Rinsed twice, 10s each. Let rest 10+ minutes.
My 200mL pot has a 10s pour, so it’s fill, count 10s, pour 10s. Not sure if other include the pour in their steep time.

Steep – Time – Notes
1st – 10s – Prominent smell of young sheng puerh, but none of the astringency associated with the smell. Very interesting mouthfeel. Sort of thick and smooth and sticks to the mouth while held, like cold, thin wax suddenly coating the mouth momentarily… I have no idea what that’s like, but if I ever experienced it I imagine it would be something like this. Anyway, it’s not unpleasant, just up front and noticeable on the initial sip. Ends slightly astringent with a tiny bit of sweetness.

2nd – 10s – The smell makes me expect overpowering astringency, but it’s really mild. Nice crisp finish with a bit of sweetness in the aftertaste. Not really picking up any flavors beyond a young-ish sheng.

3rd – 10s – The sheng aroma so noticeable in the first two steeps is largely gone. The taste is greatly mellowed also, but pleasantly so. A little more astringency noticed in the aftertaste. Not strong, but there at the back of the throat. May be noticing just a tiny bit of cha qi. Still have that funny mouth feel mentioned before going on.

4th – 15s – Same as previous.

5th – 20s – Intended to do 15s. Same as previous, nothing remarkable except for the mouth feel.

6th – 20s – About the same as previous. Picking up a little fruit note.

7th – 20s – should have gone 30s. Quite light. I bit of sharpness that I hadn’t realized was there until now has softened. A bit more sweetness developing.

8th – 30s – About the same as previous with a little more bite. Sweetness about the same. I now have a growing fear though. What if NO sheng amazes me ever again after that Chawanshu?!

9th – 45s – A bit light like the 7th steep. Still nothing to write home about. More after a break.

205 °F / 96 °C 0 min, 15 sec 6 g 7 OZ / 200 ML

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Massive tea junkie with a love for yixing tea pots, teapets and vintage puerh teas. Software engineer by trade, all code fueled by tea and EDM (usually deep house or liquid dnb). _

Mostly for my own reference (My teapot details):
Pot: Blue Peony
Mat: Porcelain
Tea: White/Green
Vol: 250cc

Pot: Zhulang (By Liang Shoukun)
Mat: Yixing – Di Cao Quig
Tea: Black
Vol: 270cc

Pot: GuanYin Relief
Mat: Yixing – Golden Duan ni
Tea: Shou Pu’erh
Vol: 290cc

Pot: Purchased in Korea
Mat: Zisha ShuiNi (Zhuni)
Tea: Sheng Pu’erh
Vol: 200cc

Pot: Decal Xishi (By Sun Haiyan 孙海燕)
Mat: Yixing – Hei Liao
Tea: Oolong
Vol: 250cc

Pot: Cranes Ascend to Heaven
Mat: Pure Silver 999
Tea: ?
Vol: 220cc

Pot: Hario Chacha Kyusu Maru
Mat: Glass
Tea: Flavored/Tisanes/Other
Vol: 300cc

Pot: Kingso
Mat: High borosilicate glass
Tea: (needs repair)
Vol: 250cc


Maryland, USA



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