293 Tasting Notes
I had my first job interview today in 25 years and I felt I needed a tea that would truly lubricate me without making me tea drunk. This was a good decison. I am now at home [ The interview went well] and I am enjoying the second steep throughly. The flavor and aroma are without a doubt some of the finest in the world of tea….
My morning-afternoon tea: It is quite eye-opening and trust me I need it on this dismal day. One thing that has been elusive to me is trying to describe the flavor of Sheng. So, I researched what others are saying: buttery, walnut, orange citrus sparkle, woodsy juniper, cedarwood, apricot, texture of lime and melon, sweet alfalfa, cedarwood sauna, cinnamon, white peppercorn, redwood, eucalyptus, hazelnuts, ginger, cardamon, licorice, clover honey, granny smith apples, tart hibiscus, pine needles, raisins, pipe tobacco, cloves, honeysuckle, hot cabin wood in the sun, biting, harmonious, moss and campfire.What I am getting more than anything would be the wood flavors. The cedar sauna definitely. A dryness. Hot cabinwood in the sun. Definitely. Dry desert sunshine. Juniper. I can see it. I am definitely getting a dryness as opposed to a juiciness. Any input is always appreciated….
I actually gave this a 97 last time. In all fairness it was much lower. Sorry I did not notice. It is a very nice tea. Today it is smooth, robust and warming. There is none of the unpleasant odors or flavors that one may experience with a lower priced Shu. I may have scored it a 97 just for the fact that I was so stoked to find such a good tea for what I would consider to be a steal. Gong Xi Fa Ca
This is my morning-afternoon brew. I steeped this according to the directions which is 3-5 minutes. Normally my method of steeping all Pu-erhs is much shorter. I knew it would yield a very strong cup but I did it anyway. I could smell what I was in for as I poured it. Very strong earth with a touch of that fishy taste with a slight numbing that went away as the tea cooled. Cup #2, just as in my first review of this tea, has vastly improved. I think this is one of those Shus that needs the initial rinse. Other than that it is evolving into a very nice tea overall. A slight raising of the score….
When I originally bought this tea I got 4 ounces. I froze 2 ounces to keep it fresh. I used up the first 2 ounces so it was time to remove the other 2 from the freezer. I left the bag outside to slowly adjust the tea to room temperature. But not before I wanted to cold brew the frozen tea leaves. After 24 hours in the fridge, the result is nothing short of sublime. It tastes so fresh and delicious. You know the flavor profile by now, it seems amplified. Nirvana….
My early evening tea: If you can remember I forgot about this one the other day and I steeped it for a half-hour and it was still nice. Tonight I paid attention. Lovely fragrance and a soft delicious liquor. I am tasting honey and caramel. I never time anything so I am assuming it was around 4 minutes. I used the remainder of the sample bag which probably a bit over a teaspoon. This is not your typical black tea. I am actually getting very relaxed. Not a bad thing after this mornings Sheng. This is something I would definitely buy….
My morning cup. This is a wild child. A gnarly cup. Some of these younger Sheng are just that way. Maybe with age it will mellow. I like it this time. The first experience with this was mediocre at best. This brewing is totally different. Just like before it brews up strong after a quick steeping. The energy is there like before. Very invigorating. But for some reason it is growing on me. A very eye-opening flavorful cup of youthful Sheng. I absolutely must up the score.
I’m going back to what I think is the second tea I reviewed on Steepster. It’s my late evening brew. Da Hong Pao. The first steeping yields a brew that brims with juicy peach flavors. It’s almost as if the peaches were caramelized ever so slightly. Retaining enough of the natural flavor of the fruit with a hint of burnt sugar. This is a very enjoyable tea.