I initially used a stronger ratio and flash steeps, and it gave the impression of a generic young sheng: vegetal, astringent, fairly bitter. Removing some leaves and steeping longer revealed more of the tea’s character. It’s mellow and slightly fruity, with hints of apricot and berries. Lots of caramel as well. There’s a bit of vegetal bitterness to balance all that sweetness, and some intermittent spiciness that I love. The mouthfeel is quite thick for the age; it’s almost like a syrup. The best part is probably the desert-like finish. I need a cake of this to see how it ages.
Flavors: Apricot, Berries, Caramel, Peppercorn, Toffee, Vanilla, Vegetal