was no bitterness or tanginess at all and it had a distinct butterscotch note in the mix.

Overall this tea is really smooth and has a nice fruity flavor to it, balanced by the usual green notes of sheng Puer. Like WYMM Tea’s other sheng Puer teas, this one has a really clean taste. I haven’t had one yet that didn’t taste really high quality. Really happy they shared this with me!

Flavors: Apricot, Orange, Orange Blossom, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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After 2 rinses, there was still significant fermentation taste in the first pot but it was pretty much gone by the second. The taste started out a mix of fruit and earthiness, but the fruit gradually dominated. Good complexity and finish. I’m not usually a shou drinker but I enjoyed this one.

Thanks to Wymm Teas for the sample. Sorry the review took this long.

Preparation
200 °F / 93 °C 2 g 2 OZ / 59 ML

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100

Wow! Just wow! This brew reminds me of when I first started to gong fu Sheng. The packaging alone makes me become infatuated with this tea. The papyrus like paper is beautiful and delicate. You unfold this tan fibrous wrapping to reveal an assortment of maocha. The dry leaf consists of an array of colors. I spotted long dark tendrils with silver and gold strands. The leaves carry a stone fruit aroma. I placed them in my warmed yixing and gave them a shake. The scent of maple syrup and rich soil rise from my pot. I wash the leaves once and prepare to brew. The steeped leaves give off a toasted seaweed scent. I poured myself out a few cups and gave a taste. The initial sip was sweet, smoky and a tad oceanic. This brew carried a lasting sugared flavor and a smoked and salted woodsy undertone. I thought that this flavor would stick, but it changed rapidly. The next five steeping were beyond powerful. The qi in this brew had me floored. I love to drink bitter and overwhelming sheng, and this was by far one of the strongest. After only a few cups, I was hammered xP This brew kept bitter for quite some time, until it dipped into honey suckle sweet. I couldn’t taste the almond tones until about the 8th steeping. This tea lost all power and went smooth. The taste was of deep almond and light honey. The leaves lasted for a long time, and this was a spectacular tea session. I believe this to be some of the best sheng I’ve had, and I am incredibly happy with this. I thank this company for its present, and I hope to experience more of their products.

Flavors: Almond, Bitter, Herbaceous, Honeysuckle, Smooth, Stonefruit, Winter Honey

Preparation
Boiling 0 min, 30 sec 7 g 3 OZ / 90 ML
mrmopar

Nice review!

WYMMTEA|惟餘莽莽

We are glad you enjoyed the Nanpo Laozhai sheng Noah! Thanks for the awesome review:)

Haveteawilltravel

Thanks mo :) and you’re welcome Wymm :D

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