Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.
I have limited experience with sheng, but I’ll share my untutored impressions:
Early infusions result in arylide liquor with a gentle mineral/grassy aroma, a similarly subtle flavor, with hints of burdock and toasted seaweed in the finish which leads to a distinct hui gan. Vegetal/woody elements (along with hints of menthol, weeds, and wildflowers) and thickness of mouth-feel increase as the leaves unfurl and infusions are extended past 10 – 15 seconds. Astringency emerges, though bitterness is low (at first). Somewhere between 7 and 10 infusions, I suddenly found it difficult to steep long enough to extract flavor without that initially mild bitterness supplanting any other notes; so my sessions with this tea ended fairly abruptly (as will this review).