- Tea Knowledge
For lovers of fruity yet subtle sheng.
Punchy and subtle all at once, the powerful fruity and spicy fragrance of these dark, flattened leaves is appreciable even through the paper wrapping, and the infusion backs up everything promised by the scent. Selected by one of our favorite producers, who specializes in gushu teas, the wonderful flavor is likely due to the rare varietal that lends this tea its name, a landrace restricted to a small number of trees in Baiyingshan. While relatively young sheng can sometimes be acrid, this one is very much ready to drink, with a refreshing body of candied citrus and both fresh and dried mango tempered by aromatic wood, a touch of clove's cooling, and just the right amount of astringency. If there were a perfect sheng for a fine spring morning, this might be it.
Start with few seconds. Increase the brewing time at each following infusion. Exception: If the leaves are pressed, make the first infusion longer than the second. For best results in gongfu cha, brew in a Yixing teapot.