Wet Leaves: Jasmine flowers, dried apricots, pickled sourness, raw zucchini, and a touch of smoke.
Early Steeps: First two steeps were extremely light, had a hard time getting much of an impression off this tea. Steep 3 opened up to a soupy nuttiness that led into jasmine sweetness. Finish is a long, sustained (but balanced) kuwei bitterness.
Middle Steeps: High notes seemed to have disappeared. Vegetal nuttiness dominates and the finish is a really tasty blend of kuwei bitterness and apricot flavor. Astringency has kicked in too.
Tail End: The tea has stayed sweet, lightly fruity and floral with a long finish. Seriously, this finish literally evolves over time. Astringency has never really dominated. Slightly lightheaded at this point, but not much of an overall body effect here.
Verdict: This is really good tea. Almost seems like the definition of sheng meant to be drunk young. I’m sure this tea will evolve into something tasty over time, but it’s so delicate and nuanced that it’s perfect right now. I don’t know alot about terroir, but the floral sweetness of this tea reminds me more of Yiwu’s I’ve tried than a Lincang. This teas gentle but lingering impression reminded me of warm spring day, something that only white teas usually do to me.
If you’re open to gentle, subtle sheng – buy it.