After years of waiting, CS finally (FINALLY) got more of this in stock.
I haven’t had sheng in a long time, now. I’ve been focused on the world of seriously aged shou, laoshan black, yunnan golden, wuji oolong and my always beloved lapsang. In other words, the teas I have unglazed clay pots to steep them in.
So, I had to make this naka in my wide, shallow gaiwan (which I found thanks to Bonnie and her blog post with Fr. Evan).
It had been so long since I’d had a sheng that it was almost like starting over with a tea I’d never experienced before.
For those of you who are serious about sheng, this is a 10 year aged packed into bamboo tubes and it is not exactly entry level sheng. All the usual complexities and textures and tingling sensations one hopes to have from a fine sheng.
A 25g order will get you a small puck about the size of an incense charcoal. Be warned, picking this apart is difficult — they pack it very tightly!