89

Thank you Esgreen for the free sample!

Leaf Quality:
The leaves of this raw pu-erh smelled a bit mushroomy or fungal, and a bit earthy. Every leaf had downy white hairs on them. The leaves were green, white, yellow, brown, and others were black. The rinsed leaves smelled earthy, fungal, vegetal and smokey. Once brewed, they smelled more fungal and woody.

Brewed Tea:
The brewed tea smelled smokey, mossy, and had a light earthiness. The light yellow-green brew tasted floral, of mushrooms, and was mossy. I was very pleased with the first brew.
Second Steeping
This brew was much more floral than the first, and exhibited less mushroom notes. However, it was just as woody and mossy as the first. Each sip had a slight earthy finish.
Third Steeping
This brew was smokey, floral, and a little spicy. This cup tasted more like an aged pu-erh. Mild earthy notes crept into the last sip.
Fourth Steeping
I really liked this steeping. It was extra floral and sweet. A tiny bitter nut flavor followed. The fungal notes had gone.
Fifth Steeping
The steeps were still holding strong. It reminded me of the third steeping. Smokey, lightly floral, and a bit earthy.

Thanks again for the tea sample!

Bonnie

You’re the sheng lover. I’ve noticed that. You have to be slow and patient with shengs and really pay attention. Sometimes I’m too impatient.

Scharp

There’s just a different taste about Sheng pu-erh’s that I like. The aged shengs taste different than many of the shou pu-erh’s. What I really liked about this was that it had surprisingly floral qualities. And that’s a very good observation of me as it’s true! However I do enjoy a nice ripe pu-erh.

Bonnie

The more experience you have with shengs or shu’s, the more detail you notice. I’m walking through the shu forest’s now and spending my time there. That’s how I think of it. A nice bit of shu puerh has come my way so I’m learning all I can.

Scharp

I like the way “Shu Forest” sounds; it captures the mystery and new adventure of tasting pu-erh.

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Comments

Bonnie

You’re the sheng lover. I’ve noticed that. You have to be slow and patient with shengs and really pay attention. Sometimes I’m too impatient.

Scharp

There’s just a different taste about Sheng pu-erh’s that I like. The aged shengs taste different than many of the shou pu-erh’s. What I really liked about this was that it had surprisingly floral qualities. And that’s a very good observation of me as it’s true! However I do enjoy a nice ripe pu-erh.

Bonnie

The more experience you have with shengs or shu’s, the more detail you notice. I’m walking through the shu forest’s now and spending my time there. That’s how I think of it. A nice bit of shu puerh has come my way so I’m learning all I can.

Scharp

I like the way “Shu Forest” sounds; it captures the mystery and new adventure of tasting pu-erh.

Login or sign up to leave a comment.

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Bio

Jared Sharp
I love drinking and reviewing tea. Green, Oolong, Black, White, Yellow, Dark, Pu-erh… It’s all great. In particular, my favorites are Taiping Hou Kui, and Aged Teas.

I’m currently in California, and started my interest in tea at a very young age. Ever since, I’ve looked for exotic, rare, and even newly-developed teas to try.

It doesn’t end there: I’ll try just about any tea new to me that crosses my path.

I typically brew tea in a traditional manner (different teas require different steeping times and water temperatures, ect…). Whichever directions are on the packaging or website, I tend to follow as well.

I’m also building a private collection of Pu-Erh teas and teas good for Aging. Hopefully, they’ll turn out nice.

Companies: If you are looking for a reviewer for tea, I would be happy to sample any of the teas you offer.

Message me for Sample swapping.

Location

California

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