Jeff Fuchs of
Jalam Teas was an angel and sent me a few of his teas to try and I am feeling
all lit up and feisty with this
Bulang Mountain Sheng from the Autumn 2014 harvest. And I got my first bing hole, neat! That's good luck or something, right? I went lighter than suggested by Jeff using 5 grams in a 70ml hohin at 209f, five steeps thus far.
Tangy, a good vibrant astringency, this is a different kind of tea, perhaps far more sophisticated than my newbie palate can appreciate, but I am diggin' it for sure!
Gave it an hours rest as I made and fed my family dinner, ( don't ask, its never good) and about to start in on it again. See how it does with another few infusions just off-boil. And the result?
WOW. Still kickin' it! This is a bare-knuckled zowee-wowee punch of a sheng! If you get a chance to get your hands on some, do let me know what you think!
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| ( Found this photo on Jalam Tea's page on the originas of this tea picked by the Bulang minorities, assume this was taken by Jeff Fuchs) |
