86

Still exploring the wonderful world of pu and learning to put what I taste in words so please be gentle on my notes.

I’m using 7 grams of leaf in a 80ml gaiwan with boiling water.

Smell of the dry leaf is musty and average, not as musty as a ripe tea but definitely different than a young sheng.
Wet leaf has more of a tobacco hint, wet wood and a little ash from last night’s cigarette. It is inviting though and not an off-putting smell.
Empty cup and cha hai smell a little vegetal on top.

Taste of the first 3 infusions was quite dry and astringent and not open for loads of other flavours. The following infusions gain more depth giving some raisins and dried dates. Mouthfeel stays rather thin and clean. Some white grape flesh comes through around infusion 6 and 7. Astringency is now pleasing and nice and adds good depth to the tea. Currently steeping for about 40-50 seconds and I’m getting nice corn sweetness and sweet peas throughout the cup. I’m pushing the leafs a little and start getting some raspberry sweet notes. I have to say that I am not noticing smoke flavour in the cup which some others have commented. Steeping the tea for 3 minutes now around the 10th steep (I lost track) and some stone fruits have come into the mix, whilst the tea strength is definitely tapering off quite fast the remaining flavours are like lemonade. After a final powersteep of 10 minutes I call it quits. Cha qui is nothing out of the ordinary with some numbing of the teeth and a little tingle throughout the body, but definitely pleasant.

For a semi-aged sheng I like this tea a lot. And I’m currently seeing if I should buy 1 cake or more to drink more often, but I’m definitely adding this to the collection.

Flavors: Corn Husk, Dates, Raisins, Raspberry, Stonefruits, White Grapes

Preparation
Boiling 0 min, 15 sec 7 g 3 OZ / 80 ML

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