The leaves are dark brown with some green tinges and lots of silver tips and some brown/red sticks/stems present. For the most part they are long and look whole though thin, tightly wrapped and with a high shine. They have a creamy earthen scent with elements of toasted hay, lightly smoked wood and flowers.
Steeping Method: Yixing Teapot 100ml
Pre rinse – This was rinsed twice for 20 seconds each time
First Steep – 30 seconds
Colour is yellow with a gentle, creamy yet earthy scent. Flavour is soft and sweet with a creamy after taste. Some bitterness but it transfuses into sweet honey and floral peony like tones.
Second Steep – 40 seconds
Less bitter than the first steep though it is still present. Still plenty of sweet and creamy tones with some added soft smoke and damp wood and hay.
Third Steep – 45 seconds
No bitterness at all which makes it sweet and creamy. Heavenly! It coats the inside of my mouth and lingers in the after taste. Honey, honeysuckle, cream and gentle musk.
Fourth Steep – 55 seconds
Another beautiful steep, the flavour is perfect at this stage. So creamy and sweet but with depth and flavour. The bitterness has returned albeit subtle and short lasting.
Fifth Steep – 1 minute
Now the flavour is starting to reduce in strength. The creaminess dominates though it is not as sweet as the previous steeps. Also little to no bitterness is left, just the cream and a gentle floral after taste.
Sixth Steep – 1 minute 20 seconds
Slowly reduced though still creamy and pleasing. Still no bitterness to speak of, instead it’s very smooth and easy to drink. No smoke or earthy tones remain.
Seventh Steep – 2 minutes
Even lighter though still enough flavour to be pleasing. Cream and flowers is all that remains.
Eighth Steep – 3 minutes
This is certainly the final steep. Though there is still some soft cream notes there is nothing else present.
This was a very beautiful Sheng, with dominant cream tones, soft astringency and a delicate balance of flowers and earth.
Flavors: Cream, Earth, Flowers, Honey, Smoke