The taste is complex in the way: that has a thick and velvety-creamy base character and beside this has the earthy-beetroot bringing aroma. Both distinct characters are in balance and support each other. This comes out in the smell as well. The complexity gives these “aroma colors” in a changing way through the steepings. The enjoyable taste and aromas of the tea comes mellow and round and harmonious. The quality arbor material shows by the effect as well: a very warming and healing tonic effect.
Stands for more than 10 stable steepings, at the end of session recommend to boil out the last aromas as well!
Well recommended Shu for grounding harmony and balance in us!

Flavors: Baked Bread, Butter, Cacao, Creamy, Smooth, Wet Earth

Boiling 0 min, 30 sec 4 g 3 OZ / 100 ML

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My ever expanding list of obsessions, passions, and hobbies:

Meditation, tea, cooking, traveling, spirituality, plants, East Asian ceramics, health, animals,

I drink most of the time:
young sheng puer
shu pu’er
aged sheng pu’er
and as well:
green tea
red tea
herbal teas.


Personal usual brewing methods:

For the tastings use good mineral water :
NORDA (from Italy: 62 mg/L mineral content [55 ppm]) – for young sheng puers, green teas, white teas
and Lajosforrás (spring water from the Pilis Mountain, Hungary: 206 ppm) – for aged shengs and shu puers.
I use a 100 ml gaiwan for tasting.
Leaf to water ratios (depends on the tea):
- pu’er: 4-4,5 g for 100 ml
- green tea: 2-4 g for 100 ml
- white tea: 3-4 g for 100 ml

For young shengs and white teas brewing starts on 85C, than on later steeps goes up to 90C and finally to 100C, gradually through 10 steeping. Average 10 steeping to go through the young shengs.
For shu puers and aged old shengs: 100C through all the session


Budapest, Hungary

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