Kensho- Wuyi Mtn. "Black" Tea 1990's - 2 oz
Small curly-cue leaves from Ye Sheng "wild" trees. The liquor has dark golden-red edges around a deep, umber brown with a vegetal, mushroomlike aroma. This tea is remarkable because it has qualities of the five elements as well as other categories of tea. One can detect the minerals of a nice Yencha, the sheng jin (moistness) of Liu Bao Black tea, the buttery sweetness of an aged Shou Puerh, the tannin-rich slight bitterness of a fine Red Tea. Technically, it could fit in with black teas as it has artificial fermentation or piling. The tea splashes to the upper palette and coats the entire mouth and throat, both characteristics of fine tea and healthy trees. A sweet fragrance or Hui Tian rises on the breath in the aftertaste. In terms of flavor, one can taste flowers, damp soil, mushrooms, leaves after the rain, and raw almonds. The very slight astringency awakens the taste buds while not overwhelming the balance of other sensations.Â Kensho isÂ beautifully balanced between yin and yang, moving evenly through the body and opening the emotions.
Â Â Â Â This tea helps you feel the aliveness within your body, and this anchors you in the Now. In the words of Eckhart Tolle, "when you step into the Now, you step out of the content of your mind. The incessant stream of thinking slows down. Thoughts don't absorb all your attention anymore, don't draw you in totally. Gaps arise in between thoughts- spaciousness, stillness. You begin to realize how much vaster and deeper you are than your thoughts." Kensho, which refers to a strongÂ insight or small awakening, is aÂ meditation unto itself.Â