97

Following up my Thai eggplant and ground pork takeout with a strong, clean shou to cut the grease.

I’ve brewed this consistently throughout the 1-oz bag. Easy to break off a 5-gram chunk and go western in a ball jar. Couple of 10-second rinses, though after tasting the second rinse, I think only one could be had. Already dark and clear. Fill ’er up with 8oz of boiling water. 30/60/90/120/180/asyouplease.

The brewed liquor smells like the ancient, leaky trailer my friend used to live in on the edge of damp riparian habitat. His mother, the prior occupant, was an indoor chainsmoker. Sounds gross, right? Tastes amazing.

If that offends you, I can say it also reminds me of slogging through a forested swamp in northeastern Ohio on a cloudy and cold November day. It’s about 36F and nearing sundown. Clay and muck and leaf decay stick to my wader’s boots and weigh me down. Somebody within a mile has a fire burning. The smoky particulates stick to my own misty exhalations which I breathe back in, open-mouthed. I’m a sweaty stick of human-landjaeger in these chest waders, forever trudging forward. Sounds gross, right? Tastes amazing!

Ash, earthy fungal loam, humus, smoke, leather, old books, followed by a tingling tongue, decaying dark wood, gray clay (very specific mineral taste for me), tobacco, lighter wood and finally a sweetness like vanilla. Mouthfeel stays light and clean. Cha qi is near instant and unbeatable. Perk up, calm down, both gaze and lights soften. I’m immobilized yet focused within this rusty orange hue. If I were still much of a writer, this would be my choice of beverage for late nights of visualizing and penning.

I’m pretty sure you could manage less leaf, more steeps, lower temperature and still end up with a decent cup.

Sad to see this ounce go. I will order several cakes of this to have as my go-to evening shou.

Preparation
Boiling 5 g 8 OZ / 236 ML

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Always open to gifting or swapping teas. I do send international when feasible. Please follow and send a message if you see a tea in my notes or cupboard that piques your interest.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng puer, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? Flavored teas are not a favorite but I do drink them intermittently.

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes. I might have attention issues. One thing I will always love is riding a bicycle.

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Sonoma County, California, USA

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