Is Yiwu known for producing sour shengs or something? This is my second of the day. I hated the one from Misty Peaks. I think this one is a bit easier to drink, but still a bit harsh for me.
Steeps 3 and 4: Now I detect subtle notes of sour apples. I definitely prefer this to the Misty Peaks tea, but I’m beginning to think maybe I just don’t like Yiwu sheng. This one is not as harsh as the one from this morning, but I wouldn’t say I’m enjoying it much either. Is it less harsh because it has a little bit of age on it?
Steeps 5 and 6: So it’s mellowing out a bit now. What is the significance of stone-pressed? Is that supposed to make it special? This is similar to the other sheng Verdant in the sampler last year, but I preferred that one.
Flavors: Apple, Green Apple, Sour, Wet Wood