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mmmmmmm sweet smoke :P

I opened this package and the beeng cha was gorgeous. It consists of loosely stranded long tendrils of silver, gold, and a dark forest green. The dry leaf carries a peppercorn aroma. I placed a generous chunk inside my gaiwan, and I gave it a whirl. The scent from my brewing vessel was amazing. It had a sweet and robust maple syrup scent. It was so succulent but yet spicy at the same time. I washed these leaves once and prepared to brew. The taste was incredibly smooth. The initial sip consisted of silky smoke and a light sweetness. The flavor kept consistently smooth; it wasn’t until further steepings that it dropped into a bitter zone. The brew recovered from this within a few steepings and returned back to a char and burnt sugar taste. This young sheng has some great potential in aging, and is exemplary for showing the varieties of Raw Pu-erh. This was a perfect smoky tea session for a rainy day.

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I stumbled upon this leaf and once I saw the companies name I knew I had to try it. I love the inspirations behind each of these blends. This one in particular was unique from the others I have tried from this company. The dry leaf consists of small dark knots of black tea and herbs dotted throughout. I brewed a generous amount in my press. The brewed liquor carried a refreshing minty aroma. The taste was a sour lemon. I sat out on my porch watching the puddles form and sipped this herbal brew. This liquor carried a smooth body of lemon and mint and had a light undertone of BBQ. The best part was after every sip there would be a sharp tangy sweetness balanced at the tip of my tongue. I really liked this brew but by the second steeping it had faded. This was a great tea, and I assume it was better fresh. I believe this to be another success from this company, although not as good as its other counterparts.

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I Love Spring Tea!!! If you have yet to experience fresh spring tea, you must try it! I opened this generous sample to reveal a giant amount of leaves. The dry leaf consists of long glossy ivy green strands. The long vibrant tendrils are decorated with small downy hairs. They have a deep vegetal and olive oil scent with a slight floral undertone. I placed them inside my warm kyusu and let them sit for a little bit. I returned to the kyusu and lifted the lid to be greeted with a great spring scent. My brewing vessel wafted fresh greens into my tea room. I brew fresh tea very lightly; I use cool water (170F). The colour of the liquor was a pale iridescent jade. I gave this gem a taste, and the flavor was fantastic. The initial sip was of butter and watercress covered with a deep vegetal tone. The brew grew sweeter after each steeping. The third steep yielded a slightly darker liquor and a sweet floral flavor. I was able to get three steeping out of this fantastic leaf. This tea session was awesome!

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I’m kinda on a Sheng binge, and I knew I had to visit this one. I opened up the packed and revealed a large loose cake. The leaves are a deep dark green, so they almost look black. I can spot small golden strands throughout the bing. This cake carried a wet wood aroma. I placed it inside my warmed yixing and turned it over. The scent was amazing. This had aged incredibly well. My pot was enveloped with deep earthy and fungal tones. The cake was so loose it almost fell apart into maocha once it was heated. I then washed the leaves with some warmed water and began brewing. The liquor was a dark brass and had the same earthy aroma. The taste of this brew was incredibly smooth. The initial sip consisted of soil and wet moss with a dark fruit sweetness and mineral undertones. This was a rather long tea session. I actually had a couple people come in and out in mid session. The tea kept up for many brews. It became a hearty bitterness around the sixth brew, but this flavor did not keep for long. I was able to get over 16 steepings, and it still was earthy and sweet. I really liked this brew, and I even forget that it was aged before I steeped it. I am surprised every time by how aged sheng tastes, since I am so used to young sheng.

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Wow! Just wow! This brew reminds me of when I first started to gong fu Sheng. The packaging alone makes me become infatuated with this tea. The papyrus like paper is beautiful and delicate. You unfold this tan fibrous wrapping to reveal an assortment of maocha. The dry leaf consists of an array of colors. I spotted long dark tendrils with silver and gold strands. The leaves carry a stone fruit aroma. I placed them in my warmed yixing and gave them a shake. The scent of maple syrup and rich soil rise from my pot. I wash the leaves once and prepare to brew. The steeped leaves give off a toasted seaweed scent. I poured myself out a few cups and gave a taste. The initial sip was sweet, smoky and a tad oceanic. This brew carried a lasting sugared flavor and a smoked and salted woodsy undertone. I thought that this flavor would stick, but it changed rapidly. The next five steeping were beyond powerful. The qi in this brew had me floored. I love to drink bitter and overwhelming sheng, and this was by far one of the strongest. After only a few cups, I was hammered xP This brew kept bitter for quite some time, until it dipped into honey suckle sweet. I couldn’t taste the almond tones until about the 8th steeping. This tea lost all power and went smooth. The taste was of deep almond and light honey. The leaves lasted for a long time, and this was a spectacular tea session. I believe this to be some of the best sheng I’ve had, and I am incredibly happy with this. I thank this company for its present, and I hope to experience more of their products.

I have never heard of this before! I absolutely love cultured brews. The history and tradition just creates an amazing experience for me. I really wish I had a gourd; because this would be really good. I made due with my modern brewing vessels. The leaf is incredibly unique. It literally looks right off the bush. I can see the veins in the thin jade leaves. They carry a strong grass aroma. I brewed these up and drank heartedly. The flavor is deep and herbaceous. The liquor is a pale citrine. This brew had undertones of soft wood and grain with a yerba mate sweetness. I love this stuff! I am so happy I was able to try it!

I saved the best for last. This was fantastic!! I have never tasted a sweeter Nilgiri. The leaves when steeped became a slight purple. The flavor was of soft smoke and cherry. This had an undertone of oak wood. This went down smooth and creamy. I actually gave this a “wow” when sipping. I really really liked this!

This was another of the three I used at work to get me going. I use Nilgiri as my everyday black based on its consistent quality and low price. I’ve heard great things about this company, and this will the first of their products I’ve have tasted. The leaf quality does not lie; this is BOP. The flavor was very malty with subtle chocolate tones. This was all encapsulated by a woodsy flavor. This wasn’t a terrible brew, but it wasn’t the best either. This helped a lot though in motivating me.