Accidentally wiped my notes from this one while I was writing it…
Anyway I started at 205DEGF
1st infusion – 12 Sec
Light, a little woody, loam and slight mushroom. Drying, cooling, and mildly sweet on the second half of a sip. It tasted like walking through a forest after the rain and sitting down on a fallen tree covered in mushrooms. The complexity was nice.
2nd Infusion – 20 Sec @211DEGF
More body, more complexity. The same notes are shining through but with a solid woody base, the drying sensation stays and leaves a pleasant astringency in the mouthfeel. Somewhere between these two brews would be a natural balance. Overall it’s really nice to drink. There is some shengy tang on the nose but the medium amber liquor has smoothed out into a sweet talker.
3rd Infusion – 30 Sec @ 206DEGF
Smooth, viscous, lightly astringent. The body has remained much the same. It feels like this is what sheng should taste like. When aged properly and mellowed out.
Really shining in later infusions, good balance of flavors and a smooth but strong finish.
I can see why this would be an iconic sheng.
Flavors: Bittersweet, Mushrooms, Tangy, Wet Wood