I was saving this for a day when I had an afternoon free to enjoy a relaxed gong fu session, but I’m running out of strong enough teas to have when I first wake up from my Butiki
suitcase box, and I’m in work soon and needed the energy jolt, so western style it is. The western steep didn’t destroy it! It’s still a great tea. The smokiness is milder than I remember, but still the dominating top note. The earthiness lasts throughout the sip and gives it body, giving way to pine notes at the end of the sip. There’s a creaminess to it which tempers the heavy, woodsy flavours well, and a tang right at the very back of the sip which stops the creaminess from being too much, too rich. I think that this is to this day the only sheng/shou blend I’ve tried, but they work really well together, each playing off the other and enhancing the best of both. I added skimmed milk just to lighten the cup as it is pretty heavy, and the flavours hold up well. This is a strong puerh that isn’t going to be bothered by a little bit of milk!
This is a very special tea, even as somebody who doesn’t drink puerh on a regular basis I can see that. I will eventually – hopefully not too far in the future – have a gong fu session with it and write up the tasting note it deserves, but I’m very happy in the knowledge that it does just fine brewed western style if I’m in a rush or just feeling impatient! I know that I could easily drink down all 4oz I have of this, but I also know that there are puerh drinkers out there who would be very happy to be able to try this. Sharing is caring, after all; I think an ounce or two of this might end up in some people’s mailboxes in the not-too-distant future.