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Received a sample of this with my order from Norbu, consisting of two roughly 5g chunks. Compression seems quite loose, though I’m no expert. Brewing the first 5g chunk up at work in 100ml porcelain gaiwan — tap water. Temperature unknown, but last measured at 195F.
Rinsed twice at 30sec, resting 20sec in between. Like another reviewer mentioned, the wet leaf does indeed smell like acrid leather, reminiscent of horseback riding as a child. Over subsequent infusions, this smell transforms into slightly sweeter, but remains a clean scent. The brewed liquid smells sweeter.
First infusion is light orangey brown, very little astringency, sweetish aftertaste somewhere between floral and vegetal. Second infusion brings in more of the astringency I’m starting to become used to in sheng, though the mouthfeel remains rounded. Aftertaste is more sweet — actually reminds me of jasmine green. Further infusions remain similar in character. I can’t quite articulate the main flavour, though it is there.

I like this tea a lot — it’s impressive even with the sub-optimal brewing environment (an office kitchen).

Post-brewing leaf dissection reveals mostly smaller to medium leaves, with a few huuuuge (!) leaves mixed in. Fairly stemmy.

Preparation
195 °F / 90 °C 0 min, 15 sec

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