Currently sipping on some of this shu. I’ve left the whole tuocha in the bottom of my cup, and I’ll refill once I get low.
It’s an odd sight: the top of my brew is a light clear brown, but down at the bottom, I can see this bloom of dark red spreading out around the little tuo-cha. So far, it’s pleasant, light and sweet (reminiscent of blooming teas and the smell of a bag of those Valnetine’s Day candy hearts), but I wonder what I’ll be tasting when the dark ruddy cloud fills the whole cup?
It’s a pleasant enough tea to drink while working. Having it in a big mug, it makes more sense than I remember when I first tried this in a gaiwan months and months ago. I’m still not completely sold on why rose and shu pu’er should go together, but I also can’t hold anything against the innocuous little tou.