Thank you Wan Ling Tea House for this sample.
3oz / 85ml 212℉ / 100℃
5 Grams Tea
6 steeps : rinse,15s,20s,30s,40s,70s,140s
Rinsing time is around 5 seconds
The leaves are a lovely blend of brown and gold which are highly reflective. They have a sweet yet highly perfumed scent, rather musky and earthen. Must note there are a fair few sticks present in this sheng.
Picture – http://tinypic.com/r/2ut2aeh/8
First Steep – 15s
Golden in colour with a creamy yet floral musky scent that almost comes across as being astringent. It tastes a little astringent too but in a nice way, like a thick vegetal and floral way. In other words thickly sweet but not too much.
Second Steep – 20s
Still thick and sweet with a slight astringency and mineral tang. Resembling a savoy cabbage or fresh broccoli at the moment but in a lighter and more floral way. Is also a little buttery.
Third Steep – 30s
Ok very thick now, reminds me of raw brussel sprouts. Still very sweet too but the butter has vanished.
Fourth Steep – 40s
The astringency and musk has increased again which as cut the sweetness down. There is still a nice floral after taste though which lightens though has left me with dry mouth.
Fifth Steep – 70s
Not as thick or astringent now (thankfully) but it is increasing it’s floral notes. like peony and tulip. Still keeping the broccoli aspect but a very soft one.
Sixth Steep – 120s
Yes definitely the final steep, all that remains is a subtle waxy flower perfume that leaves the tongue rather dry.
Overall – Honestly I was expecting to love this as sheng is my favourite form of Pu Erh but unfortunately I found this one rather astringent and thick throughout. I love a sheng with full on flavour and I expect some extreme mineral elements with astringency but this was just too much for my personal liking. Still it wasn’t a complete waste on me, while I wouldn’t buy this Pu Erh I did still enjoy trying it today.