It’s so nice to see so many Steepster olds coming out of the woodwork, seemingly or coincidentally after the announcement that Steepster will rise from the dead after the Adagio takeover. Welcome back to you all!!
Another from JakeB – embarrassed to admit I didn’t even try it yet. But thank you again! I must have been less than enthused about the “300 year” claim.. meh. It seems all the tasting notes for this have been from four years ago. So possibly I’m not the only one avoiding this tea? The one Steepsterer who seemed to love it used about four times the leaf than I would typically use. I’m going to try to be very patient and really cool the water down to see what happens with this sheng. What happened was a very consistent flavor of very plain sheng. It wasn’t bitter, it wasn’t unique like Poundcake was ridiculously unique the other day. Simply very plain. If you want to know what typical sheng tastes like, here it is. So I guess the “300 years” is the “selling point” here. It’s not bad, it’s not very interesting, but at least it’s consistent. But that could be from waiting 50+ minutes to cool this water, which I usually do not have patience for. So possibly there was no chance here to oversteep. Maybe I should try using a ton of leaf next? But I can’t imagine that going well for my tastebuds.
Steep #1 // 54 minutes after boiling // rinse // 45 second steep
Steep #2 // 55 minutes after boiling // 45 second steep
Steep #3 // 52 minutes after boiling // 45 second steep