80
drank 2016 We Go High by white2tea
1283 tasting notes

One of the oiliest sheng puerh I’ve had to date. Orange liquor, thick and viscous with honey, reminded me of sweet mead made with medium to dark honey. Heavy undertones of apricot, peas, fresh green beans and yeast roll. Bitter but plays well with the sweetness. Maintains this character for at least ten steeps then transforms into something more floral, bitter and buttery — lactobacillus in nature.

Great longevity (16+ infusions) and strong enough in flavor and bitterness that the first handful of steeps were quite short. The energy is very relaxing and within 5 infusions, the tea had me tucked into bed singing me a lullaby which led into a restful sleep. Of course, this all could be attributed to unpacking from my move. I finished the session the next morning and the tone was set for a mellow day.

Good stuff. Really interested to see the transformation since it’s already such a solid sheng. I’m actually surprised I liked it more than I thought I would, given that honey is my least favorite sweet flavor. Thanks for the recommendation BrutusK, denizen of slack.

Flavors: Apricot, Bitter, Bread, Butter, Floral, Green Beans, Honey, Peas, Sweet, Thick, Yeast

Preparation
Boiling 6 g 3 OZ / 100 ML

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Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Always on the lookout for teas from countries and regions not commonly known for tea production or those that are not well represented in the western market. I seek these teas to gain an understanding, however vague, of how this plant performs in different climates.

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Sonoma County, CA

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