271 Tasting Notes
I am still in the early stages of my developing relationship with sheng. Today I enjoyed a nice encounter with this sheng from Verdant. I’ve only worked through the first two steepings but the flavors have moved from lemon and greens to pepper with a bit of astringency (although an astringency that seems quite pleasant). Anxious to see what the leaf reveals in the many steepings I intend to put it through.
This one is a keeper!!! A few weeks ago, I was fortunate enough to stumble upon this cake held by a trusted seller I’ve been dealing with lately. I have long been intrigued by this 2005 Six Famous Mountains series, so I did not hesitate to purchase it. The original rice paper wrapper was a little worn after years of storage and it had a few rips in it. It was too tempting – I usually put my puer cakes directly into a special cabinet for aging but in this case I dumped out the loose leaves and scraped more so that I could fill the gaiwan and enjoy a few cups.
That was three days ago and I am now on the tenth steep. This little gem has not yet lost steam. It was a bit smoky in the first three brews (this surprised me a bit). Once I got through to steep #4, it was delightfully smooth, bright and sweet. I have been beside myself looking forward each day to a session with this tea. The cake is now in the cabinet where I plan to let it age for another year before I pull it out to pick off several chunks. I can’t wait!