Thanks to whomever sent this to me! I’m so sorry, but I can’t remember who that was right now. I brewed this one up Gong Fu in a gaiwan on Saturday before all of the birthday shenanigans had kicked off, and to be perfectly honest I was very much not into it…
So far, as I’ve been exploring Pu’erh this year it’s mostly been ripe pu’erh so drinking this raw sample was a bit of a venture to me. And it’s kind of scarred me off a little, if I’m being honest. I tried a good variety of water temperatures and pushed through seven or eight different infusions but ultimately I couldn’t get past the combo of bitter and smoke notes that were just so strong, and so unappealing. Eventually, I also started to taste some earthy notes, a black pepper flavour, and some kind of bitter vegetal notes such as green pepper, but it just couldn’t redeem itself.
I mean, I’m not gonna stop trying out different kinds of Sheng but I’ve heard that most people overall have a strong preference for either raw or ripe and at this point I’m thinking mine is more in the lino of ripe pu’erh.
Flavors: Ash, Astringent, Bitter, Black Pepper, Char, Earth, Green Pepper, Pepper, Smoke