David Bess Send Message

The wet leaf aroma from this tea reminded me of aromatic myrtle wood and decayed cottonwood, turning sharp as the steeps progressed. The soup was peaty, and extremely cooling with light dryness and a little bitterness. Flavors transitioned from moss to dandelion greens to spicy raw pumpkin before finishing with bland soil taste at steep 11. This was the first “wet aged” sheng I had ever tasted, and if blindfolded, I would have sworn this was a shou. This tea gave me great appreciation for how close the wet-piling process is to true aging.