86

I thought I should finally get around to reviewing this shu as I’m half way through the tuo. The leaves I am using for this session are the bits and pieces that have collected in the wrapper and the box from breaking apart the toucha. Smooth and creamy is the first adjectives that come to mind. The smell of the dry leaves also has a sweet cream scent, which is accentuated when adding the dry leaves into a warmed yixing. After an initial rinse the warm leaves now have an essence of a library or or a used book store. The surprising thing to me is that even using the bits and broken pieces of the remnants of a dozen session the brew is still smooth and clean, the liquor is not a translucent red as with usual infusions, but cloudy. The infusion is every bit as fluid and viscous and flavorful as usual. Later infusions have a less creamy and more mineral quality, almost stone like not earthy so much as a quality of a glacial cirque filled with boulders, and granite escarpments with hints of moss and lichen. Not that I’ve ever hiked into a glacial cirque and eaten rocks or lichen, but that is the essence I feel as I drink. Wonderful.

Preparation
Boiling 0 min, 30 sec

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I’ve been drinking tea for about10 years now. I started out with a couple of orders from Harney and Son and some local vendors and living in Utah good local tea vendors are very hard to come by… makes me think we might need another one, maybe mine?

Location

SLC UT

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