72 Tasting Notes
Finally getting around to this one. The wet leaf smells apricoty and maybe a little bit tobacco-ey. The first steep is so light and pale, it reminds me a little of “2 Late”.
The first and second steeps are a little tough for me to actually pick out. This definitely isn’t a casual fruity sheng. It has a little bit of those notes but it’s mostly this odd, kind of body centered taste that feels like it has a little bit missing. I’ll try steeping a little longer.
Later steeps actually didn’t really change too much. This particular session was a bit of a miss—next time maybe I’ll try leafing and steeping a little differently.
Drinking this one on a warm Saturday morning. I finally cracked into my new cake, and it’s probably one of the prettiest cakes I’ve seen so far. Lots of light and white leaves mixed in with the dark colored ones, it reminds me of some white tea cakes I’ve seen.
The wet leaf has a really unique smell. It doesn’t have the same ripe date or apricot smell—still fruity and strong, but something different.
The first steep is quite light overall in flavor, with a little bit of body-centered bitterness. There’s a sort of buttery note in there, almost popcorn-like. It’s a little weird to describe, but different from the creamy feeling I’ve been getting from other sheng. Maybe like caramel corn? It definitely tastes better than caramel corn tea sounds, though.
The second steep picks up on the viscosity and rounds out the smooth body. The bitterness protrudes a little, but not uncomfortably. It does persist into the aftertaste a little ways, though.
Third steep has a little bit of spice to it. At least, that’s my guess, it’s kind of a sharp, almost tingliness. Very faint though. I might be looking at the wrong thing.
Need to head out so cutting this session short!
It’s been a little while since I drank this. I remember quite enjoying it when I was first getting into puer, for its fruity yet upfront taste.
The wet leaf smells of ripe apricot. Today the sample was all broken up, smallish leaves, so it steeps fast. I accidentally oversteeped the first brew by a few seconds, meaning it came out with a little bit of a bitter uptake but overall, quite mellow and forgiving.
The second steep brings a little bit of creaminess. It might not be the right word, but it’s a sort of mouth-watering smoothness that I’m starting to pick up in a lot of sheng nowadays. Overall it’s pretty body centered, with a forward sweetness in the mid notes and a low bitterness that pops up and resides for a little while.
Brewing up a sample this evening. There’s a mix of white and darker leaves, with small fuzz on them. Aroma of the dry leaves is kind of chocolatey. The wet leaf is lightly malty with a fruitiness to it, and the first steep comes out a very pale amber. Lots of presence in the high notes here, with a sweet fruit onset and some kind of sweet lasting aftertaste. There’s a little bit of a low, malty note in the background here.
The second steep follows quite closely in the steps of the first, with a little bit more body coming through.
It’s quite enjoyable! For me personally, it has a lot of the qualities I like from a black tea without the malty heaviness I get from a lot of them.