97

It has been way too long since I drank my first and favorite sheng. SO GOOD! I need to drink this more often. I also need to order another cake before they are gone! Guess I need to work on another Mandala order soon :)

boychik

new cakes are coming, you know;)

Stephanie

Do you like sheng as much as you like shu? Have you tried very many? I’ve only had a handful so far!

boychik

Nope, just a few. Some bitterness i just cant tolerate. Wild Monk is my fav.

boychik

i can tell you what i like (at least for now): i like shu that has sweet profile, dried fruits and leather is good combination for me. i would like to sample some sheng even if it has some bitterness, it would be tolerable and i could control with lower temps and super short steeps

Stephanie

I would very much like to try more shengs as well :)

Garret

Hello, you two! Wild Monk 2014 is here (though not on site yet, but we can always accomodate)! Also just in is a new cake (and mao cha) we call “Autumn Song”, also a sheng pu’er. Reviews in store here so far have been great. The 2014 Wild Monk (autumn 2013 picked leaf) does not have near the smokier sweet of the 2012 version but is truly delightful. I’ve already had several sessions with both.

The 2012 Wild Monk will soon be a thing of the past. We are going to hold on to 28 cakes for further aging in our vault and that means we probably only have a few weeks left of them at the rate they are going. Sad, but true…

And BC… I love both shu and sheng and you are right about water temps and shorter steeping times. With younger sheng, alot of our customers brew with water at 195 and slowly up the water temp through the various infusions. So fun to experiment. My favorite thing about great sheng, no matter how I brew it up, is that is always leaves me feeling really wonderful and open. I love that. I love tea :)

Stephanie

Thanks for the info Garret, I will definitely order one more 2012 cake before they are all gone! Hopefully I will have time to do so sometime today or tomorrow. I’d love to sample the 2014 version for comparison!

Thanks for being such a great purveyor of tea, and sharing your knowledge and love of it with us here on Steepster! I love tea, too :)

Sil

Oh no! I need to order another cake! Ack! I hope there are stroll come left by the time I get back from vacation…

mrmopar

I just put an order from Mandala tonight. Sure to get me in trouble…

@ligongsf

a naive question: what is the difference between Sheng (raw) and Shu (cooked). I know the Chinese words, but don’t know what they mean in terms of puerh…thanks

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Comments

boychik

new cakes are coming, you know;)

Stephanie

Do you like sheng as much as you like shu? Have you tried very many? I’ve only had a handful so far!

boychik

Nope, just a few. Some bitterness i just cant tolerate. Wild Monk is my fav.

boychik

i can tell you what i like (at least for now): i like shu that has sweet profile, dried fruits and leather is good combination for me. i would like to sample some sheng even if it has some bitterness, it would be tolerable and i could control with lower temps and super short steeps

Stephanie

I would very much like to try more shengs as well :)

Garret

Hello, you two! Wild Monk 2014 is here (though not on site yet, but we can always accomodate)! Also just in is a new cake (and mao cha) we call “Autumn Song”, also a sheng pu’er. Reviews in store here so far have been great. The 2014 Wild Monk (autumn 2013 picked leaf) does not have near the smokier sweet of the 2012 version but is truly delightful. I’ve already had several sessions with both.

The 2012 Wild Monk will soon be a thing of the past. We are going to hold on to 28 cakes for further aging in our vault and that means we probably only have a few weeks left of them at the rate they are going. Sad, but true…

And BC… I love both shu and sheng and you are right about water temps and shorter steeping times. With younger sheng, alot of our customers brew with water at 195 and slowly up the water temp through the various infusions. So fun to experiment. My favorite thing about great sheng, no matter how I brew it up, is that is always leaves me feeling really wonderful and open. I love that. I love tea :)

Stephanie

Thanks for the info Garret, I will definitely order one more 2012 cake before they are all gone! Hopefully I will have time to do so sometime today or tomorrow. I’d love to sample the 2014 version for comparison!

Thanks for being such a great purveyor of tea, and sharing your knowledge and love of it with us here on Steepster! I love tea, too :)

Sil

Oh no! I need to order another cake! Ack! I hope there are stroll come left by the time I get back from vacation…

mrmopar

I just put an order from Mandala tonight. Sure to get me in trouble…

@ligongsf

a naive question: what is the difference between Sheng (raw) and Shu (cooked). I know the Chinese words, but don’t know what they mean in terms of puerh…thanks

Login or sign up to leave a comment.

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Bio

Graphic artist, printmaker, lover of tea.

I love pretty much every type of tea camellia sinensis can produce. I like herbal teas sometimes but I can’t stand rooibos.

Butiki, Verdant, Mandala, TeaVivre and Den’s are my favorite online retailers so far.

Location

Southern Indiana

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