This tea has the qualities of a classic ripe pu-erh taste (earthy and smooth). It also has a rich mossy smell that comes across in the taste and sets it apart from other aged shou that I have tried. It has a quality all it’s own. I hesitate to say it, but it smells almost musty (but that turns out to be a good thing here).
Preparation
205 °F / 96 °C
4 min, 15 sec
