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I feel like I have finally made it “to the big time”. I’m drinking 20 year aged shu from a proper yixing.
The dry leaf smells of cocoa and applewood smoke and old leather.
The wet leaf smells of cavern water.
The liqueur is a roller coaster ride of sweetness, camphor, cave walls and bonfire. The mouthfeel is relentless and lingers for minutes after each sip.
I no longer use this site to log teas. You can read my thoughts about tea at the website URL below.
I have a chapter in this book of popular philosophy
http://amzn.com/0812697316
I also blog about cooking here https://dungeonsandkitchens.wordpress.com
Houston, TX
