Wet Leaves: Complex, like a high end white wine. Lots of heady florals, fresh cut grass, dish soap, and a tiny bit of tropical fruit scent. After steep two, the scent of boiled/steamed dandelion greens becomes prominent.
Early Steeps: Gentle. Sweet. Floral. Tastes like silver needle.
Middle Steeps: Vegetal kuwei steps forward. Sweetness begins to fade and savoriness takes it’s place as the mouthfeel begins to penetrate your tongue. I’m growing light headed and mildly tea drunk.
Tail End: Mouthfeel coats your whole palate, the kuwei takes on a soapy flavor, and the general flavor has transformed into boiled greens. Also, full on tea buzzed.
Verdict: I don’t have a ton of experience with young sheng, but this seems like really high quality material. Even though the liquor doesn’t carry all the heady aromas of the wet leaf, the general flavor of the is very tasty. It has only a moderate complexity of flavor, but somehow that flavor has an intangible depth to it. Maybe that’s what “gushu” is all about.
Very good tea.