256 Tasting Notes
This one is called "Red and Green " if you translate the name of this one properly. I started out with 11 grams in a yixing devoted to dayi shou. As I am a big Dayi shou head as most of you know. I hit it with just below boiling water for a rinse of 10 seconds.
I steeped the cup for about the same time. It does not taste like a full shou. It has some of the “metallic” of a young sheng in the background with a semi-bitter punch to it. It has a touch of wood with some drying bite of astringency on the tongue. I has a taste almost like a bite of tree bark to it.
I opened the pot up and found some whole green looking leaves that were apparently mixed in with this during the pressing. It is really a hard one to describe with my simple taste buds. Not bitter or smooth , in between on this. Some sharpness to the profile without being totally bitter. I think this is lightly fermented and meant for aging. I think in 5 years or so I will see how it develops.
Not a bad tea but an interesting profile from a mainstream Dayi product.
I agree with the vendor description on this. It is the most “delicate” purple bud tea I have tried. they are mostly very bitter and harsh to drink even with aging.
This tea brews nicely aromatic with a buttery asparagus and slightly wet hay aroma. It is floral and fruity with just the slightest hint of smoke( I actually had a hard time finding this flavor). It has a touch of sweet on the back end and is a very drinkable young tea.
I went through two separate days trying this to be able to give a decent review of it.
It is nice , sweet and fruity florally tasting and a very nice with the butter hints coming in after the second steep. very nice warm and relaxing to drink.
brewing parameters were 12 grams loose tea into a 8 oz. yixing. Short steeps to bring the flavor out nicely.
I actually pushed this one hard with an extended steep to see if it became bitter. It ended up being only slightly bitter on extended steeps.
Nice tea simply said.
Starting this one out with 10 grams picked off the cake and into the yixing. I hit it with hot water for about 5 seconds and let it rest another 30 seconds to open up. The aroma of the wet leaves was almost like a damp forest floor. Like you would find in the woods after hiking through it after a rain shower. The first brew was about 10 seconds as I forgot to set the timer. It brews a nice dark golden color in the glass mug. It has a slight semblance of ’smokiness" to it but only briefly. This quickly turns into a pine and honey flavor. A touch of fleeting bitter and it is back to the honey. this is one of those teas that will make the tip of your tongue slightly numb and excite and tingle the middle part of it. it give the cooling effect after drinking it.
This is a nice enjoyable sheng to those who would like the slight smokiness similar to an aged Xiaguan tea. Very solid for the first cup and afford-ably priced for a whole cake.
Second steep smoke has subsided a bit . A little more bitter turning slightly sweet and the numbing punch is still there..
Brewed this one in the Gaiwan. Started out with 11 grams and a 5 second rinse. Did 3 short steeps of 5 seconds each poured into my 10 oz. mug. This has a nice floral scent after being rinsed. This one is nice with hints of apple and citrus. it brew very clean in the cup. It has an aftertaste wth a slight camphor touch to it. overall a pretty nice sheng.
Broke out 10 grams of this to try tonight. I did 2 rinses as this is an aged sheng and brewed with the Gaiwan. It brews a mix of oolong and tie guan yin mix for the color. This gives a light floral mossy taste. If you have had the aroma of a green moss this flavor profile kind of follows this. It has light ‘earthy’ notes that turn to a sweetness in the mouth. to be a sheng this one has no astringency or bite to at at all. It is earthy, mossy and sweet without being cloyingly sweet. It is lightly floral in scent but the flavor hits harder than the scent. Soft and sweet a nice way to wind down for the day.
This little cake is pretty tightly compressed. I broke out the needle and the flat blade to get into this one. The leaf pried off are smaller than most sheng leaves. The dry aroma is almost an oak woody scent. I did 8 grams in the yixing with a 5 second rinse. The wet leaf had an almost metallic scent to it. The first infusion of about 10 seconds yielded a dark amber color. It has a very light scent to it with a good hard hit in the flavor department. It is an upfront slightly bitter and astringent note with hints of pine and the familiar tingle of the camphor from the tea. It has a nice thick sense in the mouth. It is not an overly complex tea but it leaves a nice mouthwatering sweetness to it. The flavor notes carry on for a while after drinking a few sips of this. Nice and upfront and no beating around the bush with this one. Punchy ,upfront and drinkable to be as young as it is.
Read a couple of taste notes before trying this one. It seems to be a little “finicky” to brew as others seem to have experienced. I used a little more leaf than usual to brew with. It brews a light yellow with a mineral floral aroma. It has some astringency with a punchy flowery type of hit. It has a little thickness to as you drink it. I think in terms of some other ones this is not a bruiser tea but a little note that lets you know it’s a sheng.