Bert Ankrom Send Message

I’ve learned to enjoy sheng cha quite a bit more in last year and I still like this and even more appreciate the quality. I’m finally learning the difference in what makes a enjoyable sheng including harvest altitude, varietal. I’ve had a few professional cuppings of other sheng and this holds up very well with some of the better offerings I’ve had. I can’t really ofer a whole lot more than what I described last time other than the bitterness has all but been eliminated, whether by brewing method or an additional year I’m not sure.