80

Sample provided by Jas eTea. First pours bring strong currents of talc, minerals, and white powders. I know some people get excited about this element, but I don’t particularly enjoy. A few steeps in, this tea lights up with dates, south asian spices, and woodiness, with some distant citrus. The textures starts shallow for me, but deepens and softens with a gentle wheat-like flavor. The wet leaves hold a cellar or forest floor character that doesn’t show up in the aroma or flavor. I give this tea good marks for being low in strong fermentation character and above average in complexity.

deftea

I’m impressed that you stuck with the tea until the standard “shu”-ness started to yield more complexity. I feel so incompetent when selecting shu. Thanks for the note.

the_skua

I think the general vibe is that the big factories, Menghai especially, are better than most at creating really tight shu. Or at least, consistent, but that’s a different thing.

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deftea

I’m impressed that you stuck with the tea until the standard “shu”-ness started to yield more complexity. I feel so incompetent when selecting shu. Thanks for the note.

the_skua

I think the general vibe is that the big factories, Menghai especially, are better than most at creating really tight shu. Or at least, consistent, but that’s a different thing.

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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

Website

http://tea.theskua.com

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