Not even a hint of pickle … not that I would have expected that except for a reviewer’s comments. This is the largest 250gm cake I’ve ever seen. Very thick cake. Just brewed up 7gm in small yixing gaiwan… about 100gm of water or less, 15 seconds. It’s dark red in color, very smooth but much more savory than sweet. A bit of spice around the edges. I then brewed the next steep in about 10-12 oz of water for about 30 seconds. Very dark, opaque, smooth and soothing but without any particular distinctive flavor sticking out. My experience with shou of this age is that it takes time for the cake to air out and sometimes the flavors open up a bit in subsequent sessions as more of the cake is picked apart. I wouldn’t recommend or not recommend this one. I’ll enjoy this cake but won’t replace it. Would like to try it after a heavy meal. I can picture it as a soothing end to a fine meal.
- what I left out yesterday, this tea has a lot of staying power. I was right – perfect after a heavy meal, also fine right before bed, did not keep me awake… and still going strong the next morning and even better than yesterday’s brews – more distinct spice, a bit of vanilla and even a little “oily”
Boiling
0 min, 30 sec
7 g
10 OZ / 295 ML
