It’s that time of year. I rarely drink Shu, but when it becomes freezing, raining, and snowy out; it’s time for dark ripe goodness. This is a solid tea for me. I’ve had it for awhile, and I enjoy sipping on a big pot full. The leaf is moderately condensed with a strong scent of damp wood, petrichor, sweet musk, and sharp earth. I warmed my zisha and placed a big chunk inside. The scent expands to toasted oats, wet moss, maple wood, and some slight brown sugar, I washed the leaves and prepared for brewing. The taste is odd but appealing. A strong flavor of petrichor and fresh forest air hits the tongue. This sensation is followed by a thick mouth feel of sweetness and a minor dry earth. This tea is not complex, but it is solid and pleasant. It continues with sweet warm earth and peat moss, and it progressively gains dry tones. The tea is crisp and clean; the way a ripe puerh should be.
https://www.instagram.com/p/BCL_tOzTGTb/?taken-by=haveteawilltravel
^ sorry for blurry, it’s clearer on Instagram…
Flavors: Brown Sugar, Earth, Mineral, Oats, Petrichor, Smooth, Sweet, Toasted, Wet Earth, Wet Moss, Wet wood
