Today, I’m drinking this tea under different conditions—not with my usual mountain spring water, but at a friend’s place in the countryside, where the water comes from the Limestone Alps and is noticeably harder. I’m surprised at how well this tea adapts.
I have drunken younger (brighter) Shengs with this water and found quite something lacking in contrast to my softer mountain spring water.
With this tea, the thicker, fuller profile pairs well with the harder water, leaving a woody profile and overall richness. Suprisingly good pairing.
Today I’m having a good old sheng again after a few days of trying different teas, like black teas and some shu puer.
I’m really surprised by the energy and the deep, rooted feeling that comes from these in contrast—it’s noticeable throughout the whole body, leaving me relaxed and focused. A nice, deep-reaching Yiwu.
A well-rounded, middle-aged Yiwu with a woody and slightly tangy taste. Cooling in the throat. Solid, grounding energy. Feels clean.