I’ve made a few edits to this note, as the tea has changed and I’m using a higher quality yixing jiang po ni teapot I purchased in Beijing’s Ma Lian Dao (马连道) or “Tea City” this summer (a place I highly recommend).
Over the past 2 years, I’ve noticed more sweet whisky and camphor notes, after having sat for 7 months. I also shortened the steeping time to 10 to 15 seconds and increased water temp to around 95 C.
Dried leaves in a moist teapot actually smell like chocolate, but once brewed have an initial pleasant smokiness that changes into a deep forest aroma that is sweet and herbal.
First steep: Bright yellow liquor. Crisp, medicinal/grassy, faintly flowery, subtly astringent, and with a long smooth finish that is refreshing and leaves a rejuvenating warmth (cha qi) that spreads from the throat to the chest.
*Edit: The cha qi has intensified a lot to the point where I begin to feel tea buzzed.
Second steep: similar to the first steep, only thicker and rich minerals notes. The medicinal/grassy flavors are more pronounced and become savory with a long sweet finish.
*Edit: Stronger, and longer sweet aftertaste. Later steeps are more vegetal than I remembered, but also more camphor-like.
This is basically a robust green tea, but more complex, easier to brew, and has infinite aging potential. All that being said, it’s not for those with weak stomachs, but highly recommended for lovers of sheng!
*Edit: Green notes are gradually replaced with notes of fuji apple and more whisky.
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Flavors: Camphor, Dark Bittersweet, Flowers, Green Beans, Herbs, Whiskey