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After trying a variety of young green puerh, I thought I might not like this first one I tried as much as I once did. I’ve found that I still enjoy it’s lemony, vegetal and somewhat astringent taste.

This tea was a true surprise when I first got it. The tightly compressed brick wasn’t all that pretty and, of course, its young. But it brews up a mellow sweet amber cup with a hint of bitterness that keeps to the background. It also changes considerably through multiple steeps as the teas opens.

Cooked and vintage pu-erh gets a lot of attention, but there are young greens that can be enjoyed for what they are.

Gongfu style, 9g with 2 rinses at 15s, 5 steeps at 1m, 40s, 50s, 1m …

Gongfu stylin’ – 9g in a coffee press, 1 rinse at 20s, 1 steep at 15s, so far…

Came back to this one after not having it for awhile. Though a good shou, doesn’t really stack up to the Dayi cakes I’ve been drinking. Used about 4.5g of leaf in a 4.5 oz Yixing pot. Rinsed it and rested it for about a minute, then did steeps of 15s, 10s, 20s, 30s, and 5 minutes.

I’ll be drinking this most of the day probably. Tastes good today.

This is the only pu cake I’ve been drinking of late because I ran out of my other tuocha. Placed at order at Pu Erh Shop today though, and hope to get a bunch of new sheng and shu next week.

I usually alternate pu erh every other day, since my one set of leaves will get me about 5 steeps (pretty much the whole day). I really enjoy shu, and I don’t want to get sick of it by drinking it every day.

Gongfu style, 7g in a 7oz. Yixing pot.
2 rinses at 10s, 5 steeps at 15s, 20s, 30s, 1m, 3m.