A bottom-of-the-barrel find at the Asian grocery store, but not nearly as bad as some of the shou horror stories I’ve heard. It’s actually not a bad pick for the price if one is looking for a cheap loose puerh, but there are probably better out there.
The fermentation flavor is pretty strong, but not in a fishy way. The flavor reminds me more of a tangy, fresh leather combined with musty books. Maybe throw in an old basement.
Comes out nice and black, and lasts for a couple of steeps Western style.
Flavors: Leather, Musty, Paper, Tangy
Preparation
Boiling
3 min, 0 sec
