The website says this tea is burly, but I would describe it as bitter. Tastes like an infused version of my father’s old work pants. Awful. Thankfully it was only a complimentary sample.
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 5:00 min.
Fifth infusion – 3 g. per 6 oz. water, 90 deg., 10:00+ min.
Preparation
Comments
I know I’m late to this note, but you should retry Shengs with recommended parameters. You are using too little tea leaf and the steeps are way too long. I’d recommend a quick rinse and do 4-5 second steeps with all young Shengs; Specially things like Manzhuan… you want to enjoy it while it opens up. Shous you can do minute steeps if you like strong stuff.
Thanks for your comment, JC. I have subsequently tried shengs the way you suggest and the results were still awful. Whether using lots of leaf and short steep times, or vice-versa, I have discovered that all shengs taste awful to me.
I know I’m late to this note, but you should retry Shengs with recommended parameters. You are using too little tea leaf and the steeps are way too long. I’d recommend a quick rinse and do 4-5 second steeps with all young Shengs; Specially things like Manzhuan… you want to enjoy it while it opens up. Shous you can do minute steeps if you like strong stuff.
Thanks for your comment, JC. I have subsequently tried shengs the way you suggest and the results were still awful. Whether using lots of leaf and short steep times, or vice-versa, I have discovered that all shengs taste awful to me.