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“Maybe i don’t like Sheng, maybe i’m just not used to it, maybe it needs more time to be better ? I have no clue, but i couldn’t drink this at all, it was so bad for my taste i couldn’t get any...” Read full tasting note
https://www.palaisdesthes.com/en/orgnanic-mao-cha-imperial.html
Mao Cha is a large-leaf Pu Erh Sheng from Yunnan with apricot mineral and vegetal notes. It is harvested in the spring along the Da Xue Shan mountain, from local tea plants.
This tea is a dark tea: it can grow over a long period without deteriorating. Traditional Chinese medicine ascribes several qualities to dark tea: stimulating digestion, cleansing the body and clearing the effects of alcohol. This tea can be enjoyed as often as you like! In order to bring out all the aromatic complexity of this tea, we recommend multiple infusions using the traditional Chinese Gong Fu Cha method.
Tasting notes
Liqueur Colour: golden yellow
Texture: powdered
Flavour: sweet, with a fine bitterness
Notes: apricot, mineral, vegetal
Suggestion of preparation
With the teapot or the tasting set: 4 minutes in water heated to 195°F.
With the Gong Fu Cha: infusions during 30-40 seconds.
Tea and dishes message
It pairs perfectly with fried mushrooms.
Maybe i don’t like Sheng, maybe i’m just not used to it, maybe it needs more time to be better ? I have no clue, but i couldn’t drink this at all, it was so bad for my taste i couldn’t get any notes of anything.
A friend of mine tasted from the same cup, and was getting all the aromas (apricot for example)
I often steep sheng at very low temperatures. Perhaps try 175F or even 160F.
Hello, thanks, i’ll check if my friend still has some, and will try again at lower temp, but it’s really really astringent, but i think i tried at 80,85 and 90°C already.
Will have another try, but it seems i have the same issue with white teas :/
Perhaps a really short steep would help. On the other hand, it may simply be a tea that isn’t quite to your tastes, and that is okay!