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From 310 UAH
Another unique sheng from Master Xiang. She used raw material from old tea trees in one of her favorite gardens in Maidi. This time, once again, it’s small trees that she particularly favors. The traditional handmade production technique consists of many stages, such as harvesting tea material, withering, roasting in a wok, rolling, drying, and so on. At first glance, these steps seem very simple, but it is important to understand that there are many intricate nuances that significantly affect the final result. Mastery is truly demonstrated by perfect command of the techniques, taking all these subtleties into account. It is a tremendous effort that requires constant attention and complete immersion of the master in all processes.
The aroma of the warmed leaves is sweet and woody: vanilla, tea rose, rosewood, juniper, birch bark, and kumquat. The infusion is viscous, sweet, and dense. The master has carefully preserved in the tea leaves the true essence of shengs: fullness, depth, volume, and the natural terroir flavor. True tihu (tea masters) rightly call shengs the “Pinot Noirs of the tea world” — they are complex, subtle, and dynamic. Such shengs develop with aging, which can span decades, with each new year transforming the tea in an amazing way. The aftertaste weaves together notes of caramel, honey, pear, peach, and avocado. The sweetness (Gan) is emphasized by noble muscat astringency notes. The empty cup bursts with cognac-vanilla aromas, crème brûlée, cream, and palo santo.
This sheng has everything that true connoisseurs of the Eternal Drink love: meaning, taste, aroma, aftertaste, potential, playfulness, and a powerful philosophical Cha Qi!
Master Xiang earned two degrees and dedicated her life to reviving traditional techniques, settling in a remote mountainous region of Yunnan. Talented and attentive, Xiang is very meticulous when selecting tea raw materials. She is not afraid to experiment and inspires us every year with new fantastic teas.
By infusions, water temperature 95-100°C
Proportion: 1 gram of tea / 20 ml of water