Chasing Spring: Ancient Trees Sheng
Sheng Pu’er “Chasing Spring” — as you can see, we caught up! First tea session in the fresh air this year 🌞
🌿 Harvested in 2016 from trees 300–700 years of age.
The raw material was processed with deviations from the standard mao cha technique—the leaves underwent heavier oxidation, in the style of oolong, but the roasting and final sun-drying were done using classic methods.
Aroma: Antique notes, aloe, fruit caramel, the minerality of seashells by the shore.
Taste: Dark plum, tree sap, red apples; the aftertaste brings dry tree bark. The infusion is thick and jelly-like, reminiscent of Lotte’s Aloe Vera drink.
The effect couldn’t be more delightful — gentle drunkenness and deep meditative balance lead to a connection with almost-domesticated squirrels — I fed them all!
If gaiwan is so cool, why isn’t there a gaitwo?
Introducing Gaiwan 2.0 in Japanese style—the Shiboridashi! I’ve grown fond of brewing aged shengs in it, and it performs quite well when steeping old teas 🥲 However, it remains a rare guest in my tea sessions—no one can rival the OG gaiwan ♡