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mmmmm this is a dessert tea. The dry leaf smells of sweet vanilla and kettle corn. This cake consists of long maocha loosely pressed together. I placed these long slender tendrils in my warmed yixing and shook them up. The aroma that arose from my brewing vessel was phenomenal. It was so sweet and caramely, yet it had a slight floral tone. I could hint at the scent of magnolia along with sugar and baking flour. I washed the leaves once and began brewing. The steeped leaves smelled alike that of a smokey Ti Guan Yin. The leaves were vegetable and creamy scented. The brew itself was incredible! This actually tastes exactly like poundcake. This tea yields a light yellow colored liquor that had heavy vanilla tones. I can taste a slight earthy undertone, and this is covered by a plentiful huigan sensation. The aroma from my cup was so delicious. This tea stood up well against steeping. This was a long lasting brew. The qi was moderate. The body feeling was present, but it wasn’t overwhelming. This was also my first gongfu session in bed. I was having an off day, so I retreated to my room. My new kettle enables me to not even have to get out of bed to enjoy my tea. This makes me happy but slightly worried at the same time, hahah.

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I am so happy that I am the first to review this.

This is a prime example of what Sheng should be like. The dry leaf is gorgoeus. This cake is an array of loosely compressed autumn colored maocha. The bing carries an almost medicinal scent. I can pickup a slight eucalyptus scent mixed with an underlining sweetness. I broke off a chunk and placed in my warmed yixing. The scent was unusual. I’ve never smelled something so lively. It was like escaping to a jungle. The scent was thick, hot, and humid. I could smell the vines growing rampant around me. I washed these leaves once and began possibly one of my best gongfu sessions. The steeped leaves changed dramatically. These oily olive colored leaves carried the scent of an old Victorian home with a slight peppery aroma. The liquor was a pale gold and shone bright. It looked like translucent white gold. The taste was spectacular. I’ve never tasted something so silky and sweet. I was drowning in huigan. This brew gives a thick, and I mean THICK, mouth coating. The flavor was like watercress, silk, cream, and sugarcane. There was absolutely no bitterness or astringency. I found out that you can’t make this tea bitter. I used boiling water and steeped for a little bit of time, and the brew only grew sweeter. This was well rounded and the taste lasted well after steeping. The qi was incredible. My body completely soothed and my spirits became uplifted. This tea gave an all encompassing comfort to my body. I took my time with this session. Eventually, I had to go to work. I left my table until afterwards. I came back several hours later and resumed brewing. The liquor was still powerful and just as sweet. I honestly don’t know how many steeps I got out of this. This is by far my favorite sheng. This is a delicious brew, and I can only imagine how it will be aged.

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I just got a new electric kettle, and this is what I picked to test it out on. This cake is gorgeous. Long chaotic tendrils of dark green, silver, gold, and brown mix wildly together. The cake carries a dry fruit and almost tang scent. I placed a generous chunk with some maocha in my warmed yixing and gave it a shake. These leaves have a smooth and creamy scent. I could almost taste caramel. I began my brewing. My kettle is amazing! I feel as though my tea experience has been upgraded. I now have a reliable and consistent temperature. The warmed leaf has an almost chocolate and cream scent. The taste was spectacular. My mouth was immediately coated with a warm tingling sensation upon sipping. The liquor was sweet and honey like. I detected no bitterness or astringency in this brew. I was getting honey suckle and floral tones throughout steeping. This tea stoop up well for quite some time. It was a very sweet and succulent gong fu session. The qi was uplifting and intense. My body was heady and my eyes were lite up. This was my way of winding down after a very long day. I loved this session, and I cant wait to continue revisiting this cake!

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I had to redo this session. I tried this out on an earlier date, but it just didn’t taste right. It must’ve been something with my taste buds. Today was much better. The dry leaf has a strong tobacco and almost eucalyptus scent. I broke off a chunk and placed in my warmed yixing. The aroma was intriguing. I couldn’t really place it . It was smokey and almost resinous. I washed the leaves once and began brewing. The flavor was delicious. This tea lacks a lot of complex tones, but for the price it’s pretty perfect. It has a full body and a lot huigan. There is a slight bitterness present in the aftertaste of this brew. I wasn’t able to get a great many steeping (only like 8), nonetheless it was a very solid brew. The qi was uplifting and gave me a good happy feeling. My morning meditation with this brew was perfect. This wonderfully smooth session got me ready for the day ahead and put me in good spirits. I couldn’t see myself buying more of this and using as a daily drinker.

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I decided to revisit this brew this afternoon. I had a much more enjoyable session this time around. The brew was not as subtle as last time. This brew has a sweet and honey like flavor. The liquor is pale citrine and delicate. The scents are of wildflowers and honeysuckle. This brew is still a very soft and light, like that of white tea, but it was more grassy and had a fuller body this time around. I enjoy this tea, but I have to say that I prefer a few others from this company. You will be able to pull 20 steeepings out of this brew; however, they will be incredibly light. I was able to pull eight until the brew began to falter and fade away into a slightly textured spring water.

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This was my early morning gongfu session. I was very excited to try this tea, for I have heard multiple good tings about it. The packaging from this company still gets me. I am a sucker for aesthetic qualities. The dry leaf is composed of loosely compressed dark green and platinum dusted maocha. These long tendrils twist and ravel together to form a sweet stone-fruit scented cake. I placed a chunk inside my yixing and gave it a shake. This tea had a very sweet and succulent odor. I could hint at a mix between peaches and apricots with a grassy undertone. I began my morning brewing ritual. The steeped leaves gave off a smoky green aroma. The flavor was fantastic. I got the memory of old fashioned oatmeal that’s been doused in brown sugar. The huigan from my first sip was amazing. My entire taste buds were consumed with an encompassing sweetness. Also, There was an underlying grassy note that followed each delectable sip. I could hint at a slight smoky wisp in the background. Sadly, this flavor faded rather quickly. I had lost the powerful sweetness by about the fourth steeping. This brew was still quite good, though it had lacked the hook that grabbed me at the beginning. This drink becomes dry and slightly bitter, like that of kale, at around the seventh steeping. I was able to get nine before I decided to call it quits. This was a wonderful morning gongfu session, and it was quite a treat of Sheng for me. The qi was partially non existent. It got me going and awoken my inner self, but it wasn’t something prominent. I still enjoyed this morning’s brewing ritual.

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This tea just looks tasty. I opened up this packet and reveled long slender luscious chunks. These large leaf beauties give off a strong old stained wood scent. I picked a generous amount off from this tightly compressed brick, and I popped it in my warmed yixing. My little teapot filled my tea room with a hearty earth vegetable and forest floor scent. I washed this tea for slightly longer to allow it to awaken. I used scorching hot spring water to awaken this long docile brew. The steeped leaves give off a camphor scent mixed with aged cask rum. The liquor was a deep muddied orange and thick. There was a hint of bitterness in the initial sip. I enjoyed deep delicious menthol and wood tones. The flavor resembled what I imagine an eucalyptus tree would taste like. This soothing flavor followed up with a Novocaine sensation. The sip then ended with an all encompassing huigan that lingered well after drinking. My entire being was well pleased. Then, the qi began to set in. This was by far one of the most powerful brews. I was hit with a force alike a truck. My whole body became filled with such energy, yet I was unable to move. I was all giggly and my head became buzzed. I could feel my muscles soothe and unwind. I was finished by the second steeping. I actually had to step away (crawl more likely) from my tea table and search for food. I returned after an hour and continued my ceremony. The sweet aged sip brought me right back to buzzing. This brew is incredibly juicy and replenishing. The tea stood up for a great many steeping. I am so grateful to have tried this, and I’m glad I have more to share with people. I highly recommend this brew, for an intense and enjoyable gongfu session.

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This tea is where it’s at! This brew was a deep and resounding brew for me. The dry leaf had a strong white grape and wet wood scent. The colors even remind me of an autumn day. The cake has long strands of light brown, gold, and muddled green. I warmed this up in my brewing vessel. The aroma of maple syrup and apple trees came inside. I washed this treat and began my brewing. The steeped tea gave off a bitter green scent, but it had a sweet graham cracker crust undertone. This tea was surprisingly juicy. The huigan was thick and lasting. This brew gave me a strong mouth feel with slight fruity tones. This soothing liquor was all covered with a light oak tone. The qi was smooth and steady. I enjoyed this thoroughly. The scent, colors, and all around feeling from this tea is of an autumn day. This will be perfect for an October sunset in the future.

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I was very excited to finally get my hands on some of this tea. The leaves look very similar to Da Hong Pao. The scent is of a deep and hearty roast with a slight hint of olde parchment. I placed the instructed amount in my warmed gaiwan and shook up the embers. The scent that wafted from my gaiwan (didn’t even have to open the lid) was intoxicating. My tea room was filled with a smooth char aroma and burnt sugared dates. I knew this would be tasty. The steeped leaves gave off the scent of a campsite after a rainstorm. The embers from last nights fire still sizzling. The leaves were long blackened green. They had a bright oily texture to them. The flavor was potently sweet. The brew had an almost alcohol rum taste. It had a smooth and full body. I was getting a lot of different tones. This brew stood up well against multiple steeping. It only had about five or so potent pours. I was a little disappointed in this brew. It was a very nice tea, yet I could get the exact same for half the price. I’ve had a few competition grade DHP, and I could see a close resemblance. They DHP would be much cheaper as well, and the flavor may be even more prominent. I still have some of this, so I will be trying a much more powerful session later on.

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This was a beautiful tea! I was craving a decent Jingmai, and I remembered getting this. I broke off some generous chunks and stuck them in my yixing. The dry leaf was smoky and a deep hickory scent. This gorgeous leaf consists of long dark green tendrils. Its slightly compressed which is a good sign. I warmed up the leaf and gave them a whiff. There was a sweet brown sugar barbeque aroma rising from my teapot. I eagerly began brewing. The steeped leaves carried the same smoky tone, but it was like roasted greens. The flavor was just as tasteful. I could take in dark wood and sea salt caramel. This was a full bodied and aromatic brew. The only problem was that this tea tapered off rather quickly. It made for a short gongfu session. Nonetheless, it was very enjoyable. There was a prominent lasting huigan and the qi was quite potent. I am very happy to have more of this to share.

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