Dark brown liquor that smells and tastes of malt were persistent throughout the entire session. A nasty body feeling and a simple, straight forward flavor profile make me not a huge fan of this shou.
Initial aroma is of currants and deathly, almost rotting, sweetness. The liquor is dark as soon as the water hits the leaf, probably because of the tight compression in the cake —more smaller particles in the brew. There is a light bitterness, which gives away to a malt and slight roast nut flavor in the first 4-5 steepings (5-15 secs each). As the session matures, and I drink more, I start to feel a light headedness and then a slight headache. The malt flavor hangs around with a general corn-syrupy sweetness later (steepings 6-10, 30 secs-1 min).
No chi or energy noted in my body after or during the session. Headache hangs around for a while after though.
Purchased at New Century Tea Gallery in Seattle.
Additional brewing parameters: Two rinses. 100ml gaiwan, 6g leaf.
Flavors: Malt, Roasted nuts