The dry leaf looks alright. Typical small-leaf young sheng, really.
Leaf into the pre-heated gaiwan produces a smoky aroma. The brewed soup is light-orange and slightly cloudy. Taste is slightly smoky, and has a hint of some floral, warm fruit. Rather smooth past the initial hints of smokiness. Quite floral, with the fruit taste perhaps being a very flavorless melon. There is a soft huigan that dissipates rather quickly.
The smoky aroma and flavor really kick in if this sheng is oversteeped even a little. I think this will lead the tea to have a better balance of flavors later in its life.
3 comments:
Babelcarp tells me that Xishuangbanna is an area of the Dai people in southern Yunnan province. I had this tea last night and thought it extremely typical young pu. After making the first infusion, however, I did especially enjoy smelling it. I just sniffed at it for maybe twenty minutes before quaffing. I guess that must be the smoke. I jotted down "hay, grains, is that a whiff of caramel?" "Smoke" smell has always eluded me. Fortunately, I have enough left to give it a second go and look for the smoke.
Another point, on the 6th infusion I forgot about the tea because I was writing a rather involved long note to a dear friend, and it steeped for 4 minutes. I thought it would be ruined, but it wasn't even very astringent.
Gotta love the neifei! If it were mine, I would have it tatooed on my chest. Are you going to put it in a little frame or something? It seems like a particularly nice one in exceptional condition.
I gave this piece (that was wrapped with the cake) to young Wes intentionally. I took the neifei that was embedded in the cake and distributed it to a random recipient. It turns out that it went to Victoria, perhaps you can get a pic from her.
Sounds like a tasty pu-erh!
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