First note for this tea!
I did some gong-fu steeping for this last night: 6g, 130mL gaiwan, 90C water, 5-second rinse.
The flavour and smell were pretty typical for a young sheng – tart, fruity, a bit smoky. I noticed that this had some bitterness in the first few steeps, but it was a sharp, thin bitterness, rather than the kind of juicy bitterness with a fruity aftertaste that I noticed in the Gu Shu from a few days ago. I prefer the Gu Shu kind of bitterness a lot more.
People who liked this
Comments
Uhhh from what I understand this is gushu. Site says 120-200yr old trees.
I’m referring to this tea that I tried a week or so before: http://steepster.com/teas/yunnan-sourcing/69073-2015-yunnan-sourcing-huang-shan-gu-shu-old-arbor-raw
Gottcha. I’m not sure why Scott labels some of his cakes Gushu and others not, my understanding was that anything over 100 years could be considered gushu, but my understanding may be flawed…
Scott mentioned in one of his Q&A videos that gu shu is typically defined as any tea tree older than 100 years. In Chinese, the term ‘gu shu’ is often used interchangeably with ‘lao shu’ and ‘bai nian shu’ (100 year-old tree) and generally also refers to any tree older than 100 years. So, according to pu’er tea industry standards, what we have here is ‘gu shu’ material.
Also, not all gu shu cha is bitter—the Qing Mei Shan and Huang Shan from Scott’s 2015 line are great examples, and happen to be my favorite so far.
Uhhh from what I understand this is gushu. Site says 120-200yr old trees.
I’m referring to this tea that I tried a week or so before: http://steepster.com/teas/yunnan-sourcing/69073-2015-yunnan-sourcing-huang-shan-gu-shu-old-arbor-raw
Gottcha. I’m not sure why Scott labels some of his cakes Gushu and others not, my understanding was that anything over 100 years could be considered gushu, but my understanding may be flawed…
Scott mentioned in one of his Q&A videos that gu shu is typically defined as any tea tree older than 100 years. In Chinese, the term ‘gu shu’ is often used interchangeably with ‘lao shu’ and ‘bai nian shu’ (100 year-old tree) and generally also refers to any tree older than 100 years. So, according to pu’er tea industry standards, what we have here is ‘gu shu’ material.
Also, not all gu shu cha is bitter—the Qing Mei Shan and Huang Shan from Scott’s 2015 line are great examples, and happen to be my favorite so far.