It has been a long time since I have had this one, and I understand it a bit better now. I have had a few puerhs, maybe six. Five of those were shu puerh, and I liked them very much. When I first had this one I didn’t understand the difference very well and expected it to be more like a shu. Now that I know better, I can enjoy this more.
I think it was KS who said to remember that sheng sounds like green and shu sounds like cook, and that would help the puerh newbie (me) distinguish the two. I didn’t realize until KS pointed it out that this IS a sheng and it HAS been aged, though just a little. And I can enjoy it more now that I have the gong fu set to prepare it.
What I called minty before, I know now is really a sort of camphor/mineral flavor. There is also a warm earthiness to it, not as deep and dark as shu puerhs, but I am reminded of what it smells like when you turn over a rotting log on damp ground to look for bugs…something we do rather often. This is a far cry from black tea with cucumber sandwiches and pinkies waving, but it is its own kind of relaxation.
Thank you, KS, for reminding me that this is a sheng! Now I need to try some more and see if they are radically different. I am also looking forward to seeing how longer aging affects the tea.