Sipping on this sample from Togo as a digestive. Tonight’s menu was mapo tofu. It was my first time using shelf-stable silken tofu and it was actually great!
This is a pretty light and very clean shou flavor-wise despite brewing up very dark. I’m not getting much beyond alkaline earth, clean wet basement cement, a bit of malt-stale bread and minerals. There is a hint of a fruit I can’t place that seems almost like prickly pear. Tingly mouthfeel after the swallow. Like Togo, I did not experience cha qi. More of a caffeinating than a relaxing shou.
The oily body is the saving grace of this tea. It makes the ensuing dryness and sour aftertaste almost worth it. It’s an ok tea but not something I’d purchase. I like more depth to my shou.
Flavors: Baked Bread, Drying, Earth, Malt, Mineral, Smooth, Tart, Wet Rocks