Giving the leaves a brief rinsing and steeping, the now quite soggy leaves smell of wet hay, cooked spinach, camphor, and a bit of a barnyard finish. The liquid is quite sweet, a mix of fresh hay, sugar cane, and camphor. I am really digging the camphor notes, you just don't run into that often so it is a treat.
The first steep is delicious! It starts of sweet like sucking the juice straight out of a sugar cane. This transitions to a slightly sour taste and a cooling mouthfeel with a finishing zing of camphor. The end of the sip is fresh hay and a cooling sensation that lingers. I think I should drink this when I have a cold, because it feels so clearing to my chest.
For the second steep the aroma is still very sweet, with notes of sugar cane, hay and that oh so invigorating camphor. I want everyone to know that why I am writing this, I am also painting my miniatures, tea and painting go together really well. The taste of this steep starts out with the sour note, which immediately causes a salivary effect making the tea sugar cane sweet. There is a cooling sensation that lasts until right before the end, at which there is a slight bitterness that fades into a sweet aftertaste.
Third time around the aroma is more fresh hay and sweet, with only a hint of camphor at the finish. The taste is intensely sweet and causing so much of a sour salivary mouth response, I love it, this might be one of my favorite things about Sheng Pu Erh. I have noticed that Sheng Pu Erh that has this mouth response and cooling sensation that I do not have any stomach problems, so that is awesome! The finish of this tea is now dry and somewhat bitter. I tried to go for a fourth steep and was greeted with a sweet explosion that immediately turned to intense bitter. I imagine that a more advanced sipper of Sheng could push through this to discover even more epic sweetness and flavor notes, but I am still learning the art of the raw pu erh.