I’m not going to remember which of the few samples I ordered and which of the few Teavivre sent along, so thanks for all of them, Teavivre! The leaves of this sheng pu-erh cake are huge – probably because they are wild. I was expecting a tough pu-erh since the leaves are ‘wild’, but the result is nothing of the kind! (Maybe the ancient trees are tougher than the wild anyway.) But I’ve also been sipping many wild black teas lately and also assumed this one might have a bit of the tangy characteristic that wild black teas have. But this pu-erh doesn’t meet anything I was expecting. After a thirty second steep, the flavor is very sweet and syrupy for a raw pu-erh, with a starchy texture somehow. The flavor is like creamy lemon and apricot if you can stretch the imagination a bit. All three steeps somehow manage to maintain that very flavor profile and doesn’t get bitter or oversteeped at all. The third steep is still light and sweet and could probably continue for many steeps past the third. I think I’ve managed to perfect how I like my sheng to brew. Very mellow and perfect for someone just starting out with raw pu-erh, to get an idea of the flavor. I think this is a very nice raw pu-erh, though I would prefer it to have a little something special about the flavor for it to really stand out. But I’m happy with the consistency to the steeps that I rarely see with raw pu-erh, especially if the tea is from wild leaves. I’ll be interested to see how this one ages.
Steep #1 // half sample for a full mug (about 5 grams) // 20 minutes after boiling // rinse // 35 second steep
Steep #2 // 25 minutes after boiling // 40 second steep
Steep #3 // 23 min after boiling // 40 second steep