Thank you phi for the sample!
7g in 110ml clay pot, boiling water

The dry leaf on this is #1 very different and gorgeous compared to other young sheng and #2, smells like macerated raspberries in rum…delicious.

The tea after rinse is like sour berries…
1. When you swallow, the first thing you notice is high floral berry perfume notes. I can feel tingling immediately crossing my cheeks sideways, then down my neck and out across my arms. Nice…
The taste is like those bitter raspberry seeds here in the early steeps, with a very interesting gan. It took me a long time to figure out what it was so I took my time here. I eventually figured it out—sake/rice wine!

2. And the sake aftertaste is gone :( . Instead its jasmine! Either way delicious! Undeniable that this is a SOUR and BITTER tea though. Absolutely no astringency which is a plus in my book but certainly be prepared for bitter.

Unfortunately by steep 4 the sour bitterness really starts to become overwhelming to me and never quite breaks…its like orange pith. I certainly hope that breaks out over time because this thing was really damn unique—nice job CLT!

Flavors: Floral, Jasmine, Orange, Raspberry, Sake, Sour

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MD-PhD Student, new to gongfu brewing and serious tea tasting but excited to learn. My favorite kinds of tea are oolongs and both Chinese & Japanese greens.
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