It’s been a while since I tried this cake but I always remember it being a very fresh clean young sheng.

The dry leaves didn’t seem to have darkened quite as much as I was expecting but a lot of the fresh younger scent seemed to have given way to something a bit more aged. The colour of the brew was still a rather bright yellow but was definitely darker than before.

The flavour still had some floral sweet elements like when the tea was younger but has now given way to a lot more straw and wood elements. The body of the tea is still thick and there is a good energy that comes with drinking it.

Using it as a test of how things are ageing in UK climate, it seems as if it is a slower process but it seems to be producing good results, (it helps that I enjoy the younger characteristics of this cake as well)!

Flavors: Floral, Grain, Straw, Sweet, Wood

Boiling 0 min, 15 sec 7 tsp 3 OZ / 100 ML

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