annnnd this session was completely different I had shorter steepings which helped the “soapy” taste vanish but the liquor was no longer a darker reddish hue and now it was a deep honey. It didn’t help that I used 3 different types of water (spring, alkaline, filtered tap) in the same session but this time I had none of the dark fruity tastes and mianly just a generic sheng puer slight sweetness.
The only things that have held constant through all steeping of both session is it bubbles every steepings, not tea scum per say but definite bubbles maybe higher sapponin content? and also none of the steepings were ever bitter. Another interesting twist is that I read on yunnan sourcing this area has some “Camellia Taliensis growing in Jing Gu’s red soil has prominent large fat leaves and hairy white buds. Tea from this region is well-known for it’s beautiful appearance, and tea sellers have been know to blend this tea with Yi Wu tea to make it more beautiful and bright in appearance while at the same time bolstering it’s sweetness and thickness.”
so maybe this species has isnt own unique characteristics? and maybe that’s why it’s a cheaper price?
Flavors: Hay, Sweet, Warm Grass