Loose sheng, the dry leaves smell actually earthy and are fairly large.
Brewed 3.2g in 65ml Yixing.
After 1 rinse, the leaves smell earthy and sweet now.
First few steeps – this feels way more like shou. I know shou was developed to mimic aged sheng, but this is the first aged sheng I’ve had that actually tastes like shou – the others have all had camphor and mouth-tingliness.
It has a thick mouthfeel, works better with 10s or so steeps rather than 5s. I think it has a very slight damp plaster note along with the earthiness, but it’s a bit hard to say and it could be something else.
205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 65 ML