Continuing this week’s focus on shengs, I’ve been working on this Menghai over the course of four days. The aroma of both the dry leaf and the brew is at first a bit leather-like. The tea yields a clear golden broth. The sip is smooth and richly textured – complex flavors with some aged undertones leaving a pleasant robust mouthfeel. The brew softens with more steeps and sweetens a bit. Although I have really enjoyed this one, I feel that I have alot to learn about the finer points of shengs.

mrmopar

I could not have said it better. lots to learn about sheng.

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mrmopar

I could not have said it better. lots to learn about sheng.

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Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since. Surprised to learn what a passion I have developed for all things tea related.

I enjoy most tea types but I cannot handle jasmine or other florals and I’m not particularly fond of bergamot. Started with flavored teas but moved quickly into unflavored blacks and puerhs. Now most of my purchases are puerh cakes for aging. My cold brews for iced tea tend to be a fruity green, white or rooibos but every once in awhile I’ll chill an oolong or puerh.

Note: In an effort to keep track of all the teas I’ve tried, my cupboard includes any tea I’ve ever owned (including things I’ve sipped down or given away and no longer have in my tea cupboard). In addition, many of the teas listed are unopened waiting to age or work their way into the rotation.

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