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“got around to this after 2 years… 6.7g, 90mL duanni, 212f 2 rinses. compression is not too bad, but was hard to separate individual leaves as is often the case for shou puer. 1st: slightly bitter,...” Read full tasting note
We’ve been wanting to make some shu puerh for a while – the last cake we pressed was in 2010. We had been looking around for other batches of shu puerh that we could press into cakes, but never found one that met our needs – grown without agrochemicals and with the energy and flavours that we wanted. Accordingly, we bought and saved maocha in spring 2020 and commissioned a studio in Menghai to ferment this for us in early 2021.
It was fermented in a large basket, using spring water to moisten the tea leaves. We kept the fermentation a bit shorter than usual, to keep the energy and vibrancy in the leaves and to try to produce a tea that was a little closer to the character of aged sheng puerh. We let the tea rest for 6 months before pressing into 200g cakes.
We’re very happy with how this tea has turned out. It’s vibrant, warming, smooth and very comfortable to drink…. it’s even turning us into shu puerh drinkers!
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Yunnan Sourcinggot around to this after 2 years…
6.7g, 90mL duanni, 212f
2 rinses. compression is not too bad, but was hard to separate individual leaves as is often the case for shou puer.
1st: slightly bitter, some acidity. rounded and something coffee like
2nd: like 1st. slightly sweet finish, almost like a sheng with a few years on it in a minty sweet floral kind of way.
3rd: clean.
i had dinner plans and so had to run, but this was a pleasant surprise. I don’t think I’ve made it a secret that I don’t fancy most of what I’ve tried from EoT, and find their teas I’ve tried subpar, or at best to be of mediocre value and/or quality. I enjoyed this! I haven’t bought anything from W2T in years, so have no benchmark for modern shou though
