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Picked this one up from JAS eTea to have a relatively easy drinking shu pu’er at work and am very satisfied. It breaks easily into a nice array of small leaves, with a pleasant, slightly cocoa-infused dry leaf aroma.

Overall, it has a pleasant, soft grain flavor and texture. Cream of rice or cream of wheat, perhaps. A bit of honey, a bit of chocolate, and nice classic shu pu’erh flavor. Those fearing strong “wo dui” will be glad to know this has little to none. It is a bit simple, but not boring. There are hearty flavors there and for me, it delivers what I need from a shu pu’er. It’s certainly a great value for the money and quality.

cultureflip

whats wo dui?

the_skua

http://www.panix.com/~perin/babelcarp.cgi?phrase=wo+dui

Piled fermentation smell. Often, fresh shu pu’er will have an intense “wo dui” aroma, which can be fishy or rotten smelling.

cultureflip

ah. ive gotten that before. not good.

cultureflip

“dude, your breath is wo dui. you need gum.”

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cultureflip

whats wo dui?

the_skua

http://www.panix.com/~perin/babelcarp.cgi?phrase=wo+dui

Piled fermentation smell. Often, fresh shu pu’er will have an intense “wo dui” aroma, which can be fishy or rotten smelling.

cultureflip

ah. ive gotten that before. not good.

cultureflip

“dude, your breath is wo dui. you need gum.”

Login or sign up to leave a comment.

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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

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Peace Dale, Rhode Island

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http://tea.theskua.com

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