One year in on my first sheng cake and the change in the wrapper smell alone surprised me
Bought a 2023 spring Yiwu cake mostly on impulse at a local shop, the kind of purchase where the owner just handed me a sample cup and I didn't really have a choice after that. Wrapped it in the paper it came with and put it in a cardboard box in a closet that stays around 65-70% humidity depending on the season, nothing fancy, no pumidor or cave setup.
Cracked it open last week just to check on it and the dry leaf smell had changed in a way I wasn't expecting this early. Started out sharp, almost grassy with that cut-hay thing young sheng does, and now there's this faint plummy sweetness sitting underneath it. Not fully there yet obviously, still bitter up front when brewed, but the astringency on the back end has softened noticeably compared to when I first opened the wrapper.
What got me was unwrapping the whole cake released a smell that wasn't on the leaf surface at all, almost like the paper itself had absorbed something over the months. First time I've actually paid attention to that rather than just focusing on the soup.
Brewed it gongfu style, 6g in a 100ml clay pot, rinse then about 8 infusions stepping up the time gradually. Third and fourth steeps are where it's shining right now, good huigan, some throat cooling that wasn't there a year ago.
Curious if anyone else tracks wrapper smell as part of how they judge progression, or if that's just me reading too much into something that doesn't actually correlate with what's happening in the leaf itself.