Continuing this week’s focus on shengs, I’ve been working on this Menghai over the course of four days. The aroma of both the dry leaf and the brew is at first a bit leather-like. The tea yields a clear golden broth. The sip is smooth and richly textured – complex flavors with some aged undertones leaving a pleasant robust mouthfeel. The brew softens with more steeps and sweetens a bit. Although I have really enjoyed this one, I feel that I have alot to learn about the finer points of shengs.
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I drink mostly puer and sometimes what we as Westerners think of as black tea.
I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions.
My tea notes are simply comments reflecting my impression at that specific point in time. They are helpful to me and if they happen to be useful to someone else that is good.
For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.
Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since.
I could not have said it better. lots to learn about sheng.