Introducing another feather in our cap, another Ketlee exclusive. The 2023 Autumn Dooars Sheng Maocha. We were stunned by the output of our new partner because of how accurately it is processed. You might find some calling this a Yunnanese Sheng Pu'erh in a blind tasting. Made from TV12 cultivar and grown in the Dooars region, this is as Indian as it gets but still maintains the "shengyness" expected from the category.
 
The dry leaf smells like mango fruit leather. When placed on the heated ware, we get notes of raw and sweet Indian jujube. The first infusion is sweet and refreshing with notes of lemon candy, the finish is sweet with the aftertaste of Indian gooseberry. Second infusion onwards, you get notes of raw mango sans the sourness and the Indian gooseberry continues to make you feel refreshed. More than the gooseberry fruit itself, it has notes of its sweet aftertaste. On the third infusion, you can taste green apricots with a hint of lemongrass and mango on the finish. There's a honey like sweetness to be felt as well, especially on longer steeps. The overall profile remains the same with the refreshing fruity character continuing for as many steeps you can brew. Lasts a good amount of at least 8 steeps even with the low ratios we prefer. We hope you enjoy this beautiful tea and it brings you joy and a wonderful tea-time experience!
 
Appearance : Yellow
Taste : Mango fruit leather, lemon candy, lemongrass, apricot, honey, Indian jujube, Indian gooseberry, 
Steeping Time : 3.5 minutes western style, 20 seconds gongfu style adding 5 seconds every subsequent steep
Leaf to water ratio :  1 gram per 100ml for western style, 4 grams per 100ml for gongfu style
Recommended Steeping Temperature : 100°C
Harvest Season : Autumn 2023
Recommended Steeping Method : Works better gongfu style