I’ve been working my way through my little cake of this, too, recently and it’s another tea that I’m just really enjoying. It’s sweet, slightly creamy and very moreish. I broke off some little pieces to use in my Gaiwan this morning, with a lovely fresh hot-cross bun, for breakfast! They made for a pretty good combination too, actually.
(I enjoyed all of this whilst watching Fortitude, too – any of you guys been watching?? What a bizarre program :O It’s darn compelling though, that’s for sure!)
As I’ve not really ever owned or broken up many sheng puerh cakes before, I don’t know how this compares, but it’s definitely a little more loosely packed than the other two that I’ve opened. As such, when I went at it with my pick, I was basically removing little fragments of two or three leaves at a time. It wasn’t really an issue, as they remained pretty intact so the brewing didn’t get bitter, but it is a very different experiences, say, to the stone-pressed 2004 or the big-leaf 2006 shengs I have from Verdant.