Wow, this one seems like just plain good sheng. This may be what I was dreaming of. A first class cake at $12.60.
So far I've brewed: 5.00 g in 120 ml pot, off boil: no rinse, infusions: 15 s, 30 s, 45 s, 60 s
I think it may benefit from a bit more leaf next time. But I have found no astringency or roughness to speak of, even though I pushed the times more than I usually do. I feel that my head is bathed in a lovely perfume of bass notes aftertaste. I love that when you walk around for an hour after drinking and still feel swathed in the tea fumes.
It made me feel a little poetic and off center, "1st infusion: Dark straw color, light and sweet typical sheng aroma, dry grasses on a summer day, I can hear the insects buzzing and chirping. The first sip is a perfect completion of that promise, reminding me that a young sheng is closer to a green or white tea than to anything. Even second infusion is not astringent or harsh. More of an apricot taste in #2, and nice smokey (?) aftertaste. The taste transforms a bit from infusion to infusion, has adequate viscosity, sweet like a Yiwu sheng, but darker flavor."
Am I dreaming this?
**** My rating "I liked it a lot."
**** Ron's (interpreted) rating "= I concur"
**** Dizzwave's rating
*** silverneedles' rating
Last edited by Salsero
on Apr 29th, '08, 19:24, edited 3 times in total.