Not something that I really enjoyed.. The rinse tasted like if you roasted baked beans over a campfire and could bottle that up in a taste-able form.. But then the steeps were super bitter to me at 195F. After a few steeps, nothing really changed, so I went to 175 and it was mellow and a little sweet. Too finicky for my tastes.
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Bio
Learning more about tea every day.
Likes: Greens, whites, oolongs, blacks, and herbals! Just depends on the mood :)
Dislikes: Coconut, melon, chocolate, peach, cherry
I also collect antique teaware (Chinese and Japanese).
I’d love to try new types, varieties, etc. I’m still exploring pu-erh to make a complete decision whether to keep trying it or just count it as a loss.
I’d love to trade with anyone who likes something that I might have! I just have to get everything added to my cupboard first :)
Location
Virginia, USA
I never make sheng lower than 200F. Maybe you should try to up temps. You maybe rewarded with huigan after. Haven’t tried this tea though