84
drank Shu 7572 (2011) by pu-erh.sk
1758 tasting notes

Overall this tea was pretty good. Taken in the first two steeps not as much. Definitely got some fishy fermentation notes in the first one or two steeps. I would say this disappeared by steep three and the fermentation taste was gone by steep five. It was dark and rich early on. There were some notes of chocolate in there. Getting a note in the twelfth steep that I would call burnt caramel. A sweet note but a little burnt. Possible to describe some of the notes in there as dates or fruity notes too, but this is open to interpretation. Overall this was very good. It was early so I gave it a few more steeps than normal. Gave it twelve steeps. I am sure it would have gone a couple more but I have had enough tea.

I steeped this twelve times in a 120ml gaiwan with 9.9g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

Flavors: Caramel, Chocolate, Dates, Earth, Sweet

Preparation
Boiling 9 g 4 OZ / 120 ML
tea123

Interesting that I also got some fishyness and a burnt note – wood in my case.

AllanK

I thought this was better than their 2000 shou cake.

Cwyn

Cold rinse beforehand on this one, sounds like…

Rasseru

is a cold rinse an effective way to remove some of the off flavour before you mix it into a steep?

AllanK

Never tried a cold rinse but I know people who give their shou extra rinses to get rid of the fermentation.

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Comments

tea123

Interesting that I also got some fishyness and a burnt note – wood in my case.

AllanK

I thought this was better than their 2000 shou cake.

Cwyn

Cold rinse beforehand on this one, sounds like…

Rasseru

is a cold rinse an effective way to remove some of the off flavour before you mix it into a steep?

AllanK

Never tried a cold rinse but I know people who give their shou extra rinses to get rid of the fermentation.

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Bio

I am Allan. I live and work in Long Island, New York. I have been amassing a tea collection for nearly two years and have spent way too much money. I now try to buy mostly Puerh as I like it most and it lasts nearly forever. Black tea has a habit of going bad. If anyone is interested in tea swaps I am open to ideas and have quite a cupboard.

Location

Bay Shore, NY

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