2 Tasting Notes

Light flavours, with some mint cool feeling in the mouth and some “aged” taste. A fruity reminiscence, but really light. Liquor is clean and not very thick. Maybe I’d have used more leaf, but wanted to split the sample in two sessions. 98ºC/10 sec and increasing till 30s.
I had a feeling that was going to be one of those teas that hits you hard when on the third steep, with some feeling in my sinus, but that sensation disappeared from next steep.

At this point I’m trying to get aquaintance with aged sheng, so my opinion might vary with time.

Flavors: Menthol

Boiling 0 min, 15 sec 4 g 3 OZ / 100 ML

I just experienced Menthol in sheng for the first time a couple days ago, however it was only in the smell. Is the menthol a taste or smell or both for this one?


It’s more of a cooling feeling in mouth and throat. I can smell it in the wet leaf and feel it in the aftertaste.


Yes! Exactly what I was thinking. For my sample the menthol scent for an 18 year old sheng was unexpected to say the least. Thanks!

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First tasting of this tea. Thank you for the sample.
Started with 8g/100ml porcelain gaiwan. Rinse and short steeps of 10-15 sec. Notes of peach in the aroma and taste. Becomes bitter if oversteeped, but the kind of bitterness that develops into sweet gan. Second steep brings out a thick soup. After 3rd proper steep I feel this tea is somehow strong, I can feel some buzz in my head.
Session goes till 10 steeps before starting to fade out and start needing more steep time. At this point I find some leathery and fresh tobacco hints.

Flavors: Apricot, Bitter, Peach, Stonefruits

205 °F / 96 °C 0 min, 15 sec 8 g 3 OZ / 100 ML

This is a thick and strong one. I had to adjust my brewing as well.

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New to loose leaf tea and already hooked. Ready for a crash course.



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