Got this from a tea pal a while back and figured I should get to it. I have drank more sheng here lately but time to get the shou on.
I pulled 10 grams of this and put it in the Yixing to brew.I gave 2 5 seconds washes to get it going. It brews a nice dark color from the cup. The brew is very clean without a bunch stuff caught in the strainer. The aroma has that shou scent but not overpowering. It gives hints of caramel, raisins, some chocolate/cocoa and a bit of woodiness. The mouthfeel is very nice and very smooth. Bulang tea makes some really good shou and this fits that category perfectly. No wou dei and a perfect tea for last night and I am on it again this morning.
Flavors: Caramel, Chocolate, Raisins, Wood
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Mmmmm!
Yum!
nice
Just got a cake of that, really good shu :)
It makes you wonder what is lost in those two five second rinses. Just something I noticed today when I did two rinses instead of no rinses.
You try the rinses. I would always rinse though, specially with Ripes and aged Sheng.
i rinse once for all puehr 10-15 seconds
@tea123 it is just a practice that I use. Sometimes just one rinse other times two. I usually look in the pot and when I see color coming I quit rinsing at that point. With sheng lots of times I will actually give them a rinse and let them sit an hour to overnight sometimes to let the leaf open up before brewing.
me too, even with clean sheng pu, i always rinse once, just to open up the leaves, it’s not always that the rinse will be undrinkable or gross or anything, just really weak and watery.
This is a very good tea. I have what is left of a tong, about four bings.
Yeah! Leaving the leaves to rest after washes is great. It really changed how steeps behave and even shorten the initial ones. When I first started drinking puerh I would use the ‘chunks’ or compressed layers and though it works for some teas.. some just won’t budge that way.
Mmmmm!
Yum!
nice
Just got a cake of that, really good shu :)
It makes you wonder what is lost in those two five second rinses. Just something I noticed today when I did two rinses instead of no rinses.
You try the rinses. I would always rinse though, specially with Ripes and aged Sheng.
i rinse once for all puehr 10-15 seconds
@tea123 it is just a practice that I use. Sometimes just one rinse other times two. I usually look in the pot and when I see color coming I quit rinsing at that point. With sheng lots of times I will actually give them a rinse and let them sit an hour to overnight sometimes to let the leaf open up before brewing.
me too, even with clean sheng pu, i always rinse once, just to open up the leaves, it’s not always that the rinse will be undrinkable or gross or anything, just really weak and watery.
This is a very good tea. I have what is left of a tong, about four bings.
Yeah! Leaving the leaves to rest after washes is great. It really changed how steeps behave and even shorten the initial ones. When I first started drinking puerh I would use the ‘chunks’ or compressed layers and though it works for some teas.. some just won’t budge that way.