Recommended
Brewing in my new hong ni shui ping from Chawangshop. Fairly bitter, maybe because this new pot has a slightly slower pour. Initially tastes of sugarcane, green wood, and wildflower honey with a considerable floral aroma. In later steeps I start to get a sort of cinnamon-like note and the tea becomes somewhat vegetal, maybe pumpkin or squash. I start to notice the cha qi pretty early on, this is a powerful tea, very focusing/sedating.
New blog post: https://themellifiedcup.wordpress.com/2018/02/26/essence-of-teas-2017-jingdong-ancient-wild-sheng/
Flavors: Cinnamon, Floral, Green Wood, Honey, Pumpkin, Sugarcane
Preparation
205 °F / 96 °C
0 min, 15 sec
6 g
3 OZ / 85 ML
Interesting notes on those later steeps. I had it last autumn and found the flavors too muddled for me to leave a review. Need to revisit this one.