This is the first cake of aged sheng that I picked up for myself after long since being afraid of aged sheng out of fear that it would lead me to enjoy shu less. Although as it turns out aged sheng is different enough that it is nothing to worry about. My initial impression is that wet storage aged sheng reminds me more about Liu An tea than puerh, in how it has a lighter and slightly earthy taste to it. The other great thing about this tea is its insane level of reinfusability in that one can literally drink it all day and the tea leaves will out last the heavy tea drinker.
Preparation
Boiling
0 min, 15 sec
