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“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...” Read full tasting note
2004 CNNP 7262 Ripe 357g
An authentic 7262 recipe ripe puer cake. This classic recipe has been dry aged in the South of China. The flavor of the tea is sweet with an aroma of flowers and dark fruit. This 7262 is an excellent shu.
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CNNP (from PuerhShop.com)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.
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