I like this shu better than the nuggets. It’s less sedimenty, and more smooth. This tastes more like a beverage, and less like dirt. I don’t know if other folks would enjoy it, if they like the sediment flavor, but I prefer it. It’s very smooth, and light, but flavorful. The color is a very nice redish-brown. 1st & 2nd steeps: The flavor is like old wood. It makes me wonder if it was keep around rotten wood, or something. Not at all bitter. Just rotten old wood. 3rd steep: Old wood, and now leather. No more sediment, at all. Just lots of leather. Like chewing on an old belt. 4th steep (slightly cooler temp): Strangely, sediment is makin a come-back. Leather is fading. Less everything. I’ll have to use higher temp, next. 5th: Lighter flavor, but the leather taste is back. This one feels flatter, and less tangy. I think the water might be getting stale. It’s time to replenish the kettle, anyhow. 6th: Wood and leather are stronger, again. Sorta tangy, too. The aroma is getting a bit smokey. It’s not quite like sheng, though. 7th: I increased the temp a little, and the steep time a lot. The flavor is hanging in there. It’s still wood and leather, though. No new developements, except in the after-taste. It’s like portabello mushrooms, and was rather brief. 8th: Steeped at boiling for 2.5 mins. More of the same, and I’m bored. Over-all, I’m glad I tried this one. There was no fishy odor, and the sediment was minimal. This is a very smooth and approachable shu. Although, it was a little one-dimensional, to me. I enjoyed it, but I wouldn’t get too excited about having it again. However, if my goal were to drink shu on a regular basis, and I wanted to avoid anything gross. This would be an excellent choice. Although, I doubt it would keep me interested for long.

EDIT: Oh! I forgot to mention that I was doing double steepings. So actually, I drank around 16 steepings. By double steepings, I mean that I was steeping once into my cup, and again into my pitcher, and counting that as one steeping, but it’s in fact two. Sorry for the confusion.

205 °F / 96 °C 0 min, 15 sec

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I still consider myself to be relatively new to the world of tea; started about 3 years ago. There are just too many things to try to consider oneself truly proficient with such a limited exposure.

My favorites are Japanese Tamaryokucha, Chinese Dancong, and Taiwanese Eastern Beauty. I also enjoy a decent pu-erh, from time to time.

I use gongfu-style preparation, and a gaiwan. But sometimes, I just use a medium Finum basket, and 6oz cup.

I’m always open to suggestions, or advice. So, feel free, and don’t be a stranger. I’ve been receiving some interesting suggestions from other reviewers, and I’m looking forward to trying these other teas.

So far, everyone on Steepster has been very kind, and welcoming, and I enjoy participating in the community.


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