30s(rinse)/8s/5s/10s/6s/7s/6s/5s/5s/8s/8s/7s/10s/10s/12s/15s
Dry tea is ragged when broken off the cake with lots of partial shredded whole leaves and twigs, appears to be machine processed. Rinsed leaves smells strongly of barnyard/wet wood with a strong vegetal bent. Broth is a strong glowing amber, no red or umber undertones but purely golden. I’m steeping quickly because of the assertive smell of the rinsed leaves and based on the J Tea description but the first sip is fuller and more mellow than anticipated— the first term that comes to mind is warm. The sip starts with the barnyard flavors around the tip of the tongue and then flows into something sweeter, maybe warm straw or even elements of honeysuckle on the sides of the mouth and back of the tongue. I recommend a swirl around the mouth. It hits differently everywhere it touches. There is definitely some hefty caffeine and a fair amount of astringency if this tea is allowed to brew for any period of time although that may be partially due to my high leaf:water ratio.
I don’t have much experience with Shengs, and even less with aging them but I suspect most sheng drinkers would be happy with this as a daily drinker and I imagine it might turn into something quite special if aged.
Brewed in 80ml porcelain gaiwan.
Flavors: Alfalfa, Barnyard, Vegetal, Wet Wood, Whiskey
