Lightly smoked green beans, creamy white florals and vanilla in an aromatic gold liquor give way to a swallow much the same. Medium body transitions into something lighter with brassy vegetal tones and light bitterness. Oversteeping really brings out the bitter. Good longevity.

This sheng didn’t hook me — I’m not too fond of the floral/vegetal combo in some sheng — but it does have a really nice creamy, custardy quality early on that absolutely was not there for me in the Planet Jinggu dragon ball.

Initial rating: 74. That might change as I work my way through this sample.

Flavors: Bitter, Creamy, Custard, Floral, Green Beans, Smoke, Vegetal

Preparation
205 °F / 96 °C 7 g 3 OZ / 100 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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