For me, black teas need to be outstanding for me to bother with them. I just find other teas more agreeable taste-wise. This was one of those exceptional black teas that has me coming back for more. It’s got that typical malty black tea thing, but there’s so much more going on here. Very nice mouthfeel and feeling in the throat and body. It’s gentle, yet assertive in its uniqueness. Great depth and viscosity as well. The leaves look “wild” – spindly tendrils with a maocha-like appearance.

It’s highly fragrant, both dry and wet leaf – musky floral and sweet forest mist – and not smoky at all (huge plus in my book). This is reflected in the flavor, which has an intriguing character – mellow mineral sweetness with notes of dried cherries, wild flowers, molasses, and moss. This is one of those feel-good teas. Cindy has been sourcing these leaves and processing them herself for a long time. I think it’s this combination that makes this tea extra special. Black tea-lovers should definitely check out Wuyiorigin and try this one.

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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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