This is potent, viscous, sweet, and spicy, with underlying bitterness. Nice light compression on the leaves, as all of Scott’s recent cakes. The steeped leaves have a nice sweet fragrance of grain and honeysuckle. The tea soup has a deep golden hue—borderline orange, something I hear is typical of Jinggu. It’s possible I added more leaf than usual, but I still don’t get that color using similar brewing parameters with other new young sheng.
It steeps consistently musky sweet roasted grains, spicy rosemary, savory mushroom, and roasted zucchini. I noticed over several sessions the nice cedar base in this tea. Very nice qi in there too that is evident from the first steep. These leaves are reportedly from tea trees plucked only twice a year, which I think explains the impressive viscosity and potency of this tea. I’ve had most of Scott’s Jinggu teas and this seems like a cousin of the Bai Ni Shui, but more potency and sweet grain notes.