shu 7581 - 2002

This aged dark force is creamy and naturally sweet followed by such a dark thick creamy earthy texture.You literally taste Autumn with all its facets. This tea easily and without a doubt conquers your whole inner mouth section within an instant.
This Shou is just amazing! There is so much going on. Even a hint of pickled cherry fruity sweetness is a undeniable part of this creamy fellow. There is definitely a certain roasted aspect to it which blends in perfectly with this pleasantly basement character which also forms and builds this delicious construction of dark power.
If you dig deeper you might also discover even more sweetness within a light consortium of bourbon vanilla pudding and a very subtle milky chocolate hint to it. This fellow is quite aggressive on the stomach so eat well and enough before enjoying it – would be recommendable.
This Shou Pu-erh was a pu par excellence! It’s age did so much good onto this dark fellow. Creamy and intensely thick as thick it could get plus such a deep and dense Autumn profile. Love it from the bottom of my heart

Pu-erh.sk recently restocked on this brick. There must have been some difference between the two batches. Last time I said it had completely cleared. This time I noticed just a little fermentation flavor. Last time I noticed some wet storage taste. This time I didn’t find any. Regardless of these things this was an excellent tea. It was bittersweet in the start. The bitterness did not last long. There were some chocolate notes in this tea. And I think I would say it developed a bit of a fruity taste in later steeps although this was just barely perceptible. Overall this was one well aged shou. I gave it twelve steeps but think it would have gone a few more, possibly sixteen or so.

I steeped this twelve times in a 150ml gaiwan with 12.5g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 min.

I love being the first to review tea!

I really liked this, and it was somewhat different than most Shou. The leaves included large thin flaked leaves and some big sticks. These dried leaves carried a slight fermentation and earth scent. I placed a bunch in my warmed gaiwan and shook it up. The scent was really unusual. It was of sharp fruits (bitter tasting) and ash. There was also a strange iron cake sheng aroma in the background. I washed the leaves once and prepared for brewing. I brewed this really heavy, so I knew I was in store for some powerful tones. The liquor was a thick blackened red. The aroma of the leaves became deeper and more prominent. The same bitter sheng scent came off the leaves. However, this sheng tone was not present in the flavor. The taste was really good. The initial sip wasn’t all that complex, but it was otherwise delicious. The taste begins dry and slightly earthy, and it ends with a dry cacao flavor. This cacao flavor becomes more intense and builds up in an almost huigan sense. There is a nice stimulating mouth-feel in the brew. The cacao scent becomes more rich, and its almost like eating a dry hot cocoa packet. The qi was not overly powerful, but it was a nice head buzz with some scalp prickling. This sensation builds a little bit, and it follows throughout the session. I recommend this brew. This is perfect if you like dry, rather than silky, chocolate tones in shou.

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