March TotM is again pu’er, this time from Qianjiazhai, rather than Xingyang — as was perhaps already obvious by yesterday’s tasting note about shu. The sheng offerings start with this 2015 and work back to a 2010, and I’m going to do them in reverse age order so that I can experience the maturity growing as I go.

The first steep here is extremely soft & subtle. I’m afraid that lingering toothpaste may be convincing me there is more camphor here than there really is, so I’ll hold off until steep the second before getting too serious.

Now the sharpness of young sheng comes out in steep two.

Steep three actually has an emerging sweetness.

aaaaaand then the phone rang and I over steeped it.

Thankfully I have more leaf and will pick this up in a few days.

200 °F / 93 °C 0 min, 15 sec 5 g 4 OZ / 110 ML

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