This is the kind of green tea I’ve been looking forward to all winter. I sort of internally celebrate each year’s harvest – it’s really my chance to experience different tea regions. Based on the description, this one is from Zheng He county in Fujian, where Cindy sources her Advanced Bai Mu Dan white tea. I think it shares many similarities with that tea.

The dry leaf aroma is intoxicating – ripe fruit and orchids. It has good structure to it – beyond just flavors, as it’s more subtle than other green teas, with a sweetness that is closer to mineral than vegetal. It somewhat resembles the Laoshan imperial green tea (of which I am a fan) in appearance and Huangshan maofeng in its flavor characteristics, but I this one wins in terms of qi, mouthfeel, and depth. It also feels more refined and can for at least 7 steeps.

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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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