reviewing a 2006 Kokang Myanmar sheng, quoting Steepster

It has been interesting trying to guess how teas I’ve been reviewing have transitioned over time, and in a few posts I’ve quoted old Steepster reviews related to that (tied mostly to Chawang Shop purchases, as in this case). Personal interpretation requires some sorting out but it’s an interesting theme. This tea is 13 years old but not quite ready yet; tight compression and a likely high level of initial bitterness, smoke, and astringency will need a number of years to transition. It should be really nice then, since it’s already pleasant now.

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