This tea is stout. I did a rinse, then a steep of 20 seconds. Bam! Flavor was off the charts, intensely bitter but not astringent. First few infusions remained rather intensely bitter. I kept dropping my time back until I was at 10 seconds. The liquor then took on a sweetness, but still has plenty of bitterness and a bit of sourness. It produced a creamy mouth feel. I’d like to taste this one in 10 years. I admittedly have a hard time describing young shengs. I saw one of the flavor notes someone posted was warm grass. That’s a good description of what I experienced with this tea. It’s the Fourth of July, and I feel like there are fireworks going off in my mouth with this one.
Flavors: Bitter, Sweet, Sweet, Warm Grass, Wet Wood
Preparation
205 °F / 96 °C
0 min, 15 sec
3 g
3 OZ / 90 ML
