This was a very different experience for me as the only other puerhs I’ve had were all Sheng. Regardless, I went into this with a mostly open mind, and the results were pretty great. After properly washing it out a bit, I did the first true infusion, which resulted in literally black tea. The aroma was earthy, very earthy, but not in a bad way. The taste was actually much better than I expected, without a hint of the “muddy pond” taste that some lower-quality shu apparently has. It is interesting how it is a bit sweet this quickly, and it is certainly above-average. That being said, I am a bit ambivalent about the taste. Sure, it’s got a few things I like, but it’s not something that I would go out of my way to have again.
Preparation
Boiling
1 min, 0 sec
