Autumn 2013 Yiwu Mountain 200g cake
Sometimes you read these descriptions of wines, cigars, and of course tea. “Oak, vanilla, blackberry, cocoa,” etc. Then you go to try it and it’s like, ummm, yeah, not really.
Well, let me tell you this. PEACHES PEACHES PEACHES. Honestly, if I was blindfolded and someone put the wet leaves to my nose, I would swear on my life it was freshly sliced peaches with a slight hint of apricot as it cools down. And if I proceeded to taste, still blindfolded, I would swear i was drinking mashed up peaches with hot water.
This is just fabulous sheng. No bitterness. No astringency. No smoke. Pure sweet nectar.
The only thing that prevents me going higher is maybe a lack of complexity or 2nd or 3rd wave of flavors. But what’s there is absolutely delicious.
Make sure you brew at a lower temp than most shengs. My first brew was too hot, and it tasted flat. You need to be in the 180 range. 10-15 seconds in the gaiwan.
The leaves are gorgeous. You can tell this is artisan craftmanship and made with passion.
Flavors: Apricot, Peach
