From a LONG AGO travelling teabox. I was craving sheng, so I wanted to finally try this one. I wanted to split the smaller sample into two steeping sessions, so only used one teaspoon while also not filling the mug completely. Mini steeps. I must say, I haven’t tried very many from white2tea! (And seemingly the 2015 Poundcake has a MUCH higher rating than this one, if that says anything.) The flavor here has a thicker mouthfeel – is that where the “cake” in the name comes from? Very sweet, slightly starchy, very minerally, almost lemon and vanilla and cream. Certainly sounds like some sort of cake! But also with a lovely sort of tanginess. Either I haven’t had sheng in a while, I don’t usually wait 52 minutes to steep sheng, this sheng is exceptionally different, OR white2tea is simply magic, because this sheng is addictive. Hopefully it’s not my new thing because I only have a few samples of sheng in the cupboard. However, as I remember usually happening, the steeps after the first tend to lose their magic. I really should learn to steep sheng much cooler, as I thought I learned that lesson long ago. This might be my problem with sheng – I love the first steeps but then they get worse from there, probably because I don’t have patience or I oversteep. Or the Western steeps have been ruining sheng all along. That first steep though!
Steep #1 // 1 teaspoon // 52 minutes after boiling // rinse // 40 second steep
Steep #2 // 35 minutes after boiling // 1 minute steep
Steep #3 // 20 minutes after boiling // 45 second steep
Steep #4 // 20 minutes after boiling // 1 minute steep