Haha. This has to be the most forgettable sheng puerh I’ve ever had. Sandpapery young astringency fades away within several steeps. What’s left is a mostly flavorless, lightly vegetal-honey bitter cup with a whisper of cooling throatfeel.
The only aspect that stands out to me is the returning sweetness and even then it’s like “Whatever.”
Time for a lazy experiment. No control, no reproducibility. The rest of the sample I’ll leave sealed in its bag. The bag will be placed in a compartment in my truck to avoid direct sunlight. It will be exposed to higher temperatures and greater fluctuations than the relatively stable 65-70F, non-air-conditioned storage of my bedroom closet. I will forget about it all summer and probably find it when I clean out my truck sometime in November, at which point I’ll go, “Huh. I wonder how long this has been here. Let’s have a brew.” Or maybe I’ll forget about it all winter. Maybe whoever buys my truck in the future will find it.
What does the proposed treatment hold for such a vapid tea?