3.8 / 70 (容 天 壶 - enclosing the sky)
What the interesting teas are these sheng pu-erhs. They are so different in taste and aftertaste, in their transformation of these qualities both in a single steep and through the whole brewing way. This time an interesting specimen from Burma led me along my tea path. Before that, there was a tea marathon with fresh or almost fresh Chinese pu-erh, I’ve been drinking it for three weeks, and here the Burmese, already quite ripe for its 3 years. Remembering testing it a year ago, noted the weakening of fragrant Chinese seeds and matured tart and dense profile in the final steeps.
Qi is still a very thoughtful, but the sheng itself noticeably gained in the body, without losing its original modesty. The beginning was unprepossessing, the first two steeps were slightly unclear and weak in infusion, which made me somewhat disoriented and lulled. But from the third he gave out his bouquet of flavors, a bouquet of aftertaste and density. From the middle of the session went the Yi Wu nutty-sweet tea profile and a long finale. The sheng, despite its apparent simplicity, is not simple, transforms well, gives a rich aftertaste, which becomes more tart and more saturated by the final steeps. Not thin. A light dryness in the throat is perhaps the only thing that does not speak in its favor, but this is nitpicking. I wonder how it will ripen, if it gain more thickness and density, be velvety? I would like to separately note the heavy, sonorous leaves.
It turned out to be a rather long and chaotic report, but the fact is that such shengs are not easy to describe - it seems to exist, but it does not seem to exist). Modest, individual, with a good potential.