I’ve had this for 2 years, drinking it on occasion. I’ve discovered over time that it’s a very inconsistent tea. The material pried from near the bing hole usually brews up dark, rich and full, whereas when I pry from just the edges it’s lighter bodied and has thinner flavor. The rich, full cups make me want to have it again and the light ones cause me to put it away for months.

Today I tried a mixture of the two and it comes across as a decent, clean, medium bodied shou, but nothing spectacular. Since we’re in the cooler months now and I’m drinking more shou I think I’ll leave it out until it’s gone.

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Joined December 2013
Updated February 2016

Latest News: I brought my cupboard up to date (woot!)

Fond of Puerh (raw and ripe), Yunnan Blacks, Oolongs. Occasionally drink Assam, Darjeeling, Keemun. Not a fan of any flavored teas.

Doing limited swaps once again, but please try to not overwhelm me!

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