6g in 100mL gaiwan
Dry leaf appearance – tippy, nice blend, rather consistent sizing between leaves
Dry leaf smell – fruit cake, dried fruits, raspberry tart, tart cherries
Wet leaf smell – fruit cake, dried raisins, figs, dates, prunes, plums, maraschino cherries, pipe tobacco, autumn leaves, hint of almond extract, sweet tart candies
Liquor – darker champagne with a little bit of an orange/blush tint. Closer to semi-aged in appearance. Nice clarity
Texture – soft and juicy – incredibly juicy, relatively thick and syrupy.
Taste – soft and sweet, a little bit of pipe tobacco rounded out with honey and date syrup, tiny bit of almond, tart finish, but not astringent. Very well-rounded. Some sort of semi-sweet bread
Empty cup – date syrup, pecan tart
Mouth finish – slight puckering but produces so much lubrication that you don’t even notice. Juicy, bittersweet hui gan. Tingle on the tip of my tongue that spreads down the centre towards the throat. Almost numbs the palate. Candy necklace aftertaste.
Wet leaves – quite a few nice, full buds, relatively small leaves, intact for the most part, but a little bit broken in places – probably my fault from my hack-job with a puerh pick
Body feel – softer qi that feels like it will intensify, but it never seems to come. Mostly in the head, but a light sensation in the joints and muscles.
An extremely well-rounded young sheng. There is almost zero astringency, and the flavour only gets cleaner and softer as you go. I didn’t find too much evolution between steeps, but I enjoy the initial flavour so much that it doesn’t even matter to me. One of my favorites so far, but I’m not very experienced yet.