We’re having a big Summer thunder storm and so I brewed up a big pot of this.
I am endlessly fascinated by sheng. The size of the vessel you brew it in seems to effect the flavor. I have been using the gaiwan pair since Christmas, but they’re in the wash right now so I just went ahead and put this in the big, wide, pyrex and did two steeping of 3 cups of water each.
The resulting brew is equally big and wide. Camphor nipping at the tip of my tongue, rose mary up in my nasal passage, and an almost aged sherry type central flavor are just rolling all around like a big ball of cleared underbrush.
(I am so excited, Upton announced that they have placed their purchases for the 2012 second flush Darjeeling teas and we can expect them in September.)
Preparation
Boiling
0 min, 15 sec
Um Rosemary and aged sherry are something I’ll have to investigate. Nice comments!