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Random product reviews
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, 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, 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 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