50 Tasting Notes
This doesn’t smell like much when dry. After a rinse steeping the wet leaves smell sweet, like honey graham crackers. I have been rising my ripe pu-erhs twice.
Aged shou rarely tastes like much to me. This one isn’t much different. It’s only a little sweet, a little nutty, a little creamy, and not fishy at all. It’s somewhat bland but still enjoyable. I enjoy this tea for soothing a raw throat.
This tea smells slightly tart and a little fruity. The first couple steepings taste a little smokey and then slightly tart, eventually sweetening more. After a few steepings it starts to leave an after-drinking mouth-feel like ceylon tea with milk. This is not currently one of my favorite shuos.
This tea may have changed due to the container it was stored in. I am using an air tight container which I believe had no smell beforehand, but I may be mistaken.
I don’t know whether this is a shu or a sheng. Is this what sheng becomes after 17 years of aging? It’s not as potent and fishy as most of the shu I drink. It seems slightly smokey, but not nearly as smokey as the young sheng I’ve had.
The flavor is subtle and a little grassy, but I enjoy it.