I am brewing this in a pretty new zisha clay gongfu style pot. It’s a little pear-shaped one, and after a lot of internal debating, I decided I’d use it for Shu Puer. This Puer is pretty smooth, sweet, and creamy for a Shu Puer. It has a bit of the leathery aftertaste, but not too much. Of all types of tea, Shu Puer tastes the most consistent to me, so usually when I have it, it’s very subtle differences that make its character different from others of its type. Only a couple so far have had any significant stand-out qualities to me.
By the second infusion of this tea, I’m already getting an even smoother quality and none of the earthy aftertaste. It’s more mouth-coating and sweet this time, making me salivate more. Third and fourth infusions are similar, just not as sweet and a bit more dank and earthy. As for notes… musty, earthy, woody, and nutty all describe this tea. The usual shu Puer flavors. It’s a pretty clean one though overall, and mild.
Flavors: Creamy, Earth, Mineral, Musty, Nutty, Wood
