East Teas

Loose sheng, the dry leaves smell actually earthy and are fairly large.
Brewed 3.2g in 65ml Yixing.
After 1 rinse, the leaves smell earthy and sweet now.

First few steeps – this feels way more like shou. I know shou was developed to mimic aged sheng, but this is the first aged sheng I’ve had that actually tastes like shou – the others have all had camphor and mouth-tingliness.

It has a thick mouthfeel, works better with 10s or so steeps rather than 5s. I think it has a very slight damp plaster note along with the earthiness, but it’s a bit hard to say and it could be something else.

The cup is dominated by a creamy sweetness throughout, with some vanilla. Over the top of this are changing floral notes. Both the sweetness and the crisp floral notes continue into the aftertaste. A subtle astringency is present, which highlight the floral flavours. Despite the creamy sweetness, the cup is very clean. From second infusion onwards, slight spice is apparent in the mid-palate and in the aftertaste.

The leaves are entirely large, whole leaves, with a fold & twist. There is a medium degree of oxidation. The wet leaves have a very floral, sweet, blossom-like smell.

I love this tea – malty and biscuity like a malty biscuit – like an ANZAC cookie if you know what they are.

A great anytime tea (especially at night) that isn’t fussy. Hurrah for unwinding with roasted greens!

Excellent roasted green tea. Very full-bodied and rich in flavor without any bitterness. Look for the East Teas stand in London’s Borough Market.