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Random product reviews

  • Menghai Spring 2004

    Menghai Spring 2004, Pu’er shu cha

    A fine Shu

    Whether in the gaiwan or a common earthenware tea pot, this shu infuses dark and flavorful, sweet and inviting with no astringency to speak of. Re-infuses well even at 1g to 100ml ratio. Goes smoothly with savory meals and is very attractive on its own.

    M.

    Michael Eversberg II
  • Danhu Old Bush Song Cultivar 2014

    Danhu Old Bush Song Cultivar, Phoenix dancong oolong

    Thank you for sharing your feelings on drinking this tea. It truly is the transcendence of the state of mind that this rare dancong helps us to attain that is the most precious thing about tea.

    Tea Hong
  • Eight Immortals Wudong 2016

    Eight Immortals Wudong, Phoenix dancong oolong

    Hey Chiam, I am glad you like this Baxian. It is one of my own favourites too.

    Tea Hong
  • Yiwu Large Leaf 2005

    Yiwu Large Leaf 2013, partially post-fermented Pu’er shengcha

    Black Earth; Red Fruit

    If you treat Yiwu right, it will oblige with a smooth, obsidian-black elixir of earth, mineral and fog. In a word: rarefied.

    The first few raven-dark cups gave way to a mahogany red color on subsequent infusions. The bold, earthy mist evolved to reveal a rich, mingled impression of truffle and cherry.

    I wish I’d known this sooner. A caddy of Yiwu Large Leaf has been sitting in the back of my cupboard for months, neglected and misunderstood. Yiwu, it was me, not you!

    My one previous uninspired tasting was the result of skimping on the tea as well as miscalculation of water temperature and infusion time. I’ve now corrected those variables after a double blanching. What a remarkable difference.

    Do all Shengcha pu’ers have this broad range of color and taste? I want to find out. And thanks, Yiwu Large Leaf, for not saying, “I told you so.”

    Karen Ager

Random best reviewed products