This Sheng has been in humid Shanghai storage for more than a decade, softening and rounding a complex taste into soft and mouth-enveloping warmth. Once cultivated, some tea bushes have been left to grow wild and unchecked, and tea produced from these bushes is referred to as 'Yesheng'. Its introductory aroma of aged wood makes its way into the liquor, smoothened by the gentle spiciness of cooked milk, mesquite honey, and cinnamon. If there's any Sheng to spend a cold day with, this might be the best option.
The bing cha have been individually packaged into a decorative box, reducing the influence of the environment—that is, until they're opened and stashed in more propitious climes.
Watch Sigi's review of this wild tea:
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.
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