Yunnan Sourcing

Spring 2024: Dry leaves are beautiful white and lighter green fuzzy little twists, smelling grassy but also bread-like. After a lighter one-minute steep, I get flavors of sugar snap peas, celery, and nuts, with a good amount of sweetness. A little bit of salty butter, too. Some dandelion grassy florals in the aftertaste. The scent in the cup is of peas, and the scent of the wet leaves has a surprising spiciness to it. Brewing it up longer with a second steep of two minutes, you get more of the same.

With a longer first steep of 2 minutes, you can bring out more of the strong vegetal notes. I like it either way, depending on my mood.

Brewed this up with no rinse. It is floral and woody, with a touch of fruit, and a smooth but present bitterness that is not unwelcome. I don’t know, maybe elderflowers? Anyways, this raw pu-erh is one I could see myself revisiting occasionally. Has a greener profile like I am looking for, and don’t have to age it a bunch to make it more interesting.

Spring 2024: Some green chestnut flavor, along with notes of broccoli, spinach, and dandelion. A touch of sweetness, but also some more broth-like qualities. A nice green tea if you are looking to stay more in the veggie zone.

mrmopar got 7/10 grams from this sample I picked up years ago, so I only had 3+ grams to play with. That amount was adequate for a very satisfying session in a 90mL pot. I love everything about this sheng. Exceptionally clean and clear liquor and taste. What bitterness is there gives way quickly to the perfect amount of sweetness emanating from the throat. The balance between the two is an elegant interplay. The tea flows with force through the mouth. It never bites but is smooth and swift in its expression like a rushing spring. My tongue presses against the roof of my mouth after the swallow, as if to seal a sacred potion in a vessel, then it relaxes as tingling and mouthwatering take over. I don’t bother with picking apart tastes — it’s one of those teas one simply sits with and appreciates. It helps me understand better how the Chinese seem to approach a tea and evaluate its qualities.