It has become a bit rare that I run into an Oolong I have not heard of, so yeah, I went into immediate research mode while drinking the Sheng Cha Oolong. For the most part I could not find much, mostly I kept finding information on Puerh and since I do not know what version of Sheng it is, that made searching even harder. What I did find is that it is from Taiwan, specifically they are from trees left to grow wild for decades, which is pretty cool. The aroma of the leaves is delectably toasty, it smells like baking super grain heavy bread, you know, like one of those 20 grains breads. Now take that loaf of bread and drizzle a bit of honey on it and you have the aroma of this tea. I am salivating, but I am in a constant state of craving bread, so that could be why.
The aroma of the first steep is so grainy! Like someone is toasting grains right next to me, it is honestly a little cruel how much this tea smells like toasted wheat, sesame seeds, and barley. The taste is banging hot, and not in a ‘oh god I burned my tongue so bad’ way, I mean this is the new hotness. It is like drinking honey drizzled whole grain bread while sitting next to a vase of wildflowers. The majority of the taste is toasted grains and yeasty bread, but there are delicate notes of flowers and honey, which I really liked.
Second steep is very similar in aroma, there was a touch of toasted peanuts as well this time around. The taste is more grain and less sweet, it is definitely like eating toast. I am a little wowed by the grainy aspects of this tea, I could see it being a good bread replacement when I am shambling around the house moaning graaaaiiiinns like a gluten craving zombie.