I will start by saying if you like stronger shou puerh than this is not a good tea for you. When using the vendors recommending gongfu brewging spects (and even with extra leaf) the puerh comes out as very light and delicate. The two main things about this tea that stand out to me is that is is both sweet and smooth. This tea also has a bit more complex flavor profile than most of the shou puerh. To me the “flavor notes” if you want to go there are more of of a little fruity and a little forest like which I think is what the vendor was talking about with the moss. The 3rd infusion does indeed have a bit of cocoa notes which to be quite honest I was quite skeptical of the claim in s shou puerh. Upon the 5th infusion I would say the tea had died and had produced “colored water” so one must really enjoy really really light tea to be able to get all 6 infusions out of this tea. Regardless I have to admit this is clearly a really high quality shou puerh even through it is much lighter than what I generally go for.
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Glad you enjoyed this! I’d recommend grabbing a cake or cake sample of this one. Compression greatly increases infusability in shou, and this one is SUPER strong and much longer lasting in the cake. :-)
Opps, I just realized that I write this under the wrong heading as I was drinking the cake version of this tea when I wrote up the review. You are my first introduction to the more delicate puerh teas or at least ones that I could get into and I come from a background of a lot of HK wet storage style shou puerh so my definition of a shou dying is likely not the same as yours or at least at the moment.
Ahhh gotcha! Yeah the puerh I press is definitely dry-stored and more delicate fermentation than the majority of stuff out there :-)
You are having a good influence on me and will enjoy the next reviews I write up soon … Ontario 1357 is now one of my favorite teas.
:D It’s my comfort shou. I’ve got a lot more shou cakes in my lineup coming out over the next couple years too :)
Glad you enjoyed this! I’d recommend grabbing a cake or cake sample of this one. Compression greatly increases infusability in shou, and this one is SUPER strong and much longer lasting in the cake. :-)
Opps, I just realized that I write this under the wrong heading as I was drinking the cake version of this tea when I wrote up the review. You are my first introduction to the more delicate puerh teas or at least ones that I could get into and I come from a background of a lot of HK wet storage style shou puerh so my definition of a shou dying is likely not the same as yours or at least at the moment.
Ahhh gotcha! Yeah the puerh I press is definitely dry-stored and more delicate fermentation than the majority of stuff out there :-)
You are having a good influence on me and will enjoy the next reviews I write up soon … Ontario 1357 is now one of my favorite teas.
:D It’s my comfort shou. I’ve got a lot more shou cakes in my lineup coming out over the next couple years too :)