I am so enamored with the aroma on this. When I first opened it I was met with prominent notes of dark chocolate and hints of charcoal, but now it’s dark chocolate with black cherry!

True to its description, it looks and tastes like a complex wuyi, only that its storage and aging methods are much more straight forward. There is good body and mouthfeel here. It has a crisp and refreshing texture that is thirst quenching. Lots of dark fruity notes (plums, cherries, blueberries, and blackberries) dominate this one with cherrywood, dark chocolate, and high-end coffee grounds in the background.

It’s a no-brainer to brew, as well. Steeps are pretty consistent and peter out at 9 or 10 (maybe more) if the initial infusions are flash steeps and the last go over 2 mins. I just ordered 100 grams more, but now regret I didn’t the 250g bag. Unfortunately, I don’t have budget for an entire basket. :(

JC

I might bite in to this one after that sample you gave me. I swear it smelled like Zheng Xiang with the chocolate but more ‘oolong’ mineral and just a hint of that ‘this is heicha’ wood. But the tea itself was a lot more complex than that. specially when the darker notes leaves and you are almost drinking a raw puer out of the blue. lol

tanluwils

It’s a very interesting one. The most recent session revealed many unexpected flavors—I could even pickup that sheng pu gasoline. I’m leaving the bag open now to observe how it changes. Try a few more sessions, and if you’re still interested, we could split a larger order.

Rasseru

I think this stuff is great. Every time ended up with a different experience .

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JC

I might bite in to this one after that sample you gave me. I swear it smelled like Zheng Xiang with the chocolate but more ‘oolong’ mineral and just a hint of that ‘this is heicha’ wood. But the tea itself was a lot more complex than that. specially when the darker notes leaves and you are almost drinking a raw puer out of the blue. lol

tanluwils

It’s a very interesting one. The most recent session revealed many unexpected flavors—I could even pickup that sheng pu gasoline. I’m leaving the bag open now to observe how it changes. Try a few more sessions, and if you’re still interested, we could split a larger order.

Rasseru

I think this stuff is great. Every time ended up with a different experience .

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Bio

My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

==

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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