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drank Lao Shen Tai by Wang Bing
21 tasting notes

I have been tasting the 2013 and the 2014 version of this one and it’s a great quality sheng, from the YI Wu region. It is still very young, but already full of character. It can be easily brewed 10 times and more in a little Yixing pot.

Flavors: Bitter, Camphor, Herbs

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 7 OZ / 200 ML
2 comments
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AC VK
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Hi, interesting review :)
Where did you get this tea from if I may ask ?
cheers

Peter
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Thanks. From L’heure bleue in Brussels.
Greetz

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Comments

AC VK
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Hi, interesting review :)
Where did you get this tea from if I may ask ?
cheers

Peter
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Thanks. From L’heure bleue in Brussels.
Greetz

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Bio

Brussels based tea aficionado, grew up with herbal infusions (ortie/nettle, hmmm), but over the years I got more and more interested in the real McCoy aka Camellia S.; nowadays, a big fan of shu and sheng Pu Erh, entre autres. As an amateur alchemist, I also like to brew my own herbal mixes. Bref, it’s a way of life!

Location

Brussels

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