2019 Autumn Indian Gushu Sheng Cake
The maocha was made during early autumn last year and has a very exciting taste which is very different from our spring sheng collection. It has prominent notes of stone fruit and agar wood, also present is a hint of cashews and some other nuts. There are notes of sweet potato and a starchy sweetness when you smell the wet leaves, they get translated into a thick liquor.
Starts with a nice woody mouthfeel, dominant in agar wood, in the initial steeps the fruity notes take a backseat and the woody notes along with raw honey are the most prominent. After around 2-3 steeps, we get the beautiful golden raisin notes along with plum and peach notes our wild teas are famous for. Later brews bring out a stronger honey taste with an astringency which can be best described as the one found in raw Indian jujube. The last few steeps which is around the 10th steep blurs the line between raw jujube+honey making it effectively like ripe Indian jujubes.
Appearance : Yellow and then Orange in later steeps
Taste : Woody, golden raisins, stonefruits, jujube, cashew and sweet potato
Steeping Time : 3 minutes western style, 20 seconds gongfu style adding 10 seconds every subsequent steep
Leaf Quantity: Treat it as a classic Indian tea, 3 gms per 120 ml for gongfu and 5 grams for 400 ml western style
Recommended Steeping Temperature : 90-95°C
Recommended Steeping Method : Gongfu style