Dag Wedin Send Message

Wow, best Sheng ivé tried so far.
I did a comparisonbrewing in hopes of finding a suitable tea that works well with Zini yixingpot.
Shu seems to work well, and is the only type of tea that ive tried sofar that taste better in a Zinipot (brownish purple) then a neutral vessel. (darjeeling, yunnan, japanese, green, white, young sheng)
But however.
5g / 90ml celeadon gaiwan @ 100C
5g / 100ml Zini Yixingpot @ 100C

wash/5s/5s/10/10s/15s/20s added 5-10s per following steeping to about 12 :)
First steeping was bland, this tea obviously needs to be washed twice.

Second steeping surprised me. It was kind of intense, very little of the earthy tones i expected. More ripe fruit and a very noticable charred taste. Probably from the panfrying.
This subsided after a few infusions. But it kept it´s vigor to the end. 12 infusions is quite enough with dual brewing….

This older sheng worked somewhat better in the Zini but it didn´t improve the taste, more like it was equal to the gaiwan. Perhaps abit stronger aftertaste.

Will order a few samples from older sheng to try them out. I must say i miss that dry astringency from younger sheng, but the intensity was very nice! When i find that combination i will get a cake right away :)

Since im relatively new to pu-erh, i´d welcome some pointers.