My sample is a nice, loosely pressed piece of cake with medium sized green leaves. Smells very “green.”
Brews a medium yellow. This is a medium strength young sheng with medium-low bitterness. Super strong honey aroma and flavor, the bottom of my cha hai smells just like warm honey. Other notes of green wood, clay, wildflowers, and grain/baked goods.
This is a very nice tea, especially for being on the cheaper end of YS’s 2016 lineup. It’s a shame though how pu’erh prices have gone up since I started the habit, I remember when I bought the 2012 Wuliang in 2012 it was only $25-ish.
Flavors: Clay, Flowers, Grain, Green Wood, Honey, Mineral
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I really liked this one. Very clear and pale liquor. Clay is an interesting note!
It’s a good tea! I guess you could also call it a “mineral” taste, but it reminded me of the smell of the clay when I took some ceramic classes.
Water quality and brewing devices will always influence the tea. What did you use to brew?
Purified bottled water and a small jian shui pot, so maybe the clay flavor came from the pot, but I haven’t noticed it in other teas
I’ve had some teas being influenced by the clay more than others, I’d recommend trying it in different vessels, but I’ve had Puerh taste like minerals before.
Yes. I remember Scott’s Qing Mei Shan, Ku Zhu Shan, Huang Shan Gu Shu and others having more mineral elements in later steeps.
I really liked this one. Very clear and pale liquor. Clay is an interesting note!
It’s a good tea! I guess you could also call it a “mineral” taste, but it reminded me of the smell of the clay when I took some ceramic classes.
Water quality and brewing devices will always influence the tea. What did you use to brew?
Purified bottled water and a small jian shui pot, so maybe the clay flavor came from the pot, but I haven’t noticed it in other teas
I’ve had some teas being influenced by the clay more than others, I’d recommend trying it in different vessels, but I’ve had Puerh taste like minerals before.
Yes. I remember Scott’s Qing Mei Shan, Ku Zhu Shan, Huang Shan Gu Shu and others having more mineral elements in later steeps.