Review of two types of shou, Bada and Menghai origin

I don’t mention review posts all that much here but this one explored character of versions of shou more than most tend to. One was a higher quality, finer leaf, more intense and complex version, with the other more subtle, less intense, but with a unique creamy feel (both from well-regarded regions). Discussion of both also led into aging concerns (one was 2015, the other 2017, with the older version probably still open to benefiting from a little more age more than the younger one).

I’m out of the habit of adding tea reviews in that section here but I’ll mention them there too.

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