Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

88

My original tasting of this tea was apparently good enough to convince me that I should buy a bing, especially since it was a very reasonable price. Revisiting the last of the sample, I now look at this tea with a bit more skeptical eye and treat it more like the factory material it is.

How did I miss the insane smokiness of this sample the last time around? The first rinse of this tea explodes campfire, smoked pine, and incense all over the place. Bacony. As the well-chopped leaves agonize, it’s apparent that this is an even blend of three kinds of leaves: ruddied stems and medium sized leaves, dark green larger leaves, and paler small buds. Mostly red stuff though, as this tea pours out a dark orange. Accordingly, there’s a flatness and lack of bitterness throughout this tea.

On the other hand, however, this tea is a wild mangy beast. At a distance, the wet leaves smell like the funkiest french cheese you can encounter (think Époisses). Closer up the pine smoke intensifies and the finally, in the mouth it really pulls through on the mushroom, sesame, and herbal qualities. I think this tea demands using a large quality of leaf. Finally, it has some headache inducing potency, unfortunately. It will be very interesting to see where this tea heads in the next 5-10 years and how I think differently of it then.

Thomas Smith

This really has me intrigued. I’ve come to think of shengs that are somewhat smoky and mineral-bitter at younger age to mature well, but this is based largely on YiWu and NanNuo material. How does this guy do on astringency?

the_skua

Relatively light. In my experience, oranger teas are often lighter on the astringency. That’s not saying that a long, hot steep won’t yield strong soup, but when brewed reasonably, I think the overall bitterness and astringency are lighter than average.

the_skua

This tea has ridiculous endurance already…I’m on, I don’t know the 15th or 16th steep and will give it a few more tomorrow.

Login or sign up to leave a comment.

People who liked this

Comments

Thomas Smith

This really has me intrigued. I’ve come to think of shengs that are somewhat smoky and mineral-bitter at younger age to mature well, but this is based largely on YiWu and NanNuo material. How does this guy do on astringency?

the_skua

Relatively light. In my experience, oranger teas are often lighter on the astringency. That’s not saying that a long, hot steep won’t yield strong soup, but when brewed reasonably, I think the overall bitterness and astringency are lighter than average.

the_skua

This tea has ridiculous endurance already…I’m on, I don’t know the 15th or 16th steep and will give it a few more tomorrow.

Login or sign up to leave a comment.

Profile

Bio

Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

Location

Peace Dale, Rhode Island

Website

http://tea.theskua.com

Following These People