Recommended
Possibly the best shu that I have yet tasted: sweetly-smooth leather with distinctly-pleasant overtones of the sea (cod-fish?). The soup is a delightful sludge in the middle infusions. Prepared this western-style, as gong fu infusions are too weak.
First infusion – 5 g. per 8 oz water, boiling, 2:00 min.
Second infusion – 5 g. per 8 oz water, boiling, 2:00 min.
Third infusion – 5 g. per 8 oz water, boiling, 3:00 min.
Fourth infusion – 5 g. per 8 oz water, boiling, 3:00 min.
Fifth infusion — 5 g. per 8 oz water, boiling, 5:00 min.
Sixth infusion — 5 g. per 8 oz water, boiling, 10:00+ min.
Preparation
Boiling
2 min, 0 sec
5 tsp
8 OZ / 236 ML
eyeballing this for my next order, will probably just get a sample though
You have no choice re the sample, as TwoDog is all out of cakes of this shu.
Best wishes,
sherubtse
bollacks