Origin: Spring 2014. From Feng Qing area of Lincang prefecture. This wild tree varietal grows in the mountainous areas, west Feng Qing township near the Da Si village at an altitude of 2000-2200 meters.
Dry leaf: Very beautiful, appear blackish brown with a purple tint. Look flattened and then twisted. Scents of malt, cocoa, dried fruit.
Method: 4 oz Gong Fu pot 190F 4 grams tea
20” rinse / 45” / 45”
Wet Leaf: More flattened ribbons of dark brown with a smoky cocoa scent.
Liquor: Deep Golden
Flavor: Bright, fresh, lighter flavor than expected. Not too thin or thick on the mouthfeel, just right. Citrus, cream, tiny hint of smoke. Cha qi,,, SHENGadelic !!!!
Absolutely delicious, beautiful, complex, fragrant, fantastic!!!
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7/24/14
Have had this lots of times now, gong fu style but today I tried it Western style in a new little Western teapot that is cup size with an infuser the same size as the pot so it really lets my leaves have room. This tea is always delicious and one of my top ten favorite teas. It is just as good Western style. The flavors are so balanced. You have a lovely citrus note up front, then a creamy note takes you to a smoky effect but very subtle smoke on the nose. This tea is really fantastic to me.
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7/30/14
Brewed this Western style again today. I am waiting for my Gong Fu tray from China to come to me in the mail and I should only brew this tea Gong Fu style. This tea is delicious Western style but it is so perfect to me that it deserves Gong Fu as all teas do really. As soon as I get my cool and large tray,,,I really don’t want to Western brew too much bc Gong Fu is the way!!!!!!!
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8/8/14
My favorite day, my favorite tea. Gong Fu style with my Yixing dedicated to this tea!!!!!!!!!!
Ye Sheng is the tea varietal. Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam." is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. (from Yunnan Sourcing)
ye (Ye4) = leaf (叶 or 葉), or whole-leaf grade of hong cha
hong (Hong) = (红 or 紅) 2 Red, usually in hong cha; or (烘) 1 Bake[d]
Flavors: Citrus, Cream, Smoke
Preparation
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Lol, Hurray for “Cha qi SHENGadelic” (also known as tea orgasm)
I am totally loving this post, & TeaFairy’s resulting comment as well!
:D
lol
Oh, just realized this is one of the Teas I got in my recent YS order! Yippee!
Because this has “sheng” in it, does it mean it’s like a pu-er?
This is a fermented black tea. Sheng in Chinese means raw or alive. I am no expert,,,these are just things I have read. This could be material that they could use to press into cakes if they would want but it is loose,,mao cha (translates to unfinished tea).
Ye Sheng is the tea varietal. Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam." is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. (from Yunnan Sourcing)
There’s so much to learn!! :)
Lol, Hurray for “Cha qi SHENGadelic” (also known as tea orgasm)
I am totally loving this post, & TeaFairy’s resulting comment as well!
:D
lol
Oh, just realized this is one of the Teas I got in my recent YS order! Yippee!
Because this has “sheng” in it, does it mean it’s like a pu-er?
This is a fermented black tea. Sheng in Chinese means raw or alive. I am no expert,,,these are just things I have read. This could be material that they could use to press into cakes if they would want but it is loose,,mao cha (translates to unfinished tea).
Ye Sheng is the tea varietal. Camellia sinensis (L.) Kuntze var. assamica (J. Masters) Kitam." is a primeval varietal that pre-dates Camellia Sinensis var. Assamica and is a naturally occuring non hybridized varietal. (from Yunnan Sourcing)
There’s so much to learn!! :)