I wasn’t planning on doing a review of this tea tonight, so I didn’t sit down at my session thinking about what to say, but after having it for just my second time I have to write something.
I know all about the controversy regarding a tea farmer making a ripe gushu, and I’m going to stay out of the “is it or isn’t it” debate. I’m just going to comment on how this tea tastes, and this is BY FAR the best ripe puer I’ve ever had. I have many ripes that I absolutely love, but they don’t come close to the taste of Sacred Owl. I have a hard time even classifying it as a shou. It so unlike any other shou I’ve tasted. The leaves are very large. The compression isnt tight. I’m able to jiggle an edge of the cake to get what I need so I can keep the leaves mostly intact. There is not a hint of off taste, fishiness, nothing off putting at all. I’m regretting doing a second quick rinse as I usually do with shous. I may drink the first wash next time I have it. I don’t want to waste any of this. I’m horrible at describing flavors so won’t try. I will say that it leaves a tingly numbness throughout my mouth, and a sweetness that doesn’t go away. It’s been about twenty minutes since I had my last sip, and my mouth still feels as if I just swallowed it. It really is an amazing tea. I wish I knew what I know now about puer when I bought the cake. I would have bought at least five more.I used 10 grams of leaf in a 150 ml glass pot. The water has been between 208 and boiling with each steep. I started with flash steeping, but quickly added time to them to make the steeps stronger.
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I thought the Sacred Owl tasted like fermentation and wasn’t ready to drink! It needs a few years of good subtropical dry storage at least, IMO. I’m not sure using fancy leaves for shu is a good idea considering it’s pile fermented. I’m beginning to think the same of fancy sheng and aging; it might be better just to drink it fresh to relish the flavors since it’s all going to taste pretty much the same once the decomposers are done breaking it down!
I guess I just like that taste. Maybe it’ll even taste better in the coming years.
I have no doubt it will be better down the line :)
I thought the Sacred Owl tasted like fermentation and wasn’t ready to drink! It needs a few years of good subtropical dry storage at least, IMO. I’m not sure using fancy leaves for shu is a good idea considering it’s pile fermented. I’m beginning to think the same of fancy sheng and aging; it might be better just to drink it fresh to relish the flavors since it’s all going to taste pretty much the same once the decomposers are done breaking it down!
I guess I just like that taste. Maybe it’ll even taste better in the coming years.
I have no doubt it will be better down the line :)