I’m surprised no one has reviewed this one. Welp, I guess I’m the first one again.
This is one of the tea sessions that I don’t want to end. I could drink this brew forever. The cake is fresh loosely pressed maocha. The beeng is an array of dark greens, silvers, golds, and platinums. It carries a strong and deep vegetal aroma with a slight spice scent with just a hint of floral. I placed a generous amount of maocha and compressed cake in my warm yixing and gave it a heavy shake. The scent that filled my tea room was like no other. I inhaled a warm thick honey syrup scent mixed well with a fresh oak tree in the throes of spring. I washed this treat of dry leaf once to prepare for brewing. The steeped leaves were a vibrant green and smelled of wildflowers and a hearty vegetable garden. The flavor was amazingly complex! I was getting creamy tones of watercress and jasmine. Then, I would taste a deep forest flavor with light petrichor. This may sound strange, but this brew reminds me of a thicker Longjing with a fuller body. The tea had deep tones of plant life and finished with a long lasting huigan. The qi was something else entirely. The qi was subtle and built around the tea session almost unnoticed, until I’ve finished, and i’m struck with an expansive qi feel. This is by far one of my favorites sheng of all time. This is exactly what I would want in a sheng for a sunny day! Thank you so much tot his company for supplying such a treat. :)
Flavors: Floral, Forest Floor, Jasmine, Oak wood, petrichor, Wet Wood, Winter Honey