Drinking this one again. I guess the question now is how is it doing in my storage. I don’t feel the teat has degraded in what is fairly low humidity. I don’t know exactly what it is but it cannot be higher than 50% or so if that much. It seems to me that shou is not as susceptible to low humidity as sheng. This one tastes really good with a bittersweet note at the start and a fair amount of fermentation flavor. Neither of these notes lasted too long and were replaced by a sweet note. Sort of a dry fruit note. I am noticing a little bit of astringency, just a very small amount. This is good tea and for the price I paid it had better be.

I brewed this twelve times in a 160ml solid silver teapot with 14.6g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, 1 min, 1.5 min, and 2 minutes. I could have gotten a few more steeps out of these leaves.

Boiling 14 g 5 OZ / 160 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I am Allan. I live and work in Long Island, New York. I have been amassing a tea collection for nearly two years and have spent way too much money. I now try to buy mostly Puerh as I like it most and it lasts nearly forever. Black tea has a habit of going bad. If anyone is interested in tea swaps I am open to ideas and have quite a cupboard.


Bay Shore, NY

Following These People

Moderator Tools

Mark as Spammer