Jim Marks Send Message

I feel very nostalgic saying “sip down!”.

I’ve said it before, and I’ll say it again. This tea tastes like baby sheng. Proto-sheng.

The more leaf to water ratio, the more true it gets. I’ve packed my yixing quite tight today to use up the leaf and my cup is redolent with the kinds of camphor, pine and earth notes one would expect to find in an aged raw tea.

Delightful as it lacks the harsh edges which develop on those notes in a young sheng and at a much lower price point than a mature, venerable sheng.