Showing posts with label Sheng. Show all posts

Crimson Lotus Tea Spring 2015 Kunlu Shan Slumbering Dragon Sheng

Origin: Pu’er
Harvest: Spring 2015
Elevation: 2000m
Tree Age: “As old as the earth itself”



Today I decided to try Crimson Lotus Tea’s Kunlu Shan Slumbering Dragon, another of Crimson Lotus Teas that I am hoping not to fall in love with. This is a rather interesting tea according to the description the trees that were used to make this cake, supposedly the trees are as old as the earth itself so anywhere between 6,000 years and 4.5 billion years and frankly those trees are too young for me to be seen in public with. Crimson Lotus Tea describes this as:
This is a rare puerh. Of all the tea we sell this is the hardest to source and the hardest to pick. There is a village in Kunlu Shan that isn't even on Google maps. Once you're there you need to hike another 3 kilometers into the mountains to get to these trees. The hike is often steep. You gain 500 meters and it takes more than 3 hours to get there. No one there knows how long the trees have been there or anything about their history. When you ask locals the age they simply reply that they are as old as the earth itself.
On the north slope of a steep mountain ridge, surrounded by dense forest, these trees reach to the sky. The trees at 20-40 feet tall literally scrape the ceiling of the forest. Impressive does not begin to describe these ancient beings. The Chinese call these trees '高杆'/gāogān which means "Tall Pole".
These skinny trees often grow in a trio and remain branchless until near the top. Barefoot, only the young and the brave, carefully climb to the top to pick the Spring harvest. There are no ropes, harnesses, or soft landings. It is dangerous work. In an attempt to conserve their strength for the ages these trees each produce precious few buds and new spring growth. A day's harvest for a young eager picker often maxes out around just 2kg. After roasting and sun drying perhaps half a kilo is all they have to show for the days work. It took them 2 weeks to harvest what we bought.
In 2014 we had a chance to buy a small amount of leaf from these special trees. We pressed just ten 100g cakes. Five we sold and five we kept for ourself. Out of all we sourced last year this puerh was the most unique. The flavor is strong, pure, natural, and quite bitter, but with a transcendent chaqi. We made certain to visit Kunlu Shan to get more this year.
We named this puerh "Slumbering Dragon" because of the visual image of these ancient trees growing so peacefully in the mountains. They seem to us like dragons of a previous era in a deep slumber for eons. The strong energy in this tea mirrors the strength of dragons in our active imaginations. 
We present this tea as is. This is unblended, single origin, high altitude, wild tree puerh. It will not taste like a lot of the puerh out there. It is strong and intense with a very pronounced bitterness that can linger. The intensity of bitterness will fade with age. Our 2014 has mellowed quite nicely. The energy in this tea is quite strong, it will sneak up on you. We hope you get a chance to try this amazing and unique tea.
I’ll be honest, this is one of the few teas I actually read the vendor’s description before sampling the tea itself. Normally I try not to let the vendor’s tasting notes or description bias me, but I knew this was an expensive tea and I didn’t want to make a mistake when brewing.


Dry Leaves: I’m always impressed at how much better other people are at breaking up cakes, once again my sample at first looks like maocha, but it is obviously from a cake and someone more skilled with a pick (certainly not from someone who routinely stabs himself while trying to break up a cake). The dry leaves has a slight sweet and fruity aroma.



First Steeping
Temperature: Boiling
Brewing Time: Five Seconds
Aroma: Fruity and Camphor
Flavor: Super Bitter, Bitter and Citrus Peel
Tasting Notes: Like always I did three quick five seconds rinses, and used a little more than 5g of loose leaf. I initially thought I was poisoned, I have never had something so bitter and sharp and I liked it; perhaps not enough to drink this often, but this has an amazing sharpness. I had a lot of trouble identifying any flavor because of the lingering bitterness, but I think there was some citrus peel taste, but I am not exactly sure. According to CLT’s description their 2014 has mellowed out quite nicely so I suspect if this is anything like the 2014 it will be nicer in a year.



This was the sharpest bitter tea I have ever had even though the bitterness lingered for an absurdly long period of time, I waited around five minutes or so between steepings for it to go away even though I started chewing on a sprig of mint. As for the aroma it is a little weak I did get something fruity that I could not pin down as well as camphor. Despite the bitterness I enjoyed this tea; this is definitely a puerh person tea.



Second Steeping
Temperature: Boiling
Brewing Time: 10 Seconds
Aroma: Fruity and Camphor
Flavor: Bitter and Citrus Peel
Tasting Notes: Again I had quite a lot of trouble trying to identify what I was tasting beyond the very sharp bitterness. I almost described this as kuwei and while I can certainly see someone who likes a pleasant bitterness in their shengs to enjoy this tea I don’t feel comfortable in describing it as such because of the lingering aftertaste.



The liquor is getting slightly darker and the used leaves smell wonderfully fruity, but this is definitely ones of those teas meant to be hidden away and forgotten.



Third Steeping
Temperature: Boiling
Brewing Time: 15 Seconds
Aroma: Fruity and Camphor
Flavor: Bitter and Citrus Peel
Tasting Notes: Again bitter and I had trouble identifying anything beyond that bitterness.




I almost decided against posting this since I had so much trouble with how it tasted, but it has an amazing Cha Qi, I’ll admit I got very tea drunk off the first infusion something that does not happen to me much (perhaps because I tend to drink a lot of cheap young puerhs meant to be drank immediately). I have never had a tea like this before, it does not feel like one of those puerhs that is not drinkable in its current state, but I feel like this is going to get so much better as it ages. I decided to publish my thoughts on this tea because I think it is a good tea, as many of you may know I only write about teas that I enjoy or find interesting on this blog and this Slumbering Dragon fall between both those categories. This tea made me feel like a tea novice again, I loved how Slumbering Dragon made me feel overwhelmed and inexperienced. At the time of writing this Crimson Lotus Tea is selling a 200g cake of this for $120 and it is worth checking out if you have a little extra in your tea budget although this is a very unique puerh so if you do plan on purchasing it come with an open mind.  
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White2Tea 2015 Milk, Cream & Alcohol


So I’ve been sitting on my new White2Teas for a little bit, which surprised me  because of how much I was (and still am) looking forward to trying them, perhaps because my ever growing pile of samples is getting dangerously tall. Nevertheless I decided to start off trying my Milk, Cream & Alcohol since it has the best design and I forgot to buy a sample of Poundcake. I am starting to think I am subconsciously forgetting to purchase all the teas I want so I can justify a second and third purchase soon after receiving the first.  Regardless of my forgetfulness White2Tea describes this as:
Menghai area character. Built to be a quality daily drinker. A blend that has all of the traits of a classic style raw Puer, at a price that anyone can afford. Drink now or store for the long haul.
Like all White2Tea’s description it is short and somewhat lacking for such an interesting tea.



Dry Leaves: The cake is tightly compressed, quite a lot of variety in the leaves. I see an awful lot of white and silvery tips. There is a fruity aroma.



First Steeping
Temperature: Boiling 
Brewing Time: Five Seconds
Aroma: Fruity and Pine Needles
Flavor: Vegetal, Tobacco and Pineapple
Tasting Notes: This has an amazing pungent aroma; there is a very strong fruity scent as well as an incredibly clean pine needle smell. This has a nice cha qi, not necessarily strong, but pretty good for such a young sheng. I can certainly see one getting tea drunk off this tea in fact I did, but not until the fifteen or so steeping. Other than that there is a Tobacco taste that I did not really care for, the stronger vegetal notes and slightly weaker pineapple made this worth drinking despite the tobacco taste.



This was quite an interesting first steeping; it has some bitterness that quickly disappears because of the very sweet pineapple notes. At this point I could already tell I love this tea and will buy a couple cakes, perhaps even a tong of it.

Second Steeping
Temperature: Boiling
Brewing Time: Ten Seconds
Aroma: Fruity and Pine Needles       
Flavor: Tobacco, Green Bean, Pineapple and Wood
Tasting Notes: The initial bitterness is a little stronger than the previous infusion, although like the last it is overwhelmed quickly by the sweet pineapple notes. I was a little disappointed to see the Tobacco notes become the strongest and most prominent, nevertheless this is still a very drinkable tea for me as someone who does not care for teas with strong tobacco notes.



The vegetal notes of the last have become green bean-y, which may be a sign that this is the type of sheng that should be drank now rather than aged and judging by the price I feel that is a pretty safe bet, although this is a White2Tea and in my experience I have not had (or read anyone else who thought) that White2Tea’s teas were suitable or benefit from aging.

Third Steeping
Temperature: Boiling
Brewing Time: Fifteen Seconds
Aroma: Fruity and Pine Needles
Flavor: Tobacco, Green Bean, Pineapple and Wood
Tasting Notes: The aroma is still amazing and is pretty much unchanged from the first infusion. At this point it is hard to decide what is better the aroma of this tea or the taste; right now I’m leaning more towards aroma, but in later infusions the tastes definitely become the star. Thereis not much more that I can say about this tea, in its present state it is a little simple, the kind of tea that I have no trouble drinking often and last longer than many teas I’d consider as daily drinkers.





As I already said I love this tea and will buy more of it, for some reason when I was drinking this I kept thinking of White2Tea’s 2002 White Whale even though it does not taste similar to it. Last time I had the White Whale I was starting to think it was getting a little old for me, the next time I order something from Whtie2Tea I’ll have to pick up another cake and see if I want more of it. Nevertheless the obvious difference between 2015 Milk, Cream, & Alcohol and 2002 White2Tea is that this is nearly two thirds the price of White Whale and twice the size, although this is nowhere as smooth as White Whale and in its current state is much simpler tea. At the time of writing this White2Tea is selling a small 25g sample of this for $2.35 and the whole 200g cake for $17.50 and is definitely worth checking out; because of its modest price I’d recommend buying a cake as a sample.
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M&K's Big Snow Mountain Pearls Sheng 2013

(Tea Provided for Review)
Origin: Daxueshan National Reserve, Yongde County, Yunnan, China
Harvest: Mid April 2013
Cultivar: Camellia Sinensis var. Assamica
I decided to try this first, I am not normally a fan of puerh pearls, but something about it seemed interesting when I was initially browsing M&K’s catalogue. M&K describes this as:
There are two Da Xue Shan (literally "Big Snow Mountains") in China's Lincang Prefecture, one in Mengku County and the other in Yongde County. This tea was picked in the Daxueshan National Reserve at the foothills of the Himalayas, with tea trees growing at altitudes reaching about 2,750 meters (about 9,000 feet). Unlike most Chinese tea, which uses the tea variety sinensis, these Pu-erh pearls were grown with the assamica (large leaf) variety. Tea enthusiasts will not be disappointed with these pearls, which offer a complex flavor and flowery aroma with hints of stone fruit, and allow for many resteepings! We recommend this tea to lovers of raw (sheng) pu-erh as well as green and white teas. 
It’s interesting that M&K recommends this to green tea and white tea drinkers, after sampling this I am not sure if I agree.
Dry Leaves: My sample included two pearls each about 5.6 grams, so a bit smaller than blooming tea, but larger than pearl or rolled tea. It does not have much of a scent, but I a suspect that may be because of how tightly compressed this is. 

First Steeping
Temperature: 200oF
Brewing Time: Five Seconds
Aroma: Floral and Grassy
Flavor: Pear, Vegetal and Floral
Tasting Notes: I started off with three quick rinses with boiling water for five seconds, and till the pearls are tightly compressed. While the early infusions are nice, if you wanted to skip ahead to the really amazing infusions you’d probably have to rinse it for a thirty seconds. It has a rather nice aroma, although it does take quite some time for it to develop (it was not till the seventh or so infusion that the floral nose started to become strong enough to be pleasant), while now it is a little on the weak side. 
There is some bitterness, and slight cha qi, both of which would not defer a new to sheng puerh drinker, but not enough to satisfy someone more experienced with young sheng puerh. Nevertheless this is a very pleasant and easy to enjoy tea so far, the sweet pear and floral notes are hard to hate, while the vegetal taste and grassy aroma may put some off. 

Second Steeping
Temperature: 205oF
Brewing Time: Ten Seconds
Aroma: Floral and Fresh Grass
Flavor: Pear, Nectarine, Vegetal and Floral
Tasting Notes: The bitterness is starting to develop and it has some cha qi that will certainly warm you up, but still a little on the weak side (although I do not think I have ever really felt cha qi in puerh pearls before, but then again I have not had a lot of puerh pearls in the past) 


Other than that describing the aroma is what I have the most trouble with. I feel that the floral scent is the most distinct aroma I can’t exactly describe it, I am sure I have experienced it before, but I can’t quite describe it; as for the grassy notes as I was drinking this tea I kept struggling to describe it, while I am confident it is grassy at times it reminds me of that very fresh grassy scent which can be found in gyokuros (like in this particular steeping) while in others (like the previous it reminds me more of dried grass). 

Third Steeping
Temperature: Boiling
Brewing Time: Fifteen Seconds
Aroma: Floral and Grassy
Flavor: Pear, Nectarine and Vegetal
Tasting Notes: It still has those sweet fruity tastes, perhaps a little stronger than the previous infusion, but the floral flavor is gone entirely which I am ambivalent about. While I did enjoy the floral flavor I do like the contrast between the pear/nectarine with the vegetal notes more without the floral notes, it feels like a much cleaner tea now. While I do not think the pear or nectarine notes have changed since the last infusion they feel much crisper now. The bitterness is starting to become stronger, not enough for me to describe it as kuwei. I don’t know why, but for some reason this reminds me of menghai sheng.






I enjoyed this sheng. As I mentioned before I don’t drink a lot of puerh pearls and I am not really one who purchases puerhs with the intention to age, I am more of a drink it now type of puerh drinker so I do not feel confident in judging it’s future potential, but it is certainly in a drinkable state right now. While it lacks the complexity of more expensive young shengs I feel it is worth checking out if you like young shengs. At the time of writing this M&K’s Tea Co. sells 50g for $10.49 which feels like a fair price to me. 
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Crimson Lotus Tea Spring 2015 Jingmai Midas Touch Sheng

Origin: Mangjing/Manghong, Siamo
Harvest: Spring 2015
Elevation: 1300m
Tree age: ≈600 years old


Glenn of Crimson Lotus Tea included a sample of his 2015 Jingmai Midas Touch, a tea I had my eye on, but was just a little bit out of my budget as well as another of his more expensive shengs, sadly no Special Sauce. Nevertheless I was excited to try this tea, but before I was decided to sample it I really did not want to fall in love with it. While this is not an outrageously expensive sheng I am more used to buying young shengs in the $30-50 range. Crimson Lotus Tea describes this as:
The old growth tea forests of Jingmai ( pronounced 'jing my' ) are nothing short of idyllic. These ancient forests border Burma and hide smuggler trade routes still in use today. The biodiversity of the region and the nearly untainted old world methods and rituals of tea cultivation and harvesting make this area unique among world tea production. Large tea trees planted before Columbus discovered the Americas are commonplace.
This year we had the pleasure of meeting a tea farmer in Jingmai called "The Bulang Prince". He's quite a unique character. He is young and highly educated for a tea farmer. He is passionately dedicated to perfecting his craft and has spent time traveling and learning from other tea farmers in Yunnan. He is a rare breed. He worked with roasting masters in Bingdao to polish his skills. 
His 'royal' hands were responsible for roasting this tea. The material is good to begin with, but in his hands we felt it became something extra special. We decided to call this one "Midas Touch" because we feel he has the skill to turn his leaf into gold.
This tea is strong despite the young age. It has the beginnings of the honey aroma Jingmai is known for. This tea brews both gentle and strong at the same time. It can surprise you. Stick this on a shelf for 10 years and you will have a truly amazing tea!
·         Prefecture: Simao
·         Village: Mangjing / Manghong
·         Tree Age: ~600 years old
·         Elevation: 1300+m
·         Wood Fired
·         Hand Rolled
·         Indoor Sun Dried


Dry Leaves: My sample is loosely compressed at first I thought it was maocha, but after viewing the image on CLT’s website it looks like the cake is pretty unique, it looks like there is a lot of variety in this cake. There are what appear to be some large leaves as well as some twisted leaves. Visually it reminds me of Bai Mu Dan because of how varied the tea appears to be. It looks like there are a few stems in the cake, but my sample is all leaves.


First Steeping
Temperature: Boiling
Brewing Time: Five Seconds
Aroma: Smoke and Fruity
Flavor: Apricot, Green Beans, and Hay
Tasting Notes: This was rather interesting, but simple start. While it does not have that smoky taste a lot of young shengs can have it does have a bit of a smoke/char aroma. It does have a nice bitterness that disappears around the sixths or seventh infusion after that it becomes very sweet. Other than that there is a wonderful apricot taste as well as some green bean and hay notes.



I know green bean flavors in young shengs can be a warning sign, but this tastes very different from any of the young shengs I have had before. I don’t feel confident in predicting how this will age or even if it is worth aging (since it is a very drinkable tea as it is), but this stands out to me for some reason that I cannot exactly put my finger on.


Second Steeping
Temperature: Boiling
Brewing Time: Ten Seconds
Aroma: Burnt Wood, Camphor and Fruity
Flavor: Apricot, Green Beans and Hay
Tasting Notes: Still there is some bitterness, but not a lot to turn off someone off this tea; but not enough to be that memorable. There is quite a lot of sweetness that dulls the initial bitterness. The flavors of this sheng are pretty similar to the last infusion still very simple, but at the same time very nice.



The aromas have changed a little. There is a new Camphor smell that was rather nice, the fruity scent is pretty much the same; but the Smoke/Char of the last infusion is more like Burnt Wood. Not necessarily like burning wood, but more like the smell of a living tree that has been hit by lightning.


Third Steeping
Temperature: Boiling
Brewing Time: Fifteen Seconds
Aroma: Burnt Wood, Camphor and Fruity
Flavor: Apricot, Green Beans and Hay
Tasting Notes: Again the flavor and aromas are pretty much the same as last time, the strength of the Camphor smell is a little stronger, but the Burnt Wood smell is still the primary aroma. The bitterness is still there, but it quickly disappears. Overall this is a rather nice experience; it has a nice bit of bitterness, not necessarily kuwei, which is balanced by the sweetness.  So far this tea is meandering somewhere in the middle of the road, it is not one of those supper easy sweet and floral teas that probably won’t age well nor is it one of those rough teas that may have a bright future.




While this sheng takes a while to become more complex the early infusions have these amazing simple tastes. While I do focus on the early experience with any tea that I look at for this blog, this tea may sound a little like a daily drinker because of its simplicity and relative slow start, but it doesn’t start to shine until the fifth or sixth infusion. At the time of writing this Crimson Lotus Tea is currently selling 200g cake of Midas Touch for $80 and I hate how much I like this tea. While the price and lack of samples may defer those who are interested. I do not know if I’d purchase an entire cake of this since Crimson Lotus Tea has quite a few shengs that I want to sample, but this is definitely one of their nicer 2015 teas. 
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Wymm Tea's Mangnuo Tengtiao Cane Sheng and Wangshuji Shou First grade

(Tea Provided for Review)
I have a bit of bad news, my computer crashed and I lost a lot of photos that despite my best effort I could not recover. Even though my photography skills are lacking I don’t feel comfortable publishing blog posts without proof that I actually drank the teas. I did manage to recover a couple pictures so I decided to publish my thoughts on Wymm Tea’s Mangnuo Tengtiao Cane Sheng and Menghai Wangshuji First Grade Shou in one post, which is kind of a shame since these are the better of the four Wymm Tea samples I have although I did enjoy the Bazi Laohuangpian and the other grade of Wangshuji Shou I tried before.



Mangnuo Tengtiao Cane Sheng
Origin: Menku, Shuangjiang County, Yunnan
Harvest: Spring 2014
Wymm Tea describes this as:
This is WYMM’s signature tea. It is a sheng pu-erh that brews bright golden with a rich and sweet flavour, and with the aroma of fresh-cut grass in the morning. For the initial 6 steeps, there is a pronounce bitter taste that lingers in back of the tongue with hints of astringency, which are slowly replaced with a bold honey aftertaste. The liquor is heady because of the ultra concentrated nutrients in this tea. Each serving of this tea can be steeped up to 20 times.
This single state tea is sold nowhere else; grown only in the ancient tea gardens around town of Mengku, located in Shuangjiang county of Yunnan province in China, these 200 to 300 year-old trees have distinct branch shape differentiating them from the rest of the tea trees in China. The name Tengtiao "Cane Tea" was coined by Zhan Yingpei, an acclaimed scholar specializing in Yunnan tea culture. The name implies that the shape of branches of this type of tea trees is similar to cane. These trees are shaped using a special technique that trims off all the excessive sub-branches and bigger leaves, leaving only two fresh tea buds per branch. Over many centuries of painstaking care by the local tribes, the branches have grown long and slender, similar to the shape of cane, hence the name. The technique for growing, trimming and picking the tea, concentrates all the tea nutrients within the two tea buds in every branch, creating fragrance unseen in most pu-erh. Local tribes only pick one tea bud from each branch at a time, leaving the other one to grow for next round’s harvest. The production of this tea is very low as a result of special trimming and picking methods – many more trees are needed to collect the same amount of buds. However the harvested tea buds are very neat and delicate, without any tough stalk or old leaves. Each of the sun-dried tea buds are covered with very dense fine hair that shimmers under the sun. The final product – Qizibing Cha is presentable and highly sought after for collection
It is interesting that the Wymm Tea’s signature tea is a single state tea, I wonder if it is from a single farmer or a single township regardless. I do not believe I have ever encountered a puerh with tea leaves like these, I do hope Wymm Tea sources more teas from the same area as they did this one.


Dry Leaves: My sample is a mix of chunks and broken up strands, I have a feeling this is from a tightly compressed cake because of the chunks and tea dust. Although there is some strands that look like loose leaf whoever prepared this sample is obviously more efficient with a pick or knife then I am.

Temperature: Boiling
Brewing Time: Five Seconds (+ Five Seconds for each subsequent steeping)
Aroma: Sweet Peas and Orange Blossom
Flavor: Floral, Peppery, Fruity, Cucumber and Sweet Grass
Tasting Notes: This is a rather sweet tea, it reminds me more of a green tea or a floral oolong early on, perhaps because it takes quite some time for this to develop any bitterness and it lacks astringency although later on it becomes more sheng-like. Early on it is a little on the weak side, for me around the eight infusion it started to become noticeably stronger, the early infusions are not undrinkable, but they are very subtle.


This is not a particularly complex tea, it does not change much as you drink, but it is rather refreshing. This feels like the perfect sheng for someone who is new to puerh, I am not sure it is interesting enough if you are looking for pleasant bitterness or do not regularly drink young shengs. Definitely a sheng to drink now, while it seems to have some potential to be aged I can’t imagine not using the entirety of a cake as fast as possible. In my opinion this sheng does well with longer steeping times then I did and is definitely worth checking out if you like young shengs, at the time of writing this Wymm Tea is selling a fifteen gram sample for $10.80 CAD.

MenghaiWangshuji First Grade Shou
Origin: Menghai County
Harvest: 2008
Wymm tea describes this as:
This shou pu-erh brews with a smooth and sweet flavor and long-lasting jasmine rice aroma. Tender and fine buds from high mountains in Menghai County, located in west ofXishuangbanna Dai Autonomous Prefecture in Yunnan Province, are picked to make the tea in 2008. Pu-erh tea has the potential to ferment over time, and this tea has been post-fermented for 6 years since its production. Post-fermentation gives the tea vibrant flavours and richer aroma as well as deep wine colour.
Note: First grade contains the smallest leaves while seventh grade contains the largest leaves. There is marginal difference in the taste; first grade has a slightly stronger and woodier flavour, while the seventh grade has a milder and sweeter flavour. The third and fifth grades fall in between of the first and seventh grade.

Dry Leaves: Looks like this was not pressed into a cake, I was rather surprised at how small these leaves are, at first I thought I accidently was sent a sample of dried cloves.

Temperature: Boiling
Brewing Time: Five Seconds (+ Five Seconds for each subsequent steeping)
Aroma: Mineral, Tobacco and Musty
Flavor: Earthy, Mushroom, Cocoa, Peppery and Wet Wood
Tasting Notes: I tried the Seventh Grade version of this before and I prefer this over that one even though this lacks much of the sweetness of the Seventh Grade version. This one does not have that slight fishy aroma, but it does have a kind of musty smell something like an empty basement, not unpleasant, but not something I generally look for in teas. This is definitely more complex than the seventh grade. It has a stronger Cha Qi then the seventh grade, but it is still on the weak to moderate side.


I enjoyed this more than the Seventh Grade I had before. At the time of writing this Wymm Tea is selling a fifteen gram sample for $9.00 CAD and is worth checking out if you like shous that are not on the sweeter side.
The Mengnuo Tengtiao Cane Sheng is definitely my favorite of all of Wymm Teas I’ve had so far, I see why it is their signature tea. If I had to pick one of the four samples to buy again it would definitely be the Mengnu no questions asked probably because I love young floral Shengs.


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