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“Liquor: Light green. Aroma: The dry leaf smells of leather with a very slight floral note. The aroma whilst dry is very strong. Whilst wet the aroma is much more subtle. I would say it barely had...” Read full tasting note
An aromatic sheng with a wonderful mouthfeel which leaves a lingering taste, well balanced with sweet fruit notes complemented by a gentle bitterness.
A good option for immediate drinking as well as being a good candidate for ageing.
A great follow up cake from Scott Wilson after the well received Lao Shu Bai Cha, a big thanks once again to Scott for making it possible.
Pu-erh Type: Sheng (Raw)
Tree Age: Old Arbor (100+ years)
Origin: Yong De county, Lincang, Yunnan, China
Puerh Label: What-Cha
Producer: Scott Wilson
Harvest Date: Spring 2016
Cake Weight: 100g
Company description not available.
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Yunnan SourcingLiquor: Light green.
Aroma: The dry leaf smells of leather with a very slight floral note. The aroma whilst dry is very strong. Whilst wet the aroma is much more subtle. I would say it barely had an aroma, though if pushed I would say it smells of honey with some vegetal notes.
Taste: Initially tastes sweet, honey and cream with a subtle floral note. With more infusions, it starts to lose the honey and cream and gains a more vegetal and seashell minerality. There is a slight astringency, but it is manageable. Mouthfeel is medium to thick, and it sticks to your tongue, and has a decently long and pleasant aftertaste.
Last year (2018) it kept its honey taste much longer, but this year (2019) the minerality is more eager to take over.
Brewed gongfu style using 5 grams of leaf per 100 ml of water at 95 degrees Celsius. Infused approximately 12-15 times. 10 seconds for the first infusion, adding 3 seconds per subsequent infusion.
Flavors: Cream, Floral, Honey, Leather, Mineral, Vegetal
