The taste and aroma of kiwi pervade this tea. As soon as the leaves were rinsed, there it was: a high sweetness, but full in the mouth. It’s beneath the taste, really. If I hadn’t been paying such close attention, I may have missed any sweetness entirely. There’s still a lot of depth to this tea, but I didn’t find the flavors to be very nuanced. There’s the general woodiness that I expect from a Sheng, but very little leather or rough edges make for overall a very smooth sipping tea. Still, I did wish for a little more drama.
Many thanks go to Ben for giving me these leaves. The last time I tasted it I was distracted by trying to learn Majong and I think I missed much of what this tea has to offer. I’m glad to have had the chance to revisit it in a more contemplative setting.
This was infused gong-fu style in a small yixing for around 20 seconds and then increasing to around 30 or 40 seconds for later infusions. I believe we stopped at 5, although there could certainly have been some more.
