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Method:
2TB/10oz
Rinse: 20sec
First steep: 45sec
Second steep: 50sec
Third steep: 55sec
Fourth steep: 55sec
Fifth steep: 1min 05sec

I wish I could tell you what temperature the water was. I use an Adagio UtiliTEA to heat water and I don’t have a thermometer. I did the touch test for temp: I dipped my finger in and pulled it away quickly. It registered as “hot” for a moment, but not enough to burn. It’s the temp I use for green teas.

1. Herbaceous aroma and taste at the tip of the tongue. There is a slightly tangy flavor that I can’t place as a fruit. Not quite bitter, but tangy. There are woodsy notes too. Like fresh wood and forest. Each sip finishes creamy, sweet, and floral…similar to a tieguanyin. There is a buttery mouthfeel that’s more texture than flavor. It actually reminds me of a very light cheesecake, or whipped topping.

2. Now THIS infusion says “tangy lime” to me! It is slightly tart, with just a touch of bitterness that makes me think of lime zest. There is a spice quality that I can’t put my finger on. Oh, that frustrates me. It’s an herbaceous, plant-like spice that I’ve noticed in other shengs. Particularly Mandala’s Wild Monk. The creamy, floral finish coupled with the tangy lime flavor makes me think of key lime pie! I’m just missing the graham cracker crust.

3. Very similar to the second. Begins with tanginess and bitter lemon/lime zest. A very leafy, plant-like flavor too. I seem to be catching notes of aloe/eucalyptus. It’s a green freshness. Not as potent as the notes I was catching in the Jabber though. I hope I’m not reading it wrong, because eucalyptus is still a flavor that’s new to my palate. Finish is long: floral, cream, dairy.

4. Compared to previous steeps the fourth is soooo smoothed out. There is absolutely no bitterness. The tangy lime/citrus flavor has dissipated as well. It’s sweet, with notes of honey and melon. Unripe melon. Honeydew! There’s a hint of pine. It could be cedar, I admit, but it’s most certainly an evergreen. It feels juicy in a way that makes my mouth water. Again, cream in the finish.

5. This one is floral and fresh, sweet like honeysuckle. The melon flavor is still present—ripe, not unripe. Long finish with butter and cream. Buttery both in taste and texture this time! This steep has notes of hay like a white tea. Not quite grain, but hay, yes. Creaminess that coats your mouth.

Overall an interesting experience. I would like to see how this tea ages with time. I imagine the first few steeps wouldn’t be so rough. I drank this yesterday and threw the leaves into a jar of water to cold-steep overnight. Today it’s very leafy and fresh with faint notes of honeysuckle and cream. I didn’t catch all of the flavors that were described, but then, I don’t know what “camphor” or “oakmoss” taste like. It was definitely very green, as shengs tend to be. There were indefinable undertones of evergreen spice. Flavors that I have a hard time putting into words!

I’m excited to see what other people think of this one. (: