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I’m cautiously optimistic about this one it seems to have some yeasty sweetness in there but very unforgiving to brew which is strange for a Shu.
Upped my rating—once you get the steeps right they are yeasty sweet and have some mild astringency.

A fine young sheng:
1st Steep 7s: Vegetal with peaty undertones, laid back finish.
2nd FLASH: Peaty Goodness in the flavor, bittersweet finish peppery with a camphor feeling at the throat.
3rd 15s: Peaty and Vegetal with a finish that lasts.

If you REALLY like mangoes go ahead, not my cup of tea though.

MMMMMMMMMMmmmmmmmmmmm………..
It’s like a Wuyi Rock Oolong but lighter (in a good way) a WONDERFUL evening tea.
Sunflower oil undertones, with a toasty palatal, smooth feel.

Wonderful Young Sheng:
1st Steep 7s: Delicate Pineapple Essence, smooth finish.
2nd Steep 15s: OVERSTEEP Pour Out
3rd Flash Steep: Vegetal, Leathery, Woodsy Musk.
4th Steep 7s: Less Leathery now with Peaty Undertone.
5th Steep 15s: Bittersweet aftertaste with the pineapple essence.
All in all a good young sheng probably needs some age, it is rather unforgiving (read: tastes like isopropyl alcohol mixed with shoe polish if you over steep like me)

Steeped Gongfu:
1st infusion 10s: Slightly Roasty, Very Fruity
2nd 15s: More Roasty, Tropical Fruitiness Comes Out
3rd 25s: Roastiness not increased, Fruitiness with a warm palatal.
Very Fine Oolong!!! High Quality leaves, Tight Rolling, Excellent Aroma, Fruity and Just Wonderful!

Nummy
Drinking this because I still have not ordered some of Rishi’s Wuyi Oolong. A fine substitute.

BACKLOG: Smells lovely like apple cider and a hint of (generic) black tea. The taste is lacking though. I feel that if you are going to call it tea you should let it stand on it’s own.

Made it the powdered way as I have begun to enjoy shu puerh in this manner. Briney with a dry wine-like palatal. Very interesting the way grinding brings forward these tastes.

A favorite of mine for it’s cooling qi. Lightly buttery, ever-so-slight astringency, and vegetal overtones. Quite a complex taste, I can’t quite call it camphorous but I seem to feel it somewhere on my pallet.