This one is solid. Despite having absorbed some of those off-putting ‘aged’ prune/leather/medicinal flavors of EoT’s other cakes, the underlying quality of the leaves are clear. There is a very solid base in these leaves that is indicative of old trees. The tasting experience isn’t entirely compromised by those initial storage flavors. After the 4th or 5th steep the tea’s unique flavors are revealed—raisins, menthol, cedar wood, and green apple. There is substantial body, prolonged aftertaste, big cha qi and dynamic mouth activity (cooling and tingly sensations) here. This tea performs exceptionally well in my Ni Xing teapot. This clay in particular subdues those storage flavors and releveals more of those fruity notes and fragrances. I got at least 15 steeps out of this tea and a distinct fragrance of honey crisp apples. It’s a bit out of my budget, but I’m glad I could at least sample this tea.
Recommended
This is You :-D
Profile
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
