“Figured i should try this sheng. I know that i vastly prefer shou, but there are a couple of shengs that i have enjoyed. This one isn’t bad…slightly sweet, but mostly wood and leather. I got...” Read full tasting note
“After letting the dry leaves sit inside a prewarmed gaiwan for a minute, it definitely smells of Sheng… leather, wood, earth and a faint aroma of flowers and sap. The first infusion is sweet and...” Read full tasting note
“This was delicious. I brewed gong fu at 80C on the first infusion and 85C all the other infusions. Sweet & juicy with a bit of fruity flavour. It was a light sheng with no bitterness at...” Read full tasting note
“The dry sheng leaves were dark brown with some khaki stems and slivers of white visible. The dry leaf didn’t smell like much — just your typical “sheng” smell: a little bit of smoke, tartness, and...” Read full tasting note
Master Zhou takes the utmost care to “let the leaves speak,” pressing each batch of leaves differently to bring out their best, either as a looseleaf sheng, a black tea or a pressed cake or brick of tea. This brick of tea is wild-picked in the oldest tea forest in the world, deep in the Mt Ailao national forest preserve. The leaves picked are from three to five hundred year old trees whose roots draw more nuance and complexity from the soil. This tea is stone pressed and bamboo wrapped.
Picked April 2015
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