I’ve done a number of gongfu sessions of this sheng over the past several weeks, trying to dial in the brew parameters. I landed on using much cooler water than I normally would to emphasize the sweetness, which can be significant in some steeps. This tea does not have a lot of caffeine so it’s a good candidate for an evening session for me.
I don’t get the honey notes the vendor describes. For me it’s more like sugarcane in the early steeps, along with some floral notes and a hint of Yunnan spice. A pleasant tartness creeps in during the middle steeps and remains through the end. I’ve been averaging 13 steeps per session.
Considering it’s reasonable price, I’ll lay in another cake or two for the future. It’s a good sheng for when I’m in the mood for sweetness.
Flavors: Floral, Sugarcane, Tart
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Might be fun to know the backstory behind the tea name :)
Yeah, I was thinking the same!
From the shop itself, here is the story.
“Early Spring silver buds from one special field (only) in Xishuangbanna are plucked, sun-dried and then compressed into this cake form. Most leaves harvested from this particular field are buds and so have a UNIQUE honey sweetish and very strong floral flavor. An excellent Pu-erh to drink now but can be drunk over the course of the next years with subtle changes in aroma and flavor.”
Might be fun to know the backstory behind the tea name :)
Yeah, I was thinking the same!
From the shop itself, here is the story.
“Early Spring silver buds from one special field (only) in Xishuangbanna are plucked, sun-dried and then compressed into this cake form. Most leaves harvested from this particular field are buds and so have a UNIQUE honey sweetish and very strong floral flavor. An excellent Pu-erh to drink now but can be drunk over the course of the next years with subtle changes in aroma and flavor.”