Thank you Mr Mopar for this sample. I don’t know if it was me or the sample but this one started off with a sour note. There was not too much bitterness to it. I did develop that young sheng apricot sweetness in the later steeps once the sour note was history. Maybe this one would have been better at 190 degrees instead of at a full boil but I was using my Anta Pottery Clay Boiler which doesn’t do variable temperature at all. Once the sour note was history this was a fairly nice sheng. I probably won’t be motivated to buy this one but I’m glad to have sampled it.
I steeped this ten times in a 120ml gaiwan with 8.3g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min.
Flavors: Apricot, Bitter, Sour, Sweet