This was a good solid sheng with strong bitterness for about four or five steeps after it opened up. Somewhere around steep eight it began to get sweeter. You might almost call it a sugar sweetness in the sense that it seemed to be a sweet note without a fruity element or other note. I would not call it literally sugar sweet. It was good. I will try it again in another six months and see if it is aging at all in my storage. I have no room in the pumidor so it will have to be dry stored. This storage seems to work out better for my shou than my sheng. I think sheng is more susceptible to low humidity than shou. This was a good tea.
I steeped this tea twelve times in a 150ml gaiwan with 9.1g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min. The tea got a little weak in the twelfth steep but I do think I would have gotten two more steeps out of it. This one would not go twenty steeps.
Flavors: Bitter, Sweet
