Well, good morning to YOU, too, pretty tea.
First, I would like to say that I put my big girl pants on and broke into this cake yesterday, after hemming and hawing around for several days. It does seem kind of a shame to break up such a lovely and perfect thing as a tea cake, but I got some great advice from my tea friends about starting from the indentation in the back of the cake. This made it easy, and I used extra care, so the cake still looks perfect on the front. It’s all carefully wrapped back up now.
Method: 3.3 g, 3 oz, 198 degrees, 10 sec rinse, 10-15-20 seconds, ru kilk gaiwan & Dr. Who mug
Dry Leaf Aroma: This smells clean and pleasant. A little foresty, but not really earthy. More like trees after a rain.
Brewing Aroma: This has a distinctly apricot smell, like I found in the Heart of the Old Tree 2012, also from Mandala. There’s also a mineral note and a very slight hint of seaweed, but only when I sniff really hard. It’s mainly fruit and fresh tree smells.
Flavor: The 3 steeps indicated above were combined into one mug.
Maybe I will only drink shengs for the rest of my life. I really haven’t had enough of them to say that, but I don’t care. I just love this. There are so many flavors all up in yo face. Being a novice, it’s hard to pick them all out, but I’m having a great time making the attempt.
There’s fruit, then a little bitterness, then a little sweetness, then a little dryness.
MOAR! MOAR! ALL YOUR SHENG ARE BELONG TO US!!!!!