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“1st impressions: As I’ve come to expect fom Moychay shu, there area a high number of stems mixed in with relatively cheap material. Smell – Nuo Mi Xiang (sticky rice herb); Taste – Bakery, nutty,...” Read full tasting note
Shu puer “Fields” from Menghai tea region, 2018 harvest.
357-gram cake of medium density consists of pressed brown and reddish tips. The aroma is restrained, woody with nutty hints. The infusion is dark, reddish-chestnut.
The bouquet of the ready-made tea is mature, nutty, with hints of herbs, exotic resins, autumn leaves and dried fruits. The aroma is rich and warm, nutty. The taste is full-bodied, velvety and sweet, with nuances of spices and sourness of dry berries.
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1st impressions: As I’ve come to expect fom Moychay shu, there area a high number of stems mixed in with relatively cheap material. Smell – Nuo Mi Xiang (sticky rice herb); Taste – Bakery, nutty, woody, not sweet. They claim it doesn’t have Nuo Mi Xiang added to it, but there are obvious notes of it and a fair number of leaves that are not camellia sinensis.
Drink down: Decent texture, think enough to notice. Not terribly sweet, which is a nice change for shu. I am not opposed to sticky rice herb in shu. I don’t always want that profile, but it is enjoyable occasionally. I find it works better to go lighter on the leaf and I wish I had done that now. It is a bit overpowering.
Final thoughts: Dark, thick, rich. Cheap at ~$18 for 357mg (2021). If you dig the sticky rice herb thing and don’t mind the less complex shu it is paired with, this is a great buy. As for me, I don’t like the profile enough to merit keeping a cake around, but am happy with the chunk I’ll keep in storage.
Flavors: Autumn Leaf Pile, Earth, Graham Cracker, Nutmeg, Nutty, Rice
