Gylx were kind enough to send over a sample of this for evaluation. A migraine meant being able to try this out today instead of over the weekend as planned. Used the entire 8g in a 120ml clay teapot. Did a flash rinse and then steeped for 10 seconds the first three times, before increasing the steeping time.

Very vegetal and floral the first time around, with a bit of astringency creeping in on the second steep and a sweet aftertaste in the mouth. Hints of apricot.

The third steep was probably the strongest, with a nice balance of bitter and sweet. After the third steep, the sweetness takes over and in total I got ten steeps out of this before the taste began to fade and needed extended steeping times.

There were some nice large leaves in there but also a lot of broken leaf, not sure if that might be from breaking off the sample. This is a good young sheng for drinking now.

Preparation
205 °F / 96 °C 8 g 4 OZ / 120 ML
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Elephantasy 8 years ago

most of the leaves are supposed to be intact! it might be due to the process of breaking up the cak. Glad that you like it!

mrmopar 8 years ago

Very full in the mouth while drinking.

Sqt 8 years ago

@mrmopar agreed! I think that is part of what made it feel like this tea kept going quite nicely even towards the end.

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Elephantasy 8 years ago

most of the leaves are supposed to be intact! it might be due to the process of breaking up the cak. Glad that you like it!

mrmopar 8 years ago

Very full in the mouth while drinking.

Sqt 8 years ago

@mrmopar agreed! I think that is part of what made it feel like this tea kept going quite nicely even towards the end.

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8 years since I started the journey down this rabbit hole. My everyday drinker currently is a Dian Hong and overall I do enjoy hongcha a lot. Have developed a taste for aged sheng that isn’t healthy for my wallet.

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Europe

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