I don’t know where I got this tea from. One of my August TTBs I think.
Anyway, I feel like dancing because this is the first time I’ve enjoyed a sheng. Evidence of my changing taste buds I suppose. I liked it so much I brewed it over and over! I think the leaf ratio had something to do with it too. I covered the bottom of my gaiwan with about 2 layers of leaves. The flavour was pleasant, not overpowering. A savoury roasty taste plus some sweetness from the sugar I added.
90 gaiwan
~200F
5 steeps: Rinse, 5s, 10s, 15s, 25s, 35s
Preparation
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This was one of the first pu-erh teas that I got really excited about. It wound up being the first beeng that I purchased as well.
Wow, a whole beeng? That’s like 7 cakes right?
OK I messed up the terminology. What I meant was a cake.
Beeng = cake, tong = 7 cakes :-)
That’s for helping out us newbs! :P
No worries! :D
This was one of the first pu-erh teas that I got really excited about. It wound up being the first beeng that I purchased as well.
Wow, a whole beeng? That’s like 7 cakes right?
OK I messed up the terminology. What I meant was a cake.
Beeng = cake, tong = 7 cakes :-)
That’s for helping out us newbs! :P
No worries! :D