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Hello and welcome to a belated taste note on the Verdant Tea (special) Wild Arbor Shu!!! .
Thanks to David Duckler of Verdant Tea for the exquisite Tea tasting experience! So it is my understanding that Shu and Sheng, but more often shu is served with Dim Sum when you request tea whilst there having lunch. My first impression of Tea at Dim-sum is that tea is extent in the meal as having it not really be the star of the meal, but as a complement. That impression has changed somewhat after sampling the Haixintang Shu.
Initially, the smell of mossy ground in the forest pervades the nose. I’m certain of one thing, it’s going into the cup for many steeps ( No rules apply here, among this despareate crowd, once you go in you are never coming out,…sorry I had a Star-One flashback) And the first steep is mild yet I can sense a thickness already. Quite refreshing in the throat, maybe it has a different flavor later on.
Further, it takes on clear fresh mint flavor by steeping three. I’m quite fond of mint leaf tisane and somehow it’s managed to get into my shu. I’ll be unsurprised if this doesn’t go for round seven and eight. Like eating at Dim Sum, I just keep refilling my teapot.
It would taste so decadent with some chicken shu mai, or a little fried potato and bacon cake. I know, how come my tasting notes always makes me hungry? Don’ worry it’s causing the same sensation for me.
Further still, The total steep I went up was the last one with a pretty conservative long steep(4min) so It’s got many of the initial tastes now, rather I have acquired the sum of all the flavors in the final cup and even much more of the camphor trace. I normally don’t get chem-traces from tea, but this one is unique! How like a sheng, or then again a trip to the international district might be in order. Looks like the comparison to sheng is that this one has a darker liquor and highlights of mint. I really can’t stress the mintiness on the later steeps enough, don’t forget to take this one all the way to 8 or more.