Compared to the Da Wu Ye I’ve had from ESGreen, this one is a lot more subtle and thick and possesses less upfront gardenia and candy sweetness. Instead what I get is sweet roasted barley, honeysuckle, and a more up front mineral base. It’s more throaty and active in the mouth too. In fact, I find it to be quite similar to YS’s Bai Ye from the same year. I actually enjoyed this more during the 4th and 5th steeps which I found were more vibrant and active in the mouth. It can go for at least 7 steeps before petering out.

Edit: YS’s 2015 Bai Ye Dan Cong from Ling Tou Village wins. Just needed to add more leaf the second time.

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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
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.)


Washington, DC

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