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A solid Chinese green. I’m still fairly new to the side of Chinese green teas, being when it comes to greens, I’ve usually just stuck with Japanese. This is my first experience with a green from Yunnan Sourcing. I enjoyed this tea, however like the other people have said on this, the flavor is a little too light, not exactly a bad thing, but when coming from a history of Sencha, it seems a little lack luster. Maybe I’m just biased. It does however hold some pretty endearing qualities. It has a very pleasant Umami flavor, and holds a nice creamy corn note. The second infusion is my personal favorite, because it brings up a slight oceanic flavor that gives it a little more complexity. This isn’t anything mind blowing, but it still a well suited green. I think I prefer this brewing “grandpa style,” but sits nice in a larger gaiwan too.

Something exquisite about this. Reminds me of early spring mornings, fresh dew on freshly cut grass. There is a serious spring mist flavor to this Sheng. The name is really well suited. For such a young tea, the mouthfeel is like drinking clouds. I brewed this in my purple yixing, and after about the third infusion (at 15 seconds) the mao cha really opened up, and gave a full umami feel. The viscous of this tea is sharp, full bodied, but not overly bitterly thick. The astringency is pleasant, and gives a sweet/slightly anise bitter aftertaste. This tea is full of Chi, and I felt very energetic but not giddery, (and without a stomach ache, which some young sheng-cha tend to give after long sessions) for several hours after finishing my gongfu session of this bingcha. One of the best “tea drunk” sensations I’ve had in quite a while. This almost reminded me of a good fukamushi sencha.

My first experience with “purple tea.” I quite enjoyed this. It’s very mellow, but still holds a decent tobacco like note to it. I give it abit of a more heavy hand my second time brewing this, and to my enjoyment it added to it’s complexity. This Sheng has a nice soupy viscosity, and distinct mouthfeel, added flavor notes are mango and rosewater. I enjoyed this, may need to aged a few more years to really bring out something spectacular but, for it’s affordable price, it’s well worth it.

When I lived in Asheville, I would frequent visit Dobra tea. In fact they are the reason I become a Teaist today. Anyway, this was one of my first experiences into the world of Pu’erh. I’m really happy for that, because to this day this is still one of the best teas I’ve ever had. I’m actually having a sip of this right now as I write this. I brewed this 357g cake in both my Yixing and my small Gaiwan, and I prefer it in the Gaiwan. I give it about two rinses, and let the first infusion sit for about 15 seconds. The flavor is instantley transporting me to an old cedar cabin, in a wet swamping woodland. It is only a 2007, and has the flavor and notes of an aged Sheng from at least the early 90’s. This tea has probably been stored in a slightly wet storage, but it totally does it justice. The viscosity is very light, with a sandlewood and vanilla finish. The mouthfeel is tippy, and gives a pleasant numbing effect, with an aftertaste of a really good Lobsang. I’ve gotten about 25 infusions out of this, and after about the 9th, the tea really opens up into something special, which is quite rare for wet storage Shou. I really enjoy this, and it’s not bad at al for a $40 price point. My only complaint is that I can’t seem to find the factory/mountain/cultivator at all. However, knowing Andrew at Dobra, it’s probably a very rare bingcha, and would be nearly impossible to track down outside of his shop. Maybe it gives an extra novelty to it. However, I have a good feeling that this probably a Menghai. Anyway, I really recommend this tea! It’s beautiful! The Qi is excellent too, and not too heavy with caffination, but will give a beautiful buzz if you sip on it long enough!