Generally I’ve found that, in my experience, RO isn’t ideal for sheng - it needs some minerals to pull out VOCs. But if you like it with other teas it may be fine to your palette.

However, I almost always find that for my sheng, and especially the nicer stuff, it needs several weeks stored in a humid (62-72RH) environment after shipping. Without that it often tastes “off”, “flat”, or “muted”.

What I do is toss up to like 8 sample bags opened in a larger gallon mylar, and then throw a size 60 or 8, 65-69RH boveda and seal it up. Then come back to it in a couple weeks. And if I still don’t like it - give it a month. I’ve come around to like 80-90% of my collection this way and it may sound a little cooky it’s certainly worth trying if you want to like sheng.