Opening the bag, I was greeted with a thick fruity aroma like grape juice and ripe melons!
Brewed 3.5 grams in my 110 mL late 70s hqsn. Flash brewing of course.
Wow is this green tea or sheng?
Very juicy fruity flavors like white grape juice and some honey. Is this really young sheng?
Where is the bitterness???
Where?
Can't find it in this tea.
There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot?
Felt very energized after drinking - 3.5g is more than enough! Could actually drink this on a daily basis!
Update: after a few sessions, it is clear the tea "changes" quickly once exposed to air, shedding its fresh fruity aromas and gaining more oolong like characteristics. 3.5 g per session quickly becomes too flat - and I find myself progressively using more leaf. On the plus side, the tea gains body and properties that remind me of good gaoshan. The aftertaste is exceptionally robust and comes back in strong waves. Very nice! It makes me wonder if the withering process was done a bit longer than typical. In this post from Hojo, he mentions experimenting with very long withering times for sheng, achieving a gao shan like aromatic profile:
https://hojotea.com/en/posts-166/
I may start brewing this as an oolong! Still, astringency is nearly absent. This is def. a separate genre compared to typical pu. It is more like some hybrid of oolong, white tea and sheng!
Update: brewed it more like oolong: 5g/110 mL rinse/ 25s/20s/25s/30s/40s/50s/60s/2min/3min/5min
The fruity flavor is resurrected with this method. However, the aftertaste somehow suffers though is still present. Interestingly, the cha qi is very strong with these longer infusions, which makes me realize this is still a genre of sheng, even though the flavor profile is different
Update: brewed it more like white tea:
2g/100 mL
2min, 2min, 3min, 5min, 7min, 10min, 15min
Brewed this way, the tea is more complex but a little flat. Astringency and bitterness are more present in early infusions yet not overbearing..again a surprise for young sheng.
Final update: brewed at Hojo parameters again, going back full circle but using gaiwan. The teasoup is full of floral aromatics and complex fruity flavors. There is also a distinct mushroomy mustiness and a very mild acidic note that actually "livens" up the experience. The hqsn clay that I had been using was actually muting the brightness and mustiness, as well as shaving off the fruity flavors and floral aromatics. Because of this, it seems the optimal teaware should indeed be porcelain gaiwan for this tea.
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