Another sample from the Mystery tea samples Wymm Tea so generously sent. I had this one this morning. It brewed up so dark! My little teapot had a bit less volume than their steeping instructions so I was using a bit less water to tea which made it so rich and dark. I would describe it as being very woody, earthy, mushroomy & smooth with faint cocoa notes. The cocoa notes were very faint and although I love some of the chocolate shu’s, this one didn’t have enough to make me love it. The caffeine or energy level was much more than the other shu I had (Menghai Shou Seventh Grade). There are some who would love a tea like this in the morning but I usually start my day with a green and I could only think of how I wanted my green tea so bad all the time I was drinking this.

I did 3 infusions on it and it stayed consistent and rich through out. There could have probably been plenty more infusions but 3 was a lot for me!

For those that enjoy a full bodied rich dark tea, this is the tea for you.

Flavors: Cocoa, Earth, Mushrooms, Wood

WYMMTEA|惟餘莽莽

Thanks for the review Ubacat, we too prefer to have our shu later in the evenings. One thing to note about the 1st grade, we generally steep it almost immediately to avoid the dark colour (first few steeps). The rule of thumb we follow is to achieve the ‘wine’ colour. It has a greater surface area compared to the seventh grade, the tea essence dissolves quicker which explains the dark rich colour. Sorry for not mentioning this earlier, will update our website soon enough!

Ubacat

Thanks for the comment Tashi. I usually have a shu in the afternoon but thought I would try it in the morning. I can see why shu’s are much better for afternoon. Now I know if I have this tea again to infuse until I see a wine colour . Thanks for the tip.

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WYMMTEA|惟餘莽莽

Thanks for the review Ubacat, we too prefer to have our shu later in the evenings. One thing to note about the 1st grade, we generally steep it almost immediately to avoid the dark colour (first few steeps). The rule of thumb we follow is to achieve the ‘wine’ colour. It has a greater surface area compared to the seventh grade, the tea essence dissolves quicker which explains the dark rich colour. Sorry for not mentioning this earlier, will update our website soon enough!

Ubacat

Thanks for the comment Tashi. I usually have a shu in the afternoon but thought I would try it in the morning. I can see why shu’s are much better for afternoon. Now I know if I have this tea again to infuse until I see a wine colour . Thanks for the tip.

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Green teas are my favourite teas but I also enjoy: white, some herbal,rooibos, raw pu’erh, light oolongs, a little bit of black , and a little bit of ripe pu’erh. I have moved away from artificial flavourings and there’s hardly anything left in my cabinet with artificial flavouring or colours. It is mostly straight teas or tea blends.

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Ontario , Canada

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