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So far it seems I’m not usually a fan of older ripe pu-erh. I think this may have aged past my personal preferences.

I’m not a big fan of this hot, but I enjoy cold brewing it with a blend including huskier/bitter teas like yabao and sheng pu-erh.

This tea is very easy to drink. Due to the small leaves, the cake splits apart easily and it brews dark quickly. It doesn’t last too many steepings because it brews quickly.

It’s sweet, nutty, smooth, and not very stinky.

This smells like graham crackers and milk. It tastes sweet and silky, but it doesn’t have the earthy flavor that most ripe pu-erh has. It’s interesting but it’s a little bland for my taste. This might be a good starter pu-erh.

This doesn’t smell like much when dry. After a rinse steeping the wet leaves smell sweet, like honey graham crackers. I have been rising my ripe pu-erhs twice.

Aged shou rarely tastes like much to me. This one isn’t much different. It’s only a little sweet, a little nutty, a little creamy, and not fishy at all. It’s somewhat bland but still enjoyable. I enjoy this tea for soothing a raw throat.

This tea smells slightly tart and a little fruity. The first couple steepings taste a little smokey and then slightly tart, eventually sweetening more. After a few steepings it starts to leave an after-drinking mouth-feel like ceylon tea with milk. This is not currently one of my favorite shuos.

This tea may have changed due to the container it was stored in. I am using an air tight container which I believe had no smell beforehand, but I may be mistaken.