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Sipdown, 123. Last sheng, this is the youngest.

Through today and my recent serious of shu tastings, I think I’ve pinpointed why puerh doesn’t do it for me. To me, puerh is a supremely savory type of tea. Shengs are leafy, like cooked spinach, pine needles, or perhaps fallen autumn leaves. Shus are earthy, woody, oaky, like bourbon barrels without the inherant sweetness of the bourbon. It’s funny, because the tasting notes for these teas often mention a candy-like sweetness, but I’ve never taste it. Maybe one day.

This one is interesting because it tastes initially like spinach and salad greens, but there is a floral note that comes out in the aftertaste long after drinking. Lilacs and/or osmanthus, like a lovely green oolong. I have come across this aftertaste in another sheng, and I really do enjoy it. Maybe that floral aftertaste will be the thing that draws me into puerhs eventually. My tea palate is always changing, after all!

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Bio

I am tea obsessed, with the stash to match. I tend to really enjoy green oolongs, Chinese blacks, and flavored teas with high quality bases, especially florals, bergamot-based teas, and chocolate teas.

In my free time I am a birder, baker, and music/movie/tv addict.

Here are my rating categories, FYI:
100-90: I’m in LOVE with these teas.
89-85: I really really like these teas and will keep most of them in the permanent collection, but they’re not quite as spectacular as the top category
84-80: Tasty teas that I enjoy, but definitely won’t rebuy when I run out.
79-70: Teas that I would probably drink again, but wouldn’t seek out. They don’t quite do it for me in one aspect or another; often just not quite my style
69-50: Teas that I don’t really enjoy all that much and wouldn’t drink another cup of.
49 and below: Mega yuck. This tea is just disgusting to me.

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Ohio, US

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