7.2g, 100 mL gaiwan, Brita filtered tap, 212f or just off the boil
5s rinse
dry aroma is a bit earthy
wet aroma just like a sheng, not much else I could pick up. tea smell has a bit of mushroom and age, but that could just be my cha hai starting to accumulate aged smells (oops)
5s: slightly dried fruity in the aftertaste. initial taste is a bit peppery, then slight sweet in taste and aftertaste.
3s: mildly sweet
5s: brew darkened. darker medicinal notes creep in, with hint of astringency and cool lingering feel.
10s: same as before. less sweet, more of a peppery bite in slight medicinal undertones
12s: bitterness is slight, but present.
20s: bitter
did some more steepings, but this one was iffy for me, as the bitterness was a bit much. Even the thermos brew overnight didn’t remove bitterness, but merely lightened it and thickened brew w/ slight bit of grainyness/peanut-y of thermos sheng. Probably needs more aging to take off more of the harsh edges.
That old BuLang bite to it.
I was surprised, given the age already on it. Curious to see what people say about it in the years to come!
I have some aged in Taiwan that has a lot of the rough stuff taken off. Going to be a good one to have.