Brewed gongfu in a 110ml yixing (sheng dedicated), 205F/96C
Rinse (30s): Liquor is a golden yellow. Fair cup aroma after pouring out smells sweet young-sheng. Lid aroma is similar, bright, vegetal, an unexpected toasty note, and florals in the background. A sip of the rinse is a little bitter (was a longer rinse to be fair), honey and floral notes, and a fruit somewhere in there. Inside the pot, the tea has opened just about fully – I cracked the dragon ball before entering it.
First steep (10s): Lid aroma is floral-vegetal with that toasty note, smelling strongly of stale cut flower stalks. Color is a similar gold, maybe with a touch more orange this time. Flavor is on the warm side, floral, honey, a spice note. There’s a fair bit going on and I don’t have the skill to parse it all out. A bit of astringency still in this short steep, but not problematic – I’m sure some would consider it enjoyable. The after taste has a distinct characteristic wit ha bit of cooling sensation on the tong, but not in the throat.
Second steep (15s): Color is now closer to orange, a sort of ocher-orange. Lid aroma retains that young sheng floral-vegetal scent, though the toasty note is gone in favor of a syrup-sweet note. Astringency has stepped up almost dominating the flavors. Behind it is a similar warm vegetal-floral bouquet familiar to young sheng. Not as much spice note as last steep. The floral note is sharper.
Thirs steep (12s): Color is a similar orange-ocher. Lid aroma is similar but leaning further into a warm-sweet territory. Flavor is warmer with a hint of citrus mixed into the vegetal-floral bouquet. Not quite as astringent this steep, but still prominent.
Fourth steep (15s): Color is back to gold, slightly pale. Flavor is more balanced with the astringency
(went for 8+ steeps)
I’m going to give up on tasting notes to focus on my morning – Overall: a fine sheng, but nothing that impresses me too much. I could see it ageing well, and when I drink my other sample ball, I will likely try steeping at a lower temperature to see what comes out, to lower astringency in favor of the other flavors. The astringency has made the tea a bit less interesting than I’d prefer, inspite of using a seasoned yixing to brew it.
