80

I don’t drink much shu, but I’m happy with this purchase. The tea cake is attractive with specs of red and orange amidst deep purples and browns, and quite compact. The tea soup is a deep clear burgundy. Initial steeps are smooth and later ones reveal more nuances than most previous shus I’ve tried. I picked up subtle hints of bittersweet dark chocolate, sour grape/red wine notes. It also has an aftertaste that lingers for a while. I may add more leaf in future brews.

I don’t find it as sweet as others have, but subtle bitterness in the aftertaste indicate its aging potential.

boychik

I like this shou. Main reason why it’s some bitterness. When shou is sweet it’s just boring

tanluwils

Agreed. This one has clean kind of bitterness I associate with good quality leaf. It has interesting textures, as well, and I don’t mean graininess.

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boychik

I like this shou. Main reason why it’s some bitterness. When shou is sweet it’s just boring

tanluwils

Agreed. This one has clean kind of bitterness I associate with good quality leaf. It has interesting textures, as well, and I don’t mean graininess.

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Bio

My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
heicha
shu pu’er
herbal teas (not sweetened)

==

Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)

Location

Washington, DC

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