This tea has so much depth; so many characteristics. I could briefly give you a list or give you an account that’d fill a lot of space. If you like shou, try this. If not, try it. I think this could be the shou that could allow one to really reconsider the journey (if they’re not a shou fan) or bring another type of shou to the picture (if you like shou). I mean, this is probably the best shou in my book. I’m so very happy that I bought more than a sample of this one……

Notes: Bourbon, butterscotch, thick, creamy, woody, etc.

Side Note: Water temp 195-boiling. Increased temp as the session continued. The higher the temp, the longer the time. At boiling, I steeped the shou for 9 minutes in my gaiwan before pouring. The butterscotch was strong in this steep. Although the body wasn’t as thick or creamy, it was an excellent cup.

Flavors: Butterscotch, Creamy, Earth, Thick, Wood

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Mostly drinking sheng/shou puerh. Gongfu daily; western brew at work.

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.

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Northeast Ohio

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