A lovely sheng pu-erh for yesterday, when the weather certainly couldn’t be enjoyed. That means it’s time for a three steeper! Ten year old sheng seems to be my favorite. (Or maybe most of the sheng from Teavivre is what I prefer…) The fragrance of the dry cake is slightly smoky/barbeque and there are hints of that in the flavor. But mostly, following my golden rule of raw pu-erh steeps: 30-35 seconds per steep, the flavor is very sweet for a sheng! So sweet it’s almost like a sweetener was added. The sweetest sheng! It is like the nectar of some kind of fruit. Unraveled, the leaves are huge in this cake. Even the third steep is smooth, when I was really testing the leaves only ten minutes after boiling. This is a great sheng pu-erh… one of the favorites that I’ve tried, though always difficult for me to describe.
Steep #1 // half sample for a full mug// rinse // 20 minutes after boiling // 35 second steep
Steep #2 // 25 minutes after boiling // 35 second steep
Steep #3 // 10 minutes after boiling // 40 second steep