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Opened this tea tonight, a free sample that has been waiting nearly a year for its debut.

Started with 3.5 gram in a small gaiwan (75mL), flash rinsed then sat 1 minute before first infusion of about 10 seconds, at 205 degrees. The first infusion is delicate, light, probably could have been longer—a little fruity, a little sweet, a little floral. Very nice. 2nd infusion 20 seconds, a little more earthy along with the same floral, fruity, sweet, anise. Strong bitterness comes out in the 3rd infusion, lost track of the infusion time, but can confirm that the infusion was quite dark yellow, and that the bitterness receded appropriately with a 2 fold dilution, and the sweet and strong anise/floral/fruity flavors returned.

A 4th infusion, about 15 seconds—this really needs very short infusions still due to higher than my usual leaf-to-water ratios, because the sample bit of beeng was rather large—and the typical young sheng profile is back.

A few more infusions later, it is clear that this is a nice young sheng, but it requires careful attention to keep the bitterness down to the low level I prefer.

Preparation
205 °F / 96 °C 0 min, 15 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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