I think this finally convinced me that shou (cooked/ripened) pu-erh has its merits. Usually, I head for the sheng instead of its fishier sister, but this was a clean offering on dry sight alone. Taste-wise, it was earthy, woodsy, sweet…all things I don’t associate with cooked pu-erh. And it didn’t leave my stomach with a feeling of, “Why did I just drink that?!”
Good show.
Full Review: http://www.teaviews.com/2010/12/21/review-mark-t-wendell-organic-bold-leaf-pu-er-2/
Preparation
205 °F / 96 °C
3 min, 0 sec
