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I’ve had so much stress lately. The power lines just got fixed to my house, so I can finally get back to my work. Today was the first time in weeks that I’ve been able to just sit and relax. I needed some quiet time, and I chose this to be my medicine.

This tea is unlike anything I’ve ever seen. The dry leaf consists of long resinous maocha with fuzzy green spots. These tendrils are dotted with brilliant gold leaves. The scent is spectacular. This is by far one of the most fragrant sheng I’ve ever experienced. The scent is somewhat like berries and wine. I take in a sweet, yet its also a tangy aroma. I placed a generous chunk in my warmed yixing and gave it a shake. This wondrous aroma expanded. I was reminded of a Jingmai except waaay more potent. I could take in brown sugar and marsh land. It also reminded me of a time I went caving in Northern Arizona. This warmed leaf smelled of the inner mountain walls. It was a moist, living, and fungal aroma. This brew had just so much life in it. I began my brewing. The steeped leaves give off a grape leaf and wild greens aroma. This tea is bitter, and I mean BITTER. This is what an enjoyable bitterness should taste like. The kuwei is intense and pleasurable. This brew has a peppery taste that finishes with a long jing smoothness. It’s a complex mixture of flavors and sensations. The qi is perfect. I have never felt so good. It’s not an overpowering sensation. Its not an adrenaline rush, rather it’s a present feeling. I woke up from my slumber and just became centered. my body was tingling and my attention was focused. I could feel my being soothe and smooth out. The last few weeks have been a mess of bushiness and activities. This was exactly what I needed to just calm down and get quiet. This session was serene. I am most grateful for this opportunity.

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I needed something to get me going tonight, so I picked this out. I’ve never had Maca before. so this should be interesting. I prepared this like I would any other matcha. I brushed the dust of my tools and prepared brewing. The dry powder smells sweet and rich, but it’s very dull. This dust is a kind of faded and dried green. I whisked up a healthy portion. The taste was unique. This muddy green brew tasted sweet and earthy. The flavor was like oats, grass, and hay mixed with agave nectar. This stuff is powerful too. The end of the tea ceremony had me whizzing. My head is actually still buzzing, and it’s getting stronger and stronger. This was perfect for tonight, and I now feel ready for my Friday night. Thank you to this company for this awesome experience.

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Good morning! I’ve been meaning to get to this and today seemed like a good day. The small little pebbles carry a woody scent. I brewed these up western in my tetsubin. The brew is thick and aromatic. The flavor is unique. This brew has a toasty flavor like hoijicha, but its mixed with an assam malt. Lastly, it finishes with a heady sweetness. This helped a lot in waking me up. I feel ready to take on the day. Happy Friday as well!

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I’m so glad that I am the first to review this tea. I did a comparison between this and the earlier 2014 harvest. The first noticeable difference is that these leaves are more flat and less twirled. The cake is more compressed, but it is also more fragile and flaked. The aroma is sweet and moist instead of dry and smoky like that of its older counterpart. I placed a generous chunk in my warmed yixing and shook it up. The aroma from my brewing vessel was sweet and sharp. I could describe it as ripe white grapes. I washed the leaves once and began brewing. This brew began sweet and smooth. This had a nice honeysuckle flavor and full body. The tea grew more depth as the session went on. This didn’t have any smoke like that of the 2014 harvest. The flavor was sharp and slightly sour. There was always an underlying sweetness throughout the session. This harvest was smoother and carried a lot more depth. I felt that the 2014 harvest was good, but it carried too much smoke and bitterness. I really enjoyed this, and I had it pre ordered. This company is having a sale on this sheng, and I would advise you to scoop it up. This is a beautiful tea, and a great value.

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This tea is so amazing! I was greeted with an explosion of gold dust upon opening this tea. The scent from these curly gold twirls was spectacular! It was a sweet and caramel like scent. I brewed these beauties up gongfu. I placed them in my warmed gaiwan. I was getting the aroma of sweet red potatoes from my brewing vessel. I washed these treasures once and prepared for brewing. The steeped leaves smell of baked bread and malt. The flavor is delicious. This rusted red liquor tastes of malt, dark wood, and buckwheat honey. This brew is more deeper and bold than I thought it would be. Instead of caramel, silky tones I received wooded and hearty. I am in no way complaining. I needed something with some punch to wake me up. This is a beautiful Dianhong, and I am so happy to have tried it.

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This is my last tea for the night. I haven’t had white tea in awhile, and I remembered that I had this. The dry leaf looks a little darker. This tea resembles more of a tarnished silver rather than a silver. However, I don’t judge tea solely on appearance. I decided to brew these little needles in my glassware. I used cool (175F) water to brew it up. The liquor was a pale glistening white gold. The taste was incredibly sweet. This brew begins with a dry hay and melon flavor and then smooths out to sweet and honeysuckle. This helped calm me down before bed. it was nice to revisit white tea again.

This was an incredible tea session! I opened my package to reveal these massive forest green nuggets. These beauties carried a creamy watercress scent. I placed them in my warmed gaiwan and shook them up. I removed the lid and took in a fantastic aroma. The warmed leaf smelled exactly like apple oatmeal. It was unbelievable! I knew that this would be a treat. I washed the leaf once and prepared for gongfu brewing. The steeped leaves gave off a complex fuji apple and pear scent. The liquor was a pale translucent jade. The taste was phenomenal! It was a heavy soup with a creamy finish. I could taste butter beans wrapped in magnolia nectar. The aftertaste was sweet with a warming sugared undertone. The leaves are massive! This session began in my gaiwan, and then I moved to my Zisha. Afterwards, the leaves continued to expand, so I moved to my cha hai and brewed grandpa style. The flavor became more floral and more sweet. I loved this so much. I was tea drunk and laughing throughout the session.

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This was a “wow” tea for me.

The dry cake is heavily compressed in some areas and very dark. The dry maocha is long and dark brown with some silver strands. I take in a dry grain with a subtle sweet scent from this cake. I placed a few chunks in warmed yixing and gave them a shake. The aroma that arose from my brewing vessel was of a classic young sheng. I could hint at a sweet caramel syrup with warm grass. I washed the leaves once and began my brewing. These steeped leaves have a strong roasted asparagus scent. The maocha unfurled into long green oily leaves. The taste was fantastic! This is the part that wowed me. The taste is dry and sweet, and there is a slight citrus background. This brew has an aggressive taste that is complex. I even experienced an almost herb mint taste in later steeping. The huigan is delayed but quite potent. There is also an intriguing bitterness that lingers after every sip. This flavor of this brew keeps changing. I can taste a dry herb with lemon one second and then floral with sweet honey. This was a very good sheng session,and I am so happy that I got this brew!

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Good morning fellow tea lovers! This is my morning brew. I’ve gotten a lot of this stuff, and I’ve been meaning to try it out.

The dry leaf resembles a more fragile and darker jin jun mei. These small ebony curls give off a dry currant and baked bread scent. I brewed them up gongfu. I placed a generous fluffy amount (the tea feels soft and silky) into my warmed gaiwan and gave it a shake. The aroma was sweet, yet it was also very dark and crisp. I washed them once and began brewing. The flavor is very heavy. This is a bold black. This still has the yunnan sweet tones, but it leans more towards the malt. I get a lot of dark wood, stain, and baked bread. The most overpowering flavor was that of wood. There is a light honey tone present in this brew. The liquor is a vibrant blood red. I enjoyed this tea, and it did a great job in waking me up. I would use this as an everyday black.

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This is something that I’ve been wanting to try for awhile. I’m so happy that I finally received some . They have an amazing aroma. These little golden cones carry a deep sweet malt and currant aroma. I placed two inside my glass tea pot. The liquor is lighter than most Yunnan reds. The scent is the same. This brew carries the amazing sweet bread, malt, and caramel aroma. The taste was fantastic. I can taste light fluffy baked bread, sea salt caramel, malt, and a sweet currant. The best thing about this tea is that it cant be over steeped. I left this in the teapot for longer than five minutes. The brew was still sweet and soothing. These little cones would be perfect for traveling tea. They have easy brewing parameters, and are so convenient.

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