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“It was a very weird experience to be frank – but I really enjoyed this tea. With some hints of rum and an overall sweet profile, it was enough to really make my evening.” Read full tasting note
“I managed to determine this was a sheng through some online sleuthing. I can’t remember where or when I bought it. The cake has an interesting arboreal smell and pried apart easily. I rinsed with...” Read full tasting note
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China Cha DaoI managed to determine this was a sheng through some online sleuthing. I can’t remember where or when I bought it. The cake has an interesting arboreal smell and pried apart easily.
I rinsed with boiling water and let the leaves sit for 15 minutes, then steeped in the gaiwan at 5/5/7/7/10/10/20/30/40/60
The tea has a sort of peachy-gold color and smelled and tasted like that sort of fudgy, white chocolate, butter flavor that I often get from shengs.
The color darkened slightly after the first steep, but the flavor was consistent through all 10 steeps.
I loved the way the leaves looked after steeping — big, green, expansive. They expanded like oolong leaves.
I’m not sure why I seem to get the same flavors from sheng over and over again. I was kind of looking forward to something new and different? But it’s tasty, even though it isn’t delivering something new and different.
Flavors: Butter, Chocolate, White Chocolate
