Brewed this one up for the first time yesterday. It looks like any other Dayi sheng with typical compression to it. I pulled out 15 grams did a wash and was like well where is it. It brewed very light for the first 3 infusions. Some bitterness and some hints of greenness. I let the leaves stay in the Gaiwan overnight and went back to it today. The tea has opened up quite a bit. just a touch of smoke to it. It still has some bitterness, muted down the green and follows with a good sweetness to it. The only downside is this still doesn’t have the “legs” some other shengs do to carry it on. Got about 6 more today and it is much lighter. I will experiment with much longer steeps tomorrow.
Preparation
205 °F / 96 °C
0 min, 15 sec
