Warmed leaf: squash and smoked paprika. That’s a new one.
Not much aroma coming off the first steep… zucchini. Bitter and a touch of smoke in the second. Let it steam for a bit. The next few steeps worth of bitterness eventually yield a sweet and juicy cup with little astringency.
I think I’d rather age this than drink past this bitterness every session, but the sweetness is nice and I see why Bulang is such a popular terroir.
Flavors: Bitter, Chili, Juicy, Smoke, Squash, Sweet, Zucchini
Some pretty unique notes on that one! Does sound interesting.
Yeah, early aroma made me think there might be some wacky surprises in store! Transitioned to more classic sheng flavors, though.