This is a very good sheng. No astringency but it still retains some camphor and a little “bite” The first infusion was kind of weak, I guess I didn’t allow proper time for the leaves to re-hydrate. The later steeps are really nice and have the sweetness of an aged sheng. It gives many infusions before turning to just colored water.
205 °F / 96 °C 0 min, 15 sec