Intro Note I was having this tea in western style cups. I will update with Gong fu notes later (I already have them, but I will add them later, the score is overall).
Dry – Clean wood/earth note(no fermentation scent or musk), sweetness, cream/thickness.
Wet – Light earthy, tangy-tart notes, dark richness (faintly of dates, luo han guo fruit), hints of fruit/floral.
Liquor – Hues of Burgundy
1st 15secs – Light sweetness with medium ‘thickness’ or body and a kind of richness that reminds me of Luo Han Guo fruit up front. As it goes down, there’s a talc sensation on my tongue that reminds me of some Menghai ripes. Some more apparent but still mellow earth and wood notes are present with faint floral-fruit notes.
2nd 25secs – More forward sweetness with medium body and tart-bittersweet notes up front. As it goes down, the broth has a the same talc texture that is noticeable but in a smooth pleasant way. The faint floral-fruity notes appear at the end.
3rd 30secs – A little cleaner up front but maintains all the notes of sweetness with medium body and some tart up front. As is goes down, is is a bit weaker but very pleasant. It was mostly lack of adjusting steep from my part.
4th 45secs – Regained strength; Sweet with a medium body and some tart notes of front. As it goes down, it has the talc texture in the tongue and the sweetness is apparent with faint fruity/floral notes.
This is a very well balanced and mellow Shou. It is very pleasant to drink, it isn’t flashy in notes it is humble but assertive, maintaining its traits through out the steeps.
I went to the White2Tea page and read the description after finishing, I feel like I agree with the ‘Sticky rice’, to me is a combination of how mellow it is and the textural ‘talc’ that I described, which I guess starchy of the rice can accomplish too.
I see this as a very GOOD every day tea, as opposed to a ‘meh’ every day.