Gongfu, 100C 5g 100ml
The wet leaves look darker than a young sheng, clearly this has been aged. Smell faintly like dry fruit. Only one rinse.
Steep 1-4, 20-30s: immediately i am hit with a thick, silkt texture, with dried fruit taste, like dried pear—it is light and not too acidic. The chunk of leaves are still opening up, and seem to be mostly leaves with only a few stems. The liquor is a rich color between honey and molasses. By steep two this is becoming a little bit more acidic like a darker dried fruit(dates). The retronasal taste (finish) i notice an almost eucalyptus-like freshness.
5- 7, strong musty sort of spicy taste— is this what camphor is and what shou pu aspires to? I’m starting to get some astringency.
8- , astringency lightening, everything giving way to some sweetness/hui gan, and this induces lots of salivation. Liquor lightening, i wish i had leafed harder. Fading back to a silkier mouthfeel on the way down again.
One of my first aged shengs, and i liked it.

Flavors: Dried Fruit, Eucalyptus, Pear

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MD-PhD Student, new to gongfu brewing and serious tea tasting but excited to learn. My favorite kinds of tea are oolongs and both Chinese & Japanese greens.
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