So, the other day I reported on a bit of Minecraft news that excited me, a beautiful looking Chinese Mythology mash-up pack, but it seems that the day after the pack comes out a big update will come out. I have been waiting for this update for so long, finally Purpur blocks and a new End! Of course I might have to redo my epic ‘Temple of Remembered Starlight’ build at the End (poor Endermen will need a new house) but it might be worth it to see the new End ships and castles.
Today I am looking at another Sheng from Denong Tea, their 2016 Early Spring Sweet Clarity Raw Pu-erh, made from Xishuangbanna arbor material harvested early spring of this year. If this tea is anything like the other Shengs I have had from them I am in for a treat, their 2015 Xishuangbanna was my favorite so I am excited. The aroma of the leaves is reminiscent of the way the air smells in the mountains after a summer rain storm, a bit green and wet, a bit mineral, and very crisp and clean. There are notes of gentle freshly cut hay, fresh spinach, daisies, and apples, the notes are subtle while being very aromatic.
Giving the tea a rinse and first steep, the aroma of the leaves takes a turn for the fruity! Where there was a gentle apple note in the dry leaves, the wet ones bring out stronger apples and fresh pears. There are also notes of wet hay, rain water, mineral, and an undertone of buttery spinach at the finish. The aroma of the liquid is very light, notes of gentle apple and pear with a sweet daisy and hay quality at the finish.
The session starts out surprisingly thick, it feels as though my mouth has been coated with golden pear juice, though not sticky, just that same fruit juice thickness. And of course speaking of fruit the first several steeps are very fruity and sweet! Notes of apples and pears (I am thinking specifically Gala Apples and Asian Pears) with a gentle building hay and honey note. The entire first three steeps have this distant interesting daisy note, specifically a note that I taste with my nose since it does not have the taste of daisy. The interplay between nose and mouth can be hard to explain sometimes!
The middle steeps, which were steep four through eight, have a difference from the beginning steeps by being a touch bitter. The bitterness is one of raw spinach, and as bitterness in Sheng goes it is very mild, especially considering it is not accompanied by a dry mouth that often comes with bitterness. The note of pear is not as strong as previously, but the apple note is still going strong, as is the hay and an aftertaste of honey. The mouthfeel is still thick and pleasantly juicy, so far I am finding this to be a very refreshing and easy Sheng. Any body feel it is giving me is light and feathery, making me feel mellow and relaxed. I find myself more and more drawn to Sheng with a mellow Qi rather than a very strong one, since usually I find the stronger effects to be rather uncomfortable, so if you want a tea that kicks you in the face with Qi this one not so much.
I kept this tea going until steep twelve, the finishing steeps rivaling the beginning steeps for my favorite, the thick mouth combined with wildflower honey sweetness along with a slowly fading apple, crisp spring water, and a distant field of wildflowers make for a wonderful finish. As it reaches the end of its life the mineral quality of the spring water taste becomes the aftertaste and lingers along with a slight honey sweetness. The website for this tea says it is perfect to sip on a quiet afternoon, and they are not wrong, the mellow and relaxing quality makes it a great accompaniment to an afternoon of doing nothing.
For blog and photos: http://ramblingbutterflythoughts.blogspot.com/2016/09/denong-tea-2016-early-spring-sweet.html