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“Edit: revisiting this with more leaf and a briefer steep, I get more from it. I also suspect it will get better as it ages, so I will revise as that happens. At 5g/100ml this is earthier, saltier....” Read full tasting note
An aromatic sheng with a wonderful mouthfeel which leaves a lingering taste, well balanced with sweet fruit notes complemented by a gentle bitterness.
A good option for immediate drinking as well as being a good candidate for ageing.
A great follow up cake from Scott Wilson after the well received Lao Shu Bai Cha, a big thanks once again to Scott for making it possible.
Pu-erh Type: Sheng (Raw)
Tree Age: Old Arbor (100+ years)
Origin: Yong De county, Lincang, Yunnan, China
Puerh Label: What-Cha
Producer: Scott Wilson
Harvest Date: Spring 2016
Cake Weight: 100g
Storage:
2016 August – January: Pressed in Yunnan and left to air out post-pressing
2017 January – March: At Sea!
2017 March – Present: London stored
Company description not available.
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What-ChaEdit: revisiting this with more leaf and a briefer steep, I get more from it. I also suspect it will get better as it ages, so I will revise as that happens. At 5g/100ml this is earthier, saltier. I don’t have clay teaware but I suspect this tea would be great for clay.
Pale but strong, with an apple hint. Has a good syrupy feel in the mouth. The taste is not my preference but it’s definitely not bad – lots there for someone.
Flavors: Apple, Earth, Mineral, Seaweed, Wood
