The aroma is sweet wood and must, but not library musty, musty like damp woods. The taste is rather dry, lingeringly dry, and sort of coffee-ish, with a pleasantly milky flavor. The sweetness is subtle, with an undertone of cocoa.
For the most part, a very woodsy and somewhat earthy tea, hinting after a few steeps of some fruity taste—maybe cherry, or date? Overall, not a remarkable tea, but quite dry and woodsy and very effective; calming, relaxing, yet stimulating, with a tingling sticky mouthfeel.
Flavors: Cocoa, Dark Bittersweet, Drying, Milk, Wood
Preparation
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Is this normal for shou pu erhs?
Yes, Shou will have cocoa, bittersweet and creaminess sometimes. Shou rarely has the sharp bitter edge of sheng.
I’ve noticed that. There doesn’t seem to be much to the shou I’ve had, compared to the sheng I have.
It will depend on the level of fermentation of the shou. Some are light others deep and bold and dark.
I see. The loose leaf, five-year-old Tealux shou repeatedly seems to have more depth and flavor than this cake. Still nice, though. I’m wondering how it will age…
Shou will improve with age just not like sheng. Sheng will be very different in just a few years stored properly and big differences in a decade.
I’m hoping it becomes more interesting.
I read that about sheng, but my cake is in a sealed plastic bag in it’s paper wrap—should I put it in something different?
Storage can be a big issue of discussion. I would just read into storage and pumidors before I decided. They are an investment but most seem to be working so far.
Is this normal for shou pu erhs?
Yes, Shou will have cocoa, bittersweet and creaminess sometimes. Shou rarely has the sharp bitter edge of sheng.
I’ve noticed that. There doesn’t seem to be much to the shou I’ve had, compared to the sheng I have.
It will depend on the level of fermentation of the shou. Some are light others deep and bold and dark.
I see. The loose leaf, five-year-old Tealux shou repeatedly seems to have more depth and flavor than this cake. Still nice, though. I’m wondering how it will age…
Shou will improve with age just not like sheng. Sheng will be very different in just a few years stored properly and big differences in a decade.
I’m hoping it becomes more interesting.
I read that about sheng, but my cake is in a sealed plastic bag in it’s paper wrap—should I put it in something different?
Storage can be a big issue of discussion. I would just read into storage and pumidors before I decided. They are an investment but most seem to be working so far.