East TeasEdit Company
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Recent Tasting Notes
Loose sheng, the dry leaves smell actually earthy and are fairly large.
Brewed 3.2g in 65ml Yixing.
After 1 rinse, the leaves smell earthy and sweet now.
First few steeps – this feels way more like shou. I know shou was developed to mimic aged sheng, but this is the first aged sheng I’ve had that actually tastes like shou – the others have all had camphor and mouth-tingliness.
It has a thick mouthfeel, works better with 10s or so steeps rather than 5s. I think it has a very slight damp plaster note along with the earthiness, but it’s a bit hard to say and it could be something else.
The cup is dominated by a creamy sweetness throughout, with some vanilla. Over the top of this are changing floral notes. Both the sweetness and the crisp floral notes continue into the aftertaste. A subtle astringency is present, which highlight the floral flavours. Despite the creamy sweetness, the cup is very clean. From second infusion onwards, slight spice is apparent in the mid-palate and in the aftertaste.
The leaves are entirely large, whole leaves, with a fold & twist. There is a medium degree of oxidation. The wet leaves have a very floral, sweet, blossom-like smell.