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“Loose sheng, the dry leaves smell actually earthy and are fairly large. Brewed 3.2g in 65ml Yixing. After 1 rinse, the leaves smell earthy and sweet now. First few steeps – this feels way more like...” Read full tasting note
This loose-leaf Sheng, or raw Pu-Erh, or Bo-lai, has been microbially fermented and matured in the traditional, age-old manner. It is, amazingly digestive, so ideal with, or after, food. It is complex, pleasantly earthy and smooth, with, providing many handsome, reddish brews. Rinse the leaves briefly before brewing. This fine loose-leaf example from Yunnan has been expertly aged, gaining in complexity and depth. Packed in 30g bags.
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SampleTeaLoose sheng, the dry leaves smell actually earthy and are fairly large.
Brewed 3.2g in 65ml Yixing.
After 1 rinse, the leaves smell earthy and sweet now.
First few steeps – this feels way more like shou. I know shou was developed to mimic aged sheng, but this is the first aged sheng I’ve had that actually tastes like shou – the others have all had camphor and mouth-tingliness.
It has a thick mouthfeel, works better with 10s or so steeps rather than 5s. I think it has a very slight damp plaster note along with the earthiness, but it’s a bit hard to say and it could be something else.
Flavors: Earth
