Backlog from last night.
Many thanks to Ubacat for adding this to the box! I had about half the sample last night in my gaiwan. I got about 10 steeps before I called it a night.
I used 80-85C water, rinsed it for 2-5 seconds, then did steeps of 10s/10s/15s/15s/20s/20s/25s/30s/35s/40s.
All throughout, the tea was a lovely clear yellow. The taste remained quite consistent from steep to steep – a bit haylike, a bit fruity, a bit mineral. However, I did notice the mineral note become more prominent on the last 2 or 3 steeps.
By the time I was done, the leaves had greatly expanded in the cup, but they hadn’t completely unfurled – they were still quite twisted up.
Unfortunately, I noticed that as I drank this tea, I developed a stomachache. For the last year and a half I’ve had unusual stomachaches that I can’t pinpoint the cause of; I thought it was one of those. However, boychik wrote recently in a note for a different sheng that really young sheng gives him stomachaches, so I think the tea is a possible culprit. His sheng was from spring 2015 — quite a bit newer than this maocha. But still, I think it’s possible.
Despite this, I’m glad I got to try a new vendor. Thanks for adding it to the box, Ubacat!