I found this to be a little bitter, compared to 2008 Menghai “SPRINGTIME WATERRAW. I shouldn’t even be comparing, they are different years, different companies. But I’m drinking Sheng now so I’ll be invevitably comparing them to one another.

There is only one tasting note on this and it says this tea has none of the “smokiness” that Xiaguans have. I have no idea what Xiaguan has in terms of smokiness but this one fainly smelled of … errr… (should I say this?) hot dog. I’ve started to recognize it as meaning something savoury and slighly smokey.

I overleafed so I ended up taking half the leaves out after the rinse and saving them for later tonight. Second steep still slightly bitter. I know my tongue is fine so I’m questioning whether there is still too much leaf. Guess I’ll never know. There’s almost the impression of something metallic present at the sides of my tongue.

Can’t say that I like this one all that much but thankful for the sample! I still have enough for several cups so I will give it a go once I rotate through the rest of my puerhs.

mrmopar

Yeah younger sheng has a much different profile to it. Xiaguans can be very smoky which I don’t like much either. The metallic may be some camphor from the leaf. Try this gongfu or in a yixing. The yixing can even out some stronger shengs.

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mrmopar

Yeah younger sheng has a much different profile to it. Xiaguans can be very smoky which I don’t like much either. The metallic may be some camphor from the leaf. Try this gongfu or in a yixing. The yixing can even out some stronger shengs.

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Im a fairly recent follower of the loose leaf tea drinking cult. March 2013 to be exact. Never been much into tea before. Growing up in Romania, tea was something mom made for you when you were sick. As an adult, my hot beverage of choice has been coffee, both flavoured and regular. I’ve recently stumbled upon Teavana and DAVIDs TEA and quickly got addicted to the latter. Then came steepster and all else followed.

Formerly a mathematician and insurance adjuster, I gave up the corporate world and am now a professional chef. I drink wine and sometimes cheat on it with tea.

I prefer flavoured teas. It’s probably the newbie in me. I just don’t get cravings for a straight black tea. If I end up having one, I drop in a slice of lemon and artificial rum flavouring (ugh, what moron admits to this?). A black tea fixed this way reminds me of skating at an outdoor rink as a young one, with a thermos full of tea made just as I described..

Im learning so I drink them all. everything! Am even introducing myself to pu’erh. So far I can do fine with the sheng cause frankly, they don’t taste like pu’erh to me. The shou is another story.

NOTE: The virtual cupboard does NOT contain any of the samples I hold since most of them are one-cup quantity. Home improvements, mortgage, travel, wine and food have budget priority over tea.

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Toronto Canada

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