I prepared in a 110ml porcelain gaiwan at ~200F, 5g, rinse, 10 steeps – 10/13/16/19/22/25/28/31/34/37.
Dry leaves are dark green and light green, has a woodsy aroma. Light pale amber liquor. I got it on sale and I’m glad I did, it’s a good sheng… To me, it was like a step up in boldness from some delicate shengs with many of the same notes.
Some seaweed, marine, floral, wood, smoke notes. It’s complex as it evolves steep to steep. On the 4th steep on, a little drying on my tongue going on, astringency. It wasn’t overwhelmingly bitter to me. It’s delicious and pepped me up some hehe.
Update: I’m using the last of this today 2/18/19 and this time I prepared it 7g in 10 oz, rinse 10 seconds and steeped it for 30 seconds, the 2nd steep for 1 minute. I prefer it this way much more.
Flavors: Bitter, Cinnamon, Citrus, Floral, Honey, Smoke, Spices, Stonefruit, Sweet, Sweet, Warm Grass, Wet Wood, Wood, Yams
