(From the Unflavored Traveling Tea Box)
Tea of the morning. I’ve been sipping on this one for hours now. It’s so pleasant and… clean. It steeps into a light liquid – much lighter than I was expecting. The taste is slightly grassy at first with citrus-y notes following and getting stronger in later steeps. The sweetness of this tea took me by surprise, but I have enjoyed it from cup to cup. Even in later steeps as the lemon/citrus flavor becomes more dominant there is still an overall sweetness to the tea. Very refreshing and calming.
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This is is one of my very very very favorite teas ever. Ever. For sure my favorite sheng so far. I’m glad you like this.
I like it a lot. In fact, I’m still drinking it. I often get bored with a tea and just move on, but this one has managed to keep my attention all morning. Thanks for adding it to the box!
You’re welcome. It’s one of those happy teas.
Gettin’ down with the Wild Monk. So happy that you enjoyed it!
I brewed some of this for a tea session I did with a local restaurant yesterday. This place is a high-end, gourmet, local sourcing place – the staff there are really into flavors, wines,etc. This was the tea that they found the most interesting steeping after steeping. They were quite enamored with it.
Thanks for writing up your thoughts on it!
I would find it difficult to not be enamored by this tea! Noble Mark is the next tea I get to try from your company. Now that I’m getting over my fear of Pu’er I’m loving the experience of trying different ones.
Oh, I do hope you enjoy the Noble Mark. That has been my first tea of the day for over 2 years. I recommend a full boil with this one. Raw and ripe are two quite different animals. I tend to brew young raw teas starting at 195f and increasing temp as I get into further infusions. But… I also completely dig the full on boil with some young ones, as well. I like to experiment with the raw pu’er a little more as far as steeping temps and times.
If you like where the Noble Mark is going, I look forward to you trying the newest ripe I just had pressed. It won’t be available for a couple months likely, as I am letting the teas dry/acclimate after just being steamed and pressed.
This is is one of my very very very favorite teas ever. Ever. For sure my favorite sheng so far. I’m glad you like this.
I like it a lot. In fact, I’m still drinking it. I often get bored with a tea and just move on, but this one has managed to keep my attention all morning. Thanks for adding it to the box!
You’re welcome. It’s one of those happy teas.
Gettin’ down with the Wild Monk. So happy that you enjoyed it!
I brewed some of this for a tea session I did with a local restaurant yesterday. This place is a high-end, gourmet, local sourcing place – the staff there are really into flavors, wines,etc. This was the tea that they found the most interesting steeping after steeping. They were quite enamored with it.
Thanks for writing up your thoughts on it!
I would find it difficult to not be enamored by this tea! Noble Mark is the next tea I get to try from your company. Now that I’m getting over my fear of Pu’er I’m loving the experience of trying different ones.
Oh, I do hope you enjoy the Noble Mark. That has been my first tea of the day for over 2 years. I recommend a full boil with this one. Raw and ripe are two quite different animals. I tend to brew young raw teas starting at 195f and increasing temp as I get into further infusions. But… I also completely dig the full on boil with some young ones, as well. I like to experiment with the raw pu’er a little more as far as steeping temps and times.
If you like where the Noble Mark is going, I look forward to you trying the newest ripe I just had pressed. It won’t be available for a couple months likely, as I am letting the teas dry/acclimate after just being steamed and pressed.