Will a stronger pressing favor microbial development in the 2024 ver? Is it a better candidate for aging? I got some vegetal notes on my 2024 cake both in smell and taste thought it would be very rough but it was surprisingly tame imo, how old do you think the material is?
The leaf size in my 2024 is slightly larger than in 2023 and the leaf stalks are thicker. It's quite pleasant, tingly, refreshing, some fruity notes like red currants and just a touch bitter. To me it's definitely a "drink now" type of sheng. With that being said, I wish that I'd ordered more than one cake, maybe I'll get 2-3 next year.
Very apt description! I usually focus more on smell and taste. Also agreed about the “drink now” assessment. It’s perfect for drinking right now. With aging it a couple of years, I’m hoping the tea’s astringency will diminish a bit more, though. Thanks for watching!
Will a stronger pressing favor microbial development in the 2024 ver? Is it a better candidate for aging? I got some vegetal notes on my 2024 cake both in smell and taste thought it would be very rough but it was surprisingly tame imo, how old do you think the material is?
The leaf size in my 2024 is slightly larger than in 2023 and the leaf stalks are thicker. It's quite pleasant, tingly, refreshing, some fruity notes like red currants and just a touch bitter. To me it's definitely a "drink now" type of sheng. With that being said, I wish that I'd ordered more than one cake, maybe I'll get 2-3 next year.
Very apt description! I usually focus more on smell and taste.
Also agreed about the “drink now” assessment. It’s perfect for drinking right now. With aging it a couple of years, I’m hoping the tea’s astringency will diminish a bit more, though.
Thanks for watching!