I’m by no means a sheng expert but this is a really nice raw pu-erh, down to the lovely paper it comes in.
I did a quick rinse and then ended up steeping this for around 45 seconds. I’m getting a very vegetal taste, kind of bold and assertive like a gunpowder tea but with a slightly effervescent or fizzy taste on the tongue. It does have the slight sourness I’ve come to associate with young shengs and also has a woodsy flavor.
My second steep, I meant to steep it for a short period of time but I ended up forgetting about it. It was a little too strong to drink!
My third steep is a little bit better, it’s now starting to get kind of mellow and sweeter but still with the vegetal quality. I think it has a hint of smokiness too. I think this will age really well but don’t know if I will be able to keep it long enough to age!
I notice Garret’s tasting note claims this tea is good for stagnancy and the heart meridian, it definitely seems to be waking me up and helping me to feel calm and entered. I am not a morning person and suffer from sleepiness a lot so this has gotten me right and chipper!
I need to go but will enjoy a few more steeps of it this afternoon. It’s a lovely sheng.
Preparation
People who liked this
Comments
Too funny that I began my day with a session of this tea prior to meditation this morning. Yes… these pretty much just arrived and this is as young as it gets. When I prepare this tea, I begin with steepings at 15-20 for the first 2-4 steeps, then slowly increase from there.
There are times, though, that I desire for this tea to come on very strong and use full boil (as I do with the mao cha of this same leaf)… lots of leaf, full tongue watering strength. I find this quite invigorating and it opens the tastebuds to all kinds of other flavors I would otherwise miss.
I can’t wait to here more from you about this tea, if you get the chance. I’m having a ball with it and I’m already planning on buying this farms first flush next spring to do another pressing of this tea.
Also… the compression on this cake, as I’m sure you noticed is quite tight. Traditional stone pressing will do that. As this ages, that compression will loosen. Even in the next few months as the tea dries a bit more, the compression will change.
When I taste this tea or smell it, for that matter, I am transported right back to this tea farm and I just sit and smile! Just like I do when I think of you :)
Bright blessings!
I’ve really got to try mandala tea!!!
Yes Bonnie, you really DO!
yes!!!!!
Too funny that I began my day with a session of this tea prior to meditation this morning. Yes… these pretty much just arrived and this is as young as it gets. When I prepare this tea, I begin with steepings at 15-20 for the first 2-4 steeps, then slowly increase from there.
There are times, though, that I desire for this tea to come on very strong and use full boil (as I do with the mao cha of this same leaf)… lots of leaf, full tongue watering strength. I find this quite invigorating and it opens the tastebuds to all kinds of other flavors I would otherwise miss.
I can’t wait to here more from you about this tea, if you get the chance. I’m having a ball with it and I’m already planning on buying this farms first flush next spring to do another pressing of this tea.
Also… the compression on this cake, as I’m sure you noticed is quite tight. Traditional stone pressing will do that. As this ages, that compression will loosen. Even in the next few months as the tea dries a bit more, the compression will change.
When I taste this tea or smell it, for that matter, I am transported right back to this tea farm and I just sit and smile! Just like I do when I think of you :)
Bright blessings!
I’ve really got to try mandala tea!!!
Yes Bonnie, you really DO!
yes!!!!!