90

This is a sheng tobe sipped slowly and savoured rather than gulp it down. Very high quality tea. Completely transparent liquor.

The aroma of this tea, dry and wet leaves is sweet with the liquor of honey colour. Very dense tea reminds me of a lightly viscous honey.

Flavours (I am inexperienced): honey, creme brulee.

Short steepings of 5-7 seconds with 90 degrees C filtered water.

Flavors: Honey

Preparation
Boiling 0 min, 15 sec 2 g 2 OZ / 55 ML
Rasseru

I like honey taste in my tea, will have to try some of this. and thick creamy is another

Rui A.

Thanks. It is an excellent tea this one. In what part of the UK do you live?

Rasseru

ah you are uk as well. I’d be up for some swapping of stuff if you want to :)

Rui A.

Since you are in London please check my work address I sent you and I can come out for few minutes at lunch time which I never take if it is convenient to you.

Kirkoneill1988

any earth/fermentation?

Rui A.

Just gone back to check my tea diary and there is no mentioning of earth or fermentation but these are flavours I usually associate with ripe pu’er teas.

Kirkoneill1988

some aged sheng have earth/fermentation taste (from experience)

TeaLife.HK

Humid storage (if humid enough, and long term enough) will impart those fermentation flavors. Shu is meant to replicate HK-aged sheng, and HK-aged sheng (up until the 88 Qing Bing) always had fermentation flavors

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Rasseru

I like honey taste in my tea, will have to try some of this. and thick creamy is another

Rui A.

Thanks. It is an excellent tea this one. In what part of the UK do you live?

Rasseru

ah you are uk as well. I’d be up for some swapping of stuff if you want to :)

Rui A.

Since you are in London please check my work address I sent you and I can come out for few minutes at lunch time which I never take if it is convenient to you.

Kirkoneill1988

any earth/fermentation?

Rui A.

Just gone back to check my tea diary and there is no mentioning of earth or fermentation but these are flavours I usually associate with ripe pu’er teas.

Kirkoneill1988

some aged sheng have earth/fermentation taste (from experience)

TeaLife.HK

Humid storage (if humid enough, and long term enough) will impart those fermentation flavors. Shu is meant to replicate HK-aged sheng, and HK-aged sheng (up until the 88 Qing Bing) always had fermentation flavors

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